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Transfer with a couple of gravity points left to drop and it should carbonate itself, or transfer earlier and use a spunding valve to control carbonation level.

Hi Booth, you would also need a glycol chiller to provide the cooling. https://www.ssbrewtech.com/products/glycol-chiller-1-5hp

This is a Fermzilla. Not mine because I could never get liquid tight much less air tight.

Are you referring to the Fermzilla. I had one and that would be an accurate assessment of mine. My fermentasaurus on the other hand usually works quite well.

Ami Pro! There is no debate. Silly.

FatDragon. Go against the grain, to hell with Corona! This is Ebola Extra Pale!

Here you go Milton.

Thanks I will watch this in the morning.

Hello, I just took the second batch out of my Fermzilla and both times I have had gas leaks and liquid leaking from the collection jar. My first use I just chalked it up to user error. This time I sealed and tested for two days using 20 pounds of pressure and it held pressure and no Starsan...

Thanks everyone. For a large increase in OG just completely reformulate into a new beer. I liked Beersmith enough to buy it twice!

The question is more about scaling up any recipe to any greater OG. Is there a mathematical way to treat the malts to achieve a similar beer but with a higher OG. Should specialty malts increase at all with OG? Thanks for the replies everyone.

I bought Beersmith 2 twice and it crashed and became unusable. I reached tech support and they couldn’t help and told me to buy it again I did and same thing happened. Won’t be buying Beersmith again. I am glad it works for others though. I wrote a spread sheet around my system that works for...

Yes this is the question. Scale up OG of a recipe. If you scale up everything in the oatmeal stout wouldn’t you end up with too much dark malts for a five gallon batch? Going from a pound of Chocolate 350, 3/4 pound of Roasted Barley and Crystal 80 to 2 pounds of Chocolate and a pound and a half...

If I was going to increase the OG of a recipe from say 1.050 to 1.060 I think I would just add more base malt and increase the hop level for balance. I was wondered if that would be the correct method if you were going from 1.050 to 1.100 or would you want to increase the speciality malts by...

I would pressurize the keg to about 2 or 3 psi less the the fermenter and then use the sounding valve to allow gas to escape from the keg as beer is transferred. You can also hook CO2 up to the gas input of the fermenter, BUT BE SURE THE CO2 PRESSURE IS SET HIGHER THAN THE FERMENTER, just a bit...

I hope you have a check valve in your CO2 line. 20 psi beer to 8 psi CO2 system could get some back flow through the regulator.

Thanks. Sorry it took me so long to respond. I see a couple of these in my future.

Hot air balloon.

Took a hot air balloon ride this morning. That is up through the balloon when dumping the hot air for landing.