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Ooooh - shiny AND sinister Bond-villain lighting! 😍🤩

Thanks, yeah, I think I've seen that article before (still a good read though! 👍) The whole idea of dropping - even more so than open fermentation - seems totally at odds with brewing today, or at least at odds with homebrewing as I understand it today. Nowadays many of us (I speak for myself...

Dunno - I think there's an arrow on the adjuster at the back but I got some pre-set PRVs (10 & 15psi) you can screw in instead of the adjustable one.

Altbier Open Fermentation Update: Well for better or worse, it's been 5 days since pitching so I've kegged it. I pre-pressurised it to 5psi just to make sure the lid is seated and fitted a new "Spundy" spunding valve with a pre-set 15psi PRV. The krausen never fell and I was surprised to find...

Altbier Open Fermentation Update: I pitched the yeast last Thursday - pixie here was taken this morning (Monday). It's still got a sticky yeasty krausen on top but not looking like it's dropping yet. Unfortunately the Tilt battery died yesterday so I don't know the SG - it started at 1.044...

Bitte schön! (Ich habe Deutsche in die Schule gelernt aber jetzt nur kann ich Bier und Würst bestellen! 🤣🍺🌭)

It looks perfectly normal to me (based on my own Tilt logs); - Ramps up over the first 24hrs or so - Goes like the clappers for another 2-3 days - Then tails off to within a few points (1-3 maybe?) of the eventual FG - Might drop another point or so within the first week since pitching - From...

My impression is that secondary is still common if not standard in commercial brewing (could be wrong though!) but no longer the norm in homebrewing as the risks outweigh any benefits. I have an Altbier I'm fermenting open at the moment which I'll transfer to keg with a spunding valve once the...

I leave mine on and connected all the time, though I believe some others turn it off when not needed. When I started kegging my first CO2 bottle emptied itself in about 48hrs! 😱 Turned out I hadn't fully tightened one of the fittings 🤦 Lesson learned, I haven't had a problem since (touch wood! 🤞)

@Nottsbeer have you considered a growler and/or a counter pressure bottle filler? Both options avoid sediment (unless you happen to catch the very start or end of the keg!). For taking beer round to a mate's house I have an inexpensive growler that holds about 3 pints, double skinned so it...

If you want to make any kind of German wheat beer I thoroughly recommend you have a read of this article from a German brewing magazine (translated into English!) https://braumagazin.de/article/brewing-bavarian-weissbier-all-you-ever-wanted-to-know/ It does go into quite a bit of technical...

One more question on the details of this transfer - presumably you leave behind any yeast cake (such as it is) on the bottom of the FV, but what about the krausen? Presumably you want to transfer before the krausen has completely gone, otherwise there's a bigger risk of oxidation? But do you...

Yes, masters degree plus 25 years continuous professional experience 🤓👍 No. The propellers or stirrers have no significant effect on the pressure in the tank. The yeast will experience a pressure equal to "static pressure" + "hydrostatic pressure" If the tank is open then static pressure will...

Just checking again on this point @Sadfield - how many SG points away from FG would you estimate the beer is when you transfer it from open fermentation to keg? I had been reckoning on 1 day in primary per °P starting gravity, i.e. 11 days for an 11°P wort (rule of thumb from Czech Pilsner...

I brewed a Düsseldorf Altbier this morning which I'm fermenting open - early days yet but I'm expecting a much bigger krausen than this in the next 24-48hrs 🤞

AG#137 Düsseldorf Altbier Never made this before but have been inspired by listening to Jamil Zainasheff bang on about it. Taking his lead, and further inspiration from the open fermentation thread, I'm going to ferment this open for a few days, either until the krausen looks like it's about...

I'm feeling the urge to make another Czech pilsner* and I'm seriously tempted to ferment it open for the first few days at least, then when we get to about day 10-11 (based on a 10-11°P wort) transfer to a purged corny keg with a spunding valve to finish off. (* as long as I can get the yeast...

@peebee is this the regulator you're talking about or is it a completely different one from their range? https://clesse.co.uk/product/bp1813-adjustable-regulator-50-150-mbar-4kg-h/ Presumably you need to find some barbed adapters with the right thread to screw into each end of the regulator...

Sounds like you're doing something different, but once I'm happy the beer is ready I could just serve straight from that keg right? Maybe just a bit of sediment in the first glass or so?

Presumably you're still taking sensible precautions to guard against oxidation when you transfer? And presumably you leave the yeast cake (such as it is at this point) (and any kettle trub you may have 😉) behind in the FV? I suppose there's enough yeast still suspended in the beer at this point...