Recent content by DevilsCups

With this setup I'm using a hop-bong. I had a ferrule welded to the keg-lid. Works great. I'll swap out the top piece for a hop-bong for dry-hopping. I've considered putting another dip-tube onto the gas-in side of the keg post, for agitation, as I have the top post to pressurize when...

I certainly could! With my brewing situation / space, the least amount of vessels to clean and prep, the better haha. I guess I should ask - is anyone getting fantastic results in one vessel without agitation? I're really enjoyed switching to using this megamouth Torpedo keg fermenter setup...

I could, but I'd like to avoid dry-hopping in my serving keg if possible.

I'm doing these in a keg fermenter. Trying to figure out the best way to get full extraction without agitation, as it's just not practical for me, as it would kick up all the yeast/trub. Everything else about this fermenting setup is excellent.

I used to brew commercially at a tiny farm brewery up until this past February, and at that time I was chatting with a close industry pal / brewery owner we collab with. He said word on the street is that Galaxy is "back". All the big-boys were cancelling contracts up until recently. Apparently...

I’m gonna throw a Hail Mary and guess potassium chloride.

What do you guys think - gelatin fining in keg or gelatin fining in pressure primary at crash temp?

MoreBeer rules. They constantly put out cool content too, and you can tell they genuinely care about the community. I've dealt with Vito directly a few times, and he's gone above and beyond for me when he didn't have to. One thing I will say - you will receive fantastic support from them if...

I'll update in here, for posterity. Tomorrow is one week since pitch. The spunding valve is set to 25psi now @ 68-70ºF, and still off-gassing (whether or not it's ferm activity or just CO2 breaking out). We'll see what story the gravity tells starting tomorrow. I'll likely plan on crashing...

Hoping so! It's still going, bit by bit. Down to 1.012 today. Not the end of the world if it doesn't reach desired vols via spunding!

Sampled today. It's sitting at 1.016 from 1.053. Tastes lovely, but yeasty (of course). Closed up the spunding valve to 25psi, though I missed the boat for a decent natural carb by a few points.

Just brewed a Vienna-ish lager on Saturday and it's rocking now. 90% Weyermann Vienna, 10% Swaen Melany, 28 IBU with all Perle. Pitched Diamond and it's fermenting at 68ºF now under 15psi of pressure (from the start). Excited to see how this one turns out. Wort tasted excellent. The SPUNDit is...

Interesting. I just watched one of Treehouses YouTube videos and Nate said "...fermentation temperature somewhere in the low 70's". @ 3:52 -

Keep us posted on this for sure. I've visited Bobby a few times for some odd jobs and chatted with him. He's a great dude, and knows what he's doing for sure. Easy to have full confidence in him.

Thanks so much for the info!