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https://www.deltabrewingsystems.com/ Nice little 8 gallon fermenter! Anyone have any first hand experience? I have two Chapman fermenters but would love to yeast harvest or trub dump my beers.

Loral and golden promise

Only a microscope and someone who knows how to count yeast could.

Make a yeast starter and find out. This will likely be the best way to tell. The other thing about that is if the yeast count is a little low, the yeast population will increase with the starter.

Yes they are the best! You can use them for cooling too with ice.

Here is a pic

I have the cold break 50 ft in a half barrel sanke, and it works great! If i were in your position i would get a smaller coil, since you have a smaller hlt. The wort should drain out of the coil so there shouldnt be huge losses.

I have been using this shelving for almost 2 years now. Right now each keg sits on it's own shelf. The hlt was the scariest one to test out, as it is full to the top and has the most steel parts inside. She sits up top, which is actually about eye level to me. Full the hlt weighs and estimated...

Same but different

If you have an angle grinder, get a sanding flapper disc. Free hand the cut and clean it up with the flapper. Here is my bottom drain 3 v 3 tier eherms.

I have a 3 keggle set up, and the wire racks have held mine for a few years now. It was a little scary when i first filled and heated the hlt.

Easy, drill a hole in the center of the bottom. From there the choice is yours, you could make a jig to work with the center hole, or make a ring line using a string pen and drill bit. I ended up using a sharpy and a string to mark the line I needed to cut and free hand cut the hole with an...

Have you considered a bottom drain by using the sanke top as the bottom? There are 2 inch triclamp set ups for this. This will leave zero dead space.

Haven't used extracts for flavor, for my piña colada beer i put flaked coconut and crushed pineapple in primary, with some lactose sugar for back sweetening. Worked great!

Grains in first, then slowly add strike water from the bottom.

If you have the ability to closed transfer, why wouldn't you? Any effort to reduce o2 is going to make for better end results.

All in

I was just going to mention this. Biab uses a fine crush, where sparge uses crushed grain and you dont want flour in your mlt. 100% pils should be the same as 2 row. With the proper crush you should be able to use massive amount of wheat or oats in the grist without issue.

Looks fine to me, what brew method are you using?

If the elbow was point up i would make the assumption that yeast, trub, or other sediment had likely settled in it during fermentation. Maybe reorienting the angle down or horizontally would help.