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I’m playing with the spreadsheet…so..for the next batch…if I buy a 22 psi PRV and set my spunding to 21 psi…then I could brew a smaller batch (17 L in a 26.5 L fermenter)…keep the beer at 21.5C at the and of fermentation and then cold crash the beer to 3.5C and then get 2.3 vol of C02 at...

First…THANKS a lot for all the data and info provided…and for the spreadsheets as welll…just wow! Now…if my understanding is good…if someone just wants to rely only on the spunding valve to carb his beer…with a vessel limited to 15 psi, it would be a better choice to use a larger fermenter to...

The thing that I still don’t undestand is about the volume…GlueMan abovre rose a good point…let’s say that we have on 7G fermentor with 5G of beer in it and and another fermenter with 5G of beer in it but that has a 14G capacity… Obviously, I would have more headspace in the 14G fermentor than...

I’m not sure to understand the physic laws regarding gas…I thought that the chart were design at equilibrium…meaning that regardless of my headspace, if the PSI stabilize at 15 at 65F, that would mean that the volume of dissolved CO2 in the beer would be the same… Am I wrong?

Here is the manufacturor response about using a PRV rated at a higer PSI than the one that comes with the Unitank: « Thanks for your patience here! While our tanks are rated by us for 15 PSI Recommended Operating Pressure and 30PSI Manufacturer's Indicated Max Pressure through lots of...

I wrote to SS Brewtech to find out if there is any other PRV with a higher range that could fit my Unitank…

If I read the carbonation chart correctly, I should set the spunding valve at 25 psi at 65F in order to get a 2.3 vol of CO2 in my beer…The problem here is that my Unitank is rated to a max psi of 30, but has a pressure releive valve rated at 15 psi…. According to this, I need to add gas...

I think I’ve found my answer in another thread…my understanding is that even if the pressure goes down while cold crashing, it’s sitll a positive pressure…so I don’t have to worry about any negative pressure…I’m a right?

Hi! It’s has been 3 days since I pitched my yeast and so far fermentation seems to go well…I’m gonna take a sample on day 4 of fermentation to look where my fermentation is at…I’m planning to connect for the first time a spunding valve to complete the fermentation process within a pressured...

Thanks! Nope, for the moment I don't want to pressure ferment my beer.

Hi! So it’s the first time I ferment with the SS brewtech 7G Unitank. It’s been 20 hours since I pitched the yeast and fermentation has begin since my starsan jar is bubbling... Here’s my question: is it normal that my pressure gage shows 0 psi??? Thanks!

Hi, I did a starter on Monday evening...I put it in the fridge Wednesday evening. How long can the starter stay in the fridge without affecting yeast cells health?

Hi, Could it be a problem to bottle at room temperature from a keg with a beergun? I've been told that the beer could foam if it's not done at cold temperature...actually, my keg is in the fridge...but the carbonantion level is not reach yet but I have to remove the keg of the fridge as it's...

Thanks!

Precision: i keg my beer only to force carb...I don't like to rely on sugar for priming...this mean that between 2 batches, my gas line is disconnected...so I was wondering if any unwanted form of life could take place in the tubing and thus contsminate the beer

Hi! The last time I brewed was last December and it was the first time that I keeged and carbed beer with cO2. Since it's been almost two months, should I find a way to sanitize my gas line prior plugging a new batch on Co2?

I didn't mean extract...but pale malt grain...is 2 row stands for pale malt?

Maybe it´s a stupid question..,is 2 row and pale malt is the same type of malt? I mean, if a recipe calls for pale malt...is it 2 row or it's really pale malt that is needed? Thanks!

That's what I thought...if the vials are in direct contact with the ice pack...could it be too cold?

Hi! I don't often have the opportunity to go to a homebrew store... I will travel this week and I will stop at a homebrew store... What could be the more important grain I should by to make sure I have what it takes on hand to brew different styles as IPA, brown ales, Stouts, Scoth Ales? Thanks!