System upgrade weekend

Discussion in 'General Brewing Discussions' started by CRUNK, Mar 31, 2017.

  1. CRUNK

    CRUNK Well-Known Member

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    All my parts are in, I'll be upgrading my system to low oxygen brewing, I'll send pictures when it's done. And tested.

    Can't wait to brewing again.
     
  2. Mase

    Mase Well-Known Member

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    Gotta love it when the delivery notice shows up that your goodies have been delivered!
     
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  3. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    You're recent post has sparked my interest in the subject of low o2 brewing and I came across this:

    http://www.lowoxygenbrewing.com/ingredients/antioxin-sbt/

    It's a antioxidant made from potassium metabisulfite, absorbic acid and some form of tannic acid. It's seems interesting....
     
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  4. Trialben

    Trialben Well-Known Member

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    Looking forward to it crunk.
     
  5. CRUNK

    CRUNK Well-Known Member

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    Brewtan b isn't obtainable in the US, I just use sodium metabisulfate and Camden tablets, it works great.


    I was awestruck at the difference low oxygen brewing made. I'll post pictures when the system is complete, basically I'm building a low pressure cooker, my pressure relief valves are set a 5 lbs.
     
  6. CRUNK

    CRUNK Well-Known Member

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    Here is the layout of the lid that I am engineering to put on my kettles it has three anchors on the Outer Edge the door in the middle is 4 hop and or acid additions there will be a seal between the lid and the kettle so it stops any air Ingress to the system I can then Purge the kettle before I start my Brew session I have not done any of the drilling yet I just wanted to give you a rough idea of what I'm doing
     

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  7. sbaclimber

    sbaclimber Well-Known Member

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    ...both of which are turning out to be a bitch to obtain here in Germany :(
    I almost wish I could say it had something to do with the "Reinheitsgebot", but mostly it just seems to be a fear of sulfur containing compounds being used for building bombs. :confused:
    I guess I will just have to stock up on a few bottles of campden tablets when I visit the US in summer.
     
  8. Mase

    Mase Well-Known Member

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    Are you worried about DMS trapped during the boil?
     
  9. CRUNK

    CRUNK Well-Known Member

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    No worry about DMs I have pressure relief valves that are going to be on there
     
  10. CRUNK

    CRUNK Well-Known Member

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    First lid is completed short of the pressure relief valve
     

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  11. CRUNK

    CRUNK Well-Known Member

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    Second picture
     

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  12. Mase

    Mase Well-Known Member

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    Looking sweet!

    Just researched that the bottled spring water that I use for brewing has 8-10 ppm of DO. Will definitely be boiling my strike and sparge water. 10 Minute Boil should suffice don't you think? As I get more comfortable I will advance even further with the DO reduction, but my main focus, other than tinkering with the equipment all the time, is to just get used to and comfortable with the equipment and yield great tasting beer.

    Today I painted my Keezer lid with the chalk paint. Looks pretty cool
     
  13. CRUNK

    CRUNK Well-Known Member

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    Get yourself some sodium metabisulfite and some Camden tablets add them to the water also when you're boiling it before you start brewing and then take Saran Wrap and put it over your kettles and put your lid on top of them so that the Saran Wrap stays only keeps the oxygen out and see how your Brew day goes
     
  14. Trialben

    Trialben Well-Known Member

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    So my understanding with dimethyl sulphate is that it is precipitated off durin the boil. So if you have a lid on the kettle there may be a chance of the precipitate ending back up in the brew?
     
  15. Ozarks Mountain Brew

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    I hate to break up this party but don't cover the pot while boiling, boiling causes oxygen to leave the wart anyway, cover it after the steam is almost gone and you'll be fine
     
  16. CRUNK

    CRUNK Well-Known Member

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    I put 5 pound pressure relief valves on the lids steam will be able to release itself at will without a problem
     
  17. CRUNK

    CRUNK Well-Known Member

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    I had a couple more toggle clamps to take up the little gaps that were in there
     

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  18. CRUNK

    CRUNK Well-Known Member

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    This is the mash tun lid
     

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  19. Head First

    Head First Well-Known Member

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    Ok at sea level boiling point is 212F
    Add 5# of pressure and this increases the boiling point to 227F
    How will this affect the wort?
    5# of pressure is still enough to make a very dangerous situation with boiling sugar water... BE CAREFUL
     
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  20. CRUNK

    CRUNK Well-Known Member

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    I control the boil with my temperature controller, in the area I live, I set the controller to 213.5°f and this gives me a gentle rolling boil, which is my goal, per low oxygen brewing techniques. 214.5 gives me a typical light vigorous boil.
     

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