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I've never found it THAT hard to inject the oxygen later on. I mean you stick the airstone in the wort and wait a minute. Not trying to put anybody off building one or anything, just seems like it might be solving a problem that doesn't exist.

I don't understand what a hop tea would accomplish that a dry hop wouldn't. If anything hop teas tend to emphasise the unpalatable "grassy" aspects of a dry hop.

http://forum.northernbrewer.com/viewtopic.php?f=1&t=111338 There's a few pages there.

Your IBU's are (theoretically) correct, but personally I would be adding some dry hops down the line as well. I don't think you'll get enough hop aroma from the hop stand alone. Make sure you give the hops a good stir/rouse every 5-10 minutes if you can, don't just throw them in and wait 30...

The total was around 40 IBU. The only hops actually giving any bitterness are the ones at 60 (Magnum) and the Citra/Simcoe at 10 minutes. The 0 minute and dry hop additions don't add any bitterness (unless you're no-chilling, which is another story). So it's a pale ale, not an IPA.

For the flavour/aroma of any American IPA/pale ale/amber/brown/etc take 2 parts weight of fruity hops (Citra, Centennial, Amarillo, etc) combined with 1 part weight of resinous hops (Columbus, Simcoe, Chinook, etc). So your total flavour/aroma hop bill (by weight) should be 2 thirds...

Mentioned it earlier Kevo but http://chopandbrew.com/ is hosted by Chip Walton and features a lot of the guys that frequented Brewing TV.

http://www.braukaiser.com/documents/Troester_NHC_2013_Step_Up_Your_Starter.pdf This was very interesting. For those interested in the basic summary: Constantly stirred starter showed vastly superior growth over unstirred starter (pretty sure we all know this one) The greater access to oxygen...

I've stopped venting my kegs for any reason if I can help it. I've found that if I drop my kegerator to ~1ºC, it only takes 6 - 7 days to adequately carbonate a keg at serving pressure. I'm willing to wait a few extra days rather than lose half my hop aroma out the pressure valve for the sake of...

... :huh:

There isn't really an official "maximum" dry hopping time. Some people dry hop for two weeks, some people dry hop for two days. I've done both and I've never really noticed much difference, I think I'm just not very sensitive to the "grassy" compounds people abhor over extended dry hops but some...

Dawson is on the latest episode of Chop & Brew (hosted by Chip Walton, another one of the old Brewing TV guys), and he was spruiking a new limited edition Wyeast strain. Doesn't bother me or anything, apparently Wyeast donated the product for free so Dawson would talk about it, which is alright...

This forum is emotional as hell. Posting here is like dealing with my mother going through menopause with my sister PMS'ing on the side. Thank **** I'm drunk enough to deal with it.

I missed some kind of mega-drama didn't I?

http://www.bertusbrewery.com/ (I've brewed a number of these recipes and without fail they've all been fantastic) http://chopandbrew.com/ http://www.themadfermentationist.com/ (mostly focuses on sour beers now, lots of the older posts are pure gold, new posts are great if you brew sours)

I use an O2 system with a bit of hose attached to the airstone. Never felt the need for a steel "wand", the hose is reasonably rigid as it is, no trouble moving it through the wort.

Serious question: if it's as easy as sticking a bit of tube up the tap, why do counter-pressure bottle fillers etc exist that cost millions of dollars to fill a bottle?

In the future, when pitching liquid yeast, please refer to: http://www.yeastcalc.com/

My understanding is that it doesn't really hurt to use too much (within reason of course) which is why they recommend simply 1 tablet per 20 gallons. I dunno if I would be bothered cutting one into sixths.

Recently came across this study in chlorine/chloramine removal from brewing water: http://hbd.org/ajdelange/Brewing_articles/BT_Chlorine.pdf There is a wicked amount of chemistry all through there, but page 17 has a fairly simple table that compares various methods of chlorine/chloramine...