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stainless 7gal conical, rated for 15psi for carbonation. nice little tank, good welds, nice quality. comes with all OEM parts/pieces (some parts not shown, were soaking in pbw). will include few extra surprise goodies along with it. can assist with discounted accessories for you to buy from...

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Huh. Counterintuitive. Inversion is a weird affect but answers alot of the "wont go below X temp" complaints. I guess at this size and with the limits of the design (coils) there just isnt a way to get decent convection going to stop it.

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I don’t think you can do that specifically. You’ll have to rig a solution via programming on a new profile. i Believe you can use the timer function to do it. 720min is 12 hours, so I’d set a program where the first step is to “heat” the water to like 50f for 12hours, and then set it to...

yeah, thats about what i assumed. no way around the restriction of the filter except to just use force and push. being able to dump makes everything downstream so much easier, even if i'm too lazy alot of times to do it.

ah, cool. not the post i was talking about earlier, that one's keg to keg. but same idea, and thats a nice setup. only question is whether you've run into issues with filter clogging? i guess if you dump enough prior to transfer it shouldnt be an issue, right?

sure man, over the top. just like crying about technicalities of hypothetical theoretical 0% loss of carb AND zero foam posits that dont exist in reality. because that's what homebrewing is all about, demonstrating how using ultra-precise lab-quality equipment is used in processes to generate...

if you use ferm gas to purge, you're not "losing" any gas there (i.e. buying gas in a tank), that's correct. but the ferm itself needs to maintain its pressure, and then what do you do with that gas? just wasted, unless you're gonna hold onto that ferm under pressure and wait for another keg...

Late to the party but you’ve now seen the drawback of fermentation under pressure. Lots of wasted co2. Avoiding foam means pressurizing keg towards the ferm pressure, as well as keeping ferm pressure stable. All of that gets wasted. there may be other ways but the one process I’ve used...

i've never understood this. it makes no sense. granted, i was taught about jacketed tanks, so the whole coil thing is not something im familiar with but i'd think the principle is the same. you cool the highest jacket that's submerged. this means the warmest beer- which is at the...

sometimes stratification occurs at the extreme. its a huge pain to diagnose, very hard and sometimes impossible to correct. im unfamiliar with tiny tanks and cooling coils, so i cant offer much else but to say that freezing is definitely a possibility for regular jacketed tanks and for...

dont go for this kviek BS. just make a lager with 34/70 or s189. the temps you're showing are fine, for either. if you can spund and maintain pressure, set it to 5psi to start. after about 24-36 hours you can ramp it up as high as your vessel or spund valve will allow. i know some folks...

huh. well if you're shaking it well and making sure the cake is broken up and its all mixed together then i guess in theory you should have the normal mix of high/med/low flocc. so i guess that leaves making sure you're getting enough calcium for the yeast, and possibly some sort of...

it’s fine. There are calculators online that will tell you what temp cold water you want to be able to wind up at 72. Although that obviously depends how low you can chill your wort. if you know your cold water from fridge will be around 40f you can use the calculators to figure out how low...

ok, i think i got it. but if im understanding correctly this may be key. you'd be selecting for the least flocculant yeast by doing this. (assuming i understand correctly) the most flocculant will be on the very bottom, typically buried at bottom of yeast cake, the least flocculant on top...

i'm not 100% sure what you mean by save the last pint. but if you're dumping right into same vessel, or even taking that yeast cake (and a pint of beer?) and pouring it into a new clean vessel, you're still passing along whatever gets dropped out from beer to beer to beer. using cloth or a...

those all sound like you're on the right track. i'd say extend the time at freezing/crash temp, especially on lagers is probably the first thign to try. i dont know if i believe its necessary, but some folks insist you want to slowly crash lagers, and somehow that helps them all crash out...

lot of factors there. yeast, hop load, possible proteins from wheat/oats/etc. finings are probably a good solution, as long as you know that you're losing some volume in your ferm+serve keg as they create a muck layer at the bottom. since you're floating your diptube, it shouldnt affect your...

Hey didn’t catch this earlier- if your still shopping I’d say you definitely should consider it. As long as you’re aware that the fancy web alert/programming stuff is definitely not as advertised yet. I’ve also heard the pid functionality isn’t great, but I don’t use it so I can’t say...