I have 6 cu ft for fermenting. Home Depot has Igloo kegerators that can be used for refrigerator for $298 on sale now thru 12/24
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I use a mesh bag and tie it off to the keg lid.My method as well.
The string is short so the bag is in the beer for the first half of the keg.
That might be a week or two.
I've not tasted any off flavors as a result.
I was thinking of making a cranberry mead this weekend as well. I made one once many years ago and made the mistake of adding three or four pounds of cranberries to a boil. It was nearly impossible to get the liquid out of the kettle because of the pectin. It took months to clear. When it did finally clear it had none of the red color I expected and was very dry.
This time I plan to freeze the cranberries and skip the boil.
Which yeast would y'all recommend to finish a little on the sweeter side?
In the immortal words of Firesign Theater. "Forward into the past!"
I made a dark English Mild recently. I decided to mash at 160 and use London Ale yeast, so the gravity went from 1.039 to 1.019 after three weeks. I like drinking Imperial Pints of it without guilt.
I've heard Ken Schramm say that with the right nutrients and conditions it shouldn't take more than a week.
That is correct and he says he ferments in the 62-63F range.
I will be the big dissenter here. If you can afford butterfly valves go with them. They are much easier to clean and way more sanitary. I absolutely hate ball valves and the blickmann ones that disassemble are huge PITA to clean. With butterfly valves you open and soak me and rinse em and sanitize them and yer good to go.