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***also the larger unit was almost double the price and would have taken up a lot more space***

For the record, I've decided to keep the tight-fitting chest freezer. Both fermenters ended up getting an equal amount of contact with the cooling coils, and temp control for this fermentation was actually absurdly good. I removed them to make sure the freezer and PET fermenters weren't...

These are 30l PET fermenters with screw-on lids with handles. I honestly wouldn't trust myself with glass for exactly that reason lol. I'm 'that guy' and would absolutely end up dropping one and ending up with a leg full of stitches and a floor full of beer 😅

Yeah that's exactly what made me stop and think that this might actually not be a problem. The fermenter stress isn't too much of an issue since the fermenters are like 15 bucks and it's only stressed at one point in the middle of the side wall, but it does give me quite a bit of trepidation...

Yeah that's an option. I'm just trying to find out of people actually think this way is better. Seems like no one is thinking that lol

Yeah weakening them was also a thought. I do r and d for commercial brewing, so it's basically always two fermenters each time 😥

Honestly at this point idk whether or not to be happy about it, because I'm really unsure about whether the cooling dynamic is actually a good or a bad thing. The way they are now, they're being cooled by touching the walls directly instead if the walls cooling the air and the air cooling the...

Cool idea, but not enough room for that, either unfortunately (not tall enough)

Hi everyone! Long story short: new chest freezer was delivered yesterday, and the 'hump' inside is larger than I was told, so my fermenters only fit when squeezed together to the point that the ridge of the hump actually dents the plastic side of one of them. They're both in contact with the...

Well danm, at those prices I guess this'll be a pass for now. Thanks everyone!

Hi everyone! Just saw that WL came out with a friend version of London Fog (wlp066). Has anyone tried it? If so, how would you saw it compares to the liquid version? Also, if anyone has used it and also Verdant IPA yeast, how did they compare in terms of attenuation and flavor? Thanks! Tyler

Totally. He still kept those beers, and they still got consumed, but it was the worst way to 'learn' that lesson (he already knew he should add bottling yeast, but we all get a little lazy sometimes and skip a step that we think isn't totally necessary here and there). At it's peak, that was a...

Thanks! Wow that is way lower than I would have thought. I also don't see it getting that low, but I guess that does certainly mean there's significant risk involved with my little plan...

cancel this post, I just exposed my terrible math skills :D

IDK if the fruit did it, as the beer's acidity was mild and perfect at bottling after the fruit had already been added, but like you said, he didn't add bottling yeast, and the brett was probably just too lazy by that point to really take hold of the sugars. He now adds it to all of his sours...

Sorry, I should have noted that I also have thick bottles that can easily handle 3.5 vol. They're not Orval-thick, but they're about halfway between an ordinary 355ml glass beer bottle and an orval bottle (I actually weighed them all and it was right around halfway). I should note, though...

Hi everyone! Long story short, I have a sour that is currently sitting at 1.005. It's been aging for 3 months so far, but the brett doesn't like to do very much until springtime when the temperature rises, and I'd like to get something else in that fermenter. Due to this recipe and yeast...

It kind of depends on how you build the recipe. For example you could get a beer to finish at 1.005 without any simple sugars if I mash low and for a long time, but you could also design a recipe with lots of simple sugars added that still finishes relatively high depending on mash temp, mash...

Very cool, thanks! Do you feel that the idea that too much simple sugar added to a recipe can result in lower attenuation is completely untrue? No experience with it personally (I started with AG so I'll almost never add more than 10 percent dextrose to anything, and this is my first...

Definitely wouldn't be the first time (I still hear people talk about bottle conditioning scrubbing all the o2 from beers, so no need to purge your IPA bottles before/after filling). Thanks!