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I think you will have problems getting consistent numbers with such small batches. Even when using a brew bag. I usually aim a little high and add water at the end to get to where I want. Check your temperatures during mash too. It’s really easy to be off of what the Grainfather is saying...

I added a check valve in a few inches from the keg after the last time I did it.

Great reference. Wonder if I can just add some avocado oil and be done. May give this a try next time.

I’ve been making my starters from grain for a while now. I hate DME (: I bought a set of 4 mason jars of 1/2 gallon each to store 4 starters. I do 5L starters for 10 gallon batches, so your needs may be different. I refrigerate the starters until needed. This is done on a biab setup...

West coast all the way, but the hell with recipes. Just throw whatever you want in. Dry hop, flameout, whatever. All comes out good. I may have hit my overload with citra on my last few batches, and maybe even mosaic. Try some montueka, Azzaca, McKenzie, strata, and mix with some classic...

That thing is a beast! Currently I am stuck with just putting near boiling wort at 1.080 into half gallon canning jars and refrigerating. Then i dilute with boiling water to re-pasteurize, then cool. That would be nice not to have to refrigerate or dilute, pasteurize and cool. So with...

Might as well just pull some wort out and save it for a starter. You’ll end up losing most of it anyway. But if you go with no headspace just keep your temps lower than the lowest recommended and don’t overpitch and you should be fine.

What do local restaurants do for CO2?

I use a couple of those cold crash guardians. They work well enough, but it is not possible to make sure all oxygen is out of the device as there is always some space left in the bag and hoses. I figure after a few flushes though it is good enough. Off topic question though. I usually cold...

I lager as I drink the keg. :) I don’t mind the lagers a little green. They clean up as the keg goes down though. What I don’t really understand and I’ve seen this many times now, is my observance of lagering while on tap vs just sitting in a keg. So I generally do 10 gallons batches of...

I use a 400 micron bag instead the basket, custom 17x14. I get a decent crush. A bag with the basket will be very difficult to get flow through.

I remember doing wort in the pressure cooker for some reason or another I can’t remember now. I do remember the mess it made of the pressure cooker. (: so factor in extra cleaning time. My prediction is it won’t be different enough than an extended boil to be worth the hassle. One more thing...

110 degrees is called a Petri dish, not a sous vide. Minimum 130 really. Not all vacuum bags are sous vide safe and may leach plastic if they are not. I wouldn’t go over 4-5 hours for a rib roast - it may start to get a mushy texture. And double check the temp with an accurate thermometer. I...

Wow, I just had one of the fastest ferments ever, and with liquid kolsch ale yeast that’s been sitting in the fridge for at least six months. I am down 42 points in 3 days and just a few points to go. I usually do 5L starters at 1.028 for a 10 gallon batch starting with a single pitch. I use...

I’d go for the used chest freezer then you are set for summer too. If you DIY, I would get a drip pan like for a washing machine for the bottom. You WILL eventually have a spill/leak/overflow.

Yep.

I brew in the garage but near one of the garage door opening. I spill a lot! (: When done I just take the hose and hose everything out the door then sweep any extra water out. I did hook up hot water to my hose and use a frost free hot/cold sillcock which was one of the best things ever.

Yep. I’ve never bothered boiling the water first but wouldn’t hurt. Not sure if you can add the gelatin to the 160 water directly. Never tried.

After cold crashing, 1 tsp or 1 packet Knox unflavored gelatin for 10 gallon batch. From grocery store is fine. Proof in 3/4 cup cold water on the counter for 3-5 minutes, then stir and microwave at 50% until it reaches 160 degrees, then immediately use on beer. Leave for 1 day then package.

It’s all going to come down to those yeasties. They sound like they are on an ok pace for the pitch you did, but if they decide to slow down, it will be a problem. The less attenuation, the greater the time keg conditioning needed in my opinion. Hopefully you mashed well and you can get it...