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Yes, I don't pressurize it at all when starting out. My Torpedo seals great without hitting it with co2.

In my White Christmas Stout, like you, I soak the vanilla beans for a while in vodka. As for the coffee, I extract good flavor but no color by essentially dry hopping .5 to .75 pounds of whole beans after fermentation.

This is my experience as well. Also, I would add, I use it under pressure often and it performs fine.

If the 7.75 is in the $150-ish range, count me in.

I have an almost year old Hornindal in the fridge. I forgot about it but I'm pretty confident it's ready for the challenge.

Any links to check them out? I got a 10G Torpedo last Christmas to use for pressurized fermentations. I'm very happy with it. Even though I have fairly meaty arms I can still reach all parts of the keg with a wee bit of squishing. Still, that 7.75 G has my attention.

My pressurized lagers with one pack of 34/70 have had no difficulty in reaching approximately 1.007. When reusing the yeast cake in my 10 G Torpedo, I typically do 3 batches without doing anything. Just empty and refill the fermenter. Also, with lagers, I crank up the psi on my SPUNDit to 30...

Nope. Ive only done pressurized as I never had temp control. I always stayed away from lagers in my 15 years doing Homebrewing until I had the SPUNDit. I've done about 8-10 lagers since. All excellent to my taste. Also, to date, all lager brews were done with a single pack of 34/70 (or a yeast...

I'm in Charleston, SC. I too keep my mill in the garage. Neither my old Barley Crusher or my new Mighty Mill 3 have ever collected rust.

Trong sent me that video. He said he was going to send me one to try out. I have a party up north in January that I would like to use them for. I told him to call it the PIKnik.

I've done just as you described quite a few times. Never had an issue.

My latest Tripel. I simplified my recipe and it's quite good!

The pils isn't domestic - Avengard, I believe. And the pale ale is Swaen, iirc, it's from the Netherlands. The 2-row is domestic. Anyway, yes, I will probably treat myself at some point.

I never bought MO from my local store - too expensive. Iirc, it was in the upper $80's. I get pilsner, 2_row, and pale ale from him.

I still may splurge and treat myself to a Christmas present.

If I'm lucky enough to get it from a brewery, then about $40-50. At my lhbs, about $65.

I was curious about Chevalier so I looked for how much it costs here. Dang, my local guy said he could order it but it's $100/sack. A place outside of Philadelphia (I'll be in that area in January) has it for $90. I don't know if I want to pay up that much.

Very clean, I've not detected any off flavors. Sadly, I was derelict in my notes. I believe it was fermented in the 70-s to low 80's. Second time with this recipe. The only difference being that I used liquid yeast the first time and dry Lutra on the latest. I didn't notice any difference...

Looks like my version of an AK is about done fermenting. I'm not in a rush to keg since I'll probably just dump new wort in the fermenter but what is the target carbonation level?

Did you use grape juice? Only asking because I made a Concord Grape Sour recently. I used frozen Grape juice concentrate and it turned out well.