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Hmmm. Cause I'm not seeing them. This is my first time using an SS conical, so it should be more airtight than my previous big mouth bubbler.

One question about purging with fermentation C02 - should I see the jar of sanitizer bubble up, like a normal airlock would? This is connected to the serving keg via a quick disconnect attached to the gas out post.

I had trouble following your math this morning, sober, so I think you did a pretty great job laying it out. Thanks for the links and tips. Will report back on how it goes.

I know, total brainfart on my part. Forgot which thread I was responding to. I shall purge with vengeance.

Do you purge the serving keg before the transfer, or nah? I figure the remaining yeast will generate enough C02 to push out the oxygen in an unpurged keg but wanted to confirm.

Do you mind sharing how much sugar? In a water suspension? Thx

Ok, thanks. You don't have issues with the 1st dry hop clogging the poppets, since you aren't cold crashing (I presume)?

This may have been discussed upthread, but how do you handle dry hopping with this approach? For this style, I typically hop a few days into fermentation. Do you think you still get the bio transformation effect by putting the dry hop in the keg, and letting fermentation finish there?

Quick question - did you try this for cold crashing? Because I was planning to do it in a couple of days.

I believe this is what I experienced when I tried the yeast trio. It turned tart over a couple of weeks and I had to dump it. I noted a fair amount of yeast in the bottom of the serving keg when I emptied it, indicating the yeast was still in suspension when I transferred from the carboy.

I did not cold crash my latest attempt, which involved 4 ounces loose dry hop in the carboy before a closed transfer to a serving keg with shortened dip tube and screen (with a 2nd dry hop). Was a real PITA, led to clogged poppets, had to push the beer in through the gas-in post, which made me...

Cool, I'm going to give it a shot (as well as the warmer ferm temp for 1318, I usually do 66).

You find the beer improves from that week of conditioning in the keg, without negatively impacting the hop aroma and taste? I'm always in a rush to drink as soon as it carbs, but I'm not often impressed with the results, so maybe I'd be smarter to try this approach.

I grabbed a pack of their Juice yeast from my local brew shop for my latest NE IPA, which the staff guy told me was basically 1318. Will be carbing shortly and can share results.

Thanks, I missed the window to spund this one, have plans to do so next time.

The keg had barely any C02 in it, based on the lack of hiss when I pulled the PRV. Is there a way to change the set-up so that C02 flows into the keg? Edited to add - this was the post that got me thinking about this idea...

Thanks for the feedback. Yes, you've got it right. I think I overestimated how much C02 would be generated at the tail end of ferment.

I put a 3 piece airlock on the carboy this evening and it's bubbling still, but not much. Fermentation definitely more vigorous yesterday when I had the jumper on it. I guess I needed to get those first 2 days worth of C02. Will double check all seals to be safe.

So I'm taking my first stab at spunding, aiming to dry hop under pressure. My problem is that I tried to harness the C02 from my carboy fermenter to purge the serving keg, but it did not work. I brewed an NE IPA variant last Wednesday, the 21st. Temp controlled fermentation at 66 for first 3...

I use this same reasoning for downvoting all Russian River Brewing beers on every online beer tasting forum. Because if you can't reach my coast, then your beer must be swill! Or, you know, I actually try the beer and then opine. For the record, love me some Pliny. To the OP, I'm trying out...