When I add 60oz of puréed frozen berries I lose a degree or two, but then the beer comes back up to ambient. If you have a ferm chamber and a Johnson you can just tape the probe to the side of the ferm vessel and let it do its thing.
For pure dank hop flavor you can't get better then a nice Pipeworks IPA. In Chicago they are the best that's available period. I don't mean they have one or two good IPA's I'm talking half a dozen plus, all phenomenal.
I've been experimenting with raspberries IPA's for the last nine months having pitched 36oz of frozen whole berries into secondary for almost every batch.
The last batch I brewed was an imperial and I pitched 60oz of berries. I puréed them and the aroma and flavor was incredibly more intense...
Bump
So I recently heard of a local craft brewery that had a filled and pressurized keg explode over night in their chiller room.
I also did a little digging and found Sanke kegs are state to have a maximum operating pressure of 60 psi but can with stand up to 600 psi before bursting. These...
So there are a ton of cheap ones on the market, any recommendations on a solid, precise one that will read in gravity.
I figure nearly all the cheap ones are the same Chinese POS rebranded, who builds quality instrument at a fair price.
I ordered a founders at a bar recently. It was pretty busy and the bar tender really didn't know anything about craft. It tastes like sewer water totally sickening. Turns out it wasn't a founders like from Michigan but a Newcastle founders.
Totally gross don't know if the beer is that bad or...
So the 1/4" SS ball bearings were a no go, ordered one of those 25mm stir bars off amazon for $3 shipped got it today and works great.
I used a rheostat for speed control, and I think the poles on my longer stir bar migrated and caused it to become unbalanced.
I'm going to test some stainless steel ball bearings in the flask after work. I just find it strange that it worked flawlessly for 40+ hours then doesn't.