Great video! Quick question, when you dump the trub are you feeding co2 into the tank so it doesn’t have any suckback in the spunding valve? Or do you close that port?
So beautiful gear (we have the exact same setup 🤪). But we do not see that clean flow in the sight glass, have you prepped the glass with some kind of non stick lubricant??
Awesome video as always. When do you start to allow pressure to build during fermentation? I've not tried yet because my understanding is that pressure suppresses ester production - do you wait a few days before building pressure, and have you ever compared with and without pressure in terms of flavour and aroma?
Thanks! I usually let fermentation do its thing without pressure to give the yeast the best possible environment for healthy development first but as i close in on the FG ill set the spunding valve to 0.8BAR and let the pressure build up for the last days. Then ill usually crash cool then get co2 hooked up to carb with head pressure during conditioning / dry hopping etc etc
@@samchaosinc i dont often use the stone. The spunding gets me some carbonation and by the time packaging day rolls around its usually fully carbed up since co2 is always connected at 0.8BAR
@@samchaosinc depends when / if i dry hop but normally packaging 3-5 days after dry hopping in a perfect world. When i crash cool depends on the hop schedule although usually its a day or two after. It all kinda really depends on what im trying to accomplish with the beer.
Mostly for oxidation at this point. Its doesnt kill brewers yeast but only makes the conditions for the brewers yeast inhospitable for 24-48 hours. Fermentation will resume after its finished off gassing. Im using anywhere from 0.01g per liter up to 0.03g per liter depending on whats going into the beer.
What is that TC fitting you use for dry hopping? The one with the gas in on the side of it? Been looking for something like that for a while and had no luck finding one.
Its a fitting they made for their hop droppers. Here is the link. They have 1.5” upto 4” TC sizes. I linked the one i have here. www.brewtools.com/tc-piping/7712793/tc-3-x-tc34mm-tee-perfect-for-venting-purging
@@MasteringHomebrew you the man! thank you sir! This will be much better than filling the top of my dry hopper and doing the high pressure purges. Been wanting the continuous purge that wasn’t the massive hop dozer lol 😂
“Sponsored” would be the wrong word for it. I am an equipment tester and help fine tune some product prototypes with user feedback in the months (sometimes years) leading up to release. There are a few of us here in Norway.
lovely video as always 💪
Thank you!
Great video! Quick question, when you dump the trub are you feeding co2 into the tank so it doesn’t have any suckback in the spunding valve? Or do you close that port?
I close the spunding valve normally and use what ever pressure is in the tank when dumping. Sometimes ill feed more co2 if its being stubborn.
@@MasteringHomebrew Thanks for the insight! cheers
So beautiful gear (we have the exact same setup 🤪). But we do not see that clean flow in the sight glass, have you prepped the glass with some kind of non stick lubricant??
Nope no lube 😅
Awesome video as always. When do you start to allow pressure to build during fermentation? I've not tried yet because my understanding is that pressure suppresses ester production - do you wait a few days before building pressure, and have you ever compared with and without pressure in terms of flavour and aroma?
Thanks! I usually let fermentation do its thing without pressure to give the yeast the best possible environment for healthy development first but as i close in on the FG ill set the spunding valve to 0.8BAR and let the pressure build up for the last days. Then ill usually crash cool then get co2 hooked up to carb with head pressure during conditioning / dry hopping etc etc
@@MasteringHomebrew so you don't use the stone any more?
@@samchaosinc i dont often use the stone. The spunding gets me some carbonation and by the time packaging day rolls around its usually fully carbed up since co2 is always connected at 0.8BAR
@@MasteringHomebrew thanks! Final question 😀 how long do you have between chilling and packaging? I assume you chill and dry hop at the same time?
@@samchaosinc depends when / if i dry hop but normally packaging 3-5 days after dry hopping in a perfect world. When i crash cool depends on the hop schedule although usually its a day or two after. It all kinda really depends on what im trying to accomplish with the beer.
Classy and nice. What is your favorite brew?
Thank you! I like the clean beers the most! Lagers and Pale ales for me!
You should invest in a TC diaphragm valve for dumping trub/hops - it will make the process a lot less stressful, lol
Yep. Ive been putting it off but its about time to pull that trigger
Are you using Sodium metabisulfite to prevent Oxidation, kill off yeast or both? What's your dose rate?
Mostly for oxidation at this point. Its doesnt kill brewers yeast but only makes the conditions for the brewers yeast inhospitable for 24-48 hours. Fermentation will resume after its finished off gassing. Im using anywhere from 0.01g per liter up to 0.03g per liter depending on whats going into the beer.
What is that TC fitting you use for dry hopping? The one with the gas in on the side of it? Been looking for something like that for a while and had no luck finding one.
Its a fitting they made for their hop droppers. Here is the link. They have 1.5” upto 4” TC sizes. I linked the one i have here.
www.brewtools.com/tc-piping/7712793/tc-3-x-tc34mm-tee-perfect-for-venting-purging
@@MasteringHomebrew you the man! thank you sir! This will be much better than filling the top of my dry hopper and doing the high pressure purges. Been wanting the continuous purge that wasn’t the massive hop dozer lol 😂
what sight glass and output are you using there?
Its the “hop drop kit” from brewtools
Are you sponsored by Brewtools?
“Sponsored” would be the wrong word for it. I am an equipment tester and help fine tune some product prototypes with user feedback in the months (sometimes years) leading up to release. There are a few of us here in Norway.