I brewed an iteration of my Voss Pale Ale (this time using Munich vs Crystal to reduce the sweetness, and using Citra + Cascade as the hop combo for an extra citrus punch). I am trying a 100% closed ferment and keg transfer setup. I added a post to a lid for my Fermonster and will use CO2 from fermentation to purge the keg. The dry hops are held in place with some magnets. I swapped the spunding valve in the pic for a blowoff tube.
The Voss (1 pack of Lallemand Voss) was starting to ferment before I finished cleaning all my gear, and it is going full bore this morning at 90F. I am hoping I can cool it down on Wednesday, dry hop for a few days, and keg on Friday or Saturday, to be serving at a campout on Thursday.
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