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Any results yet? I did a filter housing setup, but disconnected it after the first week or so and didn't hook it up again. I hooked the PRV directly to the fermenter at that point, and left the SK at something like 5PSI. I'm struggling to imagine how you could use the filter housing to catch...

Excellent article, Hopfather. Thanks a bunch! To be clear, I didn't mean to suggest that anyone was recommending it. But I have seen people ask about whether it should be done. Here are a couple examples...

I've read many posts that talk about active yeast "cleaning up" or scavenging oxygen late in a fermentation. For example, small amounts oxygen picked up in transferring to a secondary fermenter, or oxygen introduced when opening a fermenter for dry hopping, or oxygen introduced when bottling...

Fermented at 100 degrees F? On purpose, or because that was ambient? I've heard of fermenting warmer for certain styles of beers, but never that high. Not saying it's wrong, just that I haven't heard of it before. FWIW, I made the same Saison this summer, and loved it. Used a couple of dry...

Here's a thought that I think hasn't been discussed before. It starts from the idea that some people have been doing customized corny lids (for example, to put in an aeration stone or thermowell). I think most of those are relatively simple, putting a hole in the lid and adapting some...

I've done DIY cask widgets. "5 Pc Stainless Mesh Homebrew Inching Siphon Filter For DIY Brew Beer Wine Making" https://www.ebay.com/itm/371835536084 First type I had to use two of these to get enough force that it wouldn't get caught on the side of the corny keg: Pool MINI Liquid Vertical...

Epic post, doug293cz. How about, instead of pressurizing and purging, one were to evacuate a keg and then pressurize? I'm thinking something like the vac-u-vin wine stopper and pump system, where the stopper is somehow connected to the pressure release valve on a corny. Do you think that...

Wow, those are some monster heat sinks! Looks like it could be a tough job separating heat transfer between your hot side heat sinks and your cold side heat sink. Your salsa will be impressive. A little off topic, but I'm in the middle of putting together a system using a peltier for use as a...