Recent content by oddcopter

The pulling would come from the pressure drop in the fermenter. I'll have to check if the diaphragm opens when pulled rather than pushed. The advantage might be an external source of c02 that is purged and sealed from air and only activated when pressure needs to be equalized, which might be...

I have never done this, but the duotight fittings are easy to disconnect and there is a fitting on both sides, so perhaps, it could be reversed to pull co2 from a container (maybe a balloon) through the diaphragm into the fermenter when cold crashing...

Supposedly, CO2 in a tank is not very pure. So, if you could capture pure CO2 in an external container during fermentation, then reverse your spunding valve, perhaps, this would work. The kegland spunding valves are easily reversible. I ferment In a Fermzilla and spund the last few gravity...

I do many styles at different gravities, ales and lagers. I was trying to generalize to put forth the idea for review. But, I have been surprised at how long CO2 seems to continue to be produced past what I thought was FG.

If that is true, then the yeast is still working and perhaps this is a much more accurate measure of fermentation.

There is probably some complicated formula involving temperature and pressure that determines when CO2 goes in and out of solution. Anyone?

If the temperature is constant and the pressure is increasing isn't additional CO2 being produced?

I have recently begun fermenting in kegs. I start with a blowoff tube and when things slow down, after seven days or more, I cap my kegs with a spunding valve set at 14 PSI. Then, after 10+ days I completely cap it. At that point, I periodically release CO2 to bring the pressure below 15 PSI. As...

It sounds interesting, but my biggest hangup is having to use the special hops mentioned. They don't appear to be widely available. I also wonder how well the trub/yeast trapping capability works. If it worked with off the shelf ingredients and I could build my own recipes without ordering a...

Thanks!

I see two links for tubing to replace the existing tubing. One is 3mm ID and one is 7mm ID to fit over the dip tube. Which is correct?

Yes. I did a step from 149 to 158 by turning on the induction cooker. The sous vide holds the temp stable. To mash out I added water from the hlt after pulling first runnings.

I had the same problem of a weak flow with a more expensive Anvil pump. Turns out, I should have followed advice I read here saying to throttle back the flow with the ball valve on the mash cooler. Once I did that, everything worked really well. I had about a 3 degree differential between HERMS...

Also, this is a pretty small system. It's a 5 gallon cooler with a 6 inch bazooka screen. A false bottom might be better. The "HERMS" pot only has 1.5 gallons of water. It has a magnetic bottom, which is needed for the induction cooktop. The coil is a tiny 3/8 inch pre-chiller. I probably should...

The temp on the sous vide has to be higher, but holds the mash constant. When I tested with only water, it was only a 2 degree difference. Since this pump was barely moving the wort, I had to set it 7 degrees higher. I think when I get a reliable pump it will be about 3. My mash temp was 150...