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I also found temperature fluctuations were greater when my control sensor was used in a thermowell !

My guess is that by insulating the probe on the outside of your fermenter the air around feremter will be colder then the liquid inside, so the cooling will continue after the sensor triggers the cooling to stop. When the liquid catches up with the temperature outside, the liquid will be cooler...

By experimenting with Keglands Rapt pill hydrometer I have found it is better to stick the inkbird or similar control sensor to the outside of the fermenter "WITHOUT ANY INSULATION"( sponge or foam). For better control of temperature.

What foxy said ! If that works, get into the habit of rinsing with starsan after cleaning, preferably mixed with RO water.

https://londonamateurbrewers.co.uk/

It's more fun if you don't ignore the ones you don't like 🤣

Are you going to be adding priming sugar ? That will increase the abv, by how much, depends on how much priming sugar you add.

And not on school days 😂

What about "Fresh keg ale served from a beer engine" No confusion there 😉

What if they don't filter it ?

Smaller casks would help. Maybe more expensive to produce, but I wouldn't mind paying more for a decent pint !! And there would be less wastage because of stale beer.

So we have to play Russian roulette 😉

I'm all in favor of clear labeling . I believe that all cask ale dispense should be clearly marked with the date of first dispense. When we buy stuff in a supermarket we are able to see best before dates. I've had too many stale pints of cask ale, it's about time something was done about it.

So there's no need for your excellent idea at point of sale 😉

Are you afraid that without such labeling you may inadvertently by yourself a pint and enjoy it 😂

That's my favourite benefit of fermenting under pressure !

By removing the need for some of the skills required for storing and serving, the drinker gets a pint closer to what the brewer intended. If the brewers of cask wanted the drinker to have yeast in the glass they wouldn't use finings. Arguably the main reason the yeast is in cask is to allow for...

Maybe CAMRA should start a campaign to get rid of larger cask sizes. Force the breweries to supply ale in Pins . Of course it would increase the cost of delivery of a pint to the customer , but who amongst us wouldn't be happy to pay more for a decent cask ale. 😉

I agree, I love all these newfangled gadgets (beer engines and sparklers). I wonder if there were protests when they were introduced? 😂

How about we do away with a hand pull all together and go back to a gravity serve with the cask in view of the punter ?