Just drained the last of the overflow keg. Hop flavour has been declining sharply over the last couple of weeks to be honest, and by the end it was just a rather average pale instead of the spectacular NEIPA that we started out with. Looks as though the best we can hope for is about 2 weeks, even with diligent purging.
Fairly standard high-hop kegging day; purged Corny, gravity transfer from base switching to floating dip tube once the base filter clogged. Managed to get about 4 litres into an MJ Mini for portable party deployment, the rest is about 16 litres into a Corny keg. Off to the brew fridge at 15 PSI of pure CO2.
Had the heaters switched off for the past 3 days since I don’t think we need them in order to get the best out of the dry hop additions. Now actively cooling towards 1℃.
Added dry-hops as per schedule late tonight, fresh off the ferry from Big Island. According to Brewfather (and fermenting to calendar rather than readings) I should have done this yesterday, but primary took longer than planned to start so I think we’ll be OK.
What I did however was to switch off the heater, as I can’t see any reason to stick to 34℃ just for the dry-hopping. Will start cold-crashing 3 days from now, should get to zero after one day later and then I’ll let it hang for another day or two.
Second brew with the new recirculation manifold, and once again it was an educational experience. Just like Yeti X I wanted to get away with one stir of the mash at the start, but with a kilo of oats in here it was just too gloopy, and I had to add some rice hulls on the fly, then give it a gentle stir now and then. Just as well this style isn’t supposed to be clear.Continue reading