CS223

Recipes 

I was told when you get to within 5 points of your FG, crank it up, set it according to the carbonation chart elsewhere in this thread. I set mine at 5 PSI from the beginning and checked the gravity after 3 days.

__________________
My BIAB RIMS E-Brewery Build : My spunding valve build : My shamelessly cheap stir plate build : Cereal Killer Mill Tear-down : My Temp Controller Build : My awesome LHBS

Of all the things I've learned from HBT the single most important lesson has been: RDWHAHB.

Dgonza9

Recipes 

Anyone know where I can get some sanke ring removal knives?



Morebeer adds to the cart, but comes up with $0 price. St. Pats brewing has them, for $35 for a 3 pack. Can't seem to find them anywhere else for reasonable price. Is homebrewing.com the same as morebeer?

cheers.

__________________
On Tap: Surly Furious, Belgian Trippel, Da Yoopers Pale Ale, Chocolate Lager, Wee too Heavy (barrel aged Scottish), Belgian Barrel Aged Barleywine, Simcoe Pale Ale, Galaxy/Nelson Sauvin IIPA, Broken foot Pilsner, Da Yooper's Oatmeal Stout

Bourbon Barrel
Kegged:

Fermenting Gumballhead with Nelson Sauvin

on Deck: Dogfish Head Indian Brown Clone, Ocktoberfast Ale, Rodenbach Clone.

WortMonger

Recipes 

I have had better luck with those small flat-headed screwdrivers companies give away as advertisement. They are free... just sayin'.

__________________
"Beer... Nutritious and Delicious!"

cmuench

Recipes 

I agree with Wort. I bought some of those knives from chicompany.net I think. I've never used them. They seem flimsy to me but maybe I don't know how to use them.

The cheap little screwdriver works great.

cosmatics

Recipes 

Holy cow, what a thread. I don't know what I've been reading for the past 3 hours, but I'm glad I did, lol. I have a simple question that was probably answered a million times, in the early stages of fermenting you have a blowoff tube prior to putting on a spunding valve.

So my question, how is this done without contaminating the process? The CO2 is being released quickly so no danger there, but I'm still confused exactly as to functionally this process is done.

Thanks.

John

cmuench

Recipes 

This is how I pressure ferment. I connect a blow off tube to my setup without the spunding valve for the first 48 hours. Just a tube into a bucket of Sanitizer just like you're fermenting in a carboy. Then remove the tube attach the spunding valve and gradually ramp up the pressure.

It works great for me.

The reason I do it this way is I ferment 15 gallons in a Sankey. When I've tried the spunding earlier in the process it gets plugged with hop particulate from the krausen and the pressure skyrockets. It's a pain to keep removing the valve and cleaning it. So I've gone to this hybrid technique and it seems to work well.

Let us know how you do.

MalFet

Recipes 

Others use a water-filter housing to act as a water trap. I start my fermentations at 5psi and stay there until the very end.

__________________
"Be excellent to each other." -Benjamin Franklin

pickles

Recipes 

Well for starters some use a blow off others don't (I'm in the latter camp). That being said; I have done it with an airlock in the past. I have my pressure gauge attached with a quick disconnect. If I want; I simply attach an airlock to the disconnect with a short length of hose for a few days them swap it out for the pressure gauge. The co2 is heavier than air so it acts as a buffers and won't let contaminated in via air.

__________________
Gaptooth Brewhouse

Dgonza9

Recipes 

I generally ferment 11-12 gallons in a sanke. With this much head space I've never really had the need for a blow off. I set mine to 7psi and let her roll. The pressure also keeps krausen down.

__________________
On Tap: Surly Furious, Belgian Trippel, Da Yoopers Pale Ale, Chocolate Lager, Wee too Heavy (barrel aged Scottish), Belgian Barrel Aged Barleywine, Simcoe Pale Ale, Galaxy/Nelson Sauvin IIPA, Broken foot Pilsner, Da Yooper's Oatmeal Stout

Bourbon Barrel
Kegged:

Fermenting Gumballhead with Nelson Sauvin

on Deck: Dogfish Head Indian Brown Clone, Ocktoberfast Ale, Rodenbach Clone.

flananuts

Recipes 

I just finished a 15 gallon ferment in a sanke and I went the airlock route for the first three days then installed my pressure rig. It was a pilsner in budvar yeast and it was a violent fermentation. Finished product came out great and is currently in the kegerator.