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Yeah I think this is my solution too. Since getting the SodaStream setup, I've been super efficient with CO2, only using it when necessary. I'll be kegging very soon, and I think I'll continue to bottle condition in kegs but I'll also dial up the spunding pressure towards the end of fermentation...

Hi folks! I'm trying to decide on my future CO2 setup for my home brewery. I have a bit of a supply issue with CO2 as I live in rural Canada and the only home brew shop close by (within a 3 hr round trip) does not supply CO2. My options are: 1) Continue using the expensive soda stream bottles...

Wow good to know! I already have a seedling mat so I'll give that a go. Thanks!

I'm looking at using a small freezer as a fermentation chamber and I'd like to add a heat source to mine. I've seen people use seedling and reptile heat mats, but I'm curious how much heat these will provide? For example, in the extreme case where my freezer is in a really cold garage and I...

Update: I ended up with just under 8 litres of beer in bottles, so it's definitely confirmed that the trub was collecting up the sides/not a serious issue for this relatively small batch. I poured my first glass today, it's far from perfect but a great start and better than I was expecting...

Thanks! I'll give this a go first, and then maybe try a more complicated mash on a future brew.

https://www.ontariobeerkegs.com/8mm-spundv-ball-lock-disc.html this is the one I have been using, it attaches directly to the ball lock on my Fermzilla. Its not perfect but I can definitely set it to ~5 psi and it will stay there.

Any chance you can share a recipe? I'm considering trying this one, but with Munich Classic instead of WLP300 https://recipe.brewfather.app/f9rBMvxneRiOy00hV5zfbTDXuFrvww If you suggest skipping the complicated mash schedule, what should I aim for instead? 60 min at 158*f? I only spent...

@lumpher okay, I've made a few minor tweaks that will require a 40 min drive on Saturday to my LHBS that I was hoping to avoid, but I would much rather avoid making 4 gallons of bad beer... My (new) plan is to bump this batch up to 5 gallons, which will require a ~1 gallon top up in the...

This is a great idea, though I'd be worried I might lose interest if I went this route too early on. I definitely should not be designing recipes yet either though. I just didn't have the resources available when I bought all these kits to realize they were very basic/poor representations of the...

For NY I'm running a 5/8" steel pizza "stone" at 525*f for about 40 min until the surface temp of the steel measures about 570*f using a infrared thermometer gun. Right before I shape the pizza (~5 min max) I flip the oven to convection broil. Every oven is different but this works best for...

Love it, what a great way to say it! I might just be better off making this beer as I've already put alot of thought into it. Perhaps the best way to learn is by doing it and experiencing what's missing first hand. I'm not certain I'm following you fully here but let me take a crack. You're...

I bought a kit from OBK and it supposedly is a milk stout but the grain bill is 6# 2-row, 1# chocolate and 1# lactose. So the above is me doing what I can with what I have to try to improve it, but I see your point. Crystal 10 and oats aren't really helping me much? I'm planning to add cold...

Really depends on style - for NY, my preference is 66% hydration, but I make a hybrid sourdough/commercial yeast for my New York style pies, and since some of the flour is fully hydrated in the starter, it feels more like a ~68% hydration dough. I'm shamelessly using regular all purpose flour -...

I'm currently designing my first recipe for next weekend and I'd like some feedback as I'm sure I should probably make some tweaks. I'm specifically looking for feedback on the grainbill, and the relative amounts of each grain. For instance, I'd like to include more chocolate malt but I was told...

Hey there! This is a tough question to answer concisely, but I'd say a tonne of trial and error was the key. When I started, I was only about 14 years old, and it was much more difficult to get access to quality information for stuff like this than it is today. The biggest thing with pizza is...

I could not agree more! My expectation is that I won't make decent beer for many many many batches from this one. But I really enjoy the process, and learning about how something is made really drives my appreciation for it. I've been making pizza for about 20 years, and I'd say I've only been...

Honestly I have no real intention of fermenting this particular batch under pressure. I'm doing it mainly to keep o2 out, as I figure having 2-3 psi in the fermenter with a spunding valve makes suck back less likely than an airlock. I'll be more aware of this with future batches, and set the...

Not just a rep, but founder of the company! I agree, very impressed!

Wow thanks for this amazing response! I can't say I've ever been this impressed by a company's response to an inquiry in any aspect of my life... I think you're spot on here. For the record I'd love to have brewed more beer but I don't have the hot side setup for that yet. I also didn't want...