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Thanks... Keg is fine? (there does seem to be an above average drive to bottle this... but... obviously would prefer to avoid that unless there isn't a better way) What temp for the 1-2 months?

The brew itself seems straightforward enough, but once fermentation is complete... it seems like it gets blurry real fast and many folk's accounts of this seem to be light on specifics at best. So what should be done after final gravity is hit with a Belgian golden strong ale? I can put it in a...

Ah.. thanks, yeah I'm going to say that's not an issue for me. I don't even run the stir plate on a high speed; just enough to keep it moving and keep the yeast in suspension.

I actually have two stir plates and two 2L flasks for when I need to make a really big pitch. Stir plates are cheap on Amazon, I never saw the need to figure out how to build one. I did the "swish it around occasionally" thing for a while, but as above, the stir plate is so much easier... no...

Thanks guys. Yes I'm primarily interested in 2633 right now since it is what I have. I'll probably give it a go. I'm certainly no style expert here, but the Sam Adams version, I think of as more a Marzen (I'll call it thicker on the mouthfeel, sweeter/malty-ier , darker. Festbier: By me...

I first had an original Fermentasaurus with the dump ball... sounded good in theory; in practice it looked like a disaster waiting to happen, that I would never use: -The neck in the original design was narrow and would almost always clog anyway (I know they redesigned this later) -Even if the...

I did some searching around, but couldn't easily find any direct reference to this yeast being used in a Festbier (plenty for Marzen). The manufacturer has it listed as appropriate... I'm just wondering if anyone has actually used it for this and wanted to comment. (I'm going to be doing a...

I've tried to do the cold crashing before dry hopping to drop the yeast out, then warm it back up to dry hop. What I've seen is that dumping the dry hops in causes a lot of C02 to come out of solution, stirring the entire thing up, and seemingly eliminating any benefit that might have been...

I've been chilling from ~10x degrees to pitching temp using my chest freezer fermentation chamber since pretty much the day I got it. I haven't run the numbers, but it just seems better to me than running large amounts of water down the drain once the chiller is becoming inefficient. Your...

Hello all... I've been away from brewing for about a year due to my schedule changing. To get back into it, I got a G30 V3 that should let me brew inside on weeknights. I took it on its maiden voyage last night. I'll probably have beer, but definitely learned some things that will hopefully...

My experience: Batch #1: Azacca pale ale at 1.061 OG. Dry Voss packet pitched at 85f, let it run/possibly had to drive it to 100F and held there for 5 days. It looked done in 3. Kegged at 10 days. There was some sort of bad off flavor that stuck around for weeks until it finally mostly...

Thanks... I'll be kegging the beer soon but would like to do some more experimentation with this. Probably would have to do a split batch to get truly apples to apples comparison.

My guess is that if you try to carb in a Fermzilla at 30+ PSI at room temp, 1) It is near the limit of the pressure rating of the vessel, so you can't go over that and therefore it will take a long time to get it carbed, and 2) I would bet you will have a much higher probability of significant...

At ambient temperature in 15 psi it's only going to be about half carbonated. But yes chilling would help with foam too. But using proper techniques you can probably keep it down with a beer gun.

It would help for clarity, but is not required.

Even if you can't/won't get a keg, you are going to need some additional equipment (C02 bottle and some sort of ball lock attachment at a minimum) to practically get the beer out of a Fermzilla. MAYBE you could just pop and open ball lock on the gas side, an open line onto the liquid side, and...

I've searched and can't seem to find a thread on this topic. Maybe my search skill just suck as I can't believe I'd be the only one to think of it. For pale ale/IPA, has anyone ever tried this: Let the beer ferment out under a normal airlock (no pressure). When it is done or very close, dry...

I mean... there is a lot of land for sale in FL :) But I agree. I think the flavor I'm talking about is an artifact of the yeast/temp combination. I don't know what else it could possibly be.

What I do for hopstands (basic propane fired kettle) is chill for a minute till it hits about 175, then stop chilling, dump in hops, and wrap the kettle in a towel. Stir every 5 minutes or so for ~30 minutes, then continue chilling. Depending on the ambient temp I will usually lose about 3-5...

Sure, I should have included that. 60 minute boil, all Azacca @ 11.6AA .5oz at 30 .5oz at 10 2.5oz at 0 4.5oz in 20 minute hop stand/whirlpool. No dry hop. I've definitely tasted hop burn before, and while the aftertaste here was, I guess, somewhat similar, I don't think that is it (assuming...