![]() First, by holding pressure in the beer less volatile hop aromatics will bubble out of solution (carried by the same CO 2 that we want to carry them up to our nose from the glass). Dry hopping during conditioning has two potential benefits for hoppy beers. ![]() I would have aimed closer to 25 PSI, but the markings on the valve are unreliable and I wanted to minimize the risk of over-carbonation. I set my spunding valve to 13 PSI and allowed the keg to sit warm for 12 days while I was in New Zealand. For this batch I dry hopped on brew day when I pitched the yeast and again under pressure by racking the beer into a flushed keg when it reached 65% apparent attenuation. My usual process for NEIPAs is to dry hop around day three/four and then again post-fermentation cold in the keg. I didn't realize until after brewing that this is the same combination of hops in Avery Raja. This was my first time brewing with Vic Secret, and they struck me as a slightly milder version of Galaxy with more herbal notes. I've found Galaxy to be one of the least consistent hops (Bad: Galaxy-Hopped DIPA, Good: Galaxy Wit), but thankfully these smelled wonderfully of passion fruit on opening. To make this batch as New-England-y as possible I selected two fruity Australian varieties, Galaxy and Vic Secret. Despite a few drops of FermCap S I still had to clean krausen and hops out of the airlock a couple times during the first two days of fermentation. Now that I know the fermentor can produce good beer, I'll say that I like being able to monitor/control the beer temperature via the thermowell, but wish it had an 8 gallon capacity instead of 7. ![]() Neither the stainless steel nor beer discolor as they did during the previous IPA fermentation. another New England IPA! My goal for this batch was a bright hop-saturated fruit-bomb, or at least a beer to replace the terrible, oxidized mess of an IPA I had on tap! Luckily passivating my Ss BrewBucket Brewmaster with 5X-concentrated StarSan solution ( as they suggest) before this batch was successful. Australian NEIPA: Spunding, and Dry YeastĪnother hoppy beer.New Zealand: Beer and Hops on the South Island.
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