I try to carb up some naturally and transfer under CO2.
I still have to force carb some to get it to serving pressure.
Good idea
I will even try to split a batch into a carboy and a keg, both with stoppers/air locks and push both out with CO2 to serving corny kegs.
thanks Kevin
I made batches of Kolsch and Fat Tire clone, both light balanced beers and would easily show any flaws.
I split the batches, 1/2 in a carboy and 1/2 in a sanke keg.
Both had stoppers and bubblers on them (no spunding valves used)
Bottom Line -
I could not taste any difference between the carboy and the Sanke keg fermented beers.
So it does indeed seem the source of my lacto/acid infection did come from my spunding valve assemblies.
This was a painful lesson learned.
Good luck to all
Haeffnkr
I hate to ask this but, anyone got a part list with the latest best parts for the spunding valve setup? I just came across 4 sanke kegs of various sizes and I'm ready to jump in. I've been wanting to do this for the past year. Thanks!
1MadScientist! The four major parts came from McMaster-Carr.com 4089K12 - Gauge said:http://www.northernbrewer.com/shop/gas-connector-kit-bl-ball-lock-version.html[/url]
I had some stainless from a previous build so to complete the pipe, I got a;
4464K264
You also need;
2 each 1/4" bushings to 1/2"
So here is my take on the spunding valve. Plumbing is wrong just for testing purposes. My only question is, how do I know how many turns (or what fraction of a turn) equals to 1 psi? Do you just blindly set it and adjust as you go?
Why 59F?
How are you measuring this?
So here is my take on the spunding valve. Plumbing is wrong just for testing purposes. My only question is, how do I know how many turns (or what fraction of a turn) equals to 1 psi? Do you just blindly set it and adjust as you go?
The standard 99045K11 one
Has anyone found a better pressure release valve than the McMaster one? My McMaster PRV still leaks, and I don't like that it can't be dissasembled so I don't really want to buy another one. Kinda frustrating since its been nearly a year and I still am not pressure fermenting.
Has anyone used this williams one? At $20 seems too good to be true. http://www.williamsbrewing.com/0-60-ADJUSTABLE-PRESSURE-RELIEF-VALVE-P3453.aspx
Crane:
If you put a circle of copper wire under the spring on the Morebeer valve it will bring it up to about 24 PSI. Advantage is that it can be fully disassembled to clean.
(This is important, I did not clean it for a few batches and it got pretty scummy)
Tom
Crane:
Sorry, I got it backwards.
I have no trouble getting mine to rest at 3 or 5 and then tweak it up a couple psi each day.
I then like to max out about 22 as the 5 gallon head space seems to be just about enough to end up with 10 psi after cold crash.
I am thinking I will hook up my serving kegs, daisy chained, between the gas port and the valve near the end of the ferment. This will then purge them using the "free" co2 and they will be all set for the transfer under pressure.
Tom
dang, was hoping they were the same, just depending on how you place them.
Doesn't look like amazon has anything then besides this one, that is about twice the price as the recommended M-C unit, and with an apparent level of dissatisfaction.
http://www.amazon.com/dp/B007GDY3CU/?tag=skimlinks_replacement-20
I'm using thefrost-referenced Williams unit and also find that (admitedly, as advertised) PSI control below about 18 is sketchy. Can anyone confirmt that the M-C unit is good at 0-20?
EDIT: this M-C: http://www.mcmaster.com/#48935k25/=vd5b08 which, incidentally, FredTheNuke, claims to address vacuum and pressure ?
dang, was hoping they were the same, just depending on how you place them.
Doesn't look like amazon has anything then besides this one, that is about twice the price as the recommended M-C unit, and with an apparent level of dissatisfaction.
http://www.amazon.com/Control-Devices-Series-Pressure-Adjustable/dp/B007GDY3CU/ref=sr_1_1?s=industrial&ie=UTF8&qid=1420652832&sr=1-1&keywords=pressure+relief+valve+adjustable
I'm using thefrost-referenced Williams unit and also find that (admitedly, as advertised) PSI control below about 18 is sketchy. Can anyone confirmt that the M-C unit is good at 0-20?
EDIT: this M-C: http://www.mcmaster.com/#48935k25/=vd5b08 which, incidentally, FredTheNuke, claims to address vacuum and pressure ?
I'm using thefrost-referenced Williams unit and also find that (admitedly, as advertised) PSI control below about 18 is sketchy. Can anyone confirmt that the M-C unit is good at 0-20?
?
I'm sure this has been addressed in this thread by now, but I haven't been able to find it with searching.
I've been using this technique for the last 4 or so 5 gal batches I've done and I love what I consider a simplified, controlled, and repeatable process. One aspect I like is the relative ease of taking samples for gravity readings and tasting (hey the beers already partially carbed...). However, I usually start taking samples after at least a week or two of fermentation when it is under 15PSI or more. When I take the samples, they tend to foam excessively. I've tried line lengths of up to 6', but I hesitate to use longer lines and potentially waste more beer during samples. Any thoughts?