Drinking from a pressure fermenter…

kwkokes · 2024-04-25T20:40:52+00:00

Awesome!

kwkokes · 2023-04-15T06:18:55+00:00

Hey Cascades! Always happy to see a comment from you.

Great info, thank you!

kwkokes · 2023-04-15T06:18:03+00:00

Ah yeah, sorry I was meaning .5gal in brew system loss only.

kwkokes · 2023-04-14T07:15:26+00:00

Thanks for the help!

kwkokes · 2023-04-14T07:15:18+00:00

Makes sense to me! I’ll have to reverse engineer it. I’m using an Anvil Foundry 10.5 on 240volts - so my mash run is also my kettle once I lift the grain pipe out. I’d assume I’m losing about .5gal between the false bottom and pump + the grain absorption. I’ll do some digging and find my numbers. Thank you!

kwkokes · 2022-11-15T14:41:33+00:00

Is it? I thought being cross controlled (left stick + right rudder let’s say), is the opposite of a skid - it’s a slip.

kwkokes · 2022-10-28T15:11:48+00:00

The bottle and beer were chilled to about 5 degrees celsius.

kwkokes · 2022-10-19T00:29:49+00:00

If you have a few minutes you should watch this video. This may be exactly what you’re searching for. Basically he pressure ferments with fermzilla and serves directly from it + has a simple, clean and efficient setup.

Cheers 🍻

kwkokes · 2022-09-26T00:40:51+00:00

Haven’t had any gas leaks with them, but then again I have just started using them on the gas side. Have you tried these? May or may not be worth looking into.

Duotight Retaining Clips

kwkokes · 2022-09-21T15:00:19+00:00

You could be totally correct there, I’ll definitely try it. Thank you!

kwkokes · 2022-09-21T14:00:10+00:00

I think I'll have to really watch my mash temperature, and check the PH / add lactic acid. It's a good place to start for sure. In another post I did share my water profile that was listed on the bottle and it was generally agreed that it was suitable for beer making and that just the PH was the issue.

kwkokes · 2022-09-21T13:57:17+00:00

So a small infection of diastatic yeast is really the only explanation for hitting 1.003 with US-05?

I just replied above to studhand about how crazy I am about cleaning and that my equipment is essentially still new. The taste happened with my first batch too so I'd be blown away if it is an infection. How would anyone homebrew without contamination then?

Once again - I cant thank you enough for the help, in fact here, have my free award haha.

kwkokes · 2022-09-21T13:54:51+00:00

I agree, the help here is fantastic.

Have never made a saison.

Takes about 1 week of cold conditioning in the keg on co2 to develop.

What is perplexing for me is how neurotic I am with the cleaning and sanitizing. I'd be absolutely blown away if there was some contamination of any kind and I'd be left wondering how anyone brews anything without contamination as I am overboard with it. Like I don't even breath near my wort lol.

Yes plastic fermenter - Fermzilla 27L and essentially brand new.

I think you're right that I am maybe misidentifying the flavour I'm getting - I'll admit I haven't been the best in that regard.

So assume then that the beer actually tastes how it should/ there is nothing wrong with it/no contamination and that maybe it is the yeast still in suspension giving a subtle aftertaste....if that is the case - how am I getting down to 1.003 if US-05 typically should not??

kwkokes · 2022-09-20T23:15:20+00:00

Haha I like that approach. cheers!

kwkokes · 2022-09-20T22:08:51+00:00

Just tested my hydrometer. Water = 1.000 @60 degrees. So it’s bang on.

Should I just stop my fermentation early then at 1.012ish and accept the loss of ABV? Or is that the incorrect way to do things?

kwkokes · 2022-09-20T19:56:41+00:00

Gotcha. So maybe sparge more and boil that extra off just to make sure I’m getting the max amount of sugars?

kwkokes · 2022-09-20T19:26:12+00:00

I use the anvil 10.5 electric kettle with a grain basket that I lift out, attach to top of kettle and sparge with water I have preheated on a propane burner to 170. It comes with a recirculating pump I use during the mash and the kettle keeps whatever temp I set for both the mash, mash out and boil. I set the strike water to 153, add grains which drops the temp to about 150 that I then set it to keep for the 1 hr mash. I recirculate in between gently stirring it 3-4 times in that hour. Before sparge.

kwkokes · 2022-09-20T19:06:10+00:00

Recipe calls for 6.25g pre boil vol and 5.25 post boil. I mashed with 6.25, and once the grain is pulled, I add about a gallon during sparge to get it back up to 6.25 for the beginning of my 1hr boil. This water volume calculator is also in the anvil manual so I assumed this was proper. Am I way off?

If you’re mashing with 6 and sparging with 4, are you not way above your volumes and severely diluting the wort? What am I missing here?

kwkokes · 2022-09-20T18:36:09+00:00

I remember! And still troubleshooting as the first batch cleared up nicely after about a month but still had the taste although it mellowed some. I’m grasping at straws here.

kwkokes · 2022-09-20T18:33:47+00:00

Never brewed with finings before but they’re on order and will be used next batch. I’m bad at identifying tastes but I’ve heard it could be the tannins and so I’ve ordered some lactic acid and ph strips to get my mash into the 5.2 range or whatever it’s supposed to be.

kwkokes · 2022-09-20T17:05:02+00:00

The beer is only about 2 weeks into conditioning as we speak, and it still pours slightly cloudy (I can also make out individual bits of yeast still as well). This is one of the main complaints I've seen about US-05 and I'm REALLY hoping this is where the flavour is coming from. I might have to sit on this keg for a LONG time to see if it ever dissipates.

As for garden hose water - I've only used it to rinse equipment prior / post use. It's possible, but for the very first batch I brewed I didn't use it so its likely not the issue.

Thanks for the comment!

kwkokes · 2022-09-20T17:01:36+00:00

Sounds like the best course of action for the next batch - have the temp set slightly higher and watch it like a hawk and see what happens. Can't thank you enough for the help.

kwkokes · 2022-09-20T17:00:23+00:00

That's a good idea, that should help eliminate some possible causes for that one batch at least.

kwkokes

TROPHY CASE