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^^^^this, so much this 1 drop clearzyme per liter and keep the OG under ten 45 Shake the fermenter to keep the poundcake kräusen from forming so the yeast stays on the chew.

Check more beer, you can get a 17g robobrew 3.1.1 with an extention and the bigger malt pipe for under 6 bills. You can't beat 20 gal capacity anywhere on the planet for the price right now.

No sir. The lid seals are x profile and totally rawk!

Here's part numbers for Buna-N O rings for ball lock kegs. McMaster Carr part #'s Post 9452K23 Dip tube 90025K368 Lid 90025K551 These are so cheap, they're hard not to buy in bulk.

Reusing pet bottles for very short term storage for beer would not be ideal, but ok. Long term storage isn't a good idea. O² blockers added to pet have a finite lifespan and degrade fast, especially when recycling a soda bottle of unknown age. If I had to choose a pet bottle to reuse, it would...

Here's a mash schedule to increase ester production in the ferment. There is a link in the article to the original paper in German. https://dafteejit.com/tag/herrmann/

A zero water filter is another option and step with no waste water. It works well for me just putting the pitcher insert into one fermonster and feeding it with another. Once I adjust the tap valve for the proper trickle it's autonomous.

Looks great, no need for a seal. It should move up and down freely. If you have some space like I do, accounting for it with some extra sulfites works splendidly. 🍺

If it was feasible with your equipment, doughing in both mashes separately at 111°F and conducting the decoction mash and adding it back into the main mash to get to the alpha rest would mean only moving it once. It would also give your enzymes a little extra time before mashout to convert any...

This is very similar to my decoct first, mash second approach. Everything is done in the mashtun with a loose mash. I do use an extra false bottom on top of the mash to keep the grain submerged during heating. I heat to 205 for 10 minutes while continuously recirculating before adding chilled...

No, I use a TD5 pump and it hits the bottom of the pan, then the ring on the bottom slows it down even more for a gentle recirculation.

This is my floating mashcap. Made it from a cake pan and the spare parts bin. It doesn't produce turbulence on the surface at full bore recirc. Fugly, but effective.

This so boss! Good show ol' boy!

I do find it interesting how just changing the serving temperature and carbonation level can influence how a beer is perceived.

I find it's actually hard to stop esters with pressure, macro brewers do too. They have 15+ psi built into their massive CCVs and their brews still have nice lovely esters.

If you fermented under pressure, you likely will not require a lengthy maturation period at all.

To add to the above about using co2 to strip o2, the co2 bubble needs to travel 10 feet in solution to effectively take on o2. Whether that is 10 feet in height or using a whirlpool to achieve a 10 foot path in shorter vessels. Larger co2 bubbles are more efficient for this process. O2 stripping...

You could kick it old school and add some maltodextrin at flameout. It's always been a good work around for certain mash, grist and yeast combos.

Great topic! The one thing that has helped me get closer to my goals was to clone commercial examples of beers that I love drinking. Tweaking the same beer every other batch until I get as close as possible. Having a commercial reference point to continually compare against is key for measuring...

Here's a few things to look out for if you fill with boiling water. You may deform a plastic disconnect and if your keg has a rubber bottom that might be an issue. I always use distilled water so the small amount of SMB isn't getting burnt up on chlorine or chloramines. When adding the SMB to...