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Yes good point ,.....just done a try out ,and I can get 2 gallons aroud it .

My apologies I am ready to listen .. (I get a bit annoyed when you ask a very specific question a folk dont read the post fully before answering it ! )

Yes , you mean fridges, inkbirds, glycol chillers etc ? While I am happy to invest when needed not sure my simple idea wont be asdequately effective . You can even argue heat transfer from water is more effecient than air in a fridge , bur of course after a couple of the difference is irrelevant.

Yes ,while l a bigger volume of water might offer some advantages I think it will suffice since the temperature differences are small

Yes fermenting bucket is 5 gal , and I ferment 3 gal batches in a corny .As long as I don’t see the 5 - 10c rise during ferment that someone has suggested could happen I guess it will be fine !

I don’t currently do this but seems a lot of folk do and rate it .I don’t really want to get into fridges and inkbirds .Can I just put corny fermenter in a plastic bucket of water with an aquarium heater .Some have suggested that isn’t enough to suppress the heat generation in the active phase...

I wouldn`t chose more than 3 hops maximum ,its overcomplicating it and will make it tricky for you to work out which bits you like.I find reading Scott Janish`s writing too high tech for me .The alpha acids stuff is just used for working out how bitter the recipe will be,not much relation to...

yes I will get a disconnect without a check valve for my next ferment

Thought I might try to use co2 from fermenting bucket to push starsan out of keg but no success.Plan b , see if I could just push air out ,so in effect I have put a corny in my airlock line. Still no result.I know the buckets wont allow much pressure build up but they do generate some.I wonder...

Yes I suspect our aroma component is from the later additions in a more Co2 rich state .

It doesn`t bother me , I suspect its not an issue .Just trying to understand the seeming contradiction .Someone has suggested the whirlpool adds flavour which isn`t so oxidation sensitive and the more sensitive aroma comes from dry hopping ??

While I agree with everything in the original post , if you dont get your pH spot on you dont get full extraction and miss the og by ,but probably but only a bit . Obviously better to maximise your grains but a small loss might not have a massive impact on the final taste ??? Having written this...

I thought that allowing the cooled wort to splash vigourously into the fermenter was a good thing providing oxygen for the yeast , but if oxygen is the enemy of hop aroma and you have used a fair amount of whirlpool hops wont they be compromised by it ?

Yes , think I might try that ,some folk report grassy,tannic, vegetal off flavours if not drinking it within 2-4 wks, and other people say they haven’t noticed any after prolonged contact !

I want to try splitting my dry hopping between putting most in during active ferment ( something like sg 1020) , and putting some 2/3 of the way up my corny and holding there with magnets before purging then transferring .Can anyone tell me what size magnets I need and if this seems a sensible...

I think that sounds good , positive pressure not needed .Since I will be draining out the fv by a tap very close to the trub , is a filter advisable ?

Thanks for that , I have realised a few folk do the purge using active ferment derived co2 .Is it done just to save money on Co2 ?

Now realised I need to moved to closed transfer to keg to preserve hop aromas .Once I have bought a corny, do I need to add a slight pressure above the beer in my plastic fermenting bucket or is it ok to just pop the airlock off so it can empty without air locking ?

I watched a youtube video on dry hopping and in the comments someone suggested bagging the hops with a stainless metal object and using a magnet outside so that it can be suspended near the top .I dont know if you could even pull it up after a few days if the attraction was good.

Been brewing off and on for 20 years, now aged 59.I currently do all grain recipes (IPAs) with some relatively basic kit but am now trying to raise my game and need advice in how to improve the post ferment handling .Really like hoppy beers so I need to rethink my strategy to exclude oxygen.I...