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Also I updated original post, the PSI was only at 20 not 35 LOL. 35 is the max PSI for the Fermzilla.

Since we're only 12 hours in since pitching yeast would oxygen even be a concern at this point? And yes lesson learned, I should have off gassed muuuuuuuch slower. I'm adding a pic to original post.

Last night I pitched a massive starter in to my well oxygenated wort. Second time using my Fermzilla under pressure. I thought I backed the wingnut out on the spunding valve enough but woke up this morning to Fermzilla at 20 psi. I vented the Fermzilla couple times to get pressure down to 8psi...

I guarantee you put way too much in your half glass of beer. Also you put it directly on your tongue? Wtf? It’s an extract, it’s only supposed to be consumed when diluted... Go put some almond or vanilla extract on your tongue and let us know how it tastes...

Are you recirculating through the hop spider?

Surely OP will post his tasting notes sometime soon...?

Interesting. I really hope it's not done, otherwise I'll have a 2.5%ABV on tap. Do you think I should raise the temp and give it a swirl? Still has a pretty thick krausen!

Last Saturday I brewed a German Pilsner, which I chilled to room temperature (67°F) and pitched my 1200ml starter of Wyeast Bohemian Lager which was also room temperature. OG was 1.043. After pitching the yeast I transferred the carboy to my Inkbird controlled fermenter and lowered the temp to...

Why a Digiboil w/ no pump vs a Robobrew with a built in recirc pump?

Maybe I should have seen this coming, maybe I shouldn't have... I pitched my yeast into my Irish Death clone and put the fermenter in my garage which is climate controlled to 64° F. Looking at this graph do you think there will be any strong off flavors? Highest it went is 71° F which is still...

Thanks everyone for your responses so far. Question though - do you think I'll need to add more lactose to the keg to balance out the flavor? I only added .4oz which is what the recipe suggested...

That is the best news I've read all day. I thought this beer was trashed. At the end of the day I don't care how close it is to the original / clone, I just want something tasty and drinkable hehe.

Today was my biggest, at 16.5lbs. I think the max grain bill with the malt pipe is something like 18lbs so you could probably get close to 20lbs without the malt pipe.

Yeah so brewing a Irish Death clone and I misread .4oz as .4lb and added .4lbs of non-fat cacao powder during the boil. Currently, there is literally zero chocolate smell coming off the boil but it's definitely got a chocolate brown color to it. What are my options at this point? Here's the...

I started off on an electric ceramic stove and while it took forever to get a rolling boil, it got there... Eventually... Good luck and have fun!

I'm doing something VERY similar but I bumped up the specialty malts. We'll see how it turns out!

This is my new method with my Robobrew. All I use is the false bottom and a BIAB grain bag. Because there's no dead space between the malt pipe and the outside wall I feel like there is less vertical pressure thus less chance for a stuck mash. When the mash is complete I move the grain bag to a...

I've officially come full circle with my Robobrew... All I use anymore is the false bottom and a BIAB grain bag. It's way simpler, less equipment to clean, and without the malt pipe and overflow pipe in the way there's a lot more space. Plus no dead space between the outer wall and the malt pipe.

How did you come to that conclusion? 😂 It's available on the following websites: https://www.kegland.com.au/polycarbonate-sight-glass-2-piece-set.html https://www.morebeer.com/products/polycarbonate-sight-glass-235.html

How long are you aerating the wort for, and at what PSI?