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Tygon is only rated for a max temperature of 165F. Perhaps high enough for most mashes, but not for whirlpooling.

The commercial keg cleaner in post #5 uses caustic, which should not be used in a (sealed) CO2 environment because caustic and CO2 react and can cause a vacuum (Not to mention reduced cleaning efficacy). Here is an interesting link that shows what can happen: Caustic and CO2 reaction.

How powerful is your heating element? If we assume that your kettle is a closed system (a reasonable first-order assumption), then heat_in must equal heat_out. Assuming all other factors remain constant (e.g., radiant heat from the kettle should be the same regardless of how vigorous the boil...

Sure. You would need to cycle it more times to get the same reduction in O2 and it would use more CO2, but it would probably be faster and the total CO2 used is trivial. Go for it.

I use my FoodSaver vacuum sealer (with a jerry-rigged ball valve connection) to evacuate the air through the ball valve. I actually repeat the evacuate-then-pressurize-with-CO2 cycle 4 or 5 times since the vacuum sealer only drops the pressure to about .6 bar (absolute pressure). It only takes a...

Putting a ball valve (or any valve) between the lid and the PRV is a big safety No-No. There should never be anything between the pressure vessel and the PRV that can be closed. I put my All-in-one-PRV on the PRV port and have a separate dry hopper top that I build with parts from brew hardware...

Good point on sterilizing the keg. Another alternative would be to make or buy a corny lid with a TC port and simply sterilize the fresh wort in the keg, which is pressure rated for far more than the necessary 15psi. You would need to leave the heating element inside to be safe, but I think that...

So this is probably overkill, but has anyone considered sterilizing fresh wort in a pressure-rated conical/unitank, then storing it in a sanitized corny keg for later use? My Spike CF10 is rated to 15psi, the same as all home pressure cookers. It is questionable that Spike's heating pad would be...

I usually make 3L starters (overbuild 1L and pitch 2L). After cracking an Erlenmeyer flask over direct flame, I switched to using a pot. I weigh the DME in the empty pot, add about 2L of RO water, put it on low, and stir with a wire whisk occasionally as it slowly comes to a boil. Heating on...

That should work.

Here's my dry hop rig. It's a 1.5" set up, but I'm sure you can swap out the 1.5" TC to 1/4" NPT for a 2" TC. My gauge reads both positive pressure and vacuum, since I use my vacuum sealer to evacuate (most of) the air from the sight glass before pressurizing it from the CO2 tank. I repeat this...

I use a 1.5” sight glass, 5” long, and can get 3 oz in it. A 2” sight glass will hold about 1.7x as many hops per inch (volume is length * pi * radius^2). I would be nervous about putting the reducer after the valve. This would leave the potential for a clog that you might not detect or can...

I don’t have a link to buy one. I saw this post on making one before my previous reply. You could reach out to @Bobby_M at Brewhardware.com and see if he could make one for you.

It’s too late for this batch (at least without opening long enough to swap lids), but you could get/make a corny lid with a TC port. Then you could use a dry hopper like @SanPancho suggests.

The specific volume of water at: 211F is 1.04304 cm3/g 68F is 1.0018 cm3/g 36F is 1.00005 cm3/g So wort shrinks about 4% when shrinking from just off a boil to room temperature. Beer will shrink less than 2% when cold crashed from 68F to 36F.

Thank you for all the replies and sorry for not getting back to this sooner, but I claim a parental pass. My son came up for a few days and we kegged the batch in question (a Belgian IPA that turned out great) and brewed a new batch (a Belgian Wit, which is my wife's go to beer), which in my...

I neglected to say that this beer is an IPA and I did the soft crash on Day 11, in preparation for dry hopping. I think it is safe to assume that fermentation was complete, the headspace was 100% CO2, and the system was at equilibrium. I believe I know how to do the calculation of...

Haven’t had time to crank the math, but gas absorption is definitely what’s going on here. Looking at my photos more carefully, the top of the sanitizer was at least three inches below the TC clamp Thursday evening, 1” below it when I took the picture on Friday (in the original post), and it is...

Thanks for the pointer. I did a similar calculation for the beer, but that shows that the liquid volume only decreases by about an ounce with the temperature change, so the dominate effect is due to the gas. I need to crunch the numbers, but I think the mystery is actually explained by...

Thanks for your reply. I believe the units conversion is fine, as I am consistent in how I compute k and use it. Thus all the other unit conversion constants just get lumped into k. k does have a Frankenstein set of units (atm * gallons / K), but that shouldn't matter so long as one ensures the...