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I have one, I like it. What I’ll do is set the PSI to about 2-4psi over desired volume. I’ll purge the head space a few times over the course of 24 hours and then it’s done and ready to drink. I personally think it’s worth it.

What pump are you using for circulating glycol through the cooling coils in the fermenter?

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Curious if anyone has done a raw beer? If so any advice? I’d like to try one, my current rough recipe is: 71% 2-row 5% carafoam 21% wheat 3% honey malt 7.8 ibu of chinook (mash hop) Pitching suburban Brett from imperial. This beer will primary ferment in a port wine barrel. I’ve got a beer...

Curious if anyone has done a raw beer? If so any advice? I’d like to try one, my current rough recipe is: 71% 2-row 5% carafoam 21% wheat 3% honey malt 7.8 ibu of chinook (mash hop) Pitching suburban Brett from imperial. This beer will primary ferment in a port wine barrel. I’ve got a beer...

I’ve got one, it’s badass, I set the PSI about 3 over what I want it at. Purge the head space a couple times through out the day and within 24-32 hours it’s done.

Idk? I was wondering the same thing.

I think when I am able to pull the trigger on stainless I’ll be going this route. These seem like a no brainer. If you get one please write a review on the quality.

How do you know it’s not fermenting? Don’t trust air lock activity. I’ve made that mistake before. Ultimately it’s your beer, personally I’d let it buck, but you could raise the temp 1-2°.

With a lower fermentation rate I’ve noticed a slower fermentation. But that’s the idea it aids in a fermentation with fewer risks of diacetyl prediction and esters forming. As long as you pitched a healthy starter I wouldn’t worry.

For my lagers I do a 44°F (6ish C) let that slowly raise over the course of 14 days to 55°F (13C). No need to do a diacetyl rest, since you didn’t ferment warmer at all, with getting to 12-13C you have cleaned up any if any diacetyl that could be there. Then I slowly cold crash then keg.

Okay, So I’ve used .5-1 micron for my lagers works great, yes .5 is over kill but I was given these for free. I’d like to know what sizes people are using for say an ipa or other beers that would benefit from a filter? I saw a chart a long time ago that said what micron would filter out what, I...

When you say you prefer it to the SS, are you talking the conical or bucket? Because that bucket looks nice. I would like to see if anyone has one and what they think of it.

Ssshhhh, if we talk quite they won’t find us.

I dunked mine in a bucket of star San.

Yea, you will want some sort of casters on it with the ability to lock them. As for the bung, you could try screwing a screw in and using a hammer to pry it out, or drill a few pilot holes and break it and then try and fishing it out of the hole.

I didn’t used a bulkhead in mine. And I didn’t have any leaks. I just made sure I had plenty of Teflon tape on the threads.

I’ve been debating between Concord kettles and these Ballington kettles. I’ve seen in person the Concord and they make nice kettles. But has anyone seen or used Ballington? I’d like to hear thoughts on these before I make a purchase.

What temp do you have it sitting at? You could kick it up to 70-71*.

Ditch the FWH and with flameout if possible whirlpool for like 15 minutes and bump those hops up a few ounces each. It will add bitterness (rounded/soft) and add big aromatics. I’d also bump up the dry hop amounts. I usually dry hop 4 days and 2 days before kegging. Other than that I’d say the...