Beavis740
Active Member
- Joined
- Jan 8, 2021
- Messages
- 36
- Reaction score
- 7
1) I have a SPIKE Flex Plus, with a "manifold" on it, which includes a pressure guage, a ball lock male connector, and a PRV valve. How should I clean/sanitize this? I am concerned with damaging the pressure gauge with liquids. Also, how does one go about "pressure fermenting" with these FLEX Plus's?
2) Does Bevflex pvc tubing qualify as "EVA Barrier?"
3) I bought an "stainless steel element" contained in a RIMS tube. After two batches, the element has turned copper colored. Was it never Stainless in the first place? A Oxyclean & PBW wash did not help get the copper color off.
4) I used SAF 05 in a small Irish Stout (OG was 35). I harvested 1/2 cup of its slurry two weeks after it was pitched; I then used that slurry in an American Blonde Ale (OG of 45). My question is: I did not oxegonate the wort in the first batch due to it's a dry yeast. Did I need to oxegonate the second batch, as the yeast was second generation/slurry? Or could I have treated it as I did the original batch?
5) (Especially for any LODO readers) I chilled via plate chiller with the kettle's lid removed. Would it of been better to leave it on?
6) How often should a guy recalibrate a pH meter? Is it something to be done every brew, or just the one time, when you buy it? Or every six months or whatever?
I know some of these are dumb questions, and I have ideas on them, just wanted input or confirmation of my thoughts. If you see a question here you know the answe to, please reply. Thanks!
2) Does Bevflex pvc tubing qualify as "EVA Barrier?"
3) I bought an "stainless steel element" contained in a RIMS tube. After two batches, the element has turned copper colored. Was it never Stainless in the first place? A Oxyclean & PBW wash did not help get the copper color off.
4) I used SAF 05 in a small Irish Stout (OG was 35). I harvested 1/2 cup of its slurry two weeks after it was pitched; I then used that slurry in an American Blonde Ale (OG of 45). My question is: I did not oxegonate the wort in the first batch due to it's a dry yeast. Did I need to oxegonate the second batch, as the yeast was second generation/slurry? Or could I have treated it as I did the original batch?
5) (Especially for any LODO readers) I chilled via plate chiller with the kettle's lid removed. Would it of been better to leave it on?
6) How often should a guy recalibrate a pH meter? Is it something to be done every brew, or just the one time, when you buy it? Or every six months or whatever?
I know some of these are dumb questions, and I have ideas on them, just wanted input or confirmation of my thoughts. If you see a question here you know the answe to, please reply. Thanks!