« on: November 07, 2013, 07:40:13 AM »
Even without a RIMS or something, you can transfer liquids without needing height, so vessels can be lower. Less lifting, easier stirring, etc.
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If I do go with the concentrate with sugar, do I just subtract the amount of sugar I am using from how much priming sugar I was planning on using? Never ran into this issue before...Yep. I've primed with syrups and juice concentrates using the g/serving of sugar on the label. 14g = 0.5oz
Assuming all connections are tight, there should be no oxidation risk since there is no way to introduce oxygen into the system. Any cavitation would be steam or gases that were already dissolved in the wort. Make sure the pump head is oriented correctly to clear out trapped air/steam. http://www.homebrewersassociation.org/forum/index.php?topic=11157.0Plate chillers are much faster with a pump. The space is so thin though that there is a lot of resistance to flow. Buy a pump before a second chiller. Hot water is also a great way to sanitized them.
running hot wort through a pump before the wort chiller could cause any oxidation due to hot aeration? i've used a march pump at 190F and there is a lot cavitation, could that affect?
1. 42 F set on the kegeratorAbout the same. If I want beer carbonated quickly, I roll the cold keg with gas hooked up for about 10 minutes until I can hear that CO2 isn't going in anymore. Then let it sit for a few days. No chance to overcarbonate this way.
2. 12 PSI
3. They are left at 12 PSI until empty
4. 12 PSI