Recent content by Nathan Hassey

Copy thanks. For some reason I was thinking the volumes would change in the bottle after I chilled it but that's the public education system for you!

I have a blichmann beer gun and it bottles fine at 50 degrees. I just keep the psi low when filling.

Yea I've been using these charts but didn't know how to follow it down for a bottle that was bottled at 50 degrees but then chilled down to 38-40. Didn't know which direction to follow my finger down the chart.

I am starting to "force carbonate" my beers and had a question about volumes of C02. I want to do the set to a set PSI and leave for a week to carbonate but don't have the ability to keep the keg in a 38-40 degree area so I am carbonating it at 50 degrees. My question is, if i carbonate to 2.5...

That's a very interesting idea. With it being a keg I would only need access to the top anyways. Hmm. I have a chest freezer right next to it so I could pump cooling water into the cooler to maintain temps. Thanks for the input to both of you.

Also, will it even fit in the corny keg opening?

I was thinking about using corny keg to try to do primary fermentation in but i would like to have immersion temp control with it. Has anyone heard of or tried to use the ftss coil and drill the holes in the side of the corny keg to use as temp control? It should work giving the coil length...

Ok sounds good! I imagine replace all vinyl tubing and keg seals? Thanks a lot for the help.

So I recently moved and had my keezer with kegs, c02 bottle etc in storage for a few months. When I moved into my new house I opened my keezer and saw my mash paddle covered in black mold and numerous brewing equipment parts with slight mold on it. (The mash paddle looks the worst). My question...

Ahh ok. Thanks for clarifying. So it still should be checked early on then to ensure its not too high correct? I use distilled water with salts which is why im asking this.

I'm confused. If it rises throughout the mash then what if it is already way to high at the beginning? Wouldn't you want to make sure you are at least on the low end so that as it rises it stays within the range throughout the mash time?

Ok sounds good. Today I will try to de gas and also mix the nutrients with water. Thank you!

So, i made my first batch of mead yesterday. I was following the staggered nutrient addition process. When I went to add my first addition (24 hours) the must foamed like crazy all over the place. I was wondering if there is a way to reduce that? Also, when/how do you recommend de gassing the...

So i just had a Wyeasy pack of 1099 that was dated 4 june 2018. I made a starter on a stir plate and NOTHING happend for 48 hours. I woke up that morning and there was a 2" Krausen and it was super milky. I decided to do another stage just to ensure yhe health of the cells but it came fermented...

I always use calculators but even calculators use cells/ml/degree plato and they weren't matching Stones which is why i was confused.