Nice one! I plan to do some experiments with fermenting without any temperature control - chilling the wort down to the lowest temperature in the yeast range, pitching and letting the Fermzilla pressurise naturally to 15 psi over the course of 24 to 48 hours as the temperature rises. Has anyone tried without temp control?
The oxidation and closed transfers is going to make life so much easier - I can't wait. Nothing worse than doing a brew, putting into minikegs and then discovering the hop flavour has been stolen and replaced with cardboard. I'm hoping the Fermzilla will help put those days behind me! It's only happened twice out of many brews, but it's still depressing!