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I haven't really measured my volumes of co2. I've only had 5 batches since getting my keezer. I've actually been so excited for everyone that I have just burst carbed each one to taste. It's been great

I just poured my first glass of this from the keg. I followed the recipe exactly. Mine isn't even carbed all the way yet and it is fantastic. Great balance, a lot of interesting flavors. Excellent recipe. Thank you yooper!

I was going to use pellets in a weighted bag. Did you move to a secondary? I've never done that and don't want to oxidize.

Because in vinnys article he says to rack to a secondary and add first hop addition when fermentation subsides, but also says to hop for only up to 14 days then cold crash, and keg. That sounds to me like 2.5 weeks. Is that what everyone else did?

So am I right in thinking that this recipe will only be in the fermentation chamber for about 2.5 weeks with all the hop additions and all?

sorry duplicate post

Does this beer need to age for so long or will it still taste good after fermenting 3 weeks and right to the keg?

I didn't see this question in the thread, should I be concerned about sanitizing the cold brewed coffee? Sorry noob question, first time working with coffee.

My batch is still bubbling about every 10-15 seconds after 11 days in the fermenter. Anyone else have this long of a fermentation with this recipe?

Nevermind that post. I couldn't see it on the phone app but saw it on the computer. Excited to brew this tomorrow

What original and final gravity should I be shooting for? And were these all dry hops? And what is the batch size?