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Three vessel almost turned me away from brewing when I first realized home brew was a thing. It was cost prohibitive and complicated. Fortunately I spoke with a brewery owner who convinced me that extract brewing was a good way to make beer and how he started out. Fast forward, I'm now doing...

Great to hear someone new getting into the hobby. Welcome to HBT and good luck with your brews. :mug:

I tried low oxygen brewing once. I passed out 3 times and gave up!

Thanks for that answer. The science didn't make sense to me either, but I'm not a scientist. ;)

I'm planning to naturally carbonate my next batch of beer in the keg and need to calculate how much corn sugar to add to a 5 gal batch. Beersmith is giving 2 different volumes, one for bottling and one for kegging. None of the other calculators I looked at do this. Can someone explain?

I also enjoy Hamm's. Being in NJ, I had no idea what it was when it showed up in my local liquor store. I read about it on HBT so I gave it a try and was surprised by how clean and refreshing it is. I do wish it had a bit more hops, but for the price you can't beat it.

I left it at 60 and fermentation was very active for 3 days and started slowing on day 4. I'm starting to raise the temp for diacetyl cleanup. I've heard this strain can produce sulfur, but I haven't noticed any. I'll take a gravity reading next week to see how well it attenuated.

I stumbled upon this article today. Stock up if this yeast is in your lineup. I'm not interested in the Boycott, just that the yeast is being discontinued to homebrewers. https://forum.homebrewersassociation.org/t/omega-yeast-discontinues-400-series-for-homebrewers/38507

Facebook Marketplace and Craigslist are good sources of freezers or fridges for this purpose.

If you install a 10 line gas manifold on the low pressure and use the 2 6 lines on the high pressure, it will allow any configuration of kegs; 10 seltzers or 10 beers, or any combination in between. Probably a worthwhile upgrade.

It seems to be moving along okay now. Not too aggressive, but I have an inch of white krausen after 36 hrs. I'm going to ride it out and warm up at the end for a diacetyl rest.

I'm at 36 hrs and have about an inch of white krausen. Looks like it's going okay.

Have a kolsch fermenting with OYL-044 right now. Pitched at 55 degrees and let it rise to 60. After 24 hours, very little sign of fermentation. Just a very slow steady bubble from the blow-off tube. What temp did you ferment at?

I brewed a kolsch on Saturday and pitched Omega Kolsch II yeast at 55 degrees. Knowing it's well below the recommended temp, I set my controller to 60 and let it naturally rise. After 24 hours, the temperature rose to 60 and I'm seeing a slow yet steady bubble from my blowoff tube. I'm not...

Let's get this party started....

Not the cheapest solution, but 2 of these would do the trick. https://www.kegconnection.com/air-distributor-10-way-with-check-valves/?searchid=0&search_query=Manifold Edit: Get one of these and use the 2 6's for the high side. Just need a splitter like this...

HB English Dark Mild

This thread has all the information you'll need to set up your Fermonster for closed transfers. Thread 'Turning your Fermonster into a complete closed transfer system for cheap!' https://www.homebrewtalk.com/threads/turning-your-fermonster-into-a-complete-closed-transfer-system-for-cheap.680992/

I accidentally bought the thick wall tubing and like it much better than the thin stuff. Much easier to connect to the dip tube and stays on without clamps.

BIAB and all-in-one units are replacing a lot of 3 vessel setups these days.