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Thanks, so nice that you picked up on that. It was an ideá I got and i´ve been trying it out for two videos now. You are the first one to mention it. I just thought it would look cool when people are scrolling theire phone and stopping on a video as the thumbnail hets changed out by a preview of the video.
Viewing from "down under". Think it also depends on the hop type. Some hops can do bio-transformation during fermentation which doesn't happen after cool crashing and yeast dump. Love the videos. 😉🍺
Jacksonville, FL, U.S. - (You asked) - I love BIPAs as there are only a couple of beers, and when I hear a brewery has them, I will drive out of my way to get some. Great job and you seem to be the master of video editing, as I always love to see your creativity and editing. I always struggle with my lighting, but yours always looks very classy. Keep up the great work.
Another great video as always! I like to drop the beer temperature down slightly after fermentation completed and dry hop under pressure using a hop bong(and yes I purge the hop bong lol). This is my preferred method with Hazy IPA's. It doesn't make a massive difference but I feel I get mildly better flavors/aroma while still trying to be oxygen free as much as possible...cheers!
I’m a big fan of dry hopping at yeast pitch when under pressure. Main reason is the timeline. I cold-crash after 3-4 days so if I waited till terminal gravity was reached the beer would only be on the hops for 1-2 days Also O2 exposure!!
Greetings from Pennsylvania, USA. Great videos. As a new pressure fermenting homebrewer, do you recommend pressure fermenting IPAs from the start, say at 8-10 psi or adding pressure after 1-3 days?
Dr. Hans nice to see you again. Are u still brewing for😮 fun or now u r just brewing for patronage and 'free dollar' my man. I really enjoyed to watch ur wideo back in the days but now... Give my dollars.... nice😅
