What is the most amount of hops...

[matt7215]

So the last batch I made, I bottled on March 12th. Just opened one, and there is zero carbonation. Any idea what's going on? I stored it in the basement, where ambient is 55-60F, is that too cold?

how much sugar did you prime with?

[markaberrant]

I like to bottle condition around 68-72F

[Ale's What Cures Ya]

So the last batch I made, I bottled on March 12th. Just opened one, and there is zero carbonation. Any idea what's going on? I stored it in the basement, where ambient is 55-60F, is that too cold?

how much sugar did you prime with?

2.5 oz of table sugar. I got that amount from the Tasty Brew priming calculator.

Mark: I've moved the bottles into a warmer room, so hopefully that does the trick. Does it matter that there is very little sediment in these bottles? Compared to my other batches the sediment is almost non existent.

[Derek]

I only dryhop in the keg. I use hop socks with marbles (boiled first), fill them with hops, then toss them in and leave until the keg is empty.

One thing I have learned about dryhopping is that it must be done at room temperature (say 18C). If you dry hop at serving temps, you only get a very grassy unpleasant character. I add my dryhops, leave at room temp for 5-7 days, then move to the kegerator.

Many also have concerns about leaving hops in the keg for an extended period. I have discovered that this works incredibly well at maintaining a fresh hop character, but it is critical that you keep the keg cold after the initial 5-7 days at room temp. If you don't, you will get a harsh astringent hop character.

I only use citrusy "american" leaf hops that have been kept in excellent condition for dry hopping. Pellet hops have not yielded as good as a result, and I really don't care for any other type of hop as a dry hop in my own beers.

I have played around with this extensively over the last couple years, and these observations have been 100% consistent.

When I follow my best practices, I have found it almost impossible to add too many dry hops - they impart zero bitterness/harshness, just massive amounts of juicy, citrus, dank character that does not fade away at anywhere close to same rate as similar commercial products (even when using relatively small amounts such as 1-2oz).

A friend of mine just brewed this Courage Imperial:
http://barclayperkins.blogspot.ca/2012/ ... urage.html

I know you've had A LOT of big stouts, how would you dry hop this keg?

[markaberrant]

I'd probably age the beer for a year, then dry hop as normal.

[Ale's What Cures Ya]

Well so far the plastic bottles aren't getting any harder.