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Hmm, noticed that Pico is prepping to have another kickstarter on April 3rd. If it is a new even-simpler device, I wonder what fixes they implemented? My main issue is the "serving" keg - and I am sure most agree. I got Jimmy's Cocoa Vanilla Porter finished last week after 12 days and a day...

I racked 1/2 Squeezed this afternoon on day 13 after 10 fermenting, 2 dry hopping, and 1 cold crashing. There was no trub going into the keg, and I attached the CO2 adapter and set it to about 24psi with the intent that I might be able to serve tomorrow night. Tasting the bit I poured out it...

I had a number of Ballast Point bottles in Japan about a year ago (Sculpin, Grapefruit, Dorado, typically $20 + S&H for *3*, so you guys have it lucky) and really enjoyed them all, but when I had a chance to try Grapefruit Sculpin in the can during a visit to the states last fall the taste was...

I've got my first 1 and a half (half, because a leak in the back of the unit dripped much of Plinius on the countertop) fermenting with the FF adapter for the last ten days now. Half-squeezed was dry hopped today, and looked very much like a beer with perhaps a slightly "cider"-ish smell out of...

I am going to use RO because it costs the same as distilled in Japan (as far as I have found), so I ordered 40L for my first several batches. BTW thanks to all the helpful posters in this thread guys. With this advice I can avoid screwing up too much when I start next week! Is it possible...