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Horrible efficiency. It will theoretically work, but will take forever and waste a massive amount of water. If using with glycol it could ruin your chiller.

To vale71’s comment about checking connections, I’ll say that I recently switched from camlock connections on everything to hard plumbing on the pump inlet side and camlocks on the out. I’ve noticed a lot less bubbles. You guys can have fun arguing whether the bubbles are air or steam.

I never knew this. I thought that you should route your lines so that the pump was fed from the bottom and flowed up. This so that any air bubbles would float up through the pump as the rose.

Geared monster mill 3 will be my next purchase. Assuming my original monster mill 3 ever kicks the bucket in my lifetime.

I’ve always pitched gluco and yeast at the same time. Fermenting in my garage, which is occasionally below freezing. Temps are a little wonky at the start before active fermentation started, but mine just hit its final gravity today. I think I pitched yeast and gluco at 62 degrees and slowly...

2 into 1 container is fine.

I’m using a unitank. I thought the chronicles had them standard too.

Watch vikeman’s video above

I think I used mine once. It’s best to set it up at the exit of your counter flow chiller, or at the dump port or racking port as you pump beer into the fermenter. It doesn’t stay attached once beer is pumped in. Being that the fermenter already has a carbonation stone, I didn’t see the need...

Yeah I was mainly talking about fermenters. Though my dry hopper is more of a purge situation. I read someone’s suggestion to purge and let settle a few minutes before purging again. The poll really isn’t about purging, but more the fermenter. I don’t mind discussion either way though.

Raspberrypi sounds like something I’d avoid at Thanksgiving. That’s the extent of what I care to know about that.

Nope Nope Nope/Maybe Probably just doing it because it’ looks cool and I like tinkering with my system. Not sure it will help at all. Not sure I’ll know if it will help at all. For sure won’t ever measure outside of taste. Also sure it won’t hurt anything other than being wasteful of money.

Triple point is solid/liquid/gas all together. I don’t think anybody believes we have dry ice in our fermenters. The liquid gas line though has a much broader range. Still at low temps, looks like the pressure would need to be in the 30-40 psi range to phase shift.

Whatever. I don’t care about semantics of a single word on a topic that has nothing to do with religion. Scratch the word “belief” for “think”

Very cool video

Agreed, but when in a unitank under pressure, it’s not atmospheric pressure. When uncapping, it’s equalizes to atmospheric pressure as soon as it’s uncapped. That could explain what I see, but does a layer possibly exist under pressure?

I’m in the boat of mix and the blanket is a myth but ... When I’m done kegging I can remove my unitank lid and see the haze of gas left inside. That gas must be mostly CO2 from how a transfer. I’m wondering how much pressure plays into the equation. Obviously you can’t see a pure gas. Is there...

I keep seeing reputable people referring to a CO2 blanket. It seems to always lead to strong opinions. I’m about to get into low oxygen dry hopping and saw the CO2 blanket brought up again. What are your beliefs and why as far as home brewing.

Back when I was doing biab, I noticed my lactic acid amounts were a lot higher. I feel like one time I had to add nearly 20 ml in a 12 gallon batch. I had an older thread up here somewhere that discussed the threshold for tasting the acid contribution. Some reason 1.5 ml per gallon rings a bell...

I use the bru’n water program to estimate pH. Your grain bill will play heavy into your water treatments. Lighter color beers may need more acid, while darker color beers may need more base to get the pH where you want it. I always prep my mash water with brewing salts and acid while heating...