Update: Yeah, dang, it doesn’t work as I expected.

Observations: The lid bulges, but barely any movement of liquid happens. I had to press the lid really hard to get the slightest flow towards the can going at the beginning. It’s barely even trickling now that the line is filled with liquid. As this is going to be a rather light beer, I don’t expect much more CO2 buildup, so this really isn’t ideal.

Theory: The buffer of air is too large. The CO2 from the fermentation increases the pressure in the system, but not beyond the compressibility of the gases involved. Applying pressure to the lid took a lot of force and felt like squeezing a large half inflated ball. Also, some of the CO2 may have dissolved in the StarSan solution.

Now I hope I have not spoiled my beer by at least theoretically exposing it to all the oxygen from the headspace in the keg. I’ll probably get a bubbler ready tomorrow and just purge the keg with CO2 from a regular source.
Most of this setup sets me right on track though to do a oxygen free transfer though, so not all was in vain - in case that I haven’t spoiled my brew. /o\

The only possible fix that I can think of might be using a fermenter that is actually rated for pressure and doesn’t “inflate” like my plastic bucket, but I’m not sure how much that actually contributes. Brewing a bigger beer with more generated CO2 would probably also be advantageous.

Uh, I haven’t even thought about the possibility of reverse siphoning. Maybe better I’d better leave the can where it is? To my understanding, siphoning “uphill” is way harder (if even possible at all, given a specific liquid, height, tube diameter etc). The possible pressure oscillation sounds less “threatening” to me right now.

Thanks for the calculation! It didn’t cross my mind to roll the numbers, that’s quite reassuring.

Thinking about everything now, I think I should elevate the can to the level of the liquid post of the keg, to avoid a siphoning effect where all the sanitiser goes through the line in one go once it gets into motion. 🤔

The darker the roast, the lighter a bean should be. You could count a number of beans you have your numbers right and get decent results with, weigh them, and thus compare their roast to that of other beans. That way you‘d be able to find out if your achieved ratios are tied to the roast. Maybe you could even work out a scale telling you what to expect, a ballpark to get your ratio somewhat right when opening a new bag of beans.

That said, I’m only citing theory here, don’t take what I say as the last word on anything :)

Not meaning to sound dismissive, but to me, most “apply 3D printing to $x” pieces, this one included, sound like looking for problems for a solution, not the other way around. Just look at how many “holders” people make with 3D printers.

That said, I’m not against the technology and I’m having an eye on the market myself. Also, I enjoyed the video. Great creativity, and I like the BruShow in general: The guy seems so damned friendly and while being well produced, his videos don’t put their production value before the actual content.

It might help to know a little more about the actual beans. Depending on the roast those ratios might indeed vary greatly, I’d think.

Had a coworker five years ago who wouldn’t let go of it. And he was really productive.

To my understanding, there are still some things it does better than IntelliJ, for instance being able to add all missing imports in one go instead of one by one.
I’ll admit though that this is a rather tiny advantage, and as I haven’t touched Java in quite a while, it may be even outdated.

This is what we’ve got. I have no experience regarding what the style is supposed to be like, but it’s a really great beer with a fine balance between sweet and bitter components, excellent full mouthfeel and a decent amount of carbonation. It’s somewhat close to a Märzen, with a little less body I’d say. All in all, not too shabby for my first lager ever and the less ideal temperatures. W34/70 lives up to its reputation.

The head collapses quite quickly, which makes the beer go stale rather quickly as well, but it mostly doesn’t live long enough once I have it in my glass anyway. 🤤

I had made a starter (took a mason jar of wort after the boil, chilled it and pitched my yeast into it while the rest of the wort chilled overnight) and it went off really quickly, I had the impression it was all well.

But hell, maybe it really dropped out of solution faster than I thought. It’s somewhat clear (the stuff on the glass is co2 bubbles), even though I’m neither filtering nor storing it cool and only take from the keg what I’m about to drink that evening and put that in a fridge.

So this is how we ended up. It’s a little thin as expected, but drinkable. Also it has become a little sweeter than anticipated, with some hop coming through. Had a commercial Kellerbier the other day and it was like this “done right”. Head is obviously good, its stability Ok.
All in all, it works surprisingly well as a summer beer.

The secondary fermentation stalled as well, I had to shake the keg seriously in order for the yeast to carbonate and consume the priming sugar. So maybe my yeast just was a little weak to begin with.