I recently fell in love with Green Flash's Double stout. I noticed their bottles feel significantly heavier than all my other bottles, and in looking online found this press release. I know many of the 750 ml bottles I've purchased feel more substantial as well, and Maredsous 8 I seem to recall being heavier (and smaller), but is there reason to choose specific bottles for specific brews, ignoring the presentation aspect? I expect that higher pressure would only be related …
I'm brewing a NEIPA in a Kegland Fermzilla under 10psi of pressure, and I planned to have 2 dry hops without depressurizing or opening the fermentor. I have a tilt hydrometer in the fermentor and things have been going well so far - dropped from 1.06 to 1.026 in 4 days. The first dry hops I prepared in a bag containing a magnet so that I can pull away the magnet from the outside and drop the bag into the …
Is there such thing as a spunding valve for a demijohn or swing-top bottle? I want to make elderflower champagne for the second time. Last year it was fermented in plastic bottles, and one of them exploded. I figured there must be some sort of equivalent of an airlock that releases above a certain pressure, and thus I discovered that spunding valves are a thing. However, it seems that spunding valves are made only for kegs, and specialised pressurised fermentation …
i have a pin lock keg with a leaking static relief valve. The lid looks like this: I can't figure out how to remove the innards of the relief valve to fix it. Any ideas?
I'm researching on buying a pressure regulator to put on a co2 bottle. Now I'm finding "flow regulators" (I guess for aquarium) that give the output in litre/min. I am now wondering if it is technically the same to one that states the output in bar or psi. And if yes, can I just replace the manometer or is there a conversion formular from litre/min to bar? Edit: Because there might be different types, here an example of what I …
As I read in some answers to other questions they should not explode, is it true? Why is that? Is it because they have a safety valve or just because they are very strong?
I added sugar and bread yeast to a bottle(plastic bottle) of juice and it's about 3 days that it's fermentation process got started and I can see a lot of bubbles are coming up. Now the bottle is highly stretched due to the high pressure of gas released in the fermentation process and it's about to explode. I have a few questions. Is it bad to produce beer like this? ( i don't have money to buy airlock). Should I …
I'm making my first pressurized brew using a fermentasaurus . All has been well for the first couple of days, but unfortunately one of my children had a "what does this do?" moment and opened up the spunding valve and let all the pressure out ;) What would be the best way to increase the pressure ? I've tried googling but the only thing I can come up with is "charging" in order to bottle or transfer to a keg. …
I would really appreciate some advice, at home I have Pilsner keg beer in my cellar at 12c (53f)it is being propelled with a gas cylinder containing 80%nitrogen and 20% carbon dioxide which is at 2.6 bar. The beer tap unit is a Pygmy brand has an integrated cooler which through a coil cools the beer to around 6c, and a pilsner type tap for creating proper Pilsner type beers. I am concerned about the way this is set up …
I've been homebrewing for a few months now (it's now my 15th liter!) and i was thinking about making my beer clearer/better. The best thing i could come up with, in my homebrew gear, was trying to carbonate inside the carboy? Currently, my process is : first fermentation in the carboy, carbonation in bottle. I wondered if i could close the carboy with a plug, and simply bottle it when carbonation is done; but i've read that the carboy could …
Left it for two weeks at 2.3 bar (35 PSI) and 17 C (59 F). Poured a 2 liter bottle, it made beer-like pleasant foams upon pouring but it had almost no sparkles to the taste bud. Should I let it sit for more or search for leaks again (already searched twice with both soap cream and the set-pressure-and-see-if-it-drops-after-some-days methods) ? EDIT @Simon I should note that even a 10 ml (this is no more than a Tequila shot) pour …
I recently made some cider, but when the day finally came to try it there was no carbonation (evidently due to a slight hole at the top of the pressure barrel). I am planning on transferring the cider into a new barrel but not sure the best way to go about this. Do I need to add more sugar and allow time for secondary fermentation, or can I just inject CO2 and start drinking?. Any advice greatly appreciated.
I'm running taprite dual regulator on 10lb bottle. Ever since I taped a 58l beside my 20l keg, I get CO2 bubbles in my beer line which creates an air burst every time I pour a beer. Is it possible my 58l keg is forcing back pressure into my 20l keg and over carbonating it? I've tried everything to stop this air burst, and it only started when I taped the 58l beside it.
I use a tap attached directly to my corny keg (similar to this: https://barleyhaven.com/corny-keg-faucet-tap-ball-lock.html). That means I have my serving pressure at 10kpa. My carbonation method is to cold crash to 2 degrees, keg and purge oxygen, then hook up CO2 at 200kpa (30psi) for 36-48 hours, then reduce to serving pressure and leave for a week or two. I get a nice pour with a bit of head, but the mouthfeel just isn't right - not enough bubbles - …
It may seem odd that a Homebrewer wants to do this, but my last batch didn't go to plan and then my wife decided to invite our friends round for a BBQ this coming Saturday. I'd prefer to have something on tap even if it is a commercial lager. Therefore, my question is what are my method options for filling the corny keg with say 5 to 8 litres of commercial lager. Can I start with a 5L party keg …
Which is the minimum working pressure to be capable to carbonate my beer inside the fermenter when the fermentation is over? I'm about to buy a 0,1MPa (working preassure) fermenter.
Good day. I am an amateur without any necessary equipment to degas my brew. Last night, I forgot to check on it; now the bottle won't even bulge so I can release that unwanted pressure from the c02 buildup. Any ideas on how to open my bottle without destroying it? EDIT: It exploded. My goal was simple, to turn a bottle of welch's 100% Grape Juice into wine over a week. I first activated the baker's yeast using warm water …
I'm looking for a graph or table (preferably in metric values) that shows the amount of residual carbonation after fermentation under ambient pressure as a function of atmospheric pressure and/or altitude under constant temperature. I've googled extensively but all I've been able to find are graphs and tables that show residual CO2 as a function of temperature under constant pressure (usually 1 atmosphere). Can anyone point me into the right direction? Tnx!
I'm new to kegging. I set my regulator at 20psi and have noticed it drops a bit every couple hours. There are no leaks that I know of and the tank is external if that helps. Any ideas why this is happening?