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You can but most people who FUP will pitch, attach a spunding valve set to their desired pressure and let it go. I do this, typically have it set to about 8-15psi and let it ferment away under pressure, very low kraussen (I've used this method with 18-19L in a corny keg, doesn't blow kraussen...

Not sure where you read that but I believe less headspace is typically preferred. If fermenting under pressure you don't need much headspace at all..

Yeah that's fine, my last brew did this, nothing to worry about at this stage!

Yeah okay, given that those 1-2 weeks of carbonating is effectively a second ferment then you really need to tightly control the temperature just like you would with primary. You could take say three bottles, raz up one of them to get yeast back into suspension, the other two perhaps crack the...

What temp are you storing your bottles in?

First addition just throw in as soon as fermentation is kicking into high gear (you can even add them at pitch so don't stress). Second addition throw in and follow up with a CO2 purge..

Thanks for sharing that, a few already on my list, some others I won't be physically able to get to but definitely some I'll do my best to attend! Hazy WC IPA's sounds right up my ally so thanks again for the tips! My wife just met a couple from Anaheim the other day so we're going to go to...

Wow, massive effort, colour me impressed! Please do post your thoughts, my trip is getting pretty close (May 8th - June 12th), I won't be able to hit that many breweries as I'll have the family in tow but I'll do my best! Good luck with recovery! :)

No worries, some of us have been happy to wait, can you detail the changes prior to release?

Welcome back, good luck with the brew, I'm sure it'll all come flooding back to you! :D

Nope, straight in. Haze can be attributed to a number of variables, this is a good watch/listen.. If clear beer is a concern then yeah, go for gelatin, it works well, otherwise don't fear the haze and enjoy the drink..

Hi guys, put a brew on over the weekend, it's a wet-hopped Hallertau IPA (reinforced with small amounts of citra, simcoe, centennial and Idaho 7) which should just qualify as a IIPA if it hits my target ABV of 7.6%. In the 23L batch I used 1.8kg of fresh Hallertau from my mates garden, with...

It's pretty great hey, I've been using it for the last coupe brews and really impressed with it, will definitely use it again!

That's Ian's BIAB speadsheet - https://aussiehomebrewer.com/threads/biab-beer-designer-spreadsheet.55955/

A few things not right with your numbers, at 35L it puts it around 6.3% ABV (based on 73% efficiency). Additionally, your flameout addition of Citra says it contributes 0 IBUs.. that's not right either unless it's an aroma steep below 80 degrees, even then I'm still getting around mid 50 IBUs...

Got any more details? Your pic only shows malt/hop amounts, no other details like batch size, IBUs, ABV etc.,

:cheers:

Thanks for the explanation and I can appreciate the time/effort it takes. Not sure why you guys are spreading yourselves so thin across America, Canada, Europe and Australia though!? Surely it's better to sell into your home market, make sure everything goes well with the product(s) and then...

Yeah, that's why I recommended it, I never said it was a bad hop, just not to my personal liking but perfect for a commercial clone!

If doing a full volume mash then I wouldn't think a sparge is necessary, remembering that you are diluting your wort with water, the trade off isn't necessarily there. A light sparge might be worthwhile but I think the goal here is to recirculate and filter the wort through for clarity and...