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I like it. Dream big or go home. Are you committed to the color being light? Might be tough to nail dark berry flavor and keep it light in color unless using a fruit extract. If you’re using wine yeast, you could co-ferment the apples with the fruit of choice and then also add more of the fruit...

Funny because I barely even hand-tighten mine before ferm (just enough to seal) and it’s always like I cranked it on as hard as possible after ferm.

I’ve found the lids really hard to open after ferm starts as well. Going to throw one of these into my cart on my next order: https://www.morebeer.com/products/fermonster-lid-opener.html?gclid=CjwKCAjwmrn5BRB2EiwAZgL9ovgEJ3cadKLUB__P006xhqV3tJmZoQtKx5q1p0nyxe0jnjwV0snq5xoCFiAQAvD_BwE

Thanks @day_trippr and @Qhrumphf - last night I bumped up my regulator to match the PSI to which it seemed to be drifting and this evening I poured an air pocket-free beer!

So any idea what might be causing this drift? It’s a Pilsner fermented in my most recently purchased ferm vessel so I would think infection is unlikely, but who knows? You’d think the beer sitting at 10psi for so many weeks wouldn’t be overcarbed at this point. So should I raise the serving...

Natural carb at 12psi for a week before dropping to 10psi then it has been sitting lagering for several weeks now. The beer doesn’t taste overcarbonated, but like I said, the regulator will read up to 4psi higher than my set serving pressure after 24 hours of not having poured a beer

Alright thanks. I need to figure out why my keg pressure keeps rising above my regulator set pressure, then. My chamber is set to 40F, but I’d guess raising it to 45F would make the foam worse without increasing beer line length or dropping the serving pressure, right?

Sorry to zombie this thread, but I’m having the exact same problem. Does the quoted post above hold true for others that have had this happen? It seems most people misunderstood what the OPs problem was, since no amount of beer line would prevent an air pocket from forming. This is what’s...

Sounds good - hope your gravity check showed you fermented fully!

True. If you use Lalvin 71B in the future, that might help since it can ferment malic acid and is a better choice for fruit wines over D47 or EC-1118.

I wonder if you could improve the “perceived acidity” by adding a little baking soda. Try measuring out a known volume of your wine in a measuring cup then adding 1 gram or less of baking soda at a time, then tasting a small sip between additions to see if it gets better. If it does improve it...

Quick clarification - were you just running the water in and out of the RO membrane without the other filters first? Not totally sure, but maybe there’s supposed to be less pressure going through the membrane by the time it gets pushed through the first two stages (and then I’d imagine it goes...

Saw this and I like the idea, since I love mustard, but I’d go a different direction than adding fruit. Personally, I’m going to add the mustard into a kettle sour with salt and dill. Mashing in with hot dog flavored water is optional, according to Fred Durst.

Yes - I have done it two ways. 1. Mylar ballon filled with co2 taped to a QD. 2. co2 tank connected directly to the lid at 2psi #1 is much cheaper since the balloon is $1 and you can fill it for free if you connect it to the lid during fermentation. Reusable.

Thanks for the info! I live in Florida so I’m not really fermenting much at room/basement temp (since we don’t have basements) except when I use kveik. The CF5 is 29” tall, which doesn’t fit in any standard fridge or chest freezer (at least none of the ones I have). The Flex+ fits in all of...

This is too good!

As someone with a Fermonster saving up for the Flex+ with pressure transfer accessory, why do you regret not keeping your fermonster? Just want to know what I’m getting myself into when/if I pull the Flex+ trigger.

Ha. Almost same here. Tried my hand at dehydrating kveik, but first time using the new dehydrator led to way too hot of a temp. Burnt/stressed the yeast. Usually it (Hornindal) takes off within a couple hours of pitch. Took over 14 hours, died after 7 gravity points, and had to be rescued by...

I’ll address a couple of these...if you blow out the floating tube with co2 before racking, no worries about heavy Krausen loads. I actually had a gas QD with a regular airlock connected to it with some tubing for the first 24h of fermentation so that when I swap to the line connecting to the...

Before I go guessing why it isn’t fermenting, what kind of airlock are you using? You said bubbler so I imagine the S-type one rather than the 3-piece. If you used the 3-piece, it won’t “bubble” unless filled to the fill line with vodka. That will make it seem like it’s not fermenting. Now...