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Even though I remove the fermenter from my mini fridge, I still watch the transfer line as @VikeMan suggested. Once the cloudy beer enters the transfer line you stop transferring. It will work fine with the fermenter in the freezer.

I cold crash in a mini fridge for 24-48 hours and then I remove the fermenter from the fridge for the closed transfer. My mini fride is pretty tight so it just gives me more room to work by taking the fermenter out. I also like to tilt the fermenter as the floating dip tube gets to the bottom...

My youngest daughter had a very large stuffed dog when she was a toddler which she loved more than any of her other toys. She named it Big Dog and kept it into her early teens. Finally, during a room cleanout she decided she was done with Big Dog and put it in a trash bag with a bunch of other...

Now you're talking. Everything pairs well with smoked bacon.

The vitality must start dropping off after 6 months and at a much greater rate than dry. Still quite impressive for liquid yeast. Now the price is getting out of control. 😧 I've always used fresh yeast but now I'll have start overbuilding my starters and saving some for later.

From the May/June 2023 edition of Zymurgy

Thanks for the info. In my small circle of homebrewing I haven't come across this issue. There are so many factors which contribute to the flavor of beer, good or bad, that I've never come to the conclusion that the beer sat on the yeast too long. At the national level, beer judges are getting...

What, no pics? A thread titled "Smoked Ribs" needs lots of pictures for us non meat smokers to drool over. I'm heading back to the "Burgers and Beer" thread for some real food porn. Keep brewing guys. Lol!

You don't run a higher risk of infection by leaving it in the fermenter longer. If your beer is already infected, leaving it in the fermenter longer gives it more time to spoil the beer and produce off flavors. If your sanitation is good, you should have no issue. As for any concerns on...

From what I've read, that mostly applies to commercial breweries where the volume of beer sitting on the yeast cake can cause issues. On the homebrew scale you'll be fine. EDIT: I was responding to concerns about autolysis.

Most homebrew benefits from extended time in the fermenter. I would not worry about it.

I did some test bottles when I got mine and it's just too easy. The only time I had a problem is when I forgot to close the tap. Whoops!

You'll need a drip tray under it. The pressure release valve lets the foam out until the bottle is full.

+1 for the Tapcooler Easy to set up, easy to use, and easy to clean. Plus it works great and it's not that expensive. You have to get the ball lock co2 adapter and if your tower is short, get the connection tube too.

I use the treaded disconnects so they can be changed from gas to liquid very easily. It may be cheaper to change disconnects and leave the kegs alone.

The point of having 2 different size posts is to prevent cross connecting the beer and gas lines. There's no functional reason why you could not use the same size post on both sides.

I don't see that working at all. As the beer leaves the keg, it will need to be replaced by air or co2, but there won't be any way for it to enter the keg. Either the beer won't flow or it will slowly glug out as air tries to enter the faucet while you pour the beer.

For all the effort, why not just bottle?

A lot of people ferment in kegs. Some transfer the clear beer to a second serving keg, but many serve from the same keg. You would need to modify the keg by cutting down the liquid dip tube or you could swap it with a floating dip tube. Also would need a spunding valve on the gas side. I...

One more welcome from NJ. Only brewing beer myself, but lots of mead and wine makers on board.