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To keep the trub out of your autosiphon.

My guess is argon. Looks like a welding tank and regulator.

Kwitty speaks my language.

Yeah, this sounds like the making of a good beer to me. RDWHAHB.

I've had a mixed experience. Pre-sales they were pretty responsive and helpful. Post sales, I asked them a technical question and they (he) gave me a curt response, and I didn't really appreciate it. We worked out the issue and I'm fine with him now, but if you're looking for something specific...

https://www.homebrewtalk.com/showthread.php?t=628937 I'm guessing you have Defoamer 105. We did some math on this other thread.

Following.

You probably picked up the fusels because of the high ferm temp. At this point, age will mellow the fusels, but you're going to lose some of the hops from your NEIPA in the process. It's still beer, so a drain pour is not necessary. Wait and see is my advice.

If you oxygenate and use a starter, you can probably cut the primary to 4-5 days (depending on the strain), and then have more time on the fruit.

It clicked. Thanks for the explanation.

I think I'm still confused. Let's say you brew a beer, and out of the boil and into primary, your SG is 1.060. You let it ferment until it's done, and it's gravity is 1.016. You add some coffee to the beer and it's now 1.014. What I'm failing to understand is why the 1.016 gravity reading is...

But... I guess I'm not following. The ABV of the liquid you drink, which has coffee in it, is what you're looking for, right? Separating out the liquids that make up the final product (beer) and knowing their individual gravities was what I see you are doing, but I'm curious why?

I read 8 pages of people arguing about nothing, and still don't know which brewery this is... :(

I'm really curious about the goal you're trying to achieve. Just to know what the gravity going into secondary was? Are you trying to figure out the attenuation? (Please do not misconstrue this as an attack; I'm honestly curious what you'd use that information for.)

RESPONSE FROM FIVE STAR I am {I've removed the name} and I am the chemical engineer here at Five Star. To answer your question: in ONE GALLON of wort, to stay below the 200ppm FDA allowance of silicone you can add up to 15 drops of defoamer 105 which is equivalent to about .75 mL or .025 fluid...

I asked Five Star to comment on this specifically, as well as Defoamer 105's fallout in trub/metabolization with yeast. Hopefully they will have something for us. The CFR did mention that the concentration can be higher, and seems to imply that cooking it will cause it to either denature or fall...

Not to hijack the thread or anything, but there's a thread that we're working on to provide a pretty safe estimate of how much Fermcap/Defoamer 105/whatever to add to wort: https://www.homebrewtalk.com/showthread.php?t=628937 I've had experiences both ways. For one of our IPAs, it worked...

There isn't some special formal for this that factors in the molarity of silicone? I feel pretty dumb here because everything you wrote makes complete sense, but for some reason I thought molarity would have something to do with it. I re-read 21 CFR 173.340 and couldn't find the 10ppm number...

I have an email in to Five Star and they have a chemist that is supposed to get a hold of me. I'll report back my findings once I have them.

Yesterday's Pliny clone ended up getting dumped down the drain because I poured an entire bottle of Defoamer 105 into it on accident. Those little "dropper" cap things are terribad. (No comments on dumping the beer please. It's gone. Let it go.) Anywho, now what I'm trying to do is figure out...