Brew day is tomorrow. I am making a 7% WCIPA and using Imperial's version of the Chico strain. I have a couple of spunding and floating dip-tube options. I have a stone and an O2 cannister for oxygenating. I also have pretty decent temperature control in the chest freezer that I use as a fermentation chamber. I want to ferment, dry-hop and serve from the same 3 gallon Corny keg. The keg will be unattended for about a week beginning about 36 hours after I pitch the yeast.
With all that in mind, how much wort should I start with in the 3 gallon Corny keg?
With all that in mind, how much wort should I start with in the 3 gallon Corny keg?
