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thanks to the OP on this thread. He is right that this recipe is right on the money for a celebration ale clone. I brewed this with the only difference being that i dropped the cara pils and split up the crystal malt to reach 12 srm being 6% 40L and 4% 60L. i also dry hopped with a 2 oz more...

your recipe looks good. I just put together a recipe based on the original in this thread and its similar to yours. i also think it was a good idea to up the dry hops with 4 oz instead of 2.

i recently made a amber rye ipa that turned out really good . i used maris otter with with 13% rye 10% munich 4% each of caramel carapils and aromatic to hit 1.073 at 14L with 87ibu. With this beer i used only bitter hops to reach 87 ibus and no other boil additions . then i dry hopped for 7...

sounds like a good plan to me. i also use a beer gun to bottle from my kegs. it is a must if you plan on having your beer sit for any period of time in the bottle unless you have other means of purging the bottles of oxygen.

tap it and get a gravity check. the 3 batches i have done under pressure go a couple days then the yeast starts to settle in the bottle and no more krausen. i bet its the ingredients and proteins or the yeast still in suspension leaving a frothy head on your beer.

it is pretty basic. 65% german pilsner 32% dark german munich 3% Melanoidin. standard infusion mash at 155F just one bittering hop addition to get it to 25 ibu i think i use dark munich and the melanoidin gave it the red color

i made a Maibock 2 weeks ago fermented with 3470 at room temp 72F in my fermentasaurus under 10psi of pressure. i was drinking it yesturday and am very surprised how good it is already. my og was 1.074 and it finished up at 1.014. i have won an award with this recipe in the past fermenting...

the only wort i have not transferred to the keg is what is left in the collection bottle pretty much. That is because i do not transfer until almost all the yeast and trub has been removed from the bottom. Sounds like you may have had some yeast stuck ? are you fermenting with the valve open ?

this worked good for me until about the last 1.5 gallons left in the saurus. i had to vent my keg to start the siphon again and of course some yeast started floating up to the top in the saurus but luckily by that time i had removed most of the yeast and trub from the bottom so wasnt a big...

This is great info thank you for sharing. what should the psi be for both vessels using your closed transfer technique? i was investigating on these forums how to reuse co2 from recently tapped empty kegs to purge cleaned and sanitized kegs for closed transfers from the saurus. i hooked up a...

Yes, as much as i would like the dry hops in the bottle to be effective, we are going to get better aroma by cracking it open from teh top and adding them. my English pale ale tastes great but the aroma is just not there and i added 2oz from the bottom. somebody else in the string stated they...

this sounds exciting, i am going to want one.

well i have finished 2 batches in there without anything getting stuck. i have a maibock in it now i am fermenting at 70F under 10psi pressure with saflager 34/70.

i dump after fermentation seems to be slowing down and with the last batch it was 3 or 4 dumps . This is usually a few days into it and you can visually see when either trub or yeast is all compacted in there and there is no liquid flowing up inside the bottle from the fermentation. after...

this exbeeriment seems to suggest the longer light lagers sit on kettle trub in the fermenter, the more prone the beer is for off flavor. IMO this gives us conical fermenter users a nice advantage in that we typically remove that trub from the bottom as soon as it settles from the bottom with...

ive seen reviews where they leave it shut during primary under pressure and it still clogs. i guess we need to try and filter out more hop trub from the kettle when we move the wort to the fermenter. my valve didnt clog up until after i dry hopped, the hops floated up then after a few days...

i do not. i have had to take it apart before and it was very difficult because of the opposing threads. I fill the fermenter up with water and pbw solution and let it soak for 24 hours with the valve open.

I do thanks. I came up with an easy way to purge the collection bottle buy using a 2 liter bottle, my carbonator cap, co2 in keg connector and length of hose. i connect my co2 tank connector to the 2 liter bottle with carbonator cap, purge with 8psi , then put the connector with the legnth of...

great! i cant take credit for that. I think it was Sadu who mentioned the tip earlier in this thread. so far i am very happy with the saurus. i just finished a English IPA and had my spunding valve 8 psi at 70F. its mostly carbonated already and i just got finished removing the dry hops...

did you try squeezing the capture bottle a couple times? I have done 2 batches one with and without pressure and i did not have clogging issues. if after squeezing it a few times and and 1 more day to settle doesnt help, maybe give it a poke.