I quite enjoy a crisp, spicy Pilsner on a hot day. Just trying to mimic something that I'd be happy to serve during the summer, and to use up grain after panic buying a few sacks more than usual. Ironically, I just bought a sack of pilsner malt for the sake of comparisonThanks for calling my name.
Nice work on the thermowel. You’re going to love the pressure fermenting. Especially the carbonation you end up with when it’s all over. Thebeer Is ready to drink as soon as the yeast drop out!
I still have a couple of 10 gallon corny kegs when you’re ready for 5 gallon batches (6 in the fermenting keg).
You really got my attention with the English lager thing.
I was living in a world where the English only brewed ales until this post.
What style/brand are you chasing here?
More info on that please…
I tape foam insulation over a temperature probe against the FV wall when I haven't got a spare thermowell. Does it make a noticeable difference? I can't say with any certainty, because I haven't really compared it. Peace of mind, at least, when you want to maintain fermenting wort temperature. Three temperature probes to monitor ambient/inside chamber, keg side wall and in the wort might be interesting. I've noticed my keezer's activity is a lot more stable with the probe is in the beer/keg during lagering and serving.Have you compared the thermowell readings to a thermometer insulated and taped to the exterior? I've thought about doing this but wonder whether it's significantly different.
You'd be surprised. I've run Verdant under 25 PSI with only 0.5 gal of headspace and had no issues.I only ferment lagers in corny kegs. I use top-cropping ale yeast so not really compatible with fermenting in corny kegs.
Enter your email address to join: