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Gotta day, I think that was the case with my last pack of WLP090. It was like it was never there

1. I now have to ask what the clearest beer is. Often it’s a sour. 2. Look up Tuborg Rå. It’s literally the normal beer with protein resuspended after filtration.

Gravity should be enough to rack to a purged keg, and yes set the prv open during transfer. JUST REMEMBER TO CLOSE IT WHEN YOURE DONE RACKING. :)

I’ve got a lot of Amarillo and only a few months until they start harvesting again!

Yeesh, but who has a good Half Acre clone?

1. Use the search. 2. Yes, and can recommend swapping the Long dip tube for a short one plus a red Cask Widge

Oh snap

Roasted barley is very foam positive. There’s a Bamforth lecture on YouTube where he presents a relative comparison among malts of foam contribution. I’ve posted the screenshot before.

Did you add the atmospheric pressure of 14.5psi? Remember that a spund valve obscures the atmospheric pressure from the spunded volume. But hmm, an open ferment is at atmospheric. So it must be additive somehow

Meanwhile, I bought two more cask widges.

One could feed it rice-based maltose syrup instead of simple sugar

Fair enough, to each his own.

Pretty sure I answered the question: determine batch FG (with a forced ferment test aka FFT) and then check periodically until you reach FG+4 on the main batch. Repeating the same recipe with the same process reduces the number of samples you have to check. In your case, doing many different...

The sample you pull will ferment faster due to elevated temperature, giving you the FG for the batch. Just don't put it on your stirplate, as that will give too low a FG in many cases (will overattenuate). Then it's a matter of checking samples from the main batch -- if you keep notes and brew...

I use a spare gas QD with silicone tubing for the blowoff stage then switch to airlock or tubing to purge the SV.

If you can use a hydrometer in a sanitary manner, you’re equipped to spund in your serving keg. Pull a sample 24 hours into ferment, hold it warmer to make it ferment faster, and that will give your FG. Then transfer your beer to the keg when it has about 4 gravity points left. It will...

I’ll second the Denali for pineapple

Ok. Was wondering about that head :)

I didn’t see how it is temperature controlled for fermentation...? I Guess after you chill you can drop the break

Too dry you say? Lovely. I bought 090 and 007. Going into a Pliny inspired IPA.