Recent content by sbro

Good timing. Thanks Inkbird!

You might consider removing the 2 ssr wires (2 top right white wires, one with black tape and the white one next to it) from the PID to see if the output is causing the problem.

DM sent

My Pigs love when I brew. They get the spent grain over 2 or 3 days along with their regular feed.

With no liquid in the jars, suck back (when the fermenter cools) would catch the liquid from the airlock then air would enter and mix all the way through to your beer. Having the liquid in the jar with the airlock keeps co2 and air separate when suck back occurs preventing the beer from oxidizing.

Hi, PM sent previously, would like to setup pickup for items. Reply to PM for details. Thanks

@Ramjet Did your printed lids seal good on the jars? What gasket did you use? I would be interested in printing a couple lids if it works that well.

11.5 gal kegged from batch started 2 Jan 25 with SafCider AB-1 and Brodhecker farm fresh pressed apple juice. 14.6 gal kegged from batch started 1 feb 25 on same yeast cake from previous batch. 23 gal to fermenters early March 2025 on same yeast cake from previous batches. Starting to cold crash...

I just kegged 4.5 gal pineapple cider. I used 2 fresh pineapples diced in a food processor that I left in till about 1.02 SG. Cold crash at about 1 month and ready to keg. At this point it is dry and has that pineapple acidic mouth feel. When I keg it I add some caramelized sugar to sweeten it...

G7 please!

I just got these https://www.brewhardware.com/product_p/glycolqdset_inline.htm at brewhardware and they might be what you are looking for. I was worried they would restrict the flow, but have not seen any difference in the cooling after installing on a 5 and 10 gal fermenter. Still cold crashed...

I did 10 gal of fresh pressed cider in september and used much less campden (only 2 tablets) than you used, but after 24 hours you should have been good. A dose of O2 or a good shake and the DAP (about 3 grams for 5 gallon) prior to pitching yeast at 60F are the main things needed. I used...

179.5 + 16 = 195.5 I had 2 kegs filled with fresh pressed apples from my brothers orchard. I did 10 gal and split into 2 gal of fresh pinapple as secondary fermentation then kegged with some caramelized sugar. 4 gallon got kegged with caramelized sugar and a jalapeno infusion. The rest was...

Have you tried raising the shorter one in the water until they are both bubbling? The depth difference of each hose will show you how much "resistance" or pressure differential exists between the 2 hoses.

5 gal batch normally, but an occasional 10.