Thanks, Lbarouf. Sorry, I'm no expert, so "bubbler" probably wasn't the right term, but that's what it does. So, 14 days no matter what? I thought "fast" fermentation would be quicker than "standard", plus different types of beers ferment different lengths?
Also, I won't always serve from the keg. Going to bottle the first batch with the Cooper tablets after cold crashing when fermentation done. So, that's the point I'm trying to figure out right now.
I'll look into those monitoring tools. Sounds neat!
My pleasure.
We all had the idea that FastFerment meant faster. I did not see any real difference in time, but I did see a difference in the temperature range that I was able to ferment. That meant a lot to me. I prefer to call it WarmFerment.
So I would recommend to stay on the safe side and wait 14 days for all the beer styles you would brew. Use the liquid crystal temperature gauge to keep the temp steady and within range. Use the red fast ferment pressure release valve if you want to benefit from the higher temperature range and not bother with the airlock ("bubbler").
Before pitching, aerating the wort is a good idea. I whisk it for a good 15 minutes. It creates a froth on top. I move the froth then pitch. The yeast will be grateful for the oxygen. Alternatively, you could invest in a aerating stone with a pump. I'm thinking about one myself.
Also, pitching less than a pack of yeast is a good idea. For a 1.5G size, you will see 1 tsp, some say 1tbsp, other half the pouch.... 1 tsp works well for me.
A good 3-4 days of cold crashing after this (I crash mine in the low 30s), then rack to the serving keg. I see little to none sediment in my serving keg. Now is also a good time to add the dry hops.
If you prefer to try a natural carbonation, cold crash at a higher temperature, like 40 some, then bring back up to 65-70F after 3-4 days, rack then pitch in your sugar, wait another 2 weeks. You will still need CO2 to push the beer out the tap/faucet. I have seen few newer home brewers who taught that once the beer was carbonated, it was going to come out the keg on its own. Carbonation and draught are 2 things. Still need some co2 to push the beer out of the keg. Just saying in case thought otherwise.
Experiment and enjoy. I did some of my own. 2 batches, 1 naturally carbed, the other forced carbed. Another 2 batch with fast fermentation and the other natural fermentation. To each its own. I like the fast ferment method as it's more compact and is good at higher temp, so I can store the keg away and let it do its thing in a dark corner. I take my time fermenting and cold crashing. Then for carbing, I use a carbonation stone. Increase the pressure 1 psi at a time sloooowly. And I have seen a pico keg ready overnight. 2 days for my 3 gal. But if you are in no hurry, you can still use the carbing stone and wait when it's time to tap.
Typically expect from brew to drink, 3-4 weeks.
Oh, and one great thing about this machine. Once you have your process down pat, and you find a great pack. You can make it again and again, and everyone can enjoy it overtime, without tasting awfully different from one time to another.
Give the freestyle a go as well. There's not much tweaking you can do, but I was able to "clone" a recipe I was doing manually into a great one. The keg was emptied in a record 30 min!
Enjoy the hobby!
