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HB Czech Pilsner is in full blossom. This has become my wife's "go to" beer. Time for an American Brown - Live at the Apollo, side 2.

HB British Brown is hitting the spot. In the nicest way.

Water - Grains - Yeast - Hops Water is the main ingredient. A cheap improvement? Use an RV filters. Takes out a bunch of stuff. Saw u are already using metabisulphate - good. But you won't need it if you get a decent RO system. Starting from scratch (clean, low PPM of dissolved solids) and...

Got the buckeye hydro RO system installed - first did the system flush on the pre-filters for 10 minutes, put in the RO membrane, followed by 3 gallons of permeate (clean RO water) which I dumped before use on beer day. Installed a dual TDS meters on the incoming and outgoing water lines...

Just poured an HB Mocha Stout and was thrilled to hear the bubble/gurgle of the Märzen fermentation. Brewers win 10-2. Packers now 24-6. Cubs lost. What a nice day.

Decided it was time to step up to RO water. Install tomorrow - excited for the first RO'd batch of clean water. Another happy buckeye hydro dude.

HB American Pale Ale. Called Magnum PA. Tasty. Gracie approves.

Depending on the recipe - a 6.5 g should be able to handle a 5 g batch to the fermenter. Might wanna use some foam "chill" drops. Can't recall the name. Been doing 5 g in 6.5 corny with no problems but all lower ABV recipes (5.5% or less).

Love me some PBW too. Shiny/happy

HB German Pilsner time. Beer-thirty.

If using centennial and Mosaic hops ... "Custom 100 yr old mosaic flooring" IPA

Currently Brewing up a 6 gal batch of Märzen - just in time for post season baseball. ABV - 6% SRM - 12.5 IBU - 22 BU/GU - 0.37

Congratulations Dad! And best excuse ever for an unresponsive update. Haha. Best of luck, and a future as a multi-generation of Brewers.

I would start with Ale yeast comparisons. You want to have the same temp - to reduce variables and keep it "fair". Try a blonde ale if you wanna use pilsner malt - and US-05 and Nottingham. Both offer similar profiles for fermentation. My findings on those 2 yeasts? Nottingham is more...

HB English Brown - fuggle-icious. Great color, taste and aroma. Ahhhh.

I use a 6.5 g to ferment 5 gal batch. Good headroom. AOK so far for me. Then transfer to a standard corny keg, using 3-5 psi of CO2. And some gravity too in most cases. For temp control - in the house, it's 68°F. Fine for ales. No temp control needed. For lagers, I have a small top load...

Another SS option - use an oversized corny keg. I have a 6.5 gal and a 10 g corny. The 10 gal has a 1 1/2" triclamp port on the lid. (BrewHardware.com) Works great and you can ferment under pressure when the mood strikes. Just finished an 8 g batch in the 10 g torpedo corny megamouth keg...

See if u can find anything on FB marketplace, Craigslist etc. maybe there a local who is getting out of the "sport" - that's how I got my Spike CF-10, with so many accessories it was crazy. Maybe... You get lucky.

fair point. I use very low pressure and like to use gravity as my friend, using about 3-5 psi on the fermenting vessel. Already considering the ability to hoist it up using a joist in the ceiling. But I suppose I could just use pressure.

Went with the @day_trippr suggestion and did the transfers serially instead of in parallel. Worked great. All kegged and somewhat carbed ... Still planning on lagering for a bit until I can't wait anymore and have to pour one. My ferm chamber is a small freezer with a top door for access. Let...