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Ferment and serve in a keg. From Czech lagers to IPAs. Flotit has been great. Never clogged. Happy that Trog has put the time and effort in these.

Here you go. German Pils fermented and served from the same keg. 1 month lagering

Let it settle out. I've done Czech Lagers, Bitter, Altbier and served from the fermenting keg. With time they were brilliantly clear. It's time we stop worrying about beer sitting on the yeast cake. Especially in a homebrew environment. I had 4 beers this year all fermented and served from the...

I think you're confusing fermentation temperature and crashing temp. When the yeast are done fermenting it doesn't really matter what temp it's at because a lot of them will naturally crash, even at warmer temps. Soft crashing helps speed that up. Cold crashing even faster.

In!

I ferment and serve from the same keg. I've got Lagers on tap for over 4 months right now. They still taste great. I don't know what all the panic is all the time for something that's sitting on a yeast cake. Especially at the homebrew level. The only thing I guess would be warmer temps may...

I think you just need more time at cool temps. This was my Helles fermented and served in the same keg with a Flotit 2.0. I think this was at 30 days @ 38F in my keezer.

I have the CBDS, and it was fine. I got some Flotit 2 and these things are the best. Ferment and serve from the same keg. Just kicked a Helles and I'm curious to see how much beer is left on the bottom.

Yup, I'm not down on anybody enjoying what they make. I do too. Couch just struck a cord in me that nailed exactly how I've felt for a while. I haven't been in a while to TH, but I'm do for a stop on the way home from my commute. I enjoy many of the beers they make, my taste buds have just...

Man, this has always been my problem with them. Years ago, after the initial wow over the flavors I quickly realized no matter what hops they used they were completely masked by that house yeast flavor. Sometimes I wondered if they just slap a different label on some of their beers and call it a...

Good for you! I'm glad you are still going strong with your brewery, especially in this weird/tough climate. Glad you're able to make the beers you want, and not compromise. I'm not sure what passes for beer these days when I see kettle sours with puree thrown in and called beer. Forgive me if...

Thanks @couchsending good to hear from you! Haven't seen you around these parts in a while. I hope your Pro-Brewing adventures are going well. I'm definitely going to prop some up in the near future. How did you find out it was an early gen? Interesting. I wonder who he has banking his culture.

Resurrecting this cause I’ve always been interested in what Shaun uses for yeast. I’ve always thought the same thing, that i could never detect anything regarding esters or phenols from his yeast. He always allows his hops to be the expressing. Have you still been experimenting with propagating...

Funny thing is, I don’t even like their house flavor anymore. It muddles up any hop combo they do. Can’t distinguish most of their stuff. And the list to choose from is getting ridiculous. It’s like it’s all the same beer, but different names. Give me HF anyday

Yup, Trong rules. Love this tap. Great for taking samples off the keg I'm fermenting in, and I also use his flotit 2.0 in my fermenting kegs. They're the best, and haven't had any issues.

Jesus, dude. That's an extremely excessive amount of brew. Maybe you're just in a perpetual state of hangover that you don't even notice it, and that becomes your baseline of "feeling ok"? Not trying to be your doctor, but damn... maybe take it easy on the 5 gallons a week?

You can call it whatever you want, but it's definitely not a traditional Pils. Do what you want though. Just don't ask for advice on something you already know to not be in style.

Not trying to start an argument, but I have both the clear beer with the filter screen and the Flotit. The Flotit wins for me regarding transfer from fermenter to keg, or fermenting and serving from the keg. Especially with hoppy ales. I’ve had a few clogs with the clear beer, but the Flotit...

I'm not too far from Hill Farmstead, so that's my ultimate gauge. And although I've enjoyed a ton of my beer, and have made a handful of amazing ones it's a dragon that I'm afraid I'll never quite catch, but it's been fun to chase for sure!

I’ve used 44 in a couple of Ordinary Bitters, but there were other malts along with some invert sugar that I wouldn’t know exactly what it contributed, but the beer was delicious. I just used 22 in a Czech dark lager that’s not quite ready, but tastes fantastic. Since this is a darker beer, I...