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I'm with you @madscientist451 ... I refill fermenters without cleaning with new ingredients and the outcomes keep improving. So I'm reusing the yeast slurry also. Have had good results up to about the fifth to seventh refilling

Because seem to recall that Star San must be in contact with a surface a minimum of two minutes. So wild guessing is after three or four shakes I've gotten at least that much surface contact time

That's a great method but I've feared it would go through CO2 tanks too quickly

I thought conventional wisdom was to not rinse Star San. I have done that also but used a few ounces of sterilized water hoping it would at least be better than tap

Thanks for the reply ... ok working on this ... 18 PSI at 65 F showing 1.87 Vols Going to look for the closest to that is: 1.86 Vols at 34 F showing PSI 3 So in a sealed system, at stasis, a temperature drop from 65 F to 34 F results in a pressure drop of 15 PSI? Seems high, sounds right...

Looks like the Vols to PSI @ temp charts are intended as guidance on carbonating still beverage. For example, in a five gal corny at room temp with one to two gals headspace over still beverage, if tank pressurizing to about 30 PSI, after a being chilled a couple of days, CO2 will have been...

Sounds great - any pics of your keg washer?

This topic was a primary interest when discovering this forum and now, as then, anyone reading this (other than @Beermeister32) will wonder when I crash-landed here from another planet. I don't run tap lines, don't want to run tap lines, ecstatic about not running tap lines. Thrilled not getting...

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"...but these seem to have fused to the Plastic tops." Was thinking something like this but no - cut apart with a razor knife?

Following shaking Star San solution several times to coat the interior of the keg, do you remove the top again before adding beverage? A tank will push out the liquid solution, but let's say the shaking process generated a third a keg of foam. Anybody have practical experience with how long it...

Dry cider is more interesting if it's bubbly. Get through this batch and start a few more

Up until a few months ago I broke every keg completely down every time and sanitized every part, however that took an eight-hour day to clean five or six kegs. I believe at this point I'll only break kegs completely down about every ten or twenty uses. And there was discussion here about...

This is a compelling topic and I've reread @Chalkyt 's post above several times. The last time I bottle carbonated was two decades ago but I'm now setting out on natural carbonating in kegs. I can't believe folks add individually specific amounts of sugar to individual bottles. That sounds so...

Into cleaned and empty keg add about half a gallon hot water and recommended amount of Starsan ... keg is not filled with solution. Install lid, shake, including holding upside down. Waiting five to ten min between efforts repeat three times. Let sit for about an hour for foam to subside. Attach...

"If'n it was a snake it woulda' bit me" ... right there on the label, an 8 ounce serving gives 27 grams of sugars and I was guesstamating about 30 were needed so just throw in about ten or twelve ounces of new juice. Thanks again for the insightful replies. I might experiment with about...

Ha, I'm laughing, did I make a whopping mistake? I've got to start over again lol The reason for mid-teens PSI is experimentation seems to point to pressurizing fermenting into about that area, when refrigerated, drops down to about 8 ~ 10 PSI which seems pretty good

Thanks for the reply - ok, I'm working on it: Serving size, 8 ounces Total sugars (per serving) 27 grams So, 3.375 grams sugar per ounce juice At about 65 F 15 PSI is 1.7 Vol Assuming apple based sugar is roughly equally fermentable as table sugar To produce 1.7 Vols in 2.5 gallons requires...

For folks that are versed in bottle carbonating and know how to do the calculations kindly looking for input. Have a few two-and-a-half gallon cider batches completing flat-dry primary in five gallon corny kegs. Hoping to transfer to five gallon corny servers and at the same time add some...

I want to like old kegs, I really do. I’ve lovingly cleaned them up as if restoring an old car. I’ve replaced parts and scraped off old stickers and wondered where they’ed been and stories they could tell. But not having time to babysit constantly leaking lids running out of patience. Half a...