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With a valve at the bottom specifically made for removing trub/yeast, my question seems silly. What I mean is, after your wort has cooled, how do you minimize the trub getting to your beer. Here are a two options I've tried: 1. Rack or carefully transfer cooled wort to Catalyst, leaving...

I've got 5 gallons of a Goose Island Bourbon County Stout in my catalyst. My OG was about 1.1. I pitched yeast two weeks ago. Once my fermentation is complete and I've reached the gravity I'm shooting for, I'm wondering about aging. I've known people to keep(age) beer in their catalyst for...

I purchased this 5-gallon kit from homebrewsupply late in 2020 (shipped from keg connection). Sadly, it's been sitting in a box in my basement since. Doesn't seem like that kit exists anymore - sad... Anywho, I'm looking for some advice from those that may have attempted this one. I'm using...

This is probably a general question, but might also be categorized under the topic of fermentation and yeast. I understand that yeast requires oxygen, and have read lots over the years about the theory behind providing pure oxygen to wort. I've always aerated prior to pitching yeast - either...

I cooked up a 5 gallon batch of Caribou Slobber, and it's in my fermentor. Made a 1 L starter, which was active before pitching. About 6 to 8 hours later I noted some fermentation occuring (CO2 evolution), the next day it was crazy fast (had a blow off tube on it), and by the end of the next...

For the home brewers out there. I've been an all-gran brewer for a few years. Mash/Lauter tun 10 gallon igloo with false bottom. Primary plastic bucket, secondary glass carboy. Just purchased the Catalyst, which I'm very exited about, because my only dislike about brewing is all the...