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Curious how this worked out for you. I am fermenting a Bohemian Pilsner, currently at 21C/70F (free rise from 18C/64.4F) and I set the spund at 12-13PSI. Started at 1.040, heading for an expected 1.007, now at 1.022 38 hours in. Should be ready for a cold crash sometime next week. Batch...

Well, that answers the question of how a little headspace in a bottle for most styles of beer isn't a major oxidation issue, plus you're prolly using oxygen scavenging caps to boot. But I never see NEIPAS in bottles, and this ^^^ is likely why.

I took it for granted, but he did skip a step: Whenever you are placing a lid on a corny keg, especially one that you are expecting to build pressure over time with priming sugar, you need to "seat the lid" once it is attached. This is where you apply at least 5PSI of pressure from your CO2...

Weird, I meant to add this pic to the post above. Ah well.

These are (were?) finally available in the states, so I picked up 6 of each. I haven't used any of the beer line disconnects yet, the angle of the CMB connector actually works with my pluto guns in the keezer. Three gas disconnects in play now: swapped out the two on my serving kegs in the...

Google is your friend ;)

A quick peruse of the AG kits at Northern Brewer (as an example) has ranges from $23 to $84, with most of the IPA kits in the $42-$52 range. I would say the $50 price point per 5-gal batch is fairly reasonable. You should go for it! ;) Since you once had a 6-tap keezer, I will assume you...

As long as you have a space where temps are OK for the types of fermentation you wanna pursue, acquiring a dedicated fermentation chamber can be put off till later. Ale fermentation works great with a corny and a blow-off bucket! Then it's just a tossup on whether it's more convenient for you...

*emphasis mine* I totally agree. My vision was enuf equipment, as minimal as possible, to do all AG basically 3 batches in, and those first extract batches were what the LBS had on hand where we could brew immediately. I had the very basics for AG: An electric kettle (my choice was an Anvil...

Ok, now i am caught up. If you already have a bag, and your batches are under 5 gal, consider a round drink cooler, or even a rectangle job you may have handy and do MIAB. Only other hardware needed/preferred is a SS ball valve replacing the spigot. No false bottom, no bazooka tube needed. I...

Definitely sometimes 😉 (TL;DR - i couldn't resist)

I do exactly this with a 23L corny fermenter. Temp probe on one side and the reptile mat on the opposite. I had enuf of the probe insulation to also give the reptile mat a "blanket" as well, but its prolly not necessary. I must have read one or both of you saying similar in the past 😁 It's...

The more I think on it, a porter-esque recipe may be the way I go. Ferment this Munich wheat under pressure, then even the clove/spice flavor that will prolly come thru could compliment the malt... I'm now genuinely curious how this would end up. I'll make a point to read my labels more...

I'm not going for a lager per-se, more that i was looking for a recipe, preferably dark, where I could utilize pressure fermentation as a tool to suppress at least some of the esters. Maybe something english? We're fully into the "let's play with this" phase. Wanted to see if i could make...

Yes, I realize that sounds like a contradiction in obvious terms, but hear me out. I'm not a fan of wheat beers in general, and I picked up this yeast with the idea of using it in a Märtzen, not realizing this is geared more toward Witbiers (and what Lallemand replaced this yeast with...

Had a related question looking to overbuild some Wyeast 2001 Urquell for an upcoming BoPils. This well known calculator specifies 1.5 million/mL yeast density for a lager. However, I will be pressure fermenting with a keg in the ale temp range (18-20C/65-68F), spunding at around 12 PSI...

Listening to the constant putter of the blow off of a Northern English Brown 😊 Nottingham dry yeast is a beast!

Close-transferred a Dry Irish Stout from a 6.1gal/23L torpedo fermenter/keg to a standard 5gal/19L corny. Used a spunding valve to xfer SLOWLY. So slow in fact that I was able to see the beer creep up the gas line (it was plenty long) towards the blow-tie! There was about 500mL left in the...

1950.5... +5 gal English Northern Brown +5 gal Dry Irish Stout = 1960.5 gal

I finally got a brew done with my 23L torpedo. Even with the Anvil 6.5, I can get 21L of wort into the keg. Haven't spunded yet, tho a BoPils is on deck soon. Also using the floating dip tube with the mesh screen add-on. Doing a closed transfer to a standard corny keg is simple and it gets...