I love that thing.. Got mine a few weeks ago and have used it quite a bit since then. Don't think I would go without it now! Definitely a worth while investment.
Hi, I m Santiago from Uruguay. I think you should chug de CO2 line to prime your system first. Afterwards you should chug your saturation line to let sanitizer flow through the co2 line. And Voile!!! Give it a thought. By the way: great video.
Awesome, Marty! You won't be disappointed! Let us know if we can get one for you: shop.greatfermentations.com/product/blichmann-quick-carb/blichmann-engineering-equipment Cheers! Bryan
Damn that was so well done that I'm going to spend way to much money to eliminate my conditioner (10cf converted freezer). Draws about 10kw per 24 hour. So there will be some payback. Again well done.
thinking of getting one of these - very intriguing product... How do you think it would work with a floating dip tube in the keg? I recently switched to floating dip tubes...
Mark - That's a great question, and honestly I don't know the answer since I've never tried it! My initial thought is that it would not work so well, as the beer would never really have a chance to full recirculate through the pump/carb stone. The way it works by design is that the pump draws the beer from the BOTTOM of the keg, and returns it on the TOP. Logically this would allow all beer to full bey recirculated and carbed. With the floating dip tube, I feel like it would just keep recirculating the same beer over and over again. Let us know if you end up pulling the trigger and whether or not this works!
guess its ok for a homebrew set up.. I dont think its worth the money or time, if you just crank the psi up to 60 and bang the keg 50 times hard on the floor with the beer at 34-36 degs, you will carb the beer in 2 mins ? 45 mins out of the fridge will also warm the beer up considerably? Maybe want to try and keep the keg in the fridge while you carb it,, ANyways Great video, nice brew room.. happy brewing
Is this a 10 micron diffusion stone? I can't seem to find those anywhere. I've seen 5 micron and 2 micron.. Aren't oxygenation stones usually around .5?
Yep, it is a 10 micron. I think it's something unique they had made for their setup. Not saying you can't find them anywhere; it's just not a standard size.
Great video -thank you! I'll definitely use this for beer and cider but do think this could be used to turn still wine to sparkling wine? Champagne is at about 5 to 6 bars of pressure which is considerable (1 volume CO2 = 1 atmosphere = 1 bar = 100 kilopascals = 14.7 psi (pounds per square inch) = 1.53 grams per liter volume). Looking at the carbonation chart a person would then be high up in the red corner. Could the pump and fittings handle that red zone? Could it be pushed further I wonder?
You can carbonate high bar (4.5 bar for "champagne"), but remember to change the hoses from PVC to vinylic with net inside! They will stand more pressures! Also, if you looking for "charmant"- methode original small structure bubbles, you should start with low pressure circulation and then add more pressure for co2 by half bar (5psi) at a time intervals. And every interval with half an hour circulation. If you put the full pressure for carbonation at the beginning, your sparkling wine is rather an soda (spumante) than "foaming stars champagne"
Okay, first I have to say I’m going to poke a jab here. You mentioned being an airline pilot. Being a jet mechanic and somewhat engineer, you had me laughing my butt off while trying to sanitize it. But in seriousness I appreciate the video and now have made my own 3-12V system. And I’m sure you understand the whole pilot/mechanic humor.
Thanks for the great video. I was wondering if there's a way to measure the keg pressure throughout the carbonation process. I understand the CO2 is setup to deliver 16 psi to infuse the beer. What about measuring the pressure inside the keg.i have seen RU-vidr use a pressure gauge insert to the outlet ball lock to measure the keg psi.
+Great Fermentations Brian. Thanks for your reply. Basically I'm brewing nitro coffee and tea at home. And so I learned that the right infusing psi should be 35-40 psi. So is there method to monitor the psi inside the keg? I have seen people build keg pressure spunding valve for this purpose.
Todd, why don't you shoot us an email at customerservice@greatfermentations.com and we can take this convo there. It's a bit easier for me to respond to you that way. Cheers! Bryan
Filipe - Here is the carbonation chart that Blichmann includes with their QuickCarb. Is this what you are looking for? www.blichmannengineering.com/sites/default/files/carbChartAND%20Quickstructions_1_0.jpg Cheers! Bryan
I'm traumatized in using this equipment again. The first time I used it, I had a very aromatic IPA and the aroma was gone during carbonation. Has that happened to you, too?
James - Not really sure, but the QuickCarb doesn't use any more CO2 than in a traditional setup. It just does the job quicker. My best guess is you could do maybe 8-12 if all you were doing is carbing. Cheers! Bryan
wow. I wondered the same thing. So its not like this set up uses any more guess during this process??also, was the beer chilled when you ran it through the system?
Barry - Bryan here from GF. Haven't heard of that one yet. Contact Blichmann by sending an email to support@blichmannengineering.com and they'll get you taken care of. Cheers! Bryan
