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My supplier grinds my grains. His mill is set at one ml, or .039. I don’t own a mill. He won’t change the grind setting but will grind it twice for me if I wish. I do AIO in a Brewzilla gen 4. Three gallon batches. Full volume, no sparging. Thoughts?

So for my three gallon batches and with 5 grams in a teaspoon it seems that one tsp sugar and one tsp yeast would do. And I should add my Brewtan and SMS at the same time I add the sugar and yeast, so my stirring happens before the lodo stage.

One gram of yeast and one gram of sugar? And half an hour after pitching in warm water? Seems simpler.

I have just started the practice of boiling and chilling the strike water. Quite easy to do. I was amazed how quickly my Jaded ic brought down the temperature. With no sugar in the water to hold heat, chilling to strike temp was just a few minutes.

What is YOS?

Would this indicate an advantage in AIO? In 3V you boil the strike water in your boiler and move it to your mash tun, which might add a tiny bit of O2.

Sounds like the bottle oxygen is not an issue. And yes, fermentation gas is more convenient

Hello all. I have heard that bottle co2 has a bit of oxygen in it. And fermentation gas does not Does it matter? Is the amount enough such that we should choose one over the other?

Right. So I can still purge at the beginning. And still carbonate at the end. And I think I still have my answer to the original question posted, which is that when I do add the spunging valve, I do it at the end of the daisy chain, so that both kegs are equally carbonated and I will...

Interesting. I do have temperature control. If pressure is contraindicated during fermentation then surely it follows that we should not naturally carbonate. Why is it ok to naturally carbonate at the end but not the beginning? It also makes we question why we have spunding valves...

There are some styles, some lagers, that do benefit though?

This morning I was very surprised at how much co2 is actually produced during fermentation. Last night I replaced the blow off hose on the serving keg with a spund valve and a blow off hose. I guess the spund valve on the serving keg was pretty tight, as this morning the dials on the spunds...

BC, rightly or wrongly, I'm pressure fermenting all of them, whether or not its a style that benefits from it. It's probably my Scottish blood, but I like getting free co2. Having positive pressure keeps the gasket on my corny pressed up tight, even during cold crash.

Ah. I misunderstood.

Hmmm. No luck. I turn on the power and spin the magnet by hand. But nothing happened. Yesterday I was going to bring it to an appliance repair guy and pay him a hundred bucks to tell me that I have to buy a new hundred dollar pump. Instead I think I'll just buy a new hundred dollar...

Have you tried pulling the PRV? It may be a solution, I just have not tried it yet. I may work great, but I imagine that even with the headspace depressurized, the liquid is still pressurized and would immediately start to reach equilibrium with the headspace and with the serving keg down...

@Indian_villager is the capacitor that small black box tucked inside the back cover? And where to find one? Contact Kegland? Also thanks, this makes sense.

Becasuse eventuallly I will be doing a closed transfer from the fermenting keg to the serving keg. It has been tried with a pressurized fermenting keg, and a non pressurized serving keg. When you connect the two kegs, the sudden rush to same pressure, causes the yeast cake to be...

I think I have the answer. For me anyway. Put a spunding valve on both kegs. The fermenting keg is set at 12 psi. The serving keg has a valve set wide open and with a tube into a starsan jar For the first two days of vigorous carbonation, purge the serving keg. Then close the valve on...

Actually he gives the answer here. I can still enjoy pressure in my fermenter, and still have enough left over gas to purge the serving keg. But only if the spunding valve is between the two kegs. It appears that I can't get too greedy and pressurize both kegs. It is very interesting...