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I got a set of these (not grolsch, but flip tops) on CL years ago and have run many batches through them. Never ever replaced gaskets. Never any issues.

Fight the starter tyrrany! Dump your sugar in at high krausen, pitch one yeast pack.

Pretty good for almost a month old

Usually 60 min out of habit, but have definitely cut that in half with no discernable effects.

I had a bearing problem early on with my CK - had to replace the bearings. If you pull out the roller you can check how well the sealed bearing spins.

It can work. Just keep an eye on them and drink first. Wrap the caps with electrical tape for extra seal.

Ah, 11 gallons. That makes sense.

I'd give it 3 weeks in the carboy just to be sure, then 2 weeks in bottles

Awesome project! I do have to point out that that time frame is about the same as I have for my simple immersion chiller.

This time of year seems to be when I brew this - my 4th iteration.

NEIPA, kveik + tons of keg hops. Voss at 90 degrees is not ideal.

I'd probably go for 3, just to be sure. Best way to tell is to check gravity. Yeast cake reuse: you can pitch another beer directly onto your old yeast cake. Just be reasonably careful to close up the fermenter after transferring the stout and get the new beer in there as fast as possible...

Whoa, 100W! I like power. But maybe not on my plastic bucket.

I like applying heat to my fermenters directly and am still mostly in the bucket mode of fermenting. Antediluvian, I know. I had been using a reptile tank heating mat happily until it died, letting my triple drop to 68 [emoji33]. Does anyone have a recommendation for a replacement that is...

I feel like I got a hefeweizen when I ran 3711 at 68 some years back. Very banana / clovey.

Another arrow in the not-to-style quiver. What rules can't we break?

I've discovered, the hard way, that these discount old hops are not good for much other than bittering. If you double the amounts, you can get acceptable aroma out of them, but at the cost of wort volume. For dry hopping, a waste. These were from Hops Direct, Fwiw.

Forgot about witbiers. Those are pretty mellow. Leffe blonde is a really good beer. Houblon is also a favorite.

I think this is a contradiction in terms. Belgians are by definition yeast-forward. That said, you can certainly reduce the yeast impact by fermenting at lower temps. Though you might wind up with a hefe flavor profile at those temps. If you don't like the Belgian yeast profile, I'd look to...

I think others have reported this as well, but wanted to add my experience that Voss throws off some undesirable (to me) funkiness when you ferment at 90+. Currently trying to disguise this in an IPA by adding some more keg hops. Flavors to me are musty-ish. I get none of these flavors when I...