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Discovered some stoner rock thanks to the playlist at my local..

Well one thing is for sure, you're going to need to nuke your Fermzilla from orbit before you put another brew near it!

I'd let it sail and see where it takes you, in the name of science!

I wonder what pressure the collection jar is rated to (with the valve closed) because I always get a bit nervous pumping ~30psi through it when trying to purge O2 before the dry hop.. now I feel like I might need to wear safety glasses when doing this!

Lookin' good dude, makes me thirsty! :cheers: My NEIPA has almost left the keg :'( time to get my brew hat on again :) going to base it off my NEIPA recipe but scale and tweak into a NZ-hopped Hazy Pale.. Brew Name: Hazy Hort Pale Batch Size: 25 liters (fermentor volume) Boil Size: 29 liters...

Yep, still dry hop, I see the cube hop as a whirlpool addition.. you will lose aromatics to the off-gassing during fermentation so the dry hop just adds that back in..

I've found the argon method to be mostly unnecessary, not to say it doesn't work, it's just laborious for no real advantage. When cubing I just do about a third of the IBUs up front, maybe some 5/0 additions for another third of your IBU additions and then a big cube hop (and transfer) at about...

I'm going to be brewing a more sessionable (4.95%) NZ hazy pale soon. Looking to use Hort 4337 and Nelson Sauvin hops - anyone brewed with Hort 4337 before? My brother just did and says he gets a lot of pineapple but I haven't had a chance to sample his brew yet, on paper it sounds like these...

I love my BIAB setup (Crown 40L urn) but there is one thing making me want to go down the Brewzilla/Guten path and that's the recirculation/sparge process. I would really like to improve my efficiency and filter out the trub a little better than what BIAB allows.. Don't get me wrong though...

Sensible advice but if you transfer at around 80 degrees you should be fine, I also try and make sure I pitch the next day as you shouldn't leave that hop matter in there for days/weeks if you can avoid it.

Smarter people than me can answer that but I think it's pretty standard to give the yeast a couple days after reaching FG at a slightly higher temp to allow them to clean up after themselves.. that said, if you're not having any problems then I'm not going to tell you to do anything different...

Probably need to know a little more about your process but if you are cubing then you need to move all your additions 20 minutes in the other direction, otherwsie you'll be extracting a lot more bitterness than your recipe intends. Have you tried cube hopping? When I cubed I'd add all my late...

I wouldn't be avoiding that diacetyl rest personally but hey, if it's working without complaints then you're golden (pun intended). I have a minimum 10 day turn around on all my brews; 4 day ferment (19c), 2 day diacetyl rest (22c), 2 day dry hop (14c), 2 day cold crash (~0c).. sometimes I...

I'm not saying the FZ's are leaky due to the manufacturing process (with the exception you mention), I'm saying most people don't know how to, for example, tighten the seals properly - it's user error that needs user education (and perhaps a little more on the design side to account for that)...

That explains it, should be pinned to the top of the channel! ;) I mostly agree with this, doesn't change the fact that has has an audience and has an influence (albeit nothing too huge)..

It's not me that has the issue (my FZ has been pretty great overall) - I was merely pointing out that when you have a FB group full of people who can't get seals to work and international Youtubers (that's a thing now I suppose) talking your products down because they can't manage something like...

..and I don't think that is an uncommon story BUT there's no denying that there are issues, common issues, KL could probably alleviate most of them with better instructional videos on YouTube as a start IMHO..

Ouch.. not overly negative but this is not the sort of messaging a product like this needs out there.. ..there's a few supporters in the comments but still, the FZ has a sealing problem that should not require TLC and special treatment. EDIT: Just adding that I like my FZ but I wouldn't buy...

I'd be inclined to throw some 5 min additions in to get the IBU's up to 35-40 like TSOAB suggests, and large-ish whirlpool additions in there at around 65c.. you could throw some citra into the mix but I do like the amarillo/simcoe combination if you were just trying to keep it to the two..

There are some interesting nuggets in this Beersmith podcast with IPA king Mitch Steele, might be of interest to some of you..