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Check the OG of this “pre-pro” lager after two weeks.

Seems like a 1.126 OG would require one hell of a starter. That said, I’ve never tackled a monster like that. Over the years I’ve definitely learned to give all my beers 10-14 days of primary.

Agree with comments above. One thing I have recently dabbled with is adding a few ounces of corn sugar during transfer and then letting the keg rest for a week. It’s not ideal if you’re itching to carbonate. However, that last bit of fermentation probably eats up any residual O2 in...

700 calorie days [emoji23]

Never... ever... seen anything like that in any stage of my brewing operation. Agree with burning it.

I bet they ferment out and are totally fine.

I did set it to 30 psi. However, this was the first time I used it. I had never preformed a long term pressure test on my final assembly. Yesterday, I had an epiphany that maybe the spunding assembly was leaking somewhere. So I disconnected it from the keg post and today I’m at 5 PSI, up...

I was slobbing and bobbing my sack, trying to get all the sugar out.

...... . . . .

punt....

Sealed with keg lube and seated (twice) with CO2. Do you monitor the pressure in the keg when naturally carbonating? How high does it get?

Yes, I accept it probably takes 2-4 weeks to carbonate. My confusion is more with the fact that there doesn’t appear to be a building head pressure in the sealed keg.

Hefe with yeast starter had a nice vigorous fermentation finishing at 1.016. I racked to keg after 10 days with 4 oz of corn sugar. Purged with CO2. Set the fermenter at 68F and hooked up my new spunding valve to the gas in port. I expected to see pressure start to climb after 24-48 hours...

I have been searching high and low for INTERIOR dimensions of this unit. I can't even find a unit locally to go measure. Hell, I can't even find a photo on Google inside of this unit! What happened to manufacturer's putting dimensional drawings in the backs of manuals?? Anyhow... I am...

Thanks for all the replies. It sounds like either a freezer or fridge work just fine as a fermenter, when it comes to cooling. Therefore, it comes down to logistics and cost.

Sorry, I wasn't trying to imply I would use an upright fridge/freezer combo. I would opt of an upright fridge only. But your comment makes sense regarding a combo unit. Probably not a good idea. Thanks!