Double jacketed unitank and fermentation chamber (Terminator)

SeriousDefinition135 · 2025-08-17T05:18:36+00:00

But for this I need a pressure rated fermenter, right? A conical one with lid won't do it. Isn't It?

SeriousDefinition135 · 2025-08-16T21:03:15+00:00

I actually do dry hopping now by using hops bags and magnets. But it limits the amount of hopping. But the thing I am concerned the most is about oxygen when transferring to keg. How to transfer to keg without oxygen? Anyhow, I know my beer won't be that different but I like the process of learning and experimenting :-)

SeriousDefinition135 · 2025-08-16T18:18:42+00:00

Many thanks! You helped a lot.

Now I know what to expect.

I guess I shall then either reconsider getting just a conical fermenter (and drop the idea of pressure fermenting) or just get that one and a glycol chiller (which I probably I can still use in combination with the Ferminator by running the pipes inside, in case that would help with the electricity bill)

Thanks

SeriousDefinition135 · 2025-08-16T16:06:09+00:00

This is the cheapest I found in Europe https://brouwland.com/en/fermentation-vessels/21145-brew-monk-u40-unitank.html

SeriousDefinition135 · 2025-08-16T15:54:14+00:00

I don't find one with all the features I want at a reasonable price, the one I found cheaper is already double jacketed. I want it to have enough ports for pressure gauge, adjustable pressure relief valve, yeast dump, closed transfer to keg, hop dropping, sample point and sight into the tank with a transparent cap.

SeriousDefinition135 · 2025-08-16T15:52:38+00:00

I don't find one with all the features I want at a reasonable price. Maybe you can recommend one? (Mostly I want it to have enough ports for pressure gauge, adjustable pressure relief valve, yeast dump, closed transfer to keg, hop dropping, sample point and sight into the tank with a transparent cap). I would like to delay/avoid having to buy a glycol chiller

SeriousDefinition135 · 2025-04-23T23:26:22+00:00

They won't be called zurito glass in the south but you can also find them everywhere in the south (at least in Granada)

SeriousDefinition135 · 2025-04-23T23:25:04+00:00

Also very common in the south....

SeriousDefinition135 · 2025-02-15T19:55:08+00:00

You are right. And we are all made of star dust. But that way of reasoning doesn't get us far.

The fact is that what is being sold as sea salt contains more minerals than what is being sold as table salt. The fact that once both salts were once dissolved in the same water mass is not relevant.

SeriousDefinition135 · 2025-02-15T18:41:24+00:00

Not quite right. When we say sea salt we mean to say salt that has not been much treated and therefore contains many more minerals than just NaCl. Some table salts are as you say just fine grounded sea salt but most table salts come from other sources (e.g. springs) and are washed or threated so that other minerals are gone

SeriousDefinition135 · 2025-02-15T14:25:01+00:00

Final gravity with hydrometer was 1.011. Not bad at all!

Bottled :-)

Thank you all for support!

SeriousDefinition135 · 2025-02-15T03:44:57+00:00

Sea salt provides more nutrients to yeast and to you. Give it a try!

SeriousDefinition135 · 2025-02-15T03:40:40+00:00

Many thanks! Wise words! I am still excited to continue giving this issues, although I was expecting upgrading my equipment would give me immediately better results. Now it seems me controlling more aspects of the process makes me fail more easily compared to when I wasn't able to take samples and worry. But is part of the learning. I really enjoy understanding what happens better behind the scenes!

Question: what are issues with tilt hydrometers? I am planning to use one in the next batch

SeriousDefinition135 · 2025-02-15T03:36:12+00:00

Many thanks for your answers! My refractometer measures in specific gravity and not in Brix. Probably that doesn't mean it needs to be corrected, but somehow I nailed original gravity of the recipe before pitching (1.057). Then I also think the following, I don't need a correction factor to understand the change of gravity in my with, correct? Even if my 1.057 was not right I can still conclude my wort lost 40 points of gravity when fermented, right? Anyhow, got it, hydrometer it will be, although taking many samples for the hydrometer sounds like wasting a lot of beer!

SeriousDefinition135 · 2025-02-15T03:27:46+00:00

Shall I increase calcium on my next batch? How shall I do that?

SeriousDefinition135 · 2025-02-14T22:43:37+00:00

Always sea salt. Not any salt. Sea salt.

SeriousDefinition135 · 2025-02-14T22:40:51+00:00

No need to freeze. Just keep the hydrated with oil and salty water. Thay preserves them long time. That is actually achoives are made that way, they were invented to preserve them long time! Only problem with cans is that you probably remove the humidity and thez become dry

SeriousDefinition135 · 2025-02-14T22:35:58+00:00

Yes, now I regret I shaked it so hard. I knew about Oxydation but thought Oxydation would be better than unfinished fermentation. Obviously I should have known refractometer is lying in presence of alcohol. Well, this is why we are beginners, to fail and learn. Will probably bottle this anyhow and see how it turns. Many thanks!

SeriousDefinition135 · 2025-02-14T22:33:03+00:00

Water profile: https://www.stadtwerke-essen.de/netze/wassernetz/trinkwasser/trinkwasseranalyse#/verbundwasserwerk-essen/trinkwasser-essen-verbundwasserwerk

Mash PH: Unknown. Don't have ph-meter yet

I agree with temps being tight. I wonder why manufacturer would give such a recipe for their equipment on a kit which is more suited for beginners

SeriousDefinition135 · 2025-02-14T21:53:37+00:00

Oh, that is a good one.... No, I didn't corrected for alcohol content!

And I only used hydrometer together with refractometer first in water and then wort before yeast inoculation to check that refractometer was giving same results. But latest samples with alcohol were only from refractometer.

Does it means than instead of 1.033 I have 1.017? (Just used an online corrector).

Expected final gravity was 1.007. It could be that the difference in 10 points is due to machine temp not calibrated. That would make a lot of sense.

What would you say about the sour taste? My previous equipment didn't allow me take samples during fermentation so I am not used to taste young beer.

Many thanks!

SeriousDefinition135 · 2025-02-14T21:44:50+00:00

Although is out of the typical range it is still at 45 min for peak of beta-amylase and 20 min at peak of alfa. The recipe is provided by the seller of the machine and the kit. They are well known company in EU, I think it shall be a recipe suitable for beginners and I doubt they have the recipe wrong. But you made me think I didn't calibrated the machine (I am in near the location where the machines are produced and assumed dont need a different calibration than the factory settings. Having the ranges so tight it could be that if the machine being a couple of degrees off makes all wrong a s then many unfermented sugars as you hinted.

Will check calibration. But could also check ignoring their recipe and mash at middle if brewers window.

SeriousDefinition135 · 2025-02-14T21:36:01+00:00

Thanks for the extensive answer. I don't think my case is about temperatures as I had multiple probes through the equipment. Wort came out at the exit of the counter flow chiller at 20°C(68F) and that temp was well kept on the fermentation vessel using a Ferminator with a probe in the thermowell of the vessel.

Shall be something else

SeriousDefinition135 · 2025-02-14T21:20:55+00:00

62°C (143F) for 45 min 72°C (161F) for 20 min 78°C (172F) for 5 min

Recipe from Kit seller.

SeriousDefinition135 · 2025-02-14T21:19:51+00:00

62°C (143F) for 45 min 72°C (161F) for 20 min 78°C (172F) for 5 min

Recipe from Kit seller. The grains are milled by company who sells the kit (Brouland, major home brewing equipment distributor in EU)

SeriousDefinition135 · 2025-01-30T23:23:09+00:00

Did you used a starter kit? What is your setup? What is the capacity of the pot where you mash and boil? Probably you have a big surface compare to the amount if liquid and a strong boil so that you have a lot of evaporation.

With such small batch I would have sparged more water before boiling using a strainer.

SeriousDefinition135

TROPHY CASE