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It is great for IPA BUT also speeds up the process of chill down. The water flow against the wort chiller as you cool down. So easy to just swap the arm out. Cover the brewzilla and walk away while it chills. Come back in 20/30 mins (if not faster in winter) and you're ready to transfer to the...

Did you get the whirlpool arm? IMO that is a must. https://www.morebeer.com/products/whirlpool-arm-35l-65l-robobrew-brewzilla.html

Bleach and boiling water go a long way

Can't lie. I thought of this too as i was listening. He did sound very convincing though! Lol

I just listened to a Podcast w Chris White stating that from the time your beer finishes fermenting and the yeart start to drop, you have about 2 weeks to repitch. Also said avoid contact with O2 at all costs if you're trying to store it.

Thanks. I did it.... i feel like i added a lot to this next batch lol.... On top of that it seems like i had $100 worth of yeast that i am dumping lol... see pics. I'm dumping into A bucket of ice. Looks gross! Crazy!

Hmmm. So the hazy (previous batch) was 1.070. This one is 1.068...... both IPA tho.... I have some us-04 ready to go. Just wondering the best option

I am not too experienced on reusing yeast. Yesterday, I kegged a hazy IPA (closed transfer) from a fermzilla conical. I left the yeast on the bottom of the empty firmzilla with a 1 inch layer of beer on top (hope that makes sense). No oxygen entered and should be all CO2 inside. Still a...

How long you think for each bottle (purging)? Also, can i boil some ascorbic acid and add it to the keg prior to filling? I saw the big thread but really overwhelming lol...

OMG yes

Yes liquid yeast.... Do people order dry yeast with ice packs/insulation? Never even thought about that tbh

I have a beer gun and i "purge" w Co2 for like 5 seconds w regulator level around 15psi (shooting out) each bottle then fill and cap on foam immediately applying pressure on the cap/capper. I think i do a pretty good job. But after 2 weeks there always seems to be a degrade of 30% (maybe...

I think the yeast would take off pretty fast in a starter and nothing would be able to grow/compete in that environment.

I normally use/order dried yeast. I don't have a local shop within 2 hours. I ordered liquid Kveik (voss) i know they like being hot but during fermentation... not shipping lol.

So ordering from Austin HB, they did not have any options for adding insulation or ice (i think they used to).... Always see that on other websites. Anyways I emailed them asking if they provided them... see attached. Not disagreeing. I wanted to get other thoughts on this.

This. Also use a good healthy kolsch style yeast or it isn't really a kolsch. Keep all the experiments with IPA/Pale/Blonde ales

Thanks... Yeah. Getting "crafty" with it now... Might as well add some citra 🤣

Trying to brew Ocktoberfest (mashing now)... So i screwed up and ordered Hallertauer MAGNUM instead of just Hallertau One is low alpha (around 4%) and the one i ordered is 16% I don't have regular Hallertau that's supposed to be 4% alpha acid. Only the magnumn.at 16% So should i use less...

I am doing a 10 gal batch. I only have 2 oz of Hallertauer hops. Would using magnum be ok for bittering? I also have sazz but maybe too peppery? And i have northern brewer... uggh

Cool thanks. I think i would make a good keg washer at a brewery lol.