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I've pondered the idea but never tried it myself. We know some trub is healthy for yeast cells. Thought about making a true all-in-one system. Brew in a Basket style, with a tight-fitting clamp lid like the SS BrewTech Brew Bucket. mash in, no sparge, boil, chill, pitch yeast and seal the...

I've seen more homebrewers switch to pressure fermentation and I've tried it a few times myself fermenting in a keg at 65F and 15 psi. It certainly finished faster, but still required many weeks of cold conditioning to really come together

how do the mega breweries crank out clean lagers with short turn-around time? There's no way Anheuser Busch is tying up a conditioning tank for 6-8 weeks per batch Forced filtering to catch the suspended yeast?

if you already have Evabarrier beer and gas lines, you could disconnect the John Guest fittings and use this: KegLand Type D Duotight Stainless Sankey With Relief Valve Looks to be the same height as the original Sanke coupler

I was thinking of going this route. Would solve the problem of separating the hops from wort, by letting it settle with time. Then racking nearly-finished beer straight to kegs to spund and condition. Would be very cool to make a truly all-in-one mash/boil/ferment setup in a single vessel...

thanks I'll check out that coupler and see if I can spare an extra FC tap for the project

well that's good to hear - wish I could buy one!

thanks - I came across that a few months ago and saw it was sold out. Contacted KegLand and they said they were redesigning it due to design flaw, so crossed it off the list. Looks like they still haven't solved that

haha I gave my kids free reign on the seltzer tap so no sticky mess if they leave it open

I don't mind pulling the PRV to release head pressure is that this coupler?: Corny Keg Disconnect Faucet Adapter | MoreBeer and a normal non-flow-control tap?

I'm still looking around for a way to serve foam-free beer from a carbonated keg, without a bunch of line and a picnic tap Does this exist? I'm confused by all the products, and the reviews. Some say it works, others get all foam. I see ball-lock disconnects with flow-control, QD-to-faucet...

I'm putting in an order for some fittings and connectors due to rehabbing kegs. I ferment in my corny kegs and I want to put together some dedicated gas-to-gas and liquid-to-liquid jumper lines for transfers I already have DuoTight fittings and 4mm EVAbarrier on my kegerator and I'm happy with...

Right. And the internet archive has a snapshot of that link.

it looks like there is a snapshot available via the Wayback Machine Wayback Machine

That's pretty slick. How do you control temperature in the kettle for those first two days?

there's no way the flavor from a previous batch would affect the current batch. 1/3 of a pint of slurry is 5 fl. oz., or 0.8% of the volume of a 5-gallon batch. You could toss in some hot sauce at 0.8% and not taste it

I went down a similar rabbit hole of research and came to the conclusion that for homebrewers, the starter calculators are an example of "measuring with a micrometer, then cutting with a chainsaw". However this wide uncertainty is not so important, because "yeast cultures are nuclear...

yes last night I removed the heating pads from underneath, wrapped one around each keg and secured with bungie cords. 20W each and they're really driving some heat into the kegs and the krausen is rocking

was thinking of buying a sous vide stick to play around on some cooking projects, but haven't pulled the trigger yet you ferment in a carboy, or kegs, or?

that's interesting as my next beer is an Anchor Steam/California Common where suppressed esters are desirable Is the low pitching rate of kveik simply a function of temperature? Should I pitch a standard ale cell count if I'm planning to ferment in the 60s instead of 80s?