This. I also have dabbled in the digital wizardry of thermometers, and found them unusable. Too accurate, if that is possible. I have found the madness of trying to hit an exact temp frustrating at best. Switched back to the analog dial and have found true happiness.

Make sure your volumes are accurate. If the recipe is for five gallons and you finish with 4.5 gal then the gravity reading would be high.

Agreed. Use ferment temperature to produce the beer character you want, period. Then you can adjust the vessel size / blow off system accordingly. Don't manipulate ferm temps for the sole reason of krausen control.

Isn't that just a fancy way to say you don't have a kegging system?

Taste as well.

I can feel my colon loosen up just thinking about it.

Pig food

I have always done the trifecta in a single day. Long ago I replaced bottling with kegging, so that aspect has been simplified, but I continue to brew, transfer and keg on a single day. I found there is enough down time waiting for water to boil, that these other tasks can be woven into the...

Is that some official engineer lingo?

....Yeah, and that long ass drive to Cologne Germany.

Minor clarification. Solid fines, yeast, hop bits and particulate matter do not effect the gravity reading of a hydrometer. Only the sugars dissolved into solution.

that looks to be a good idea. I don't bottle much, but I am interested in how they hold up to repeated use. Please get back with the results after a few batches.

Scottish Export 80/- 'Nuff said.

Was he "dorking" around too much?

I've got an electric train set, so I'm also an engineer. Sort of.

How's that working out for you?

I once tapped an English Blonde on Valentines day, but that's another story.

Even when you keg a beer and then bottle from the keg, there can be some sediment in the bottle if it sits for a while. A careful pour is still your best option.

Historically, Krausening was effective, because breweries always had a batch with plenty of active yeast available. Active yeast at high krausen, has the nutrients it needs, and will tear up some sugars with a quickness. Suspended yeast will carbonate beer fine, but it is in the process of...

I know I am.