If you get the fermzilla all rounder, it has the capacity to get rid of trub on bottom as well as a floater so the beer transfers from the top. It has a screen to keep out any leftover hops, etc. You can pressure ferment in just a few days.
If you transfer to another keg it should be great. Otherwise you will keep the trub? The fermzilla all rounder is inexpensive and works great. I made a yuengling for my nephew when he visited and absolutely loved it. Said it was better than the store beer.
Copy of - Peroni Nastro Azzurro lager International Pale Lager
Batch Size 6.21 US Gal
Losses 0.53 US Gal Boil Time 90 mins Mash Efficiency 80%
Mash Volume 4.813 US Gal
Sparge Volume 4.268 US Gal
OG (SG) 1.053 FG (SG) 1.006 IBU 28.9 Colour (EBC) 5.9 ABV 6.13%
Mash and Sparge volumes calculated...
I purchased a bev air dual zone kegerator. It was not cheap. I was planning on kegging one of my beers today and went and got my five gal co2 tank filled. Much to my surprise when trying to set up the new kegerator, they have it set so you can only put co2 tank INSIDE and it is too small where...
I had done all that yesterday. It is running. Yeast it pitched and it is holding the temperature for the fermentation. At some point I will need to go down to 50 degrees. That will be a good test of the chiller. The lagers will get colder.
My temp is 1.4 degrees away for me to pitch yeast. I even have ac on 66 and it is still taking forever. But almost.
Thank you for your help. I am excited about my new equipment. Wrote down what I forgot to do for next beer. Stupid things that made big headaches. I really want this beer to come...
No, the fermenter comes with a box that is wireless. I was able to use an app and the brew walked through it with the app giving a beep when next stage was needed. QUite fun.
Ok. Put it down even more. Tomorrow I am going to make the San Francisco Porter then a dark lager. I have got to get the fermenting down so my lager will chill correctly. You have been a big help!
THe temp is 74. a few more degrees and I can add the yeast. This is the Humpty Dumpty English...