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I recommend buying SMB powder on Amazon, duda diesel sells a pound for $8. I store it in Mason jars as it can degrade in less than ideal storage conditions. For calculations using smb Camden Tablets divide the result for the powder above by .75 as 25% of the tablet isn't smb. 1.57 ÷ 0.75 = 2.09...

It seems like your view about pressure fermenting ales is from a theoretical point of view, but not from much actual experience. Pressure is just another tool and with some experience it can be an excellent tool. If you are cloning a commercially produced ale and really want to nail it, pressure...

Commercial brewers with ccv's are fermenting under pressure. The pressure is baked in to the liquid height in the tank. Verdant is a great top cropping yeast, but it is a violent fermenter and at high kräusen it looks like a snow globe in the fermenter. The yeast is traveling from the bottom of...

Pressure is just another tool in the toolbox. It can be used to our advantage while utilizing the ancillary benefits of purging kegs and closed xfers for premium packaging results and product stability. All yeast behave differently, but I'm going to use Verdant as an example. Pressure fermenting...

Learn your yeast and don't let anyone including me tell you that pressure crushes ale yeast, it doesn't. Wort composition, starting gravity, pitch rate, dry pitch vs liquid yeast, naturally building pressure, applied pressure from pitch, available headspace, etc... affect the yeast to a degree...

Krones Stromboli Kettles or similar do get to above boiling temp with wort. There has to be an affect us mere mortals can't achieve or appreciate. Keep us posted!

1 & some of 3 for me I built my system to cool and whirlpool at the same time with the lid on, then rest in the kettle for 45 minutes after chilling and runoff by gravity to the fermenter. The first cloudy 2-3 quarts I put in beer pitchers, let settle in the fridge and freeze as vitality...

Here's an approach (that might work for you) that I use to make sure that I don't come up short, especially if I want to purge kegs with a low gravity ferment i.e. under 1.040. I sanitize the keg and almost fill it full of water (I put together a tee fitting under my sink with a beverage...

The one linked on the page is for the blowtie, don't know why? This one will work with the spunding valve in question. https://www.morebeer.com/products/duotight-8mm-516-digital-mini-pressure-gauge-090-psi.html

I just got 2 of these from more beer. They don't work on my pin lock kegs converted to ball locks (it's so compact, it hits the rubber handle before engaging, not an issue for true ball lock kegs of course). It's a really tight fit going on to my carbonator corny lid fittings, but works a treat...

I recommend the blow tie and spend the extra 15 bones for the digital gauge upgrade. Money well spent. Eventually you will see the need to use high pressure and the digital gauge will accommodate that. If you will be using kegs to ferment in, buy a carbonation tee and use a jumper with a 2...

I brewed my first batch in 1993 and I love the information that has come to the hobby level since then. To filter that information into an elegant process, is where the wisdom kicks in. Don't get me wrong, I'm still shouting in my head to get off my lawn, but I'm listening first.

I do have different schedules for the yeasts I use regularly that were developed from side by side ferments of the same batch. Even though growth isn't really hampered by setting some head pressure, I will typically allow the fermenters to natively build pressure. How fast this happens with...

I always freeze 1 liter of wort from every batch and use it to make two 500ml vitality starters (I brew at least 10 gal batches). First thing on brewday I boil 1 tsp goferm protect evolution and 500ml wort in each flask for 5 mins, force cool and pitch the dry yeast. I gently swirl them...

I have not found a need to oxygenate on generation 0. I have repitched generations 1, 2 & 3 successfully without oxygen as well by using goferm protect evolution in place of oxygen at pitch. By successfully, I mean fermentation tracked normal through out and sensory was as it should be. I am...

I use a carb tee and a pet bottle to get any liquid into a purged keg. I will typically add sodium metabisulfite to the liquid and fully purge the tiny headspace of the pet bottle and carb tee as a screw them together. With this method, you can do it whenever it's convenient. Often times I...

I think the approach of simply boiling the wort under pressure without grist is different than what Mike is talking about and might bring something to the table.

I don't pressure can wort like hottpeper13, but I do freeze wort regularly to be used again quickly. I let my wort settle after chilling for 45 mins and run off the first cloudy 2-3 qts in a sanitized beer pitcher. I cover with foil and immediately chill in the refrigerator. I then almost fill a...

For a 1.050 pils (guess) with 100% Barke with a guesstimated 100-110°L for that malt which is unpublished by weyermann, I think you will have plenty of enzymes to convert upon re-entry with your decoction mash. I'm looking forward to your results and especially tasting notes. In 1994 I built a...

I don't have much in the way of help for your recipe, but I can offer this. I brew mostly macro German and American lagers and the thing that helped me get to the next level was to emulate "their" process as much as possible from soup to nuts. Trying to make a product with a completely different...