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Voss kveik worked really well in my Belgian wheat, made sense with the orange hint. It definitely makes a clean beer very quick, but I’ve had beers that do not taste right using it.

Wednesday brew day, today down to 37 degrees and tasting delicious. Still hazy but should be good to go in a week or so. Garage didn’t burn down either! Figured I would share

Save time, sure, always enjoyable to get grain to glass quickly. Mostly though because I enjoy tinkering around and having something to monitor, might sound weird but half the fun for me with brewing is everything besides actually brewing. The yeast I'm using (Lalbrew Kveik) can ferment clean up...

Ya I need to get a graveyard fridge for sure. And ya the fan gets hot for sure, but it’s not hot to the touch, I think the space above it keeps it a bit more controlled, either way I agree it’s very sketchy. I need to use a heat wrap, but at this point I can likely just turn it off and let the...

Good point, I was concerned with ventilation as well… probably should reconsider that. It’s certainly working but a heat wrap would be much safer. Looking forward to upgrading to a repurposed fridge for fermentation control at some point. But fermenting hot under pressure has been what’s held...

This is a classic American “lager”, fermenting with kveik yeast. Already moved from 1.041 to 1.030 in about 12 hours (per my tilt…) spundit 2.0 on a corny keg, pressure fermenting this time at 25psi. Small space heater, blankets… garage. Knock off inkbird, connected to my google smart home...

Glitchy server today, so many double posts… anyway, thanks everyone for the help

Noble man you are. Cheers!

Noble man you are. Cheers!

Interesting… not familiar with conicals but certainly look forward to that upgrade. I use whirlfloc at the end of the boil which may be enough for clearing, along with multiple days of cold crashing, but gelatin is just that little bit of piece of mind I guess.

I use a corny keg That’s good to know, I’m sure the spundIT 2.0 is high enough quality, I should also review the paperwork that came with it I’m sure it has info on this now that I think about it… My other consideration for removing the spunding was to be able to pressure ferment another...

Thanks for the clarification, that is helpful. I plan to pressurize a water bottle with my gelatin mixture and a PET bottle lid hooked up to a gas to liquid patch line. I’ll ultimately have to make sure pressure is significantly less in fermenter than my water bottle so that the gelatin will get...

Does it make a difference that I plan to use gelatin after a few days of cold crashing? Also I’m new to all of this, why do you have s spunding valve and a blow off tube? I thought you didn’t use blow off tube if you used spunding

I had planned to just remove the spunding valve so that I didn’t get any air suck back, then let it cold crash for a few days, hook up my picnic tap to see if I can try to taste it natural… then hit it with gelatin in the same keg (I have a floating dip tube for this), then hopefully after a few...

Can I remove my spundIT 2.0 when I go to cold crash? Does it matter? Or should I keep it on?

I retesting about the oxidation comment from Zuz. Also, I’ve heard the 5.2 doesn’t really work, need to research a bit more about it.

Thank you, I do use PBW and even heat it up with the grain father and recirculate for 10 minutes. I even used a wire scrub pad… multiple times… mystery I guess. Or maybe I need a year!

Thank you for the reassurance

I’m prepping my Grainfather for the brew tomorrow morning. Cleaned it, rinsed, sanitized… For one, I’ve cleaned this sucker multiple times and I’m still wiping off what appears to be manufacturing oil when I wipe the bottom with a paper towel. Seems like every single time. Thin layer of faint...

Thank you all, I really appreciate the help.