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I just red an article about primary fermenting in a five gal cornelius keg, I only make 2.75 or 3 gal. batches so this sounds perfect for me and just transfer to my 3 gal kegs when done via a jumper and co2, No racking, no contact with 02. so who else does this? Is this a good way to go? TIA

Do you have any 3 gallon kegs?

I just finished a batch with wb-06 at 72 deg and got a nice banana tate witch is what I wanted, I not going back to wlp-300 as I like this better

Thank's all

I only have one keg and wanted to know what size gas line to run, 1/4"? My liquid line is 3/16

Thank's that what I thought

So I bought this Kegerator set up used minus the kegerator, (tank,regulator, lines,tap and sipgot) My question is the feed line is 1/4" X 20' and is not that clean as I can see some spots of dried beer in there so should I just replace the line or is there a way to clean it?

They are just fine to use

Ferment at 72deg that is the key

I wanted the banana flavor in my hefe and have used WLP-300 and 3068 with no luck. fermented hi and low temps with no luck. The brewmaster at Barlies in Las Vegas told me he uses WB-06 and to ferment at 72 witch I have done and it was the best Hefe I ever made

I just add the raw sugar to the bottles first, I use a priming calculator for 1 gal and divided that by 128 (128 oz to a gal) that gives you the amount per oz X the size of the bottle (12 or 22 oz) you are going to use and rack from the primary.

So I took it off the stir plate and will wait for the krausen to fall and then in the fridge. Is that right as I want to decant

I just made my first starter last night from some yeast I saved from my last batch. It's 1000ml and I have had it on a stir plate for 24 hrs and it's going good with a nice big head on it. My question is I plan on using it until Thursday or Friday so do I leave it on the stir plate or can I take...

you should be good to go now

I would just leave it and put a blow off tube in.

I like the ladder idea

I have been doing a lot of 1 gallon batches and now starting to do 2.5 gallon batches witch seen perfect for me as it gives me a case of 22oz bombers

What yeast did you use? and what temp did you ferment at?

So how did it turn out? I'm going to try the permo version also.

wilserbrewer BIAB bags are what you want, they make to your specs