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Thanks, makes sense. I did a little research and the conclusion seemed to be that over-pitching the amount of yeast is not really harmful unless its an extreme amount. Just curious what your concern is related to - what off flavors could we potentially expect from too much yeast?

My house is at about 72-73, but I can get a little higher or lower depending on where I put it in the house. Okay, so this is new - you are the first person I have read mention this. Why do you say this? How can this system be easy to use if they give you too much yeast and expect you to...

Assuming I'm doing Fast Fermentation method, what temperature should I be aiming for ideally? Or are you saying any temperature across the range 61-84 (according to the sticker) is equally good with this method?

That's interesting - ideally is the goal to keep the fermentation temperature on the low side of the range? And if so, what does that do to the fermentation time?

I'm doing the Rye IPA right now, with a 7 day ferment followed by a 5 day dry hop. Hops have been in the fridge until ready. I'll let you know how it goes. My feeling is that dry hopping should be a no brainer - it should produce a strong hop nose at least for a good week or two easily.

The lack of hoppiness has been plaguing me too. The only suggestion I can offer is what was said to me above - ferment for 7 days first, then dry hop for 5 days. I am going to try that with my current batch.

Just wondering - is there any reason not to brew and cool down the wort with the metal lid in place instead of the black rubber one?

You can definitely unplug it - wifi info is retained.

Thanks. This batch I am doing I did wait 24 hrs (actually, I cooled in cold water in the sink for 45 minutes to get most of the temp down quickly because I read that its better to get the wort temp down faster? Then I let it rest until the next day to get to a steady room temp before pitching)...

One other thing I just thought about - the 2nd batch I brewed I waited until the wort temp fell into the safe range (but above room temp) on the thermo-sticky and pitched the yeast. Clearly, the wort continued to cool to room temperature and so the temperature was definitely falling during those...

As the complainer in question :) I believe its an easy to use product, not a "no brainer" product. I think there is certainly was an inherent bias by the designers about some things that would be obvious to anyone who has home brewed before, but are not necessarily obvious to a new brewer. I...

Right. Crane I appreciate your wisdom and I'm sure its accurate, but its not really applicable for Picobrewing. We don't know what the proper amount of yeast is (have to assume its whats in the kit), and we are not given a temperature profile for the recipe. What we really need are some best...

Thanks. So, would you say its always preferable to bias towards a higher fermentation temperature with the fast fermentation valve in then? Or in the case of the Diacetyl rest you need to start with a lower temperature and only raise it near the end? Do you agree with giving the wort a swirl a...

Thanks both. In case of dry hopping would I ferment 7 days, dry hop for 5 days, then cold crash for 2 days?

Easy enough to sanitize the kegs, but does that mean I should sanitize the Pico itself? If so, how? And how often? Do you use the Fast Fermentation adapter then regardless?

I did nothing to the equipment prior to brewing other than run the Initial Clean cycle generated by the Pico using plain water, no cleaners or sanitizers. Was that wrong? I did use Hydrogen Peroxide as per the instructions to sanitize the serving keg prior to filling. Both times I fast...

. The problem occurred even on my first batch, with all clean equipment :) The instructions indicate to add dry hops after 3 days of fermenting (regardless of fast or slow method) - Do you disagree with this?

Agreed. There seems to be no information in any of the third party PicoPaks about fermentation times (or if they even support Fast Fermentation). If you cold crash, how do you rack the beer? Do you hold the racking tube some distance above the bottom of the brewing keg?

Hey everyone, finally found this forum as somewhere people are talking about Pico brewing. Just thought I'd share my thoughts/questions so far after two batches: 1) I have had not great experience with my first two batches done using the fast ferment method. The two batches definitely had...