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You can make a quality product without spending a grand on a fermenter.

I think...if I had it to over again... I would have bought (2) of these instead of (1) 7.6 gallon kegmenter. I think I am going to buy them anyway and scale to ten gallon batches.

Actually got mine started this weekend - to the original recipe. Posting so that I can remember when I pitched. Hope to keg on 4/30 edit - 13 hours after pitch, I have airlock activity @ ~ one bubble every 23 seconds. the recipe was 6 gallons and my speidel has 7.9 gallons capacity. (I do...

definitely should - the point is to backsweeten. super glad you bumped this thread, I had marked it watched a long time ago and completely forgotten about it. I have never tried this recipe and I am going to get it going this weekend!!

that's true. the main idea is to dry hop under some had pressure, right? so the suggestion to puff some C02 in post dry hop is sound (even if you have been spunding for a week - which I also agree is likely unnecessary). I have not found fermentation temperature and pressures involved to have...

All things equal, I would spund after 4 full days fermentation. Then spund while gradually ramping temp to the higher end of your yeast's preferred zone. Release pressure 3 days prior to packaging and dry hop. At that point my process is a closed transfer to serving keg... so I am little help...

I haven't ever tried cold pitching, so I cannot comment. I have chilled starters/slurries in order to decant - but I haven't pitched the chilled. I seem to remember that I have pitched when my wort was warm and that ale tasted differently when it came time to pour pints. I don't necessarily...

say in this scenario the OP had removed a sachet of Nottingham from the fridge and let it come up to temp as the decision was mulled. nothing wrong with replacing the sachet back to the fridge for storage, right? that's got to happen a couple times to the sachet as it moves through supply...

Some anecdotal notes on a slurry lag time experience with simple yeast storage from this weekend. I brewed a blonde ale, yesterday. Finished brewing ~2pm. A quart jar filled with 2nd generation Nottingham slurry harvested on 3/5 was taken from the fridge and set in a dark spot on my kitchen...

genius!

It's been at least a decade since I have made skeeter pee. I plan to use the original recipe with reduced back sweetening. Is anyone else thinking 2 1/3 lbs is over the top on back sweetening? Maybe a 1 1/2 lbs? posting this for my reference on a starter - it's worked well in the past w/...

This has been my experience as well. Brewing monthly, it doesn't save me much money to repitch. But I enjoy doing it and the beer tastes good to me.

Sourdough hot cakes. Apples to apples comparison? Maybe not. Anecdotally, I have made thousands of sour dough starters from dried yeast over the course of four decades. They taste good.

this is genius - much more sanitary than what I am doing, which is a Winco Stainless Steel Ladle, 5-Ounce and canning jars

I crossed a threshold this weekend. ... yesterday I kegged a batch of centennial blonde before I pulled any pints off of my cold conditioning pale ale. - keg on tap (pale ale) conditioned for a full two weeks - keg on deck (blonde ale) sat in primary for a full two weeks today, I am brewing...

this one (from Mean Brews) is on my list - I probably will not brew it until late July - just don't want to tie up my keezer with it for quite so many months as I picture drinking this one when vest weather just starts rolling back around Fermentation primary — 49 °F — 7 days diacetyl — 56 °F...

Great thread - I've enjoyed reading through. Have learned and applied some of the knowledge. Looking forward to experimenting in the future. I use a kegmenter and bought a 5 oz ladle w/ a 12.5" handle to recover slurry yeast after racking to a serving keg. Only have a small sample size of...

ball lock thanks

Don't hook a blowoff tube up to liquid side/floating dip tube. using my kegmenter and woke up to about two wasted quarts. One quart in my blowoff jar and another leaked out of the fridge and onto the garage floor.

It is. I measured this morning before I looked that up