Search results

Did a test: - 8 Gallons in a 10 gallon kettle - Starting with boiling water - Tap water was 46 f - Water was pumped from the BK through the chiller and returned into the bottom of the BK creating a whirlpool. Results: - 140 f in 4 minutes - 88 f after 10 minutes - 57 f after 20 minutes...

There have been a couple of batches already, that I know of. They went pretty quickly. The joints are welded and seem like good quality although I wouldn't really know. The outside tube has been spliced together at one point which could be regarded as an imperfection. I'll upload some photos...

I got one from the last batch. Haven't used it yet but last night I was playing around with the plumbing. Here's a pic:

Check the connections and figure out where that C02 is going because it's got to be going somewhere. Could be a loose lid. Or maybe the fermentation is lagging or stalled.

That would work. What could possibly go wrong.

I see bubbles like you do in an airlock. 1 psi is equivalent to 27.7 inches of water.

This stuff is low my priorities too but I want to revisit at some point and get it nailed down.

Transferring takes what, 30 mins? Is that enough time to extract from the hops?

The pump works by positive displacement i.e. squeezing the tubing. So it needs to be very flexible.

I swirled aggressively once and dislodged the floating dip tube. Pumps and stir bars are definitely on my radar. schematix, what tubing are you thinking for the peristaltic pump? You would want it to be less permeable than silicone and able to handle higher pressure.

Maybe. If you are dry hopping while spunding there is going to be a lot less agitation than doing it at high krausen.

Nice. :bravo:

Interested to see how that works out. How would you go about recirculating, a peristaltic pump? I've used and abused the NEIPAs for a while and now I'm getting cravings for dry PNW style IPAs.

So this happens if you time your transfer to the SV well while spunding. Ideally the remaining extract is exactly the amount required to carbonate the beer and nothing more. In practice that doesn't happen but it wont be a massive amount of hop laden C02 being vented either. I'm not dismissing...

I've thought about something like this. The idea is to keep the dry hops away from the yeast right? If you are spunding then there will be some yeast at the bottom of the serving keg. You could have your mechanism dangle the hops, keeping them away from the yeast but that would interfere with a...

It's not a silly question. There is a fantastic post by doug293cz that wowed us with some maths, if you haven't seen it its here https://www.homebrewtalk.com/forum/threads/keg-purging-with-active-fermentation.628658/ Taking the same initial assumptions he did and adding further that - You...

Yeah basically, you take the hit. However, the floating dip tube comes to the rescue as beer that is exposed to oxygen in the headspace will be the first to be dispensed.

I do exactly this now. Ferment in FV with a clear beer floating tip tube (with the filter), dry hop with loose pellets and transfer to SV with a few points remaining to spund. I've had one clog out of maybe 5 hoppy batches, on the second go, where I think (maybe) the tubing dislodged from the...

Hey cire, my information appears to be from the same sources as yours but I'm a little confused. Both of those articles mention the deleterious effect on fermentation that an 'excess' of calcium can cause. In general, on this subject, I feel ill equipped to comment further and would defer to...

This is an interesting topic. Salts added after fermentation will clearly have a different effect than those added pre fermentation. For example, too much calcium or magnesium can dramatically extend the lag phase or even halt fermentation completely. Acknowledging this difference opens up what...