Search results

BYO has an article that used oil to aerate the brewers wort. https://byo.com/article/olive-oil-aeration/ I think Brulosophy also did an experiment using oil https://brulosophy.com/?s=oil+for+aeration No search results for oil as a oxygen trap though.

Very interesting thread, I agree with DVCNick on the dump ball problems, when I first saw on I thought, that is a train wreck waiting to happen. I use a 1/2" hose to dump the trub through and have had excellent results as I can control how fast the I release the material into a catch bucket, I...

Sweet!

What part of Idaho? I'm in Boise

The jacket looks the best (IMHO), no need to mod the corny keg and no extra cleaning (of the coils).

If you are fermenting an ale you will eliminate some of the flavors you want by running pressurized fermentation from the start. Lager's heck yeah slap that puppy on there at the start and run at 68F.

Seems like that would defeat the whole purpose of pressure fermentation (other than being able to ferment at a higher temp for the lager), but would cause a lot of headaches with oxygen exposure, etc.

If you pressure ferment and buy a Tapcooler type filler you could go straight from the fermenter to the bottles (might be a bit hazy). Seems like a lot of work and not sure if you could get the CO2 volume up high enough during fermentation to have the correct volume when bottling. Any way you...

The CEO of Chobani(yogurt guy) bought Anchor Brewing and claims he will keep it going. Might get some interesting sours going. :)

I hope you cleaned up your wiring a bit, I would say "Danger Will Robinson, Danger!!" But that is just my two cents. I am glad you got it working.

But the whole purpose of pressure fermentation is to ferment lagers at ale temps without the side effects of high temperature fermentation (esters & diacetyl). I use my pressure fermentation as a method to carbonate my ales when they are nearing the end of the fermentation process. I seal up...

Lager represents a standard lagering profile (low temp at atmospheric pressure.) Zero pressure would be at ale temp (68 F) and atmospheric pressure, the last two are at 68 F and 15 psi (1 bar), then 68 F and 28 psi (2 bar). To clear up the charts, the y-axis is ppm of the item present, and the...

Here is a pod cast from White Labs on Pressure Fermentation https://www.masterbrewerspodcast.com/230 Here is an article in BYO magazine (subscription requested) (data set from White Labs) https://byo.com/article/fermenting-under-pressure/ Here are the graphical results of the article above.

Here is a typical setup for an HLT and Boil Kettle using mechanical relays at power on and SSR's to control the duty cycle from the PID controller. As others mentioned the solid state relay (SSR) are electronically controlled switching devices that use low voltage to open/close the "switch" on...

I used a gas grill and just put a small pan in for pellet/woodchips, especially if the wife is not a big smoke fan, it will give you some smoke right off the bat but will typically run out before the meat is fully cooked, and you'll be able to sear it as betarhoalphadeta mentioned.

Yes it is the "all in one" they have a spunding valve and a poppet valve mounted horizontally (limits the chance of plugging up). https://spikebrewing.com/products/pressure-relief-valve

That's true, I usually start out at 20C and let it build up to the 15 psi limit (Spike's PRV), and start my cold crash. I have been pretty successful getting close to my carbonation level that way, then I just do a short burst carbonation after it is transferred to the keg.

Out of curiosity, where/how did you come with the 0.5 volumes per gravity point? I have seen that before but never a reference on how it was determined.

Yes, I would actually start closer to 4C (that is about as low as I can get me system to go), which should put me closer to about 12 psi (gauge), well within the 15 psi max of my fermenter.

Are there any general calculations(rules of thumb) that I can use to determine when to close off my conical fermenter to use the CO2 being generated to carbonate my beer so that I carbonate to a specific volume? Say 2.5 volumes of CO2 @ 20C.