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It seals well enough and once fermentation begins it’s no problems what so ever.

Currently brewing something fairly similar but a big higher SG. Has anyone checked out this thread: https://www.talkbeer.com/community/threads/brewing-a-maple-stout-w-maple-syrup.38271/ This is in reference to Double Stack, probably the best maple beer i've ever had from a brewery in Portland...

Floating dip tube. Fermented under pressure. 8oz dryhop for 3.5gal. Serving out of the fermentation keg without issue and it’s awesome and so much easier. Beer is noticeably more aromatic than identical recipe done in SS brew bucket / co2 transfer to serving keg method I did previously.

Beer has settled down now. On day 11. Took the beer to a mini share with some friends last night. The beer was in the top 2 or 3 in a lineup or several Trillium, Aslin, Treehouse, and Triple Crossing beers. Pretty awesome coming from my garage. Thanks a lot to everyone who has dropped...

hahaha Yup i’ll keep ya posted.

For sure. I probably won’t try the beer for another 3-4 days and the hop bite should be gone. At that point I can say with certainty — but everything is definitely pointing in the direction of this being an easier and perhaps better method.

So crashed it down to serving temp for 24hr. Just pulled my first sample. Initial impressions: 1. it's already carb'd ... that's awesome 2. clear beer thing pulled a super clean pour first time around .. that's double awesome 3. the aroma is definitely a bit more in your face than when i do the...

Quick update: Just threw in the dryhops around ~36hrs post pitch. 3.5 gallons appeared to leave me about .5 gallons of headspace in the keg when I opened it up to throw the hops in, so not sure i'd make over a 3.5 gallon batch in a 5 gallon keg, just fyi. Also, had a slightly faster pickup on...

Fingers crossed!

Thanks for the info man. Just brewed a batch around 3.5gal, threw it in a keg and set up the spundle as you described. Also have a clear beer floating dip tube in the keg -- hoping this works out where I don't even have to transfer. I'll keep ya posted on that.

Would be curious to see how that turned out...

Yeh I saw that. Might give it a try at some point soon.

Considering doing that with my next one. Also spunding. Seems like the dummy proof way to completely mitigate any oxygen issues.

How are you transferring from your primary keg to your serving vessel if the serving vessel has a filter over the intake (seems like it would clog up almost instantly when transferring)? Are you transferring into the gas side of your serving vessel or am I dumb and missing something? Also out...

stonebrewer — what’s your general spunding pressure scheme / timing? just bought all the parts to give this corny keg fermenting and spunding a try!

That’s what i’m thinking as well. Probably going to try this soon and also a cutting tiles recipe.

Are you still able to do a pressurized or gravity fed transfer via the liquid out port with that thing hooked up?

If you want some more of the fruity esters that 1318 is known for — I like starting at 68 and bumping up 1 degree every 2 days until you hit 72 then just hold it there until you’re ready to cold crash.

Awesome, curious to see how it comes out!

i have tried this recipe with conan and didn’t enjoy it nearly as much as 1318. definitely get a more pleasant fruitiness with 1318 in my experience — although many swear that conan at certain temps produces some awesome peach (i’ve had comercial examples of this just none with my own...