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I didn't even glue mine to the chest freezer. It's a floating design. I have chosen it because my freezer was new and I wanted to avoid to lose the warranty. I only attached some wood in every side of the collar. As long as the lid will not open wider than 90 degree it should be fine

Yes it seems like that's what happened. Its a sort of cold destination separating alcohol and water. After defrosting it should go back to normal, but in case there is nothing that mixes the two part back together there could be an uneven distribution in the keg explaining the change of taste

The advantage with filling your fermenter with starsan and shaking it is, that starsan foams and that way it gets everywhere. Also regions you may not reach with your spray bottle e.g. if you have faucets on your buckets

One yeast will grow faster than the other. Which one is hard to say. I would pitch only the one pack of verdant ... I think it will work out

Advantages: -Carbonated beer at the end of fermentation -less time of lagering till it is ready to drink Disadvantages: - more complex / expensive - need CO2 to serve or transfer

I only do pressure fermentation. A few month ago I compared a lager fermented at 10 degrees in my fridge with a lager fermented at 23 degree under 1,5 bar pressure. Pressure fermentation was only a few days faster. Both beers came out pretty equal. The traditional lager tasted more green and...

I would put co2 in the keezer, but struggle to find small (2kg) food grade co2 tanks here in Germany. When you plan the collar and especially the positions for the taps think about how you insert and remove the kegs. Build my taps in the middle and now have a hustle with the tubing every time...

I am from northern Germany 😅 ... So not that experienced with Munich etc. BUT you should try the gutmanns hefeweizen. It is a small brewery and their beer is famous in German home brew forums. Especially because they are one of the few remaining breweries that bottle condition with the yeast...

I am living in Germany ... In regards to customs you are allowed to bring 16 liters of beer (roughly 4 gallons) per person with you to Germany. So no problem there 😃

Just build a scale with scale sensors and connected them to the raspberry pi in my keezer. Every one as a rasp in their keezer, right? 🤣

As already said ... It is not really tasty, but safe to drink. I hop my starters and it is still not tasty. I always taste my starter to reduce the risk of pitching something infected! Especially because I always harvest my yeast from the starter. It didn't happen so far in roughly 10 brews...

You could use the w34/70. I have seen very little krausen at 10°c. So half a gallon head space should be sufficient. I am also fermenting in a corny keg, mostly under pressure, and leave roughly half a gallon head space ... Worked fine for me so far 🙂

Yes, why the worry? It's sanitised and most probably food grade so no problem

Why not try a Kellerbier using the us-05 or the notti.

I think it depends on how picky you are with your carbonisation 😁. For a pragmatic approach the solution of day_trippr is absolutely fine. I would not do more either.

Yeah ... Same here ... if Properly mixed star San is food safe ... I had the same concerns when it happened to me and looked at what star San is. I would not drink a few cups directly, but in your case I would aim for a 2.5. it will be ok. Wouldn't mind to try a pint of your beer if you send it...

I would also suspect the water. I also had the same issue till I started to care about my water and adjust the pH with lactic acid

Before I got my keezer I carbonated in kegs with prime sugar and then transferred to bottles with a counter pressure filler. Everything at room temp of my basement which is usually about 16-18°C. Of course you will have higher pressures for this than when colled, but it worked pretty fine...

I just did a split batch a few weeks ago. Two lagers one under pressure and one temp controlled. The pressure fermented lager was fermented at 67°F and 1bar (~1.2 psi). The non pressure lager at 50 °f with a diacityl rest before finishing the fermentation. The pressure fermented lager needed 3...

🤣 I was smart and did my first try outside ... For the fun of the neighborhood 😜