Quick questions. We pressurize our Zahm with CO2, is that ok? Second, do you risk introducing a bit of O2 by using ambient air to pressure the zahm? Might not be a material amount, and the pressure of the tank may inhibit any air from going up through the zwikel into the tank. I usually set the zahm pressure slightly lower than the tank as well to prevent any back flow. Thanks!
Put a bucket under that guy and keep your floor clean!! j/k. I also like to verify that the temperature of the zahm is at (or very close to) the temperature of beer in the tank before I shake, in order to get the most accurate reading. Good video. Cheers!
Thanks for the video, I have a question, As far as I understand with this equipment we calculate the value of CO2 carbonation through the values of pressure and temperature but we have indeed the values of temperature and CO2 in the fermenter with manometer and termometer, in this case, why we need this equipment?
The FV pressure gauge measures head pressure and the Zahm measures the pressure of CO2 that has actually dissolved in the beer. You can use those gauges as a guide but the Zahm is needed for ultimate consistency between all the batches.
Thanks for the question! Every brewery should have one. I didn't for awhile and alot of breweries don't. But yes it will pay for itself so quick. Learn from my mistakes buy a zahm asap. Cheers!
ok,,,here is a stupid question..through some crazy reason your intern left open a CO2 valve open way too long ,,,. the beer is way way way over carbonated ...what do you do !?
Thanks for the question! Lower the head pressure a few psi under target pressure and wait a day and check with zahm. It is possible to lower CO2 about .1 per day with this method. Larger Problems occur when the beer needs to be packaged that day or the next. In this case I would lower the head pressure to half of target and vigorously bubble co2 though the beer for 10 mins, then zahm check. This will lower CO2, head retention and aroma but may save the beer. Cheers!
ahhhh,,,interesting! I think we learn more from our mistakes !!! Thanks Jasper,,,I am learning a lot from you...I really appreciate these videos...I was telling one of my home brew buddies about your channel...he said they are awesome too! Keep up the good work....brew on !
Great vid! I am continuing to learn from you - this vid on Zahm is super helpful. Thank you!
Quick questions. We pressurize our Zahm with CO2, is that ok? Second, do you risk introducing a bit of O2 by using ambient air to pressure the zahm? Might not be a material amount, and the pressure of the tank may inhibit any air from going up through the zwikel into the tank. I usually set the zahm pressure slightly lower than the tank as well to prevent any back flow. Thanks!
Excellent video! What's the "zahm lube" you use?
Hey Jasper, love your videos. We miss you!
Thanks so much for making these videos! They've been super helpful!
Cheers!
Put a bucket under that guy and keep your floor clean!! j/k. I also like to verify that the temperature of the zahm is at (or very close to) the temperature of beer in the tank before I shake, in order to get the most accurate reading. Good video. Cheers!
Thanks for the video, I have a question, As far as I understand with this equipment we calculate the value of CO2 carbonation through the values of pressure and temperature but we have indeed the values of temperature and CO2 in the fermenter with manometer and termometer, in this case, why we need this equipment?
The FV pressure gauge measures head pressure and the Zahm measures the pressure of CO2 that has actually dissolved in the beer. You can use those gauges as a guide but the Zahm is needed for ultimate consistency between all the batches.
"Kinda in an awkward spot" 4:13 😂😂
pretty cool..as a home brewer was not familiar with Zahm world ! Thanks!
Scott, Glad I could help!
How critical is a Zahm for a brewery? Does every brewery have one?
Thanks for the question! Every brewery should have one. I didn't for awhile and alot of breweries don't. But yes it will pay for itself so quick. Learn from my mistakes buy a zahm asap. Cheers!
Would it be possible to show us how you CIP your tanks and brewhouse?
+Orlando Maldonado Thanks for the comment! I'll be doing CIP of fermenters soon, cheers
ok,,,here is a stupid question..through some crazy reason your intern left open a CO2 valve open way too long ,,,. the beer is way way way over carbonated ...what do you do !?
Thanks for the question! Lower the head pressure a few psi under target pressure and wait a day and check with zahm. It is possible to lower CO2 about .1 per day with this method. Larger Problems occur when the beer needs to be packaged that day or the next. In this case I would lower the head pressure to half of target and vigorously bubble co2 though the beer for 10 mins, then zahm check. This will lower CO2, head retention and aroma but may save the beer. Cheers!
ahhhh,,,interesting! I think we learn more from our mistakes !!! Thanks Jasper,,,I am learning a lot from you...I really appreciate these videos...I was telling one of my home brew buddies about your channel...he said they are awesome too! Keep up the good work....brew on !
What a royal PITA that procedure is. Uggg
Hi bro! What is that called?
Do not waste beer.. next time put a glass in the system :)
Cheers
So expensive... and I have to wake my hernia to use it...