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Thank you, thinking through the process I couldn't rationalize why it wouldn't work.

Just curious, I ferment 10 gallon batches in a 15 gal keg and then transfer to 2 corny kegs for serving. Has any one carbonated 2 kegs at the same time with 1 spunding valve?

I've been using the same corona mill for 26 years. I have migrated to BIAB but have used it for every possible mash process known to man. One thing I learned a long time ago was to wet down my grain just before running it through the corona mill. Over the years I've learned to use about 1 1/2 oz...

Thanks WortMonger, like you I do nothing but closed-system pressurized fermentation using Sankey D couplers and kegs.

Hello Okie brewers, from Grand Lake O' the Cherokees.

Did you ever find out their grain bill, I heard Will say he used a pale malt but never elaborated?

My guess is you read it on a low oxygen brew log. They recommend a low simmer verses rolling boil as well limiting evaporation to 6% - 10% or less of boil volume and control heat stress by limiting boil time to 60-70 minutes.

Check out the lager method on the Brulosophy web site. I've been brewing lagers for three years now with consistent successful results using this method.

I ferment German Pilsners at these temps using Saflager W-34/70 with great results consistently. I do cold crash for about 3 to 4 days before I transfer to serving keg. I'll probably catch some grief for this but check out Brulosophy.com, they have done many (exbeeriments) using lager yeast at...

I need one, count me in, Thanks Inkbird.

Sure could use one :)