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I will offer that your schedule is a bit rushed. Totally understand the impatience of course! If I'm reading correctly, you bottled 12 days after fermentation started (not a problem), and you are drinking it 12 days after that (a bit premature). First, aim to clarify the beer before bottling...

It says so on their website. I have the 5.5 gallon model and use it with induction.

It's compatible and the Avantco IC3500 is probably your best bet. Note that it's 220V so you'll need an appropriate power source. Any 110V induction unit will be woefully under-powered for the volumes you'd be working with in that large kettle.

The short answer is that it doesn’t matter which post is used for the CO2 ingress and which one vents it. Either way, the CO2 has to push out gas on the opposite end of the keg, and it all gets purged (and then some) by the end. I’ve used both. But the reason I now use the gas post is so I can...

I do this all the time. The key is to equalize the pressure between the two containers and any connective tubing. I ferment in an SS BrewTech bucket that sits in a small fridge. I stick an airlock in the bucket, and run tubing from that down to a keg standing on the floor. The CO2 purges the...

Do you mind mentioning the brewery? We're almost neighbors; I'm a few miles north of you off Rtes 287 & 208. Thanks!

I fermented at exactly 95ºF. I'm coming back to edit my thoughts on this young beer. It's now been in the keg exactly 14 days, and I poured another glass today. Much clearer, and now the orange flavor is subdued, with a creamy mouthfeel and a pleasantly crisp/bitter aftertaste. It doesn't...

I've used it twice; the first time was an amber ale with some sort of typical American C-hops. It tasted disgusting and was dumped. I left hop matter in the fermenter, which I don't normally do, and blame that for the harsh flavor. The second time is in a keg now - I brewed a simple English...

Only invest in an induction burner if you have a place to access a 240V power source. In that case, it’s great. But it’s not a brewing solution - it’s a portable stovetop. It’s highly flexible and practical, but it’s just a heat source. Keep that in mind. I have a couple of “systems” - the...

I use these from William's Brewing: Top Draw® Beer Pick Up Tube I shorten the tubes to fit my 2.5 and 3 gallon kegs.

I have had bad luck with dip tube and poppet clogs, both with hops and yeast, so I am scarred. A clog would ruin the whole purpose of doing this - which is to keep the keg closed and pressurized at all times. I hate clogs! So I've only used floating dip tubes. I have a bunch of them, at...

Transferring works, but if you note the title of this thread, it’s about using one keg to ferment and serve with no transferring. This is the ultimate hands off method! You don’t have to worry about cold side oxidation, because the keg purges itself. There is no racking, so no separate...

Using a refractometer? If so, are you correcting for the presence of alcohol? 1.032 might be 8 brix on a dual scale refractometer. That corrects down to ~1.012 with OG 1.066. Refractometer Calculator - Brewer's Friend

I often ferment and serve in the same keg with a floating dip tube. Due to slow drinking progress this summer, I've got an amber lager on tap now for a record 7 months. Here's a photo. It's still as clear as ever and tastes completely clean. This one used WLP802.

Hi gang, I haven't posted in at least 5 months... Been taking my annual extended break from brewing. Crazy, right?! Wanted to chime in on this thread about the longest service I've done so far with ferment/serve out of the same keg. I have an amber lager, fermented with WLP802, currently...

Found this on the Morebeer site in response to a customer’s complaint/concern about some rust on stainless, which they believe is iron from the manufacturing process (?): “If you do see a localized spot(s) of surface rust - simply get yourself a WHITE (NOT green type pad if you can avoid it)...

They make 2-3 gallon plastic fermenters, too - buckets, carboys, and purpose built ones with spigots and sealing lids with airlock holes. No reason to jump from one gallon to five. Five is a lot of beer, despite it being the old school de facto standard. If you are bottling, it makes no real...

Sure, if you're hankering for a delicious golden lager. But I'm sure a proper cask bitter, oatmeal stout, or NEIPA is not as forthcoming. There's always a reason to make your own!

In that photo at least, there are hop pellets sitting on top of the krausen, not immersed in the beer. So that would explain the nice aroma while bottling. :) As for the bottled beer, I guess you did well there, too. BTW, kräusen is the correct spelling of this German word (which is...

A gravity check is essential in order to make this decision. Have you done so? Oops, just saw that you’re about to. Will await that...