I got some S@%t for you
- Thread starter Josh Hughes
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that makes more sense
I thought you were fermenting at that pressure
24 psi? is it a keg? thats ALOT of pressure.
...yikes... i was washing kegs at a friend's brewery and their regulator froze over...needless to say i stopped washing kegs when the needle kept climbing over 100psi...FYI kegs are rated up to 60psi. so they will fail probably around 80-90psi. The scary thing was that the reg got up over 140psi(on the gauge, dont know if it was actually at 140) and the braided vinyl is only rated for around 140-170psi....fucking sketchy to say the least.
https://www.williamsbrewing.com/Hom...ers/-Fermzilla-30-Liter-All-Rounder-Fermenter
Like @Craigerrr said thread derailed
Like @Craigerrr said thread derailed
agreed. Shocked that that guy is rated for 35psi! that shows how strong round objects and HDPE are! honestly that is pretty cool. That is higher pressure then my unis can handle!
Do you usually go that high pressure? I would probably not reuse yeast after that pressure. One of the handful of dumped tanks that i have had was because i spunding-ed??? a lager at 18 psi. the yeast DID NOT like that and threw some terrible off flavors.
So from 1.033 to .98 is 163% attenuation which i am fairly sure isnt possible. the only thing that i have ever seen drop even close to 1 is Diastaticus. Which is possible i guess from the brown sugar, but if you got that to a full boil it shouldnt have made it in. IF it happens again, you may actually have a diastiticus infection. If this is the case, you are gonna have to go full scorched earth on your brewing gear. The only way that i have seen to effectively get rid of it is to throw away all of the soft parts that are post boil. hoses, gaskets, everything. You would have to run a HARD, HOT cleaning cycle to clean up anything that you cant toss. i have dealt with it at my previous brewery. at cold temps it will take a month to show up and will blow cans if it is there, even cold.
BUT
It is probably the tilt being inaccurate.
This.Low ABV and big, healthy slurry pitch? Perfect forumula for really low attenuation.
If it's TILT and you have active fermentation, pressure and carbonation, I would wait for the opportunity to get a hydro reading before resorting to any hand-wringing.
It's probably fine, I don't bother tracking fermentation anymore, since I don't ferment under pressure, I just give it a couple weeks pull a hydro reading before I bottle it and rock on. Realized a couple years ago that most of it leaves the house in bottles anyway, so the keezer has been shut down for a while now.
Don’t misunderstand: I love my Tilt. It is quite precise, but is typically inaccurate. I’ve calibrated it several times, and if I were brewing water, it would always be spot-on. Beer, with its bubbly and foamy and breathing, not as much. I use it to see trends, not take accurate measurements, and for that it is wunderbar.
Bottom line: Don’t trust the tilt.
Bottom line: Don’t trust the tilt.
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Exactly what i use it for too. Trending
I need to figure his out today. If this batch is infected I’ll need to figure out what to do as far as mitigating the problem in my gear if it’s not infected, I need to quit worrying about it off gas the smell still smells like a normal fermentation.
off gas the smell still smells like a normal fermentation.
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Ok. So I just poured a sample. Tastes like beer… my hydrometer is at the old house. I know brewers foul. But I taste malt sweetness so it’s can’t imagine it’s below 1.000.
And it probably is just fine. Continue until it proves itself bad.
