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I'm only adding a bit to previous posts, but: It goes without saying that leaving the Tilts in should be fine for the beer over time; I assume you want them out for other beers, which is totally fair Given the headspace, I'd personally be concerned about oxygen in the headspace damaging the...

I just discovered an effect that I thought would be worth sharing. I've been using an Inkbird temp controller with its probe set in a thermowell in the fermenting beer to control temperatures. While this certainly works, in logging my fermenter temps with a Tilt and TiltPi, I discovered...

Nice! Yeah, pre-priming the bottles kinda blows but that definitely helped me avoid Oxygen as well, especially for hoppier beers

If you're looking for fairly extreme oxygen protection, you can do what I do (if you have a fermenter with a spigot, this wouldn't work with most racking canes) which is to: - purge a keg, and fill it with a few psi of CO2 - rig a gas ball lock to a few feet of tubing that can fit inside the...

Re: Steam Hops, they definitely work - I have yet to make a hop-forward beer, like an Ordinary Bitter, which I will definitely be trying at some point, but to add IBUs to a Porter and even a Hazy, they worked like a charm. If adding IBUs is your goal, give them a shot, and I'll update y'all once...

Will do!

Sorry, how exactly are you calculating that figure? And if cost efficiency is your goal, you may be in the wrong thread haha

Fyi, we can now order 6g sachets of Steam Hops through Beermkr's website, which could be pretty useful - in principle, one could make a simple malt/hop "tea" by adding character malts and steam hops to water at ~170˚, letting it cool, adding it to sterile water, blending in DME, pitching yeast...

Funnily enough they brought that up to me over the summer when I was in NYC, and yeah they don't do it a ton but apparently it is a real thing

100%, and it gives you the freedom to brew truly outrageous beers. That's what I dig about it the most, probably, now that I think about it, the fun of engineering the rig aside

I figured that was implied (I'm using Seltzer Max, because it was given to me for free - I bet that Omega Labs stuff works great too), but hey, might as well spell it out for anyone who doesn't explicitly know, and if starting from distilled it probably wouldn't hurt to toss in some CaCl2...

I'm gonna try a whacky idea this weekend Since, word is, gallon bottles of water (like distilled) come sterilized, making hard seltzer should be as easy as sanitizing a stick blender, sanitizing a fermenter, pitching the water, tossing in salts and corn sugar, blending (which probably...

For an ale (though not a lager), that's a bit of an overpitch, and to keep things easy I always use this calculator. I had terrible luck using the manufacturers' suggested pitch rates, and this is right on the money, usually, judging by fermentation speed and ester levels. Finally, how to...

I want to say, oh, a millimeter? Not quite two, maybe 1.5? But yeah, I get that to some degree, and my trick is to just add the "cap" to the airlock once I've gotten the lid on; after that, it's not too big of an issue. And yeah, I've had a single beer blow the lid off actually (though it...

I brew 1.25 gallon batches in the PET versions, and: a) I love the extra headspace two, big thumbs up on these, and; b) despite the higher long term fermenter infection risk, the spouted versions do indeed work great and I'd be hard pressed to recommend a small batch fermenter more highly

That's pretty sick. I've thought about using peltier chips and a heat exchanger like this dude, like a psuedo-glycol jacket, but I haven't built that and you've done this far simpler thing, so yeah, I dig it

Jesus, that is absolutely bonkers, even by my standards. But hey, it looks easy enough! God speed

Indiana, rad! If on some off chance I'm in the area soon, I'll be sure to snag one

I've tried spunding in bottles like these in the past, but not one bottle I tried (granted, mostly not sold for homebrewing, but with appropriate threadings) held the pressure - have any of y'all had luck with that? It seems like an obvious 1 gallon boon to be able to do that - true cask...

Great to know - I'm using the plastic version, which rocks, and I had considered glass for extra microbial protection, but this is the nail in the coffin for that plan