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If you are making 2 gal batch why cant you cold crash it? If it won't fit in the fridge or freezer put it in a cooler and fill with ice. That will drop all particulate matter so no clog, unless you don't position the siphon pick-up correctly. Why go to all this trouble to make oxidized beer?

unless you back off the low pressure side (knob or screw between gauges) it will discharge gas until it equalizes, if connected to a keg that will be the keg pressure, if not connected to anything it vents to atmosphere i.e. zero. If your connection at the tank is tight and no leaks in the...

By your description your regulator seems to be properly functioning. If you back off the adjustment it should vent the remaining 10 psi off

When I worked in Brazil I fondly remember drinking beer down there that tasted very similar to Malta. It was very popular there and I wish I could brew it here. I believe the brands were Antarctica and Skol.

I just used this yeast for the first time last night and no activity so far (18 hrs), pitched at 64f. Did you rehydrate the yeast? I normally do with dry yeast but was in a hurry. I will use fermcap to keep the monster subdued.

Aside from checking PH the starsan will likey get cloudy when going off. I commonly have little black mildew spots above the starsan level in plastic storage containers, I just wipe it down with a paper towel wetted with startsan. RO water definitely extends the storage life.

I have used both when I bottled beer and never could tell a difference. Never noticed a lag between the two either. I believe you will definitely be in the minority claiming table (cane) sugar imparts no off flavors.

I have used 2/3c of corn sugar in the bottom of the keg. 5 gal of beer on top and seal/purge top space after closing. Shake once or twice and let sit at room temp for 2 weeks. Works fine just normally takes too long for me.

Bar is metric unit of measurement

Why would this slow ramp up method be detrimental to well modified malts? I really like this idea as I can get rid of my mashtuns.

14.7 psi is one atmosphere, 14.5 psi would better describe one bar

17 bar is NOT well north of 250 psi

Where does the A K come from?

What is AK beer?

I have used this style since helping my Dad cap his home brew in the 1960s up until 5 years ago when I switched to Grolsch bottles then kegging. They are basically indestructible, can still find them at garage sales/flea markets. Think I paid $5 for this one. Only drawback I see is champangne...

I follow that thread Thanks

I was somewhat active on Marshall's site in 2018. Did you ever use his yeast combo? I might try it again with pilsner malt and Verdant dry yeast. I was never able to get my Ca down to 20ppm like he recommends and mine always finished at .009. Any tips would be welcome 😁

I like it! Do you have the Julius recipe anywhere on the board? I have made 3 batches but not haveing tasted a real one didn't know what to expect, they were pretty good but inconsistent. Used the common 3 yeast combo.

Are those 7 gal carboys? I assume you cold crash, what is your setup for that? How did that Julius ll turn out?

Just watch how they do it a a typical brewpub