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Have you thought of turning the aquatainer upright and popping a blowoff hose into it?

Me finds that with British strains I have to either wait a bit longer or fine before packaging. Not necessarily for visual clarity but I find that it tempers the esters a bit.

Also you could change up your grain bill a bit, add some more crystal, a darker shade of crystal, bisquit malt, oh and those naked malted oats are excellent.

Put anti-butter in it.

Wyeast, it's fruity in the right way. Saf-04 for a cleaner English yeasty and what the others said; leave it on the yeast in primary for a time.

they're unbreakable.

Add more yeast to it, a couple of packs of saf-lager, hydrated, or a big active starter. It will help, I promise, it will work or my name isn't General Zod.

I've had great success with no-chill and have been making amazingly clear beers. I let it cool in a Win-pak and then use it as a fermenter. I would recommend a 90 minute boil and whirlpool though.

Does anyone have any opinions on using these for no chill brewing. I guess I'm wondering if the valve is also HDPE so I don't melt it when pouring boiling wort in.

Thanks chief, that's what I think I'll end up doing. I may add a little gelatin to the keg which I've had great success in the past when it comes to smoothing out a brew if I get impatient.

Wondering if you guize had any advice for me. I recently made a batch of bitter with Wyeast 1469. I fermented for three weeks and kegged the batch, chilled and it's been in said keg for two weeks. I sampled it today and while it seems quite nice I believe I probably should have given it a bit...

Beards never live up to one's expectations

Silly question but would this logic extend to lagering?

Yar har har, these pictures not beer engine. Look moar like houseboat toilet. Beer engine has elegant handle and not look like something from somewhere where you'd drop a deuce.

or cold crash in keggy and drink about three pints of yeast beer until it's all pushed out. Contains lots of B vitamins and can create an entertaining tummy fermentation.

I've had it work when I used to secondary ferment. Also I have had traces of diacetyl after reaching my FG which was cleaned up by letting it sleep on the yeast or adding more yeastie-beasties. One could also add a small amount of fermentables when kruesening.

Me does the same thing but to save time use a neutral flavored dry yeast.

Me has gotten the same results by throwing in two packs of Safale 04 or 05. Slightly different approach but inspired by the same podcast.

Since you've most likely gotten all the character you'd want other than attenuation from the 1728 dump in a packet of Safeale 05.

Thanks everyone. Methinks I'll add the additions as laid out in the directions but with hotter water fro the vorlauf in order to mash out.