Zombie dust

Discussion in 'Beginners Brewing Forum' started by Juddlight, Jan 27, 2018.

?

Is this a good beer?

  1. Yes

    5 vote(s)
    62.5%
  2. No

    3 vote(s)
    37.5%
  1. Trialben

    Trialben Well-Known Member

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    you may have been right in your assuptions:p. i become an instant beer exbert:rolleyes:.
     
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  2. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Hot Dog water!
    Beer out the nostrils!
     
  3. jeffpn

    jeffpn Well-Known Member

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    Yeah, I think I laughed about that hard when he said it!
     
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  4. Juddlight

    Juddlight Member

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    So for the sensor jus split the wire
    So im wiring up this keezer jus wonder bout the sensor wiring? Do you split the wire and put in both holes?
     
  5. jeffpn

    jeffpn Well-Known Member

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    Yes. Split the wire. Sensor goes in 3 and 4.
     

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  6. Juddlight

    Juddlight Member

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    Thanks Jeffpn
     
  7. Juddlight

    Juddlight Member

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    Never did much wiring but stc 1000 was simple and the keezer is steady dropping....:)
     
  8. jeffpn

    jeffpn Well-Known Member

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    Yeah, I was pretty impressed with myself after I wired my first one. I have four now - two ferm chambers, a keezer, and an extra for winter fermenting in the cold garage.
     
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  9. Hawkbox

    Hawkbox Well-Known Member

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    The big problem I ran into was a lack of clarity in the STC diagrams itself. I assumed faultily that the power would go through the unit entirely, not to two separate points. Once I figured that out it was pretty easy.

    I'm lagering in the garage right now at 10C cause that's the coldest my thermostat in there goes.
     
  10. Ammonite

    Ammonite New Member

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    Looks to me like the last 7 days of fermentation before kegging or bottling
     
  11. KingPaul

    KingPaul New Member

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    Sorry for highjacking. I'm new to kegging. Got a Golden Ale I want to carb to 1.8 volume CO2. Need it to be ready by next week Thursday. Got it in my temp controlled freezer at 6C. What must my PSI be at to carb in say 6 days? Thx.
     
  12. Hawkbox

    Hawkbox Well-Known Member

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    Uh... My general go to is to hit it with around 35psi for about 36 hours and then drop it down to 10-12 PSI. Within 3-4 days it's usually ready to go. Admittedly I'm pretty much just eyeballing the whole process.

    This might help you get it more dialed in. http://www.zahmnagel.com/wp-content/uploads/2017/04/Zahm-Nagel-CO2-in-Beer-Chart.pdf

    The first blast is basically to get it 80% of the way quickly and then reduce to avoid overcarbing it.
     
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  13. Juddlight

    Juddlight Member

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    Pretty much what i do too
     
  14. KingPaul

    KingPaul New Member

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    Ok Thx. But at what temp? And if is use the carbonation charts, how long must I leave it in the freezer at specific temp and PSI? And will it keep on carbing if I leave it to long for example at 12psi at 7C?
     
  15. Juddlight

    Juddlight Member

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    When i keg, after fermenting is done, i put the beer in my smaller 5 gal carboy and cold crash in the keezer overnight. Mine is at 3C and then jus like @hawk
     
  16. Juddlight

    Juddlight Member

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    Hawkbox said, 35 psi then serving pressure
     
  17. Hawkbox

    Hawkbox Well-Known Member

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    I have mine at 3.5C but it depends, as the link I posted shows, if you want a certain volume you need to do the math with the temperature you're storing it at.
     

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