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I filled it out. Somebody should have tested the ui--the scrolling menus on the demographic questions didn't work on my android phone. So they got some noise in that data....

I've been doing the same--after racking I close and refrigerate the fermenter, then on brew day I scoop out 3/4 of the yeast and run new wort in. Usually I do about 3 batches on a pitch, depending.

Before I got the fermzilla, I was almost exclusively top cropping. This is the first brew I've done in it with a real top cropping yeast, so I went ahead and skimmed (I don't ferment under pressure). It really is the most amazing phenomenon. You get perfect slurry that will sit in the fridge for...

Just look at it and try not to smile.

Works as advertised. This will hold at 1 or 2 psi and dispense with zero issues. Way easier than dealing with collapsibles for pseudo cask ale.

After draining a few of these, I have realized that I cut my dip tubes too short and tend to lose a pint or two at the end. I have ordered new silicone tubing and will re-do them. It seems like the line should be long enough for the filter to lie flat on the bottom of the keg with zero tension...

27 days since pitching and my bitter is very clear--not polished but very clear. it is a fine ale. The yeast character is definitely not neutral, but it is also not very forward. "Obviously but generically English" would be a good descriptor. Total time from pitch to drinking is not more...

That's very interesting! Do you usually get the S-04 twang? What's different about the starter beer VS. Your normal results?

Noted. I forgot about the reports of Windsor coming back to life in the bottle. If I give it another shot, I will try the co-pitch again.

At just over 3 weeks since pitching, my bitter with Windsor/nottingham had been b fermented, casked, carbed, and cooled. I pulled a sample off the top after it got down to 50 degrees and it had changed from opaque brown to very hazy gold. Tastes fantastic, except for the slightest hint of...

I pour off the remaining beer, then scoop out all but about a cup (less if its a week old, more if its 3 weeks old) with a long sanitized spoon. I always aim for a (more or less) correct pitch rate because I'm always looking for expression of the yeast character in my English ale. Might not make...

Yeah, man. If you had a good fermentation that finished strong, and the yeast is not under pressure, it will be shockingly viable under there for 6 weeks.

I would not make a starter, but I would pitch 3/4 cup instead of a half cup. Or 50% more than you otherwise would if you could brew on time. The only disclaimer is that when I repitch from the bottom of the fermenter, there's almost no trub or hops mixed in with the yeast. If you have a lot...

I am drinking a beer right now that was brewed with S-04 that does not have the twang. It has .25lb of debittered black in 6.5 gallons (brown but not super dark--definitely not roasty), and fermentation didn't get over 65 degrees (beer temp). The interesting thing is that the flavor of the...

I would not chase 2 points, and have run my current system enough to hit OG/volume within about a 3 point window every time. BUT, I do still always leave a little water out. I formulate everything so that I add a half gallon or so after flameout. When I was still getting used to my system, it...

I do bottle some beers. I've not tried minimizing headspace, but have come up with a couple of reliable ways to cap on foam. I have no trouble with oxidation in bottles, that I've noticed. But I have never bottled a bitter, or even brewed an American ipa. I'm a huge, hugefan of the quart...

That's a really good point. I've only recently switched from basically an open primary to a fermzilla. I've done several closed (or nearly closed) transfers, but keep up the old pace anyway. Maybe I've been operating on old data. I will try to let one of these bitters hang around for awhile and...

Personally, with highly flocculant yeast, I find that I hit FG a few days before the diacetyl fades to the level I like leaving in the cask. Once that happens, I run the beer into the cask (usually a homebrew keg)--5-10 days from pitching. Usually I don't chill first, because the beer is quite...

Then I'm very sorry, for my part. I did not mean to sound condescending.

There had been some discussion and I appreciate all the answers. I do not appreciate the condescension. I do not appreciate people dismissing the question because asking it demonstrates I'm obviously an impatient brewer who drinks green beer.