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Here in the good ol usa!

No shame in my game :)

Yo gallo, for what's it's worth I have a lager goin with 34-70 right now and noticed no sulfur from the blowoff. However its apples to oranges, as I have been room temp fermenting under pressure to reduce esters. Reached terminal after day 4 at 70f and 12psi

Excellent post, I'm sure there are many newcomers looking for a setup as nice as yours! Paying it forward is always beneficial, as I myself have also gained a wealth of knowledge from this forum. As you mentioned, one major advantage of your dual mini chambers over a single chest freezer is the...

I also skip the bio hop dose now and soft crash before DHing. I have been single dryhopping at 72 hrs. What do you feel is the advantage to splitting the DH at 72 and 48 hrs?

This happens to the best of us. Be sure to thoroughly lube the shaft before ramming it into the bung hole

I got buzzed up and seamed a few differnt beers last week and forgot what was in them. One mystery was just solved, it was my kettle sour with guava puree from my tree in the backyard. Cheers HBT

This is my first go at a warm fermented lager under pressure. Czech pils with saaz and 34-70. Day 2 and chugging away @12psi.

I use 2 of the goodbelly shots in a 5gal batch. The shots are much more likely to not affect the flavor of the beer as opposed to a full carton. Preacidify to 4.3 using acid and let the lacto drive it down to 3.3 (24-48hrs)

You can simply crank up the attenuation value to 100%+ to reach your estimated fg

I agree with everything you mentioned. I use fermonsters for most of my batches and they do a damn fine job. I just wanted to mention the other uses for the collection vessel on the zilla. Another positive for the monsters is that they fit in most mini fridges/chest freezers as opposed to the zilla.

Infection ?

I picked up a fermzilla and love it. As mentioned above, the co2 is a must for transfers. The advantage of the collection vessel is not necessarily yeast harvesting, rather a way to remove trub and do oxygen free dryhopping without opening the lid. A happy medium is the fermonster with a...

Happy superbowl sunday hopheads. I just tapped this hazy brew for my guests to enjoy, and was quite pleased with the results . Cheers! and lets go 9ers! -Pilsner with a dash of Munich, malted oat, flaked oat and carafoam -200ppm chloride, 75ppm sulfate -Mosaic, Citra, Galaxy, Idaho 7 and Simcoe...

Here's an easy recipe I made for a hoppy low carb ale. You can substitute hops and yeast to suite your needs. It's less than 100cal and 3g carbs per 12oz at 4%abv. https://www.brewersfriend.com/homebrew/recipe/view/919381/alchorexia-95cal-3g-carb-hoppy-ale

Ditto. I WP @160f for 30min with the pump on, then shut off pump and let the hop bed settle in the middle of the kettle for about 10min. Like dgallo I use a small amount of magnum in the boil.

I have some experience with blending terpene isolates in order mimic particular cannabis strains. It can be very tedious and time consuming to create blends that do not smell artificial, but it can be done. A better option, and the one that most likely Sweetwater employed is to purchase a...

Lately I have been working to reduce my total dry hop dosages in order to achieve a more refined aroma, reduce bright tank time and build recipes that will be economically viable on a commercial scale. One thing that I dont see discussed in this thread often is increased utilization via...

If you still show signs of active ferm chuck that dme in! With an og of 1020 and fg of 1010 you only have a 1.3% beer as it stands.

If he still has active fermentation occuring I wouldn't worry too much about oxidation. EDIT: Just saw youre at 1.010 so you do run the risk of oxidation