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My experience: Batch #1: Azacca pale ale at 1.061 OG. Dry Voss packet pitched at 85f, let it run/possibly had to drive it to 100F and held there for 5 days. It looked done in 3. Kegged at 10 days. There was some sort of bad off flavor that stuck around for weeks until it finally mostly...

Thanks... I'll be kegging the beer soon but would like to do some more experimentation with this. Probably would have to do a split batch to get truly apples to apples comparison.

My guess is that if you try to carb in a Fermzilla at 30+ PSI at room temp, 1) It is near the limit of the pressure rating of the vessel, so you can't go over that and therefore it will take a long time to get it carbed, and 2) I would bet you will have a much higher probability of significant...

At ambient temperature in 15 psi it's only going to be about half carbonated. But yes chilling would help with foam too. But using proper techniques you can probably keep it down with a beer gun.

It would help for clarity, but is not required.

Even if you can't/won't get a keg, you are going to need some additional equipment (C02 bottle and some sort of ball lock attachment at a minimum) to practically get the beer out of a Fermzilla. MAYBE you could just pop and open ball lock on the gas side, an open line onto the liquid side, and...

I've searched and can't seem to find a thread on this topic. Maybe my search skill just suck as I can't believe I'd be the only one to think of it. For pale ale/IPA, has anyone ever tried this: Let the beer ferment out under a normal airlock (no pressure). When it is done or very close, dry...

I mean... there is a lot of land for sale in FL :) But I agree. I think the flavor I'm talking about is an artifact of the yeast/temp combination. I don't know what else it could possibly be.

What I do for hopstands (basic propane fired kettle) is chill for a minute till it hits about 175, then stop chilling, dump in hops, and wrap the kettle in a towel. Stir every 5 minutes or so for ~30 minutes, then continue chilling. Depending on the ambient temp I will usually lose about 3-5...

Sure, I should have included that. 60 minute boil, all Azacca @ 11.6AA .5oz at 30 .5oz at 10 2.5oz at 0 4.5oz in 20 minute hop stand/whirlpool. No dry hop. I've definitely tasted hop burn before, and while the aftertaste here was, I guess, somewhat similar, I don't think that is it (assuming...

You mean no orange character for you at those higher temps?

I'm thinking you are right on here.

I guess this starts to get into what my buddies were saying, if it still has to condition as long as any other ale yeast, what is the advantage to finishing quicker? (Not saying you are saying its better; just a general observation) I guess I thought the whole point of this yeast was high temps...

I've used US-05 and S04 many times at normal ale temps with great/expected results. This was mostly an exercise in testing out this yeast... I probably should have used it with a recipe I've otherwise done before to eliminate as many variables as possible. But I've done dozens of batches of...

Yeah, it is very opaque and at this point I doubt it will ever clear. The mfg website says 95 to 104, and I thought orange sounded good, but I don't taste any. I was also thinking of giving it another try around 90f with a grain bill ive used a lot more often to eliminate some variables.

That's a good list... Possibly fusel or vinegar.

I took a flier on a recipe, introducing several new variables at one time that I've never used before, which is likely part of the problem here, but hopefully someone knows what this might be. The beer is a SMASH with Golden Promise (new to me) and Azacca. Voss Kveik (new to me) Fermented at...

Nothing against messing with balloons, etc, and that works for some people for sure, but I do one of two things: -If I know I have a beer that is going to have a TON of crud in it that I want to cold crash out before transferring to serving keg, I use a Fermentasaurus snub nose, and can easily...

I have a mill.... I got it so I could crush right before mashing and hopefully have fresher grain, and a longer shelf life on what I have. I used to over-buy ingredients to "save money" on shipping, etc, but having to chuck a bunch of stuff has cured me of that. I'm still trying to use up some...

No, I have not done a saison in years. I guess the only thing to do is scrub out the ball valve and try again?