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  1. goatchop41

    What brewing trends or data would you like to see?

    As far as I'm aware, there may not be that many breweries that truly use pressure fermenting in the way that homebrewers have started using it. A lot of commercial breweries ferment under pressure simply due to the size and dimensions of their fermenters, which invariably lead to decently high...
  2. goatchop41

    A nod to Crankshaft

    K Meta is also an O2 scavenger...300mg in a corny keg during transfer should help keep things more stable. Works for me with NE style pales that have 200g late + dry + keg hops
  3. goatchop41

    Bulk Conditioning in Kegs

    I go for 300mg of sodium meta to both my brewing water, and then also in to the keg before I purge and fill it. I've had 3 month old NEIPAs that stayed as bright and hoppy as the day that they were kegged, and this was before I invested in an FV that was pressure rated so that I could do proper...
  4. goatchop41

    Bulk Conditioning in Kegs

    I feel strongly about misinformed people who spread misinformation/incorrect information
  5. goatchop41

    Bulk Conditioning in Kegs

    Two pretty horrendous takes here. Both incorrect. Conditioning in a keg doesn't magically mean that the O2 that can introduced during the transfer/racking process disappears and doesn't affect the beer. So that's point 1 out the window. I always question this often repeated mantra that yeast...
  6. goatchop41


    Several people have done it - it needs to be cut down to size so that it will fit
  7. goatchop41

    Inkbird Giveaway on Heating Pad for Home Brewing Seedling Reptile Fish

    Could always use a better quality mat than the one that I've got. I'm in
  8. goatchop41


    Well, the fact that pretty much all of the AIO brewing systems have one tells us that it clearly has a purpose. So I would have to disagree with you there. I'm with @kadmium on this - without the top screen, the recirculation can bore a hole in to the grain bed and start to cause channelling...
  9. goatchop41

    Purple hot break

    What was the grain bill? Any malts different to your usual? (different maltster, etc)
  10. goatchop41

    NEIPA do's and don'ts

    They don't say that on the web page, but I'm not sure about the videos (I'm not planning on watching them, so hopefully someone else who has can chime in)
  11. goatchop41

    NEIPA do's and don'ts

    Their grain bill seems unnecessarily complex. It's a bit like they tried to get a bit of everything in there that they've read/been told helps. Flaked and malted wheat? Wouldn't just one or the other be fine, especially in such a small amount? What's the role of carapils? Lastly, why have mostly...
  12. goatchop41

    NEIPA do's and don'ts

    Yeah, unfortunately helium doesn't really dissolve in to liquid like CO2 does
  13. goatchop41

    NEIPA do's and don'ts

    I wouldn't be hanging any hats on that data - or more specifically, I wouldn't be over-generalising the results of it. A) It was performed with whole hops cones; B) It was performed with just cascade; C) The dry hop was 24 hours; D) the grain bill was a 'base pale ale' below 5% So, we have no...
  14. goatchop41

    NEIPA do's and don'ts

    And as I've pointed out above, you would be wrong. It's not irrelevant, as you need high protein malts/adjuncts to help form the permahaze. Yes, you're right in that you could make a NEIPA with a single malt, but you could also say that about many other beers as well. Most importantly, just...
  15. goatchop41

    NEIPA do's and don'ts

    Well, no. In my opinion, I would say that you are the one who is wrong. Grain bill is important, because as I mentioned above, proteins are most likely an important part of the haze, as well as contributing to mouthfeel and head formation/retention. Yes, you can make a hazy beer without higher...
  16. goatchop41

    NEIPA do's and don'ts

    Have you had customers/other brewers who have noticed a difference between flaked wheat and just plain wheat malt?
  17. goatchop41

    Acceptable temperature variation during fermentation

    I would say that 1 degree is preferable, but 2 is acceptable. I don't put heaps of weight in the findings from Brulosophy experiments, but they are worth considering - for what it's worth, they found that consistency/stability of temperature is much more important than the actual temp (eg. a...
  18. goatchop41

    NEIPA do's and don'ts

    At the risk of being pedantic (I don't think that pointing this out is, but some will), that's actually not correct (well, probably not correct). The haze is most likely from a reaction between polyphenols (from both the hops and malt) and protein from the malt/adjuncts. This discusses it...
  19. goatchop41

    Late Hopping Schedule - Best technique for maximizing flavor

    Buddy, there was nothing about it that was nearly ballistic. I simply addressed multiple points in your post directly, pointing out the issues and flaws in each of them. We are all entitled to our own opinions and approaches - mine is that we shouldn't mollycoddle people, and shouldn't hesitate...
  20. goatchop41

    Dry hopping - what is correct?

    This is a commonly repeated piece of homebrewing bullshit. Many, many homebrewers keg hop and leave the hops in there for over a couple of months, with no hints of grassiness. So that puts the whole argument about time spent with dry hops in the beer to bed. I personally find that it is related...