http://www.ebay.com.au/itm/2-Micron-Diffusion-Stone-1-2-MPT-1-4-Barb-Inline-Carbonation-Aeration-Homebrew-/172452344649?hash=item2826f5f349:g:RYUAAOSwUKxYZkrBdblunn said:Where did you get the stone with the 1/2" BSP plug?
I'm with these thoughts too. I brew closed system and find it a little hard to believe its O2 that diminishes my hop aroma's. Unless I over oxygenate at pre ferment?wobbly said:I experience something similar with my Williamswarn ie loss of flavour and aroma from hoppy beers after a couple of weeks when the tank is about half empty. If I bottle some of the same beer at the end of fermentation with a counter pressure bottle filler that also facilitates purging some/all of the air from the bottle before filling, those beers are fine after a month (they don't last any longer than that) so this leads me to the view that the loss of flavour/aroma in my case isn't oxidation as a result of exposure to oxygen because the beer doesn't get any oxygen exposure once fermentation starts but rather the flavour/aroma is being absorbed into the Co2 in the ever increasing head space
Just my 2c worth
I hadn't thought about that, but looking at work on headspace volatiles in hopped beer it looks to be possible.wobbly said:the flavour/aroma is being absorbed into the Co2 in the ever increasing head space
It's highly unlikely that they would have the finished beer sitting around in a half empty brite beer tank for a few weeks before they bottled/canned or filled kegs.Danscraftbeer said:^ Then an assumption could be to bottle or can the draught beer when its green. Is that how the big craft boys do it?
Like on reference to burping a keg (3 times etc) its just the small headspace. For an empty keg its a waste of nitro or co2 because of the turbulence that mixes it all.wobbly said:On the subject of purging the corny with co2 here is a post by Dr Smurto from another site that I have taken the liberty to copy and post here
No offence meat towards anyone just that this test by the good Dr indicates that purging is a lot harder to be effective than most commonly thought
I've done the experiment in the lab measuring how long it takes to displace all the oxygen in a corny keg. Oxygen sensor in the lid, high pressure nitrogen through the dip tube so flushing from the bottom up out the PRV.
Took 2-3 minutes.
So venting isn't going to be an effective way of displacing the oxygen unless you keep the PRV open for minutes.
No need for racking IMO. The risks far outweigh the (perceived) benefits.
Excellent idea. How many uses do you get out a 25L container of Starsan? Is there any value in checking its pH periodically to determine that is still has sanitising ability? I saw comment on another thread a few months ago that pH should be below (?)3.5.Futur said:There can be no waste in doing this method. I have a premixed 25L container of starsan. I fill a keg with it and then use co2 to push it straight back into the original vessel.
Ha ha! I want to know too. SWMBO obeyed already goes crook at me for killing the lawn with hot wort dregs and perc.peteru said:Will ditching cloudy starsan (let's say at pH of 4.0) on a 30+C day on a lawn kill the grass?
I dont know from personal experience but I have seen pictures that other people have posted of dead grass patches from tipping Starsan on the lawn.peteru said:Will ditching cloudy starsan (let's say at pH of 4.0) on a 30+C day on a lawn kill the grass?
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