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I have done a Helles using 860 warm (20c’ish) and under pressure, no issues and clean as a whistle.

Yes, I do that all of the time, I’ve had upwards to ~400gr of loose pellets in a 23liter, and there is no issues to fully transfer to a keg.

German Pils 100% Barke Pils Mittelfrü & Tettnang OYL-114 1.050 / 1.010

I have no idea why that is, I was just conveying my experience. I agree about floatit being pricy and if you are not dryp-hopping heavy, the caskwidge are a fantastic device at a great pricepoint, but for my fermenters I just got fed up trying to unclog them, whereas I dont have the same issues...

I have used both the CaskWidge and the floatit2.0 in fermenters, the caskwidge (the exact red one on the image) does work to some extent, it always clogged on heavy dryhopped beers (loose pellets), whereas the floatit doesn't. I regularly dry-hop with 200-400gr of pellets without issues with...

I have floatit on all my kegs (fermentation and serving), I have no issue dry hopping with loose pellets with up to 500gr, it has never clogged on me.

I think there are two factors in play here 1. How “expired” are they? 2. How have they been stored? Both yeast & hops can be used quite a bit later than the expiry if they have been stored properly (ideally hops frozen, yeast stored in the fridge). For yeast you can alway kick it of with a...

I’ve done a few Weissbiers in kegs mostly with WLP300 (I use a 23L / 6Gal keg) non pressurized with fermcap, last time around I got 5 gallons final product out of it, but WLP300 is a crazy one so I defiantly keep an eye on it. What I typically do is to run a blowoff for the first ~70% of...

I would mostly be worried about fusel at those temperatures, imho Quads (and most Belgians) are quite forgiving for other yeast off flavours (and some of them are kind of necessary to be true to style).

I tend to use something like a tilt when pressure fermenting, but if you would to meassure with a hydrometer you need to get rid of the co2 in some way. I’ve had success with either coffee filters, putting it in a jar with a lid and shaking, or pouring back and forth multiple times.

There will be no issues at all, I usually do my stouts under pressure with chico/US-05, imho it’s not a style that typically benefit from any esters from chico either way. If it where a more traditional english stout/porter using an English strain, I would run it without pressure the first 3~ish...

Verdant is essentially London Ale III, so most english styles would work. Personally apart from NEIPAs I’ve used it in Best Bitters with good effect.