Great timing, I have a 5 bbl brewery on my family farm in north Idaho and I’ve been a pro brewer for about a month now and I’d say carbonation is the last part that I’m flying blind on. You’re videos have been helpful and encouraging to me as a fellow brewer that has to piece together things and figure a lot of stuff out for myself.
As a Czech I really love your sign where you listed all your beers and named it "Pívo". It can be considered a slang for beer (Pivo) in Central Bohemian Region and Prague. Same thing goes for pivovar (brewery) - pivovár. Also the degrees of extract are cool since the majority of our breweries label their beers by it's gravity which no other country with beer culture does. I respect how you keep the tradition of Czech beers.
I'm still using sugar to carbonate beer on the bottles. Between 5 a 6 grams per Liter. But i'm in the market of getting a tiny 14 gallon Unitank from Czech republic 2024 Q2. Does the Time matters when carbonating beer under pressure. I mean if you say carb for 7 days, and i carb it for 9 days. Does that changes the co2 volume levels in any way. How do you clean the carb stone. Boiling in hot water or using chemicals.
1) Time absolutely matters as far as surface area is concerned, but if you are just passively force carbing(the keg example and not using a carb stone) the beer will equillibrate to the volumes on the chart given the pressure and temp is constant so leaving it more time will should not change the result. 2) carb stone is cleaned with chemicals and can also be boiled. Specifically, if the efficacy of the stone seems to dip(beer not carbing as quickly) usually it is beer stone that is impeding the flow and I will boil with an acid solution. 🍻
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Clear, precise and straight to the point, thanks 🍺
Super overlooked; great vid!
Great timing, I have a 5 bbl brewery on my family farm in north Idaho and I’ve been a pro brewer for about a month now and I’d say carbonation is the last part that I’m flying blind on. You’re videos have been helpful and encouraging to me as a fellow brewer that has to piece together things and figure a lot of stuff out for myself.
That's so awesome to hear. Glad to be of service. Good luck on the brewery 🍻
As a Czech I really love your sign where you listed all your beers and named it "Pívo". It can be considered a slang for beer (Pivo) in Central Bohemian Region and Prague.
Same thing goes for pivovar (brewery) - pivovár.
Also the degrees of extract are cool since the majority of our breweries label their beers by it's gravity which no other country with beer culture does.
I respect how you keep the tradition of Czech beers.
Thank you! Glad to spread the message of Czech lager 🍻🤘
Thank you fella. This will help me out.
Excellent video for a detail often overlooked. Keep them coming.
Thank you! 🍻
Man I love your videos!!!!! So informative and easy to follow!!!! Keep up the good work.
Thank you! That means a lot 🍻
Well explained, thanks bro!
Thank you! 🍻
thanks for this... I am a small homebrewer - 1 gallon batches right now until I make the "perfect" beer - I struggle with CO2 and my little kegs :-)
No problem! Gotta start somewhere. Keep on brewin' 🍻
Another great video 👍
Thank you 🍻
Thanks! 🙏
No problemo! 🍻
I'm still using sugar to carbonate beer on the bottles. Between 5 a 6 grams per Liter.
But i'm in the market of getting a tiny 14 gallon Unitank from Czech republic 2024 Q2.
Does the Time matters when carbonating beer under pressure.
I mean if you say carb for 7 days, and i carb it for 9 days.
Does that changes the co2 volume levels in any way.
How do you clean the carb stone. Boiling in hot water or using chemicals.
1) Time absolutely matters as far as surface area is concerned, but if you are just passively force carbing(the keg example and not using a carb stone) the beer will equillibrate to the volumes on the chart given the pressure and temp is constant so leaving it more time will should not change the result.
2) carb stone is cleaned with chemicals and can also be boiled. Specifically, if the efficacy of the stone seems to dip(beer not carbing as quickly) usually it is beer stone that is impeding the flow and I will boil with an acid solution.
🍻
do you lager prior to carbing, or do you carb and lager in the britetank?
Both is the short answer.
I usually carb and keg and let the beer finish lagering in kegs due to my system constraints
Thanks for explaining CO2 volumes with typical ranges - the calculators out there just assume you know what CO2 volume you are after.
No problem! 🍻