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Thread participants have way more sophisticated taste towards lager crispness, so take my advice with a grain of salt, but I have been getting pretty good results fermenting in the keg under higher pressures with kveik (40psi from start to finish of fermentation) . I highly recommend to those...

Sorry to hear about the lost beer. Since not all kegs have the in and out labeled I always point the corny handle down like I was looking at a “package” and say “righty tighty, lefty drunko” with the serving tube on the left side. It sounds silly but it saves that sort of mix-up, almost every...

My non-professional non-scientific hypothesis is that higher pressure acts like temperature control. It slows it down and suppresses esters, even more so than at 10-15 psi. Yeast seem to be pretty well attuned to fermenting under pressure, they certainly have had some practice in their...

The fäktoberfest scored some flawless reviews from some biased buddies. They didn’t pick up the same unbalanced bitterness than I did. It is clearing up more and more at kegerator temperatures. A bit of chill haze seems to be dropping out slowly. Maybe I should have boiled longer. They deemed it...

Does anyone ever ferment at really high pressures? I did a recent faktoberfest batch at about 40 psi, and it turned out ok.. I think my hopping and recipe needed some tweaks, but the kveik yeast turned out lagerish with some drastic temperature fluctuations. I know there is no real reason to go...

I received all pieces except the 2” ball valve. In retrospect, I think it was overkill converting to 2” and cost me some extra pieces($$$). Also I think I ordered the incorrect thread for the pressure release, which is a bummer Length 2"(50mm),Thickness 2mm,SS304 Vs 1/4"1/2" NPT BSPT Male...

I have a few 5 gallon cornys I could use, but I’ll probably serve out of this one until I’m ready to make the next batch. I’m getting close to terminal gravity based on the slowing of the venting. I’ll probably cold crash this weekend and maybe even pour a sample pint with the floating dip tube.

That looks great, but I don’t have a vacum pump. Am I going to need another pressure release pull thingy on the other side?

Thanks for the support everyone. I’m having a little trouble locating a 2” tc piece that would allow me to cap the top and purge o2 either via spunding or ball-lock to the tank. I think I could get 2” tc and 1/4” or 1/2” NPT to attach a spunding valve, but I am thinking spunding the bulk of the...

One other follow up, but will I be able to “disengage” the site glass, under pressure with the ball valve closed? So I can load up into the kegerator for serving?

Thanks @SanPancho . I think I’m on my way to building a low O2 dry hopper. I did get Covid a couple years ago, before the vaccine came out, and I can still smell hops, but I think not as well as I used to. I’m hoping to sniff some beers with impunity when I am done with this. Yes, I am a beer...

That would be pretty sweet. Do you have any links where one could be purchased? I don’t think I’m handy enough to make one myself. I’m lucky that beer is not so hard to screw up as is.

I lugged the keg to the stairwell outside the basement, after opening up the spunding to <5psi overnight, and had my wife drop in the hops while I was ready to seal it back up, but no gusher! Maybe the white oak stave provided enough cavitation points to let it off gas efficiently? I purged...

Fermenting and serving from the keg.. though sometimes I transfer some to some 5, 3 or 1.5 gallon corneys. I could chill it, but I’m afraid that would keep more CO2 in suspension for gushing when I add the hops. The ferment is still ongoing, so I’m not too worried about keeping O2 free, and I...

I was pressure fermenting a 15 gallon batch of pseudo octoberfest at ~40 psi. (Kveik yeast at ~70f). Going for the natural carb. I have some fresh hops coming in tomorrow and was planning a 4oz dry hop. However it occurred to me I could end up with a gusher at this pressure. Now I am letting...

I just saw a stainless auto siphon on Ali express (Ali baba?) I can’t vouch for the vendor, but pretty cool that there is a stainless one out there. The funny thing is I don’t use for beer anymore since I’ve been pressure fermenting, but you never know when you need to top off the fish tank or...

How about malted oats? Do they have comparable enzyme to 2/row?

I was looking at doing a stout recipe that has oats and flakes barley and some other steeping grains. My main fermentable will be DME, and I was wondering if alpha amylase will be enough to mash the grain bill, or do I need beta or glucoamalyse also? I love stouts, but never brewed one...

Is there a way to do this recipe as a partial mash? I have some alpha amalyse enzyme, but do I need beta too, to convert the raw grains and oats?

I definitely use the floating dip tube.. so I can hop stand in there without eorruyjng about filtering or bagging.