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Anybody think about the drop-in beverage coolers meant for outdoor kitchens? I stumbled across these recently and have been thinking about building a little stand with some shelves and counter space. The drain seems ideal--you could just set a round dome false bottom right over it for batch...

That's very strange. I assume it's mostly used for hazy ipas (I've never brewed anything like that)--I would assume those guys want the fruit salad?

I'm on the edge of my seat...

Did you end up brewing this? How did it turn out?

There's a thread on here where I described accidentally doing it for the first time. It's a little hit or miss--the beer needs a tiny bit of carbonation for it to work, and it can be shockingly fast or painfully slow. But it works.

I have nothing substantial to back this up, but I firmly believe that a sweeter tasting beer is produced by mashing low, for fermentability, and using a lower-attenuating yeast. In that case, the remaining sugar profile seems (to me) to be more sensibly sweet to the human palette, than when...

This is a great idea. I have been doing the same thing, functionally, by adding dry sugar to prime the bottles and waiting for the foam from sudden nucleation to rise. It definitely works, but this method has got to be way more forgiving. Excellent work!

Would you be willing to run us through the bullet points of what about your process you believe produces this result? Because you make a compelling case...

Sugar is a major part of English brewing from the 19th and 20th centuries--there's a ton of charter in these forums about it. Partially refined sugars add a luscious flavor in quantities around 10%, but it can get drowned out by other things easily. Demerara in a bitter or a mild will shine...

It turns out that, in order for this to work, you need to finish under the slightest pressure. But this method has really proven itself for me. I hope you have good results.

I would really like a dry English yeast that has a normal flavor profile (not neutral), floccs fast and hard, top crops, and attenuates moderately. S-04 would be perfect if not for the tartness (I envy those who don't get it). Verdant tastes great, but too weird for many styles, and it doesn't...

Same for this aging family man. I have one recipe that's over 5% and I'm working to get it down to 4.5 or so. Other than that one, everything I brew is either a mild under 4% or in the 4.2-4.5% sweet spot. I like to have a few and just don't tolerate alcohol like I used to.

https://whclab.us/products/old-english It looks like they only sell bricks in the US. I'm getting one this summer. Which, though? I am leery of laying too much weight to these kinds of things, but the flavor descriptions at the bottom of the data sheets have me leaning toward the old English...

Anybody seen this for sale in the US? (I hope)

Huge. I assume there's a technical reason why those types (big chewy top coppers) can't be made as dry. Because it seems like a lot of people have been begging for one for years. Verdant is the closest, but it's just to weird, flavor-wise, to fill that role.

Dry yeast really is wonderful these days, but I have to countersignal a little on the part about "good" English dry yeast. There are good options for English styles that don't rely heavily on yeast-derived flavors. Styles with big malt or sugar flavor (porter, mild, etc.) are no problem. Dry...

I have not, but I'm curious what cleaning/sanitizing products you use.

I use the nuka mini, but a cobra or picnic would be the same. I fill each bottle, then add a measured amount of dry table sugar (by volume) to each one through a funnel. In 1-5 seconds creamy foam will rise to the top, at which point I cap. I made a thread on here about this method. The key is...

I have bottled from an all rounder many times, but I'm not 100% happy with my method yet. It's true that bottling beer with more than the slightest touch of carbonation requires a counter-pressure filler. I usually don't use an airlock, but instead just lock the fermzilla prv open until very...

Isn't it the water that's missing from dry yeast? Seems like back in the before times when e rehydrated the stuff before pitching, I used to end up with about half as much (or close to the same) volume as I usually pitch when using 2 week old top cropped slurry.