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The way I understand it is to ferment at 1 atm and let the pressure build when the ferment is almost finished. So if you are targeting a FG of 1.016 cap the pressure at 1.018. That is for ales, some like to have some pressure throughout fermentation for making a faux lager. I am sure you will...

Thinking about this, not much needed to hold it in place, and makes for a low profile fermenter. What is the total height of the fermenter, I wont be using a spunding valve just the blue PRV so height to the top of a disconnect. Thanks.

Freezing yeast can damage the cell walls, I don't think you have time now to make a starter. If you haven't washed the yeast I guess you have no choice but to use what you have.

You are right, terrible video, embarrassingly so. Fermentation time is yeast strain dependent. According to Dr Chris White 3 to 10 days is rule of thumb, most will leave in the primary fermenter for 14 days. Temperature fluctuations will govern the venting, as it warms CO2 is released from the...

Only 3 weeks, leave everything connected.

Yes, and another thing is they allayed my concerns about PET products by explaining that each and every one of their PET fermenters and kegs are pressure tested.

I too sent an email to Keg King about the snub nose fermenter, the reply came back the snub nose is no more, it is deleted from the range. But interestingly an announcement is imminent regarding shipments to the UK which will include it's successor, the Apollo both PET and stainless versions.

Gareth's B2B is our go to HBS, good service good prices and good to see him carrying on. Looking forward to what stock he will be carrying in the near future. wink...

Because I like to cover all bases which includes the kids. Well I don't know the ratio of numbers sold from each company for comparison, does anyone? At the moment it is the stainless fermenters for us.

Chemical engineer is a little different. But you are right I could make something, we were tossing around some ideas yesterday which would work with the HDPE buckets, or we fork out for stainless 5 at the moment possibly 6..

Well today a few of us researched PET fermenters, Face book groups etc and I can understand what you are saying, user error, low quality spunding valves, even if they were past a use by date. But logically, taking in all the possibilities which can go wrong, why is it that the only ones with...

Yes I know you are local to me. I work in Sheffield and there are 5 or 6 of us who buy as a group. Sadly, I suppose in this day and age it is irrelevant the locality of the home brew store, mail order has no boundaries and the best price wins.

I am a chemical engineer so well aware of the dangers of pressure vessels, but a PRV is there to prevent accidents happening whether from poor design, manufacturing or user error. Just scouring social media it seems to have been happening far to often without the problem being addressed. If a...

How many manufacturers of these PET fermenters are there?

Well I was going to get a couple of PET fermenters but I will hold fire for the time being. After investigating them further it seems to be a regular occurrence and they do get crud in the spunding valves! But why doesn't the PRV activate. Seems like they are blowing before the set PRV pressure.

Bloody Norah!

I read the Peter Wolfe Thesis which someone mentioned earlier. I am intending to use his method for a couple of reasons, reduce the oxygen intake and to not contaminate the yeast, which I keep. Transfer from primary fermenter to a secondary fermenter which contains the hops. CO2 from the primary...

Glad you posted this, I don't know if it was intentional by the posters but some of the comments gave me a chuckle. Boiling the DRC, using raw porridge oats in the mash, and throwing oats into the fermenter. 😂 But sorry I have never used Special B or DRC so can't help you there.

Agreed, it isn't like we are brewing as a commercial venture where we have to watch our outlay. Why do we sparge? Because commercial breweries sparge, they also squeeze out every last drop of wort from the grain, luckily it isn't about money for us, just the enjoyment of brewing, and trying to...

I think that Foxy nailed it. Better to find your own niche, play around with different ratios of grain to water. As a lurker on here and reading about full volume mashing, I converted to that and haven't looked back. Find what you are happy with. Yes I took a drop in efficiency, as mentioned it...