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I am currently pressure fermenting a lager, it's at about 20psi and 10 degrees, I pitched a starter of yeast from another batch and oxygenated the wort. That was 6 days ago and it's gone from 1.045 to 1.016 in that time and tastes clean as and is carbed. Pressure ferments rock.

A 5L brew will ferment quicker than a 30L brew, and a smaller bottle will carbonate quicker than a larger bottle, smaller volume quicker ferment.

I've recently brewed this as well, its an amazing beer. Pressure fermented and i put the dry hops in first thing and left them in because I don't like to open the fermenter and it will ferment out in maybe 4 or 5 days anyway. One of the best beers I've made, was drinking it in 8 days

Been doing O2 the last few batches in conjunction with Pressure fermenting and the results are great, just industrial oxygen no problems. I aerated a starter yesterday and it was going off it’s Tits after 3 hours, amazing.

https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com.au%2Fulk%2Fitm%2F282026649628 $14 on eBay. Use it till you get the ink bird which has compressor protection, then after that use it to control your heat belt or something.

So far it's just like eBay, except ****.

My keg just blew :( I was surprised at how genuinely disappointed I was, it was like someone just kicked me in the nuts. It was the best weissbier I've ever made, the yeasty bits at the end of the keg were the best.

Hey mate, sorry didnt see your reply till now. https://www.gumtree.com.au/s-ad/branxton/other-kitchen-dining/beer-tap-coupler-fittings/1166736192 link to photos

mortar and pestle would work well

Belle saison makes a great beer with that great funky yeast character, but it shouldn't taste infected, just awesome.

I sometimes, if I’m trying to squeeze extra volume out, withhold say 2 or 3 litres from the mash and add it when mash is over by rinsing it through the grain bag. Just enough to rinse any extra sugars, sometime I heat it up in the kettle to 78c then rinse it through. For example I did I a 33L...

I would stick with tea-bag hops or a stainless tea ball type thing. I would not risk a hop sock in the fermenter, leave that for the boil kettle.

I use the BIAB method, nothing fancy, and consistently see 85% efficiency, nothing wrong with that if you ask me.

Keg system https://rover.ebay.com/rover/0/0/0?mpre=https%3A%2F%2Fwww.ebay.com.au%2Fulk%2Fitm%2F182917279114

FS $40 Cub coupler and commercial tap plus other Fittings. Hunter valley Nsw

I've heard more and more that dry hops thrown in at the start of fermentation are the go, haven't done many hoppy beers in the pressure fermenter though, mainly lagers with no dry hops. I'd say if you're only doing one round of dry hopping then give it a crack, and you could always chuck some...

I brewed a Stone and Wood recipe today, I put the dry hops in when I pitched. It's a pain to open the lid with pressure and it'll be finished in 4 or 5 days so it was way easier to chuck them in straight away.

After a reasonably priced half sized keg in serviceable condition, Located Hunter Valley NSW, Thanks

I often do a Pilsner, Saison or a Kolsch, very nice and balanced