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Sorry...one more question on the All Rounder. Product description says that the tank diameter is 13.9". My chest freezer is a hair more than 15.5" inside, front to back. Might that put it too close to the wall? By the way, does the stand add to the diameter?

How does a Blow Tie spunding valve connect to the lid of a 7.9 gallon Fermzilla All Rounder? When connected, what's the total height, including stand (the non-conical version)? Need to make sure it'll fit in the fermenter before I tell my wife I want one.

Thanks! By "fermentation stops" I meant at a stable FG for a few days. Was really asking about the "cleaning up" aspect of it....removing off-flavor causing compounds etc. Wasn't sure if priming and re-energizing the yeast at that point, rather than giving it more time in the fermenter, would...

If a batch is bottled as soon as fermentation stops, will the yeast clean up in the bottle?

Ditto 👍

Most (all?) priming calculators ask for a tempurature. Is that the current temperature of the beer as you bottle it, or the temperature at which it'll be stored as it carbs up?

Going on four years ago, I asked about Tilt and responses generally recommended it. What are your thoughts now....either with the latest version (but not Pro), or with older versions after much use? Generally, is it consistently within a couple points? Can it be relied upon to determine when...

Suppose you took a sample today and found gravity to be exactly the predicted FG, or within a point or two. If that sample was saved - just kept in the gravity tube - would there be any validity to measuring it again the following day to ensure that it hasn't changed?

Exactly!

I like recipes that have an after-boil volume of six gallons; 5.5 goes into the fermenter (leaving most of the trub behind), and then later bottle five gallons of (relatively) clear beer. Quite a few recipes though are five gallon...to convert to six, would all ingredients - each grain, each...

How quickly should milled grains be used if shipped and kept in two tied-off intact plastic bags (double bagged)? Does the type of grain make a difference?

Wondering if there are any books on the topic. Especially one with recipes that include combination of temperature and pressure, along with ingredients, for different styles.

Doesn't Finish contain a rinse agent? Maybe that's part of the problem...?

If you've owned or seen this book, do you recommend it based on its recipes? If so, are they all-grain? Single infusion? Thanks

Yeah...probably would have been OK. But to be sure, I went back and did it yesterday an hour and a half after pitching.

Just finished aerating. Unhooked everything and took the carboy out of the chest freezer, put a sanitized piece or saran wrap over the mouth of the carboy, holding it in place with my hand. Carboy across my knees as I rock it back and forth and get it all good and foamy. Put it back in the...

Brewed Jamil's English IPA today. Nailed all the numbers...everything went great -- until just after I pitched and realized I didn't aerate. Think it'll be OK? Did a starter, OG is 1.062. Using Wyeast 1028 London Ale, at 68º.

An interesting and potentially useful article in BYO can be found HERE. It's really geared toward step mashing but there's also information applicable to mash outs. We're often told that conversion entirely stops at around 170º . It turns out, though, that different enzymes denature at different...

If an unheated MT (like a cooler) typically loses three or four degrees over an hour...might there be a benefit to compensating by deliberately aiming for mash temperature a degree or two higher than the recipe calls for?

It seemed like a consensus that it wouldn't make it in time, so I didn't order - - order would have contained liquid yeast. Going to do it today and brew this weekend.