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My thoughts were that the headspace contains 21% O2 that I don't want in the keg. I'm only 36 hours into fermentation and everything is purged and up to pressure. There is way more CO2 than I imagined.

I used an air lock for the first 12 hours of active fermentation to purge the fermenter headspace of O2, then switched to a hose to purge my keg of star san. After I was bubbling in my star san collection bucket I added a spunding valve to the gas post on the keg. My only issue has been leaks...

Thanks! I think the youngest brought it home, all of the rest of us have been vaccinated. It’s been like a bad cold so far.

Today‘s issues started Sunday. I came home from Texas and wife and youngest had COVID. I quarantined in my basement and my house ale keg was draining fast. Threw an ounce of cascades in the house ale that was in the secondary. Keg ran dry Thursday, so I racked the secondary into it. There was...

After 20 years of brewing I’m finally moving from buckets and carboys to pressure fermenters. I’ve never tried to figure out how much CO2 is given off during fermentation. Lets say I have 5.5 gallons of 1.060 beer in a 7.9g fermzilla, will I have enough CO2 to: 1) Keep an airlock on it for the...

Hopefully brewing on my 3 keggle system for the last time until next summer…65l Brewzilla expected soon. Making 10 gallons of IPA with my 2 new fermzillas. I’ve got lots to learn about low o2, pressure transfers, etc. Unless I have COVID. Wife is just getting over it, one kid has it, and I got...

I’d be more worried about infection. I always dump the coffee in at the end of the boil.

I clean everything after brew day with oxy clean. Everything hot side gets a quick water rinse before brewing. Everything cold side gets star sanned.

Hung the last of the drywall in my basement brewery tonight. I’ll mud this weekend but can’t sand for a while. Wife has COVID so I’m sleeping in a hammock in the basement brewery…don’t want to sand mud while I’m sleeping there. Also finished developing a new IPA recipe for Saturday.

I was in the same boat a couple weekends ago. I only brewed 5 gallons instead of 20, kept a simple hop schedule, and didn’t get into the minute details. He was curious about the pH meter and hydrometer though. I’ve lent out my 20 year old copy of palmers book numerous times.

Maybe he is using a steam slayer with enough water to create 13”Hg vacuum?

IIRC, 2.31 feet of water per psi. Probably not feasible, but a good idea.

On my Sanyo I removed the whole plastic shelving system on the door and replaced with 1/4” plywood. That might work on the side.

Guys, do yourself a favor and split a batch, half pitched with oxygen added and half stirred up with a mix-stir on a drill for a minute. I did a pretty intense study on this 15 years ago with taste testing and no longer use oxygen. I understand the concepts, but at a home brew level you have...

Why not 15 gallons? It’s nice to be able to run off 10 gallons when you want to.

I put them about 30 yards from my garage and the deer eat them within a couple days. I’ve dumped them after the mash and deer have been eating them when I cleaned my BK.

I just got a couple 7.9 gallon all-rounders, and I want to make sure I understand this all correctly. My biggest fear here is how much CO2 is generated during fermentation. FYI, I’m coming from buckets and carboys. 1) Transfer wort to the all-rounder, pitch yeast, and seal it up with an air...

Boil water, keg with 2.5 volumes?

I normally have a case of MGD light at the house for people who don’t like good beer, and for weeknight saunas when I want a lower ABV beer. I brewed a 3.9% wheat beer this weekend that shows promise. I currently only have 2 taps in my little Sanyo, but when that dies I’m hoping to at least...

Welcome back! I recently came back to the brewing section of the internet. I basically “brewed in a bubble” since 2009. The biggest changes I’ve seen are: No more secondaries. Affordable electric brewing systems. More attention to fermentation temp control. More attention to water...