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Why are you opening the fermenter a day after brewing? Could be a pellicle but might not be- I say let it go until fermentation has finished then check.

I have the All Rounder and been using it for the last 3 months. It takes some getting used to as for as pressure transfers. The transfers take about 45 min vs 25 or so using my brew bucket. I prefer it over my SSBT brew bucket. If there is anything specific you want to know let me know.

Never used the yeast you used. Try a pack of US05 or S04. I normally used SD Super or OYL052 or Hornindal Kveik. I find it hard to believe yeast is the sole issue.

I try not to introduce oxygen but I'm not anal about it. Something is happening causing your issues. I have a SS BT bucket and never had any oxidation issues. I always opened the lid to dry hop but I did it towards the end of fermentation so the yeast can clean up any entrance of oxygen. If you...

Pale Ale

I hope the OP doesn't take this the wrong way but that has to be the worst looking beer I have seen. Oxidation sucks! How are your hops stored? Freezer? Vac Sealed? I use an All Rounder and ferment under pressure. For NEIPA's I usually dry hop 24-30 hrs after fermentation has started. That's...

I use a pond pump from HF but the output isn't that great. I have a 3 tap keezer and I clean each line separately. Amazon or HF has a submersible pump that has high output which is probably what you will need if cleaning all 4 taps at one time.

I use an all rounder and it lives in a chest freezer. Not too difficult to lift a full fermenter into the chest freezer, but i guess that depends on your physical condition. If you can find an upright go for it. There were no used uprights in my area so the chest freezer was inexpensive.

I have a Cuss chiller- Very nice and gets your wort to pitching temp very fast. Keep in mind it all depends on the temp of your ground water. In the summer I have to use a pump and ice water to get the temps down enough to pitch my yeast. I also looked at the Exchilerator. I opted for the Cuss...

S04 is also a good yeast to try if you want a dry yeast. I'll have to play around with adding Vienna and increasing the amount of Munich. I usually stick to about 15% but may try 20-25% to see how that turns out.

I've brewed a few session ales before but nothing in the 3.x range. Mine have all been in the 4.2-4.9 ABV range. I find session ales are on the thin side so I usually add Munich to go with either Maris or 2 Row. I've also split with Golden Promise. Some wheat and flaked rye will help with...

I also pressure ferment. I mainly brew Ales and I have fermented under pressure between 3-12 PSI. I have noticed on some strains the pressure keeps the krausen from forming. Last brew I used SD Super at 5 PSI to start then finished at 10 psi. There was very little krausen. I haven't really...

NEIPA

I don't have any 1318 so opted to go with Conan. I am still unsure of the hops as of this morning. I do have Columbus- I like the Vic Secrect/Mosaic/Simcoe Combo so might go with that or I could go with Galaxy/Huell Melon/El Dorado.

Thanks. heard good things about Sabro although never tried a commercial beer with it. I need to get some Sabro to try- Trying to use up what I have before ordering more.

Oh gotcha

Thanks. I liked Hornindal but Voss is completely different. Blending Galaxy and Vic Secret is a good idea but I want to try and minimize pineapple and I find the batch of VS i have produces a lot of Pineapple.

I might just go with Conan instead.

Good info. I might try adding in some Cascade and Simcoe at 30 to see what happens. Scott Janish wrote about Thiol 3MH and fermenting around 59 i believe so yea i'm not sure what will happen with Voss. I'm tempted to ferment Voss at the low end of the recommended range but just not sure. Omega...

Thanks for the info. I've only used Voss once and it produced a lot of Pineapple for me. Hoping more for orange or something other than Pineapple. So, I'm kinda leaning to using Simcoe/Mosaic and a little Galaxy in the WP and maybe 2-1-1 Galaxy/Mosaic/Simcoe DH.