Search results

You could use stainless safety wire hose clamps. https://clamptitetools.com/

Do you just stick it in and don’t worry about the sugars cooking onto the element?

Make some Skeeter pee and dedicate it to him ;-) Honestly this thread reminds me of the end of “forbidden kingdom” not a bad movie really. The main character says “I will never forget you” and Jackie Chan replies “I guess that’s what being immortal truly means.”

I like the allagash clone from here. 11lbs for a 5.2% abv. I even built up the dregs from a few bottles and have allagash yeast in my freezer collection now. 2nd most used yeast after Irish ale.

This seems about right. I know I over estimated the headspace volume to simplify things and was just trying to get an easy mash ideal gas law set up going. Cut the volume in half and the pressure doubles.

I'm pretty sure your math is way off. at 30psi at 65°F on a tank you get 2.5vol equilibrium.

At what temp?

I hope your target is 0.990? If not let it keep going until it’s stable for a few days at least.

Just some really rough math. Let’s say at a temp you need 10psi for 5 gal beer and 1/2 gal headspace and you wanted 2.5vol co2. The headspace is 1/10 the volume of the beer. The beer has 2.5 * 10 = 25 the volume of co2 as empty headspace. 25 * 10psi = 250 psi. This does not add in the small...

Depends on the headspace. I image it would be quite high

That applies to stuff like dap/fermaid-k and not so much to Fermaid-o. You can also use boiled bread yeast…

I’m curious, does the gauge go to zero if you pull the pressure release? Since you’re out of spec for a glycerin pressure gauge it might not go to zero or it might be a few psi off because of the resistance of the cold glycerin

That’s solved by adding the right nutrients more so than worrying about tap water chemistry. Enzymes for the mash do prefer certain salts in the water but it seems a little bit less important for cider and country wine as long as nutrients are added

Try the bru’n water spreadsheet if you haven’t abs see if that better estimates reality.

What are you asking?

It’ll be useless as it gets covered with krausen. You won’t be able to see the scale and it won’t give the correct reading. A tilt or rapt pill is a bit better but even then isn’t exact.

From the link: Accuracy High and low temperatures affect accuracy on indication. A general rule of thumb for dry gauges is 1% of full scale change for every 50˚F change from 75˚F. This allowance should be doubled for gauges with liquid filled cases.

No, they may expect you to already know. A glycerin filled gauge is not normal for a brewer to use at all. The link I posted is applicable to all glycerin filled gauges, you have it out of spec.

There's still tons of yeast alive and fermentation can still restart if it warms at all. Super dangerous if you bottle at all. There's no good way to stop active yeast especially for beginners. The best thing to do is plan ahead. Have a lower SG, cold crash and stabilize, then backsweeten.

Oil isn’t usually need unless there’s a lot of vibration like on a compressor, but until the temp is cold enough to thinken it so much the resistance is greater than the spring it should be ok. What oil is in it? Glycerin low range is +40F...