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Yep. So valve open until dry hop time. Close valve and unscrew the used reservoir. Spray starsan on the exposed area. Screw on the sanitized reservoir with the dry hops. Flush with CO2 using a soda cap connector. Release the valve. There’s videos aplenty on the YouTubeoverse.

I love my gen 2 fermzilla but also love the ease of keg fermenting. A big pro for me is the ability to dry hop oxygen free. I have three receptacles and when it’s time to dry hop, I just fill a second with the hops, close the valve, unscrew the used receptacle, attach the new, purge with CO2...

Ya know that’s interesting 🤔 I got my anvil foundry 10.5g from MoreBeer and received a few pre-milled kits from them as a promo. I was getting mash efficiencies between 60 and 65% with their pre-milled kits. I was chalking it up to inexperience with my new system. …since then, I’ve been...

Just watched the YouTube review of this. I was sold!!! I’ll post back with my results 🍻

Main reason being I have 3 kegs in the pipeline to finish before I can start on this one! 😂

Im letting her condition for another month or two but the samples I’ve tasted were delicious. 😋 I’ll update!

🤔 wouldn’t this only be an issue after fermentation is complete / near completion? My thinking is the fermenter is full of CO2 so that wouldn’t get restirred into the beer and any residual O2 in actively fermenting wort can be used by the yeast. Post fermentation O2 can’t be utilized so it...

Hi all. Im currently fermenting a big Saison with Belle Saison and have been reading about the STA1+ / Diastaticus strain hanging around, like forever…. What is the proper sanitation process after completing this batch? Is a good PBW soak sufficient or do I need to run bleach through every line...

David Heath seems to be a big advocate of co-pitching Voss Kveik in his Belgian Ales ( at 14:40 time mark ) Anyone done this? How’d it turn out? I have a few packs lying around and I might try this …

Excellent!! Good to know.

I’ve heard conflicting opinions on pitching onto a dry yeast cake? I was planning on doing a low gravity, Helles with 34/70 and then brew a high gravity double Bock to pitch on the yeast cake? Any thoughts on reusing the yeast cake at the bottom of the fermenter with dried yeast.

Update: Kegged the other day and FG made it down to 1.019 without any further interventions. Already tastes incredible. Gonna let her rest in the cellar a few months before tapping. Can’t wait. 🍻

All those suggestions are fantastic. I’m leaning towards chinook as a bittering and gonna try to track down those spruce infused centennial hops For flavor/aroma

That’s genius right there !

Well, about 10 years ago, I had a spruce infused pale ale that was fantastic. It was from a tiny brewery that has long since moved on. I would love to replicate it. However, I have talked to others that have not used any hops in their spruce beer recipes with mediocre results. so I guess...

Yeah I checked them. Sold out until June… 😞

I suppose this is the inverse of a question that is frequently asked on the forum about using spruce tips as hops… I was hoping to brew a spruce tip pale ale, but I am unable to get a hold of spruce tips. Are there any hops which give a “spruce like“ flavor? Maybe a Simcoe - Warrior combination?

Yeah. I think I’m just gonna keg and condition 4-6 months and hope it dries out a bit. Worst case scenario I get an 8.5% dessert beer. 😉

Awesome. That was my thought … but I needed a little hand patting. 😂

2 lb Munich Dark 20L 10 lb Pilsner Weyermann 12 oz Chocolate 8 oz Crystal 60L 2 oz Black Patent 2 oz Roasted Barley 3 lb Pilsen Light Briess DME in boil 75 minute mash at 150 15 minute mashout at 168…