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Walter I have a single tier system with 2 809 pumps. I upgraded the impellars to the high flow larger version. I recirculate the mash and HLT onto the top of my Blichman 20 gal pots. My pumps are mounted horizontal below the outlet on the bottom of the pots. When I'm heating my strike...

I've accidentally done this when I thought my CO2 tank was on and it wasn't. The beer filtered just fine and filled the serving keg fine but then ran out of steam. Then I noticed my valve was closed. Depending on how much volume of beer you're talking it may work but obviously at the expense...

I bought the tool as well. Pretty tough to swallow the price when guys tell you they have no problem putting the ring back on. Some of the time I didn't have any trouble either, but when I did I was livid. Now I have no problem all of the time and life is good. I use the little screwdriver as...

This is how I pressure ferment. I connect a blow off tube to my setup without the spunding valve for the first 48 hours. Just a tube into a bucket of Sanitizer just like you're fermenting in a carboy. Then remove the tube attach the spunding valve and gradually ramp up the pressure. It works...

I agree with Wort. I bought some of those knives from chicompany.net I think. I've never used them. They seem flimsy to me but maybe I don't know how to use them. The cheap little screwdriver works great.

Wort, I like the general content of the article. I think some parts could use more polish for a published version. For example, the second sentence in the Ray Daniels paragraph reads like a run on sentence to me. I think you should break it up or shorten it. This sentence: I was honestly...

Either you've got the wrong spunding valve or you've got a leak somewhere else. After you check the Mcmaster part numbers, I'd get out the soap bubbles and search for a leak.

I'm dealing with this right now as well. My Irish finished 9 points high. But I was really aggressive on the pressure. Went to 25psi on day 3. I think it was too much for the yeast to handle. Depressurized to 10psi, increased the temp a couple of degrees and shook the keg. We'll see if I can...

Agree. I crash cool several days to a week at 36 degrees. Then counter pressure transfer through a 1 micron nominal water filter to 3 cornies 1 at a time.

I was there at 5am. Mrs. Lennie loaded up my truck and I was on my way!! Loved the Scottish 70. Sorry I missed you. Now back on topic... I haven't cut any of my dip tubes. After I cold crash I run off a pint or 2, then filter to serving cornies. It makes it a pain to get a good...

According to Google Maps I can be in your town in 7 hours to help you with your "problem". See you soon! Get on board with the pressurized fermentation, you'll love it!!

On New Years Eve I finished up my IPA that I dry hopped on 10/15/11. I put the hops in a 5 gal paint strainer bag, tie it shut and leave it in the serving keg. The last pint out of the keg was as good as the first. No grassy flavor at all. In my opinion, those of you concerned about...

I usually get 2 2/3 to 2 3/4 cornies of beer per 15 gal batch. Sankey, how do you get the yeast out of the corny and what do you put it in?

I've done many 15 gal batches in a sankey. That's the only size I do. I use 30 drops of fermcap S per batch. I use a blow off tube for the first 48 hrs then put on the poly sulfone and crank it up. It works fantastic for me. I've tried the valve at the beginning and it gets plugged with...

I have a ball valve on the top of my sankey coupler to have better control. What was the pressure in your keg? Was there a hose clamp on the picnic tap? I've wondered what the pressure gets to in the beer line to the picnic tap if you take a gravity sample early in the ferment. There's...

15 psi won't be enough. For most of the beers I'm making 2.4 vol of CO2 at 65-68 degrees is 25 psi. So with a 15 you wouldn't be able to get there. Mine is 60 psi. I think most people use this one or the 30 psi one.

My volume is similar to yours but I ferment in a Sankey. I do 15 gal and use a blow off tube for the first 24-48 hours. Then put on the PRV and crank it up. Hop particulate and other solids in the krausen will plug your PRV and make a keg bomb. I've done that many times settling on the...

Those of us that pressure ferment in a sankey, counter pressure tranfer all the time to a serving vessel. It works great. Read some (or all if you have a week!) of Wortmonger's thread on pressure fermentation for more info.

I did a batch and forgot to engage the lever. I thought I had abused my yeast when I had no pressure after 2 days. When I figured out what was wrong and engaged the lever, the gauge was pegged. The faceful of yeast I received is a reminder for me to always check the lever before I put the keg...

I agree, the SG has to be the same no matter where you sample from. I use the pressure in the keg.