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Care to share batch size and adjunct quantities? That sounds great. 🍻

I haven't tried orange peel but I will the next time I brew this. Was thinking 2oz with 5-10 mins left. Curious about your results if you try it. Yes about the ginger, cinnamon, and honey.

Thanks for the seedling tip. That's a great idea for not putting it directly on the AR. Never thought I would ever need a warming source in FL. My ground water doesn't get below 77° during the summer. 🤔

Never used any Kveik before and I want to try Voss for a NEIPA also in an All Rounder. Any tips? How warm did you ferment? KegLand recommends nothing warmer than 95° in AR when it's under pressure.

Are you talking about the excess tubing sticking out of the top? If so, a $3 multi-purpose pipe cutter from Lowes or HD. If you are worried about the floating dip tube getting tangled then I think that's a common design flaw many have with the Fermzilla.

I second the strap wrench. Didn't have one at first but learned quickly after coming across the suggestion. Another suggestion I haven't added yet was putting a stainless nut on the floating dip tube. I need one for the All Rounder and kegs. Have you tried the magnet trick for dry hopping? I've...

It depends on the beer style, preferred CO2 level, and temp right before crashing. https://www.brewersfriend.com/keg-carbonation-calculator/ For example, if I have an American Ale a few points away from terminal gravity at 65° and I want 2.2 volumes of CO2 (2.2-2.7 for that style) then I start...

This is exactly what I do and it works well. :mug: I came here to see everyone's experience with pressure fermenting ales. There is some debate whether it does suppress those esters you want. Based on a post above, it does suppress them. I may try what @Docod44 mentioned and start the first 3...

Great idea with the stainless steel nut. I'll be trying that. 👍

I did that for years without an issue. The first pint is muddy. Clear beer after that.

I did exactly this recently when adding extract flavoring through my All Rounder gas post. I bought a .77 cent Walmart brand bottle of tonic water to use so I wouldn't have to worry about flavor transfer. Worked perfectly. It was a good test because I'll do it again soon with gelatin on another...

Posting here too hoping to get some feedback... I just kegged 5 gallons of an attempted GLBC Christmas Ale clone. The beer turned out fine but a few lessons learned. Wondering if anyone has any input. I followed the grain bill. SRM/color looks spot on. Where I went wrong was adding the 1 oz...

Trying to revive an old, awesome thread. I just read all the posts and I'm happy to see all the collaboration and feedback. :mug: I just kegged 5 gallons of an attempted GLBC Christmas Ale clone. The beer turned out fine but a few lessons learned. Wondering if anyone has any input. I followed...

I contacted GF support and they have corrected the water profile calculator. It now updates when switching between source and target profiles and when changing the balance option.

I have used it and found it to be unreliable right now. Once it calculated 3x as much salts I actually needed. Clicked the Calculate button again without changing anything and the numbers changed to something more reasonable. An uneasy feeling for someone like me who is just learning about salt...

I recently got into pressure fermenting for the reasons you mentioned: no oxygen and naturally carbonating. Being able to brew lagers and not tie up a chamber for weeks is a big plus too. Things have been going well. Successfully brewed a Czech Pilsner and Vienna Lager at 65° under 15 PSI in a...

Long time reader, first time poster here. I was burned by this problem too. Being new to salt additions, I didn't question the suggested amounts. Imagine my surprise when tasting the mash and sparge water. o_O I went back into the Grainfather recipe and clicked the "Calculate" button again...