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Spunding is happening at the back 5% of fermentation. It's the front 95% where we are setting the ester/phenol profile of the beer. Pressure fermenting, which is a relatively new concept in homebrewing, is a similar but separate topic than spunding. You can build up enough pressure to...

The theory is that you can ferment a lager on the warmer side under pressure with the benefit of faster fermentation while still suppressing the esters that a higher temperature would normally produce. You should still pitch on the higher side (number of cells) because pressure is one of the...

Totally true and there are a lot of styles that objectively suffer from fermenting under pressure. English beers, Hefeweizens and most Belgians.

You have two options for heating. 1. Push an inkbird temp probe into the thermowell and run the heat wrap off the inkbird heating outlet. Then stuff the Max2 probe in behind that and let it deal with the gylcol cooling. (pro: no modifications needed. con: having to manage temp targets across...

Have you seen Americans? Seriously though, there are already 10 compact all in ones out in the market. Going for the complex system buyer is actually a differentiator. I don't agree that those systems are better, but there's a market for it (or at least there was). They do offer a single...

For the price of either the Anvil or Megapot in 10G that both use weldless fittings, you can the 16 gallon Beast that has the same basic qualities but with welded ports. https://www.brewhardware.com/product_p/beastkettle16.htm The best part is that it's sized for no sparge BIAB should you...

Yes, it essentially IS 1469

You won't see red in a carboy. You're looking through 12" of beer.

I get the sentiment and reluctance to accept that we may be at a tipping point in alcohol demand in general. No one thinks everyone is going to stop drinking beer but the numbers may very well contract to half or a quarter of the peak. There was probably a time when Tabaco users said the same...

I think now is a good time to step back and determine if you have both the equipment, capacity, and process of all grain brewing under control before you think about doing it. 15+ pounds of grain is nothing like the pound or so of steeping grains you may have dunked in the kettle before. Your...

It was just an experiment to test demand. I'll try another one as soon as the shipping weather cools off. Maybe September.

Of course my presence here is really just goofing around along with everyone else speculating what this might mean for the industry at large. Without signing NDAs and looking really hard at the numbers, no one know what the value is. The bigger question is where the homebrewing market is headed...

I think you'll enjoy it at the configuration you have there.

That's looking tasty. Oddly enough, I never got a chance to brew a side by side this yeast against my favorite Fuller's strain on anything yet.

Generally 13psi is a little too high unless the beer temp is higher than 40F. The average is more like 10-11psi. Yes, you have a pretty major gas leak. This has nothing to do with changing out the liquid line. It's a separate problem. Yes, the tubing ID is small and it has to stretch over the...

A pound of 120L is going to be gross. Way too sweet and malty rich to be an Irish Red. Actually if you look at the style parameter sliders, you're overloaded on every metric. It's going to be more like an American Strong (Arrogant Bastard type of thing). Irish reds should be around 25 IBUs with...

I don't want to own a boat but I need tips on making friends with people who own boats.

Not so fast... "pontoon boats are estimated to produce 52,000 to 55,000 new unit sales in 2024," Wisconsin alone has an annual boat and accessory revenue of $1B No one really knows how many active homebrewers there are but I can guarantee there are more people sitting in a pontoon boat right...

Folded pizza has exactly twice as much everything in every bite. How does the cheese double but the crust doesn't? I guess I failed both geometry and origami. PS: you could move to Florida where no one would haze you for silly pizza talk.

CO2 purge into the drain valve slowly would displace oxygen before you add the strike water. It's a bit over the top and I'm not advocating for it, but that would be one way to make those bubbles "not oxygen".