newuser12345
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- Jan 11, 2017
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CO2 levels in beer are a critical factor in flavor. I couldn't imagine being ok with not knowing or being able to accurately control your levels.
CO2 levels in beer are a critical factor in flavor. I couldn't imagine being ok with not knowing or being able to accurately control your levels.
Doesnt float unfortunately.
It's also a terrible oxygen barrier. Highest oxygen permeability of any common polymer.
Brew on
really? I have a silicon cap on my glass carboy, its bright orange. You think I should get something else?
Yes those are terrible.
http://www.mocon.com/assets/documents/PPS_Article_highq.pdf
On a related subject, has anyone found a better low-ox material for hoses than silicone?
Yes those are terrible.
http://www.mocon.com/assets/documents/PPS_Article_highq.pdf
On a related subject, has anyone found a better low-ox material for hoses than silicone?
Is it recommended to purge manifolds/tubing of air prior to transferring water or wort from vessel to vessel?
Yes. There's enough O2 in tubing and manifolds to undo all the effort you put in keeping O2 out.
Brew on
Maybe parchment paper would make a good mash cap?
Has anyone tested DO levels using silicone tubing?
Man this poses some significant design changes for my system. Back to the drawing board!
All you have to do is purge them before sending deoxygenated water or wort through. I just keep my CO2 tank on hand on brew day and run some gas through every hose before transferring. (I'm already using it to pump CO2 into my mash tun through the ball valve while I'm milling directly into the mash tun).
I saw this picture on the AHA forum. Has anyone seen something similar?
50 ppm Hydrocarbons, 30 ppm O2, etc......Makes me want to get a CO2 filter.
I saw this picture on the AHA forum. Has anyone seen something similar?
50 ppm Hydrocarbons, 30 ppm O2, etc......Makes me want to get a CO2 filter.
Yea which is exactly why force carbing your beer with bottle co2 is enough to oxidize it, and only promote natural carbing methods which are pure co2.
When natural carbonating is complete how do you serve?
With bottle CO2.
In my experience the quality progressively diminishes the longer it is connected to the serving gas. I notice the change after about 1-2 weeks. Recently i connected an undercarbed oat stout to the serving gas and it was back to standard ox flavor in a few days. @#*$!.
The best solution I've seen to date involves consuming the beer as quickly as possible, preferably the whole keg in one session in the presence of friends and family. Alone is ok too though. I won't judge.
Damn! Didn't realize the gains could be lost so quickly. I'd been thinking that longer term stability of flavors was one of the key benefits of this brewing approach.
Is this a pretty consistant observation?
I don't use any sulfites in my process anymore, and my roast malts are possibly more potent ( if not the same) then they were with sulfites. I also do not use any sulfates in my brewing water. Just another data point.
I understand no sulfites but why no sulfates?
I like soft water with more chloride.
I would say i'm less concerned about the gas hoses. Not saying there isn't anything there but i'd be more concerned about the amount of air trapped and introduced with each disconnect/reconnect than the hose itself. Perhaps there's some middle ground of installing a small valve at each gas QD along with a bleeder valve to purge the line.
I solved this by setting my regulator at ~5psi or so and then crack the screw cap on the gas qd just slightly until there is a very small leak past the seal. Then I connect the qd to the keg and right away tighten the cap. Then just crank the regulator up the the keg pressure you want. This way the trapped volume in the qd is vented.
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