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By the way if you use anti-foam drops like Doc at The Brewing Network you should be able to ferment at least 4 gal in a corny without losing much to the blow off tube.

I routinely ferment 3 gal batches in cornies then use C02 to push the yeast and beer out when fermentation has completed. (I find this technique to be extremely convenient as compared to dealing with carboys.) When I transfer to my serving keg I typically get a small shot of yeast followed by...

Wortmonger, Thanks for the reply. Originally I thought I could brew a lager at room temps under pressure and have it taste like it was fermented at 50F, but after more consideration I doubt this would be the case. I will try it however after I purchase a quality valve. I was originally...

I have a few questions for anyone who has tried this fermentation technique: Will beers, such as a weizen, still taste right when fermented under pressure? Will the yeast be as sesitive to temp swings as they are when fermented under an airlock? I want to try a lager. Will the dry yeast or...

What would you suggest for the person without an old bell?