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Perhaps some of it. As @wepeeler said, it's mostly likely dissolved CO2 in the beer that's being released. This is due to adding the hops, creating nucleation sites, and perfectly normal. One benefit, it helps purge the headspace somewhat.

It may work, but the goal is to keep all your starter inside the flask! You'd easily lose half your yeast with those countertop blow offs. Speaking from experience. Avoid overfilling the flask/container. Even when using Fermcap, with or without a stir plate. If you don't want to use a stir...

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Moderator's note: Some posts have been deleted or edited. Please stay on topic: The rising cost of homebrewing ingredients. No need to compare to other hobbies that have nothing to do with homebrewing and its ingredients. This was already pointed out before by @doug293cz...

Could be tall windows. Obviously they were modernized at some point(s) in time. The door openings (and the space above) look fairly standard to me but for you at 6'5" they can feel a bit too low.

I hear ya, and I'm only 6'2". :D How did you determine the ceiling height being low?

Although not for everyone, she found a nice looking house, well suited for our thread. It has some design issues that need to be addressed... https://www.zillow.com/homedetails/3104-Kennett-Pike-Wilmington-DE-19807/72997480_zpid/?

For those who are curious, the thread @MickeyPuff (^) refers to is here: https://www.homebrewtalk.com/threads/at-home-commercial-soda-dispenser.730478 Welcome to HBT!

Underpitching (1 pack, no starter) and fermenting too cold (60F). She should be doing better now being in a warmer place (70s F), but may still be short of enough healthy yeast cells. Let her do her thing for 2 weeks at constant comfy low to mid 70s temps. Not much more you can do.

Find the coolest area in your house with the most stable temperature. Could be a closet. (Haven't we had this discussion before? It feels familiar).

No, you'd only need 1 pack. Use a good yeast calculator, and make a starter a few days (or a week) before you brew a batch. You'd pitch that starter which contains ample and very healthy yeast cells.

I didn't see you mentioning oxygenation/aeration of the wort. Aside from using ample healthy yeast (from a fresh starter), good oxygenation (or thorough aeration) when pitching the yeast is also necessary, even more important with higher gravity worts, like yours. When fermenting high gravity...

Moderator's Note: This thread was moved to our Classifieds Forum, where it should have been posted from the beginning. It will still be visible (as a redirection/link) in the forum where it was originally posted (DIY > Fermenters). The redirection/link will last for 21 days.

Using such a fridge for fermentation should be fine. The heat production during fermentation is quite minimal. Just chill your wort close to your prefered pitching temps before adding the yeast. If that's difficult, chill the wort in the fermenter down to pitching temps (in your new fridge)...

At least you write them down!

6 months (bulk) aging for ciders is not uncommon at all, especially higher gravity ones. But it should be done under controlled conditions, and without leaving large headspaces. Filling carboys up to one inch under the bung is rule of thumb. Kegs are easier to handle, and reduce potential injury...

You've got me curious, being an old hop-head. 2 bar = 29 psi! When do you start it, and at what temps? The pressure also causes high(er) carbonation. Aren't higher levels of dissolved CO2 poisonous to yeast?

But, but... any sediment (from the bottom) gets stirred back into suspension. Hence the reason for using a bottling bucket (or a keg) to rack the finished and clear beverage into, leaving all the trub behind in the fermenter. There are ways to transfer without (or at least minimize) mixing air...

YVW! That site has many calculators, a recipe formulator, recipe databases, and whatnot, all for free and everyone to use! Disclosure, they are related to HomeBrewTalk forums.

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