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Did you notice that this yeast does not develop a whole lot of krausen? 2nd time using it now, the first time had barely any at all throughout fermentation. I just pitched the 2nd batch Thursday and it’s fermenting finely but not much krausen at all. Just curious if it’s me or the yeast

So, I am new to kegging and I have read about issues about getting foam when transferring an under pressure ferment. I saw a video of a closed loop transfer on YouTube where the guy had a T connector splitting the CO2 to the keg and the fermentasaurus to keep them balanced or something. Well...

I kegged it, thanks for all the input everybody. Glad I got back into brewing, this rules.

Even if I didn’t aerate the wort? I really had a brain fart post boil and was just concerned about transferring from the kettle too much. Thought maybe since I didn’t do that, the yeast may be slower.

I had forgotten to take a hydrometer reading after brewing. But I did to a refractometer reading. I just took a sample from the collection bottle and I am getting about 4.68% abv. Tasted the sample and it’s delicious. The airlock is active every 15 seconds at this point. So, I think it is...

So, I am back from vacation and the airlock is still bubbling once every 30-45 seconds or so. Is it possible it is still fermenting after 25 days? If I transfer to keg with that going on will there be issues? Thanks all!

I was actually planning on dumping the hops before I left and just allow more trub and possibly some hop particle to settle into the collection bottle as I was away.

Thanks all! Ive cleared two bottles of trub and then I’ve dry hopped twice now through the collection bottle at the bottom. Purged with CO2 each time. This seems to be coming together nicely. I am going to be out of town for 10 days starting the 26th. That will be day 12 of ferment. Should I...

I just brewed with this, I’d like to hear your experience before I share mine. I haven’t brewed in several years (so I think I may have messed things up) but mostly good feeling from this strain.

When you say use the CO2 generated to purge the keg, are you saying basically transfer the CO2 in the headspace of the fermenter into the keg?

Haven’t brewed in several years. I am trying to make a NEIPA, and I notice some frothy/slimy/milk looking bubbles in the center. Is this just CO2 mixed with yeast/ haze? Airlock is still bubbling (brewed Saturday 7/14), the smell escaping the airlock is hop delicious. Just curious and probably...

i think i want to change the look of the sun... needs to be more toonish

808 West. What do you think?