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My tip for storage is to always have a brew on the go so its never empty in the first place 😂

How much is a new bucket? How much will your brewday worth of ingredients cost? If the bucket is not far off it then dont risk it and just get a new one. Or do a small brew in it and see how it turns out.

https://brewbuilder.co.uk/custom-build-biab-stainless-basket.html

With a lager you don't need to be as attentive with dumping because the lower fermentation temperatures reduce the chance of getting off flavours from it. I usually ferment for 2 weeks, up the temp for a few days then crash for a few days all on the yeast then transfer to a keg to condition...

That becomes complicated because if you are then allowing people to ferment on site then surely when the fermentation is finished you would technically become a small scale brewery by providing alcohol at the end.

Yeah that was what I was unsure off. Thanks for sorting that out though!

Sorry I meant, do you keep stock of the ones on the website or do they have to be ordered in advance. I was just looking at ordering some small bits but would be better getting 3kg lots when I collect my two full bags. Looking at rice hulls, wheat and cara malt.

The longevity depends a bit on the style. A very hoppy IPA won’t be as fresh after a few weeks but something like a lager or a normal ale would probably last for ages.

At least it won’t taste of diacetyl 😂

Just wondering do you stock any of the 3kg bags from any leftovers or do you only order to sell straight away?

This is the video where he does it. Look around 11:40 to see the second hop addition using the bottom pot.

Does your fermzilla have the yeast dump/catch pot on the bottom? I have seen someone add the hops to that and purge it with CO2 using a carbonation cap on each of the valves on the catch pot. Then you turn the valve and the beer drops into it and in exposed to beer to the dry hops.

I've not had it for a while. I'll make sure it stays that way then 😂

Legend 😂

A fermenter full of airlock sanitiser?

Is it the change from their end or has your taste changed over time?

Will be interesting to see how a Citra pilsner turns out when fermenter at 19°C!

Do you control your fermentation temperature?

I would go for something simple like a smash. I usually try pilsner and saaz and go for a Czech style. That way is good for getting your cold side of the brewing process dialed in before experimenting with the malts and hop profile.

Also are you reusing your yeast or going for fresh stuff? Is it all grain or extract brewing?