« on: August 19, 2012, 06:17:20 AM »
I have just used my CO2 tank. It only takes 2 PSI to do it. Connect, turn on the gas, crack the ball valve, close the ball valve when done, turn off the gas, disconnect.
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Why not get a bucket? Easier to store and clean than a carboy shaped fermenter.
The one cherry stout I tried a couple years back (Bell's) I didn't like. And I realized afterwards I don't like cherries in any beer, period (though I do like cherries). So I am biased, but as far as I am concerned, it's like leaving out okra in just about any recipe, including fried okra... it can only be improved.
You're probably already familiar with it, but Moab Brewery is kind of hit-or-miss.
There are a number of good breweries along the I-70 corridor on your way to Utah, I've hit a lot of them over the years. I'm actually writing about our last trip to the Colorado Western Slope on my blog (brew-trek.com) right now, you can also read about our other trips to breweries in Durango, Alamosa, etc.Looked at your blog and will study it more.
A couple of places that I think are can't miss along I-70 are Crazy Mountain in Edwards, and Palisade Brewing just East of Grand Junction.
If you have a flow rate meter like this, I'd think you'd be measuring the actual flow regardless of resistance:
If you have a medical regulator like this, then the resistance will affect the rate:
I don't know if this is that big of a deal, since you're only making a rough estimate anyways. Even if you know the exact rate, O2 that bubbles to the surface isn't being absorbed so higher rates are just a waste of money. Pick a moderate rate that produces minimal foam and stick with it, and you should be able to dial in your process by adjusting the time you run it for. Just like pitching rate, oxygenation is a variable that you can change to get a different result. If you like the way the beer turns out, you don't need a DO meter.