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Hi, We are looking for reputable dealer for our products in the UK: Picnic Tap 2.0 SPUNDit 2.0 SPUNDit 2.0 Spunding Valve for Fermentasaurus, Fermzilla, Snub Nose, Picobrew... | eBay FLOTit 2.0 FLOTit 2.0 NO BEER LEFT BEHIND! Floating Dip Tube with Double Filter Inlet (DFI) | eBay Any...

Hi, Coming soon on Kickstarter. But you can get early adopter version from Homenrewer LAB FB store or email [email protected]. Have shipped to many early adopters in the UK. International shipping is $15 USD for 8 oz which is good for up to 3 units because they are very light/compact...

This is what you need - Picnic Tap 2.0 I think you would enjoy its review on Bitter Reality Brewing YouTube channel. It's the only Tap in the world that: Does not need a disconnect. Does not require beer line. Does not drip. Does not need drip tray. Does not have huge thermal mass. Does not...

Brewed 5 gallons of Hefeweizen and fermenting in 2 3-gallon kegs at perfectly stable temperature (68F) & pressure (20psi) with 1 SPUNDit 2.0 & 10,000‐gallon FERMonitor (normally it's 12 drams). Brew this way in California summer when not using Kveik yeast.

Your post got me interested in measuring the O2 in the head space before, during and after dry hopping with wort that has been fermenting for 3 days under 5 psi CO2 pressure. I could do this by rigging an optical temperature compensated O2 probe (made by PreSens) through the 3rd post of my keg...

All you need is any old soda keg, a good spunding valve and a floating dip tube. Here is a photo to whet your appetite!;)

You are right about the low temperature and CO2 absorption. I am of the school of thoughts that 15 psi is the optimal for most part of fermentation. Raising the temperature near the end is to anticipate for the CO2 absorption/pressure drop during cold crashing. By the way, I always use a...

I usually ferment 2.5 gal of wort in a 3 gal keg (with about 2.5" of head space) without any issue with krausen most of the time. Can't really tell the thickness of the krausen until dry-hopping which grows to near the opening. I have to release the 5 psi pressure slowly with SPUNDit to reduce...

I ferment under pressure in a keg with a SPUNDit spunding valve at 5 psi until dry hopping. The 5 psi does a couple of things: 1) suppressing krausen in the keg with minimum head space, 2) providing positive CO2 pressure to keep air from entering during dry hopping. After that, the pressure is...