Brewing With Total Confidence
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Discussion in 'Beginners Brewing Forum' started by Juddlight, Jan 27, 2018.
you may have been right in your assuptions. i become an instant beer exbert.
Hot Dog water!
Beer out the nostrils!
Yeah, I think I laughed about that hard when he said it!
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?
Yes. Split the wire. Sensor goes in 3 and 4.
Never did much wiring but stc 1000 was simple and the keezer is steady dropping....
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.
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.
Looks to me like the last 7 days of fermentation before kegging or bottling
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.
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.
Pretty much what i do too
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?
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
Hawkbox said, 35 psi then serving pressure
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.