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thanks. Not the issue with mine.

This forum helped me save a lot of money with DIY tips and hardware purchases.

priming or using CO2 is pretty much the same for carbonation. The CO2 is also needed to maintain carbonation and keep O2 air out as you deplete the beer. CO2 takes up the empty space and keeps the beer from going flat. I'd stay away from those kegs. Who knows what they were used for with...

yes. Not as effective as a canning pot but for a home brewer, it would sufficiently kill enough wild yeast spores that you would never notice in the unlikely event any survived. Just cook for 30 minutes instead of 10 to feel better about 240° @ 12 psi be careful, you are both right if you...

This is for US sankey kegs. The coupler has a connection for the line in for the CO2. It then has a line out for the beer to a serving tap. Beer will most certainly condition in a keg fwiw, even the most famous commerical craft brewers in the states will brew small batches on their...

ahh. it's the presence of air that makes acid based sanitizers acceptable in food service. Botullism spores need less than 2% oxygen to thrive. since we aren't concerned about food poisoning with freezing yeast but rather keeping wild yeast from developing, the canning sterilizing standards...

thanks. The diagram in the linked USDA was misleading. Visually it appeared that is way saying water boiling point was for low acid food, but a second look at the wording it was actually making the opposite point. Which is confusing since acid, be it star san or any other acid based...

as this is a beginner forum I'l try to limit my reply to the basics. Kegging is great and I keg and hate bottling. That being said there are basically 2 types of kegs, sanka and corny. Basically sanka kegs are what you see in bars and college parties. The CO2 in and Beer out are...

Could max psi and operational psi be different? For example, while Instapots says they cook at 240° at 12 psi, they also rate the release valve to be about 15 max psi. I bet it's an average range thing and that they get up to 15psi during a pressure cook, just that the heating element...

the opposite. low acid food require lower temp (180° - 212°) for sterilzation. The acid is helps prevent spores, yeast etc for doing their thing. Wort pH is in the 5s, so we let the boiling sterilize it before pitching yeast.

A few of the club members took the motorcycles out in the sub- 40° Monday tor ride out East (Long Island) for a Ramen lunch. Had the basic shoyu ramen - mmmmm and bone warming. Made the ride back home in that bright sunshine a lot more enjoyable. sorry no pics of the Ramen, but a pic of...

^^^^. This So we see that sterilization for low-acid foods occurs between 240° - 250° (keep in mind that time is also a factor) while wort is a low acid environment, which would only require boiling temp to sterilize, glycerol is a weak base, thus the need for a higher temp to sterilize...

This gets interesting. According to a Michigan State article I just read, a pressure cooker is not a pressure canner. A pressure canner is larger (not an issue for yeast) and, more importantly, can create 15psi for sterilization, which includes a gauge to provide certainty. According to...

Instapot is a pressure cooker. What do you mean by "just canning it? I am not an expert, but I do know from other activities that the pressure cooker is sterilizing. Pressure cookers can get the water up to 250° (Boyle's Law) , whereas boiling water is approximately 212° depending on...

I had the same problem. I spent a year troubleshooting, and each time, it appeared promising but failed me on brew day (on brew father). BrewFather would recognize the iSpindle but not take readings when I brewed. I eventually decided to cut my losses and get a Tilt, which, for me, was a...

Rangers are in a bad funk. There are way too many defensive lapses, and Igor is giving up easy goals on the high side of the glove hand. Has the NHL discovered his kryptonite? And yet they are eeeking out wins. The Rangers and Bruins are not looking as sure things anymore as the Panthers...

Rangers announced that Chytil is done for the season after falling and hitting his head on the ice trying to return from a long concussion recovery. The hope is that he can return to hockey next year, but obviously, his health is the greater concern. Loved his play as he was part of that...

I broke another hydrometer. I noticed it when setting up my last brew. I have my refractometer and my TILT. For the OP, after the boil, the TILT was placed in the fermentor linked to brewing software and provided numbers that were very easy to read on my phone. I would have only...

For the future, keep one of these and a box of cartridges on hand for the future. I use them to cold crash and/or pressure ferment in my fermenter, and they are a temporary backup if my CO2 canister runs out. Plus, you can get a mini keg (I brew 2.5 gal batches), and take your brew to a BBQ to...

Canes exposed the Rangers the other night. Laviolette summed it up: they live and die on a high-wire act with the power play. Canes once again figured out how to completely shut down the Rangers power play, stymie them between the blue lines and the expose their defense. Plus a note on...