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Didn't turn out to be as lively a discussion thread as some other brewing devices. Small numbers?

I increase my batch to 5.15 gallons to account for the CF-5 fermentation & racking losses--no big deal. Even though I dump the yeast after cold crashing, I still find that 2" elbow fitting to be full of debris and junk I don't want in my beer after kegging. I find the Spike tilted/movable...

Follow-up: Kegged the "LutraFest" last weekend and is already crystal clear. The longer this beer cold conditions, the more like a lager it seems. Even has this lager 'signature' that no other ale has had in my experience. Still, so far not as 'clean' as a commercial lager, but getting better...

I recently bought some Amoretti Key Lime craft puree with the intent to make a Key Lime beer. My wife is a dedicated wine drinker, but I am trying hard to make a beer she may love. Key Lime pie is her favorite dessert. I've done some researching, and while this idea is not new, there's not a...

I've got an Oktoberfest in the Spike conical, fermented with Lutra @ 10PSI & 71F, and it ought to go into a keg within a week. OG 1.067, FG 1.013 (mashed at 152F). Samples sure seem clean, but I would not call it a lager (so far--it's cold conditioning and will improve with some time). More...

I switched to RO water about 4 months and 5 batches ago. I also always use Servomyces (White Labs?), which as a yeast nutrient seems to always ensure healthy fermentations. Using RO didn't seem to make any difference to fermentation health, but sure did positively in the resulting beer taste.

Glucoamylase can restart a stalled fermentation. I'd start with about 1/2 tsp mixed in distilled water, poured directly into the fementor. It saved a Porter of mine recently that stalled at 1.027, but 1tsp brought it down to 1.012. If 1/2tsp doesn't bring it down far enough, you can always add a...

I had a Porter cease fermenting at 1.027 for unexplained reasons, and it was just too sweet to call it done. I mixed 1 tsp glucoamylase with room temp water until dissolved, then pitched right into the 70F conical. Fermentation restarted and finished out at 1.012--great stuff. Pretty sure you...

The pressure manifold on the lid can be used for adding pressure via a CO2 bottle, like for transfer to a keg or adding PSI before a cold crash to ensure positive pressure. It's also where the spunding valve goes to control pressurization during fermentation, which I built from a...

Good thing I use a spunding valve with an adjustable PSI limit. Anyway, I find that if I have 10 psi at ale temps post-fermentation and then cold crash, I have about 5 psi at 38F or so. Then, using the Spike Carbonation Stone to the CF-5 racking valve makes carbonation up to 15 PSI easy.

From a CO2 bottle connected to the CF-5 pressure manifold.

It's still in primary--not carbonated yet. When fermentation & diacetyl rest are done, I'll pump it up to 10 psi and cold crash--then it will carb. My point above is that it nice to have the option with the CF-5 to carbonate before going into the keg. I transfer to the keg, which goes right...

I am a BIAB brewer using a 110V RIMS for mashing and propane for big temp changes & boiling, and I am also considering a AIO system for simplicity and to move brewing indoors. I am settled mostly on the Brewzilla 65L for it's cost/value and ability to do 10gal batches on occasion. However, I am...

Yes, I've got a Spike CF-5 and have tested pressure fermentations with about a dozen batches after decades of non-pressurized brewing. For making a clean, non-oxidized IPA, I have found pressurization to be fantastic, or any style where being 'clean' tasting is desired (i.e. Cream Ale, lagers...

Yes, I'd planned to CO2 rouse the yeast (again). I've done it already a few times, but without any success. Stuff flocculated like a rock. I'll add the Gluco water in slowly for sure.

I can rehydrate the powder in RO water before adding. The fermentation was not pressurized, so perhaps no eruption? I’ll add it slowly. Any thoughts on how much Glucoamylase to add? I got the yeast recently from AIH which had an Omega sale. The date on the package said 20 Oct 2020, but I hoped...

Found this in a search and have a similar problem. I've got a basic Porter with Omega British Ale I yeast (via 2L starter) with a 1.069 OG and stopped all fermtnation at 1.026. I've been trying to figure out how to get down to 1.013 range FG. I just bought some Glucoamylase powder being...

Are typical yeast starters used with Lutra?

Has anyone any experience with pressure fermenting Lutra?

Along the same lines as the OP's question, how would this be any different to get 240v/50A in the garage for brewing *and* electric car charging? Is there a way to get one drop, but be able to switch to the brewing receptacle when needed?