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Did you use a fining agent in keg? I’ve read that sometimes with isinglass you have a clear top portion then like a strip of precipitate in the middle and more clear beer on the bottom. Apparently you can encounter this with something called a cask widge (essentially a floating dip tube) maybe...

I’d wait another day or 2, take another gravity reading each day to make sure then keg it up early/mid this upcoming week

I think that’s reasonable. You could check by midnight, if it’s chugging along great, if not plan on picking some up tomorrow. That does also give you the chance to check in the morning and if it’s ramped up tomorrow morning I would even pitch that actively fermenting starter

I would still suggest caution, in my experience this wasn’t the case. Last batch I bottle conditioned before switching to cask/keg was a hefeweizen that I didn’t bottle as carefully as I should have and it was an oxidized mess

I must’ve asked before but did you just drill a hole for a spigot on the bottom for beer transfers? Also do you just toss the lid onto the container when fermentation slows? I’m very intrigued

Oxidation isn’t a concern with open fermentation since active yeast will consume oxygen and also form a protective layer on top of the fermenting beer - especially top cropping yeast like weizen yeasts. Once fermentation slows then you want to cap the fermenter to protect from oxygen. I would...

If brewday is a little ways off I would reach out to the vendor and tell them what happened. Maybe they’ll be able to get you sorted out.

I’ve had the same thing happen recently with a pils as well. I went down a path of trying to identify where an off flavor was coming from and decided it was time to bust out my pH meter and found the same difference round about as you - should’ve been 5.3 based on the calculator but came to be...

Finally kegged and carbonated the pilsner. So far as I can tell it doesn’t have that harsh/zesty/green/astringent flavor. Isolating what might’ve been the cause is difficult since I changed a few things. I will make changes moving forward - measure pH, OxBlox only for mash. I’ll assume the...

I think the benefit is in using that wort only decoction to raise the main mash to mashout temps

Oh absolutely - I understand entirely about not disturbing a cask once it’s been placed in its stillage. I should have said something like “more flexible” than “mobile”. My setup is basically a rough cabinet thing that the beer engine is attached to and the fridge sits inside. It works but...

I’m fairly certain I’ve got a thick walled 1/2 tube on mine, it doesn’t collapse at all

Maybe? I think what they’re doing (without listening to the podcast yet) is adapting their process so they can decoction mash in a brewhouse not designed for it. Typically you’re pulling the smaller portion out, boiling it and returning it to the large portion to raise the temperature of the...

That looks awesome! Great work!

When I redo my beer engine setup I’ll do something like this. Something that’s more mobile that allows me to utilize my system better. Could bring it up with a cask for a party or something instead of people having to go down into my basement bar!

It might be worthwhile to google some untied pubs in London as well, since the Fullers and Greene King ones will have mostly their own brands. Could be interesting to find something independent that might have an even wider variety from nearby regions. When I go back I’ll probably do that!

The Harp pub was really cool when we went like 7-8 years ago. They won CAMRA awards for their cask beers years back. They are a Fullers pub but I think they have a decent rotation of guest casks. Speaking of Fullers you can visit the brewery and I think they still do tours. They have a tasting...

It’s rare that I open a thread on HBT shake my head and decide to close the web browser for the day

I think using a dark roasted rye for color instead or 2-4% Cararye (if you don’t ditch the caramunich) could be interesting in an alt if not totally to style. I picked up a pound of ~500 lov roasted rye that I’m subbing in place of Carafa in some upcoming batches.

Great looking beer! I’ve never tried WL036, may have to consider that when I make it back around to brewing another alt. I think altbiers are a far too often overlooked style.