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Note also that while, as has been mentioned, not all breweries employ the exact same methods as the biggest ones, nonetheless any commercial brewer, by virtue of the square cube law referenced, is effectively running a low oxygen operation relative to those of us working on the homebrew scale...

Cupping my hand over it is my SOP. I frequently get the external light error message if I dont, and I realize this is the best way to ensure consistent illumination by the light the instrument assumes is doing the job. (I don't have the OP's unit either FWIW, I have a Hanna specifically made...

I've never experienced this. If you took a few drops from the mash and let it sit in the well, and over several minutes the readings went up, do you think it's possible this was explainable by evaporation of the sample?

Sounds like you've been doing some comparison shopping...

Ah, but you did answer my question as to it was practical on a hydrometer size sample as well as a refractometer sample. Thanks!

Most of us put that kind of pressure on initially if only to seat the lid, and there's really no need to vent it. There's not much actual CO2 added there in the headspace. You'll notice the pressure will drop as this is absorbed into the beer, and eventually rise again as the beer carbonates.

I did mention it, post #6. ;)

No, Marmite is gooey and English and tasty, you're thinking of Vegemite, the nasty, pasty, Down Under cousin...

I friggin love Marmite! One of the enduring vices I picked up living in England... but it's a lot more pleasant than raw yeast somehow.

Remember my Dad standing in my kitchen eating a cake of bakers yeast out of my fridge and remarking how unpleasantly bitter it was, but not stopping... not long before it was determined that he had both celiac induced pica and Parkinson's related dementia... yeah, don't do that anymore! You...

Sorry, late night, just a quick partial response. It definitely suppresses ester formation and inhibits attenuation in ales, so the character is impacted significantly and negatively. Also, Scott Janish's blog details experiments he did that found it counterintuitively reduces dry hop...

Never heard that, can't see how it would matter.

It is nice to have the option when in a pinch. Like anything you could do yourself, but sometimes lack time or inclination and are willing to pay someone else to do. I so rarely brew ales anymore, it's a question of whether it's worth the extra effort for one batch worth. Though at this point...

Why are you wanting to pressure ferment? It definitely doesn't simplify the process, especially when it comes to transfer. I did a lot of experiments with it, and found that it offers no advantages for lagers not better and more easily achieved by other means, and is patently detrimental to ales.

Caramel- and toffee-like sweetness are probably the best descriptors of the primary effects of oxidation. (Please disregard the ubiquitous talk about cardboard and sherry, these are extremely late stage effects.) It doesn't really matter how hoppy the beer is or what type of hops. But there is...

Just because you have a piece of equipment that can be used in a certain way, is hardly an imperative to do things that way, if you find a better way. I could pressure ferment. I have in the past, just because I could. I don't. And your unitank isn't going to waste. It holds pressure...

This is indeed my procedure for every batch, and it makes the best beer possible: fine carbonation and excellent foam, and it will stay perfectly fresh for an extremely long time. Not to mention it turns a batch around quicker. No need to worry about leaving it on the sediment. I make...

Ferment with an airlock at whatever temperature is appropriate for the yeast, no pressure applied at all during fermentation. When about 1°P from final gravity, transfer to keg and attach spunding valve set to required pressure for desired carbonation. No additional CO2 needed for...

I've always made my own, but would be happy to pay for the convenience. Nice to know this is now available. Now all we need is US availability of brewer's caramel!

At room temperature, beer will not be fully carbonated at 15 psi, that requires closer to 30 psi. At colder temperatures, beer will be fully carbonated at lower head pressures. Consult the standard carbonation charts for the relation between temperature, pressure, and v/v CO2. Since this...