How Fucked Am I?

Mumbeltypeg

Mumbeltypeg

Well-Known Member
Co2 is a heavy gas.. even when your running it from a tank you have to have it “raining” on the plant from above and the room has to be sealed for it to fill from the ground up to the level of the plants. I use a propane generator for one of my rooms (seperate from my house) and don’t use any in the room in my house, I run the injected room at 1500ppm but interestingly my other room will at times reach up to 1100ppm when two people are sleeping in the adjoining room.
 
I

IndooorGardnerOhio

Well-Known Member
Mumbeltypeg said:
Co2 is a heavy gas.. even when your running it from a tank you have to have it “raining” on the plant from above and the room has to be sealed for it to fill from the ground up to the level of the plants. I use a propane generator for one of my rooms (seperate from my house) and don’t use any in the room in my house, I run the injected room at 1500ppm but interestingly my other room will at times reach up to 1100ppm when two people are sleeping in the adjoining room.
Click to expand...
I have the carboy infront of a fan to blow it around as it comes out.
 
I

IndooorGardnerOhio

Well-Known Member
Boatguy said:
As a home brewer i would guess whatever you got in there would be undrinkable or rotgut at best. Higher temps make for some awful flavors
Click to expand...
Ahhh NORMALLY you would be right about the temps AND I agree that what is in there right now IS undrinkable, but for a different reason, I am currently out of yeast nutrients, so since yeast need nitrogen, I simply added some Plant Fertlizer for the nitrogen. BUT, there is a Yeast, that, when fermented at 110F Produces some amazing and wonderful flavors, This miracle yeast is called Kevik, and you as a home brewer SHOULD have it in your Yeast Rotation. BTW, I have been Home brewing beer, making wine, and Mead for 32 years. Even self published a brewing recipe book, admittedly its not a great book as i am not a writer. Plus, the beers I brew are stuff you will NEVER find on a shelf in any store, that is the whole point of homebrewing, at least for me.

Seriously tho, Look into Voss Kveik Yeast,it needs to be fermented Above 80F to produce the wonderful orange/citrus easters it is famous for, I have ran it in a sous vide at 115f in a mead and it was fantastic. Voss is a bulletproof yeast, I have also ran it in my fridge, 1.090 cider to 1.000 in 7 days at 42f, tho at low temps its SUPER CLEAN, and would even work for lagers at those temps. Now do make note, if you want to use Kveik yeast, it needs about 3 to 4 times the yeast nutrient of any other ale yeast. I do 10g of Fermax per gallon of must or wort. its a hungry beast, will ferment all the way up to 16% ABV.
 
Last edited:
big bud man 413

big bud man 413

Well-Known Member
IndooorGardnerOhio said:
Ahhh NORMALLY you would be right about the temps AND I agree that what is in there right now IS undrinkable, but for a different reason, I am currently out of yeast nutrients, so since yeast need nitrogen, I simply added some Plant Fertlizer for the nitrogen. BUT, there is a Yeast, that, when fermented at 110F Produces some amazing and wonderful flavors, This miracle yeast is called Kevik, and you as a home brewer SHOULD have it in your Yeast Rotation. BTW, I have been Home brewing beer, making wine, and Mead for 32 years. Even self published a brewing recipe book, admittedly its not a great book as i am not a writer. Plus, the beers I brew are stuff you will NEVER find on a shelf in any store, that is the whole point of homebrewing, at least for me.
Click to expand...
Cool! I've been thinking about home brewing beer for awhile weeds this book at?
 
V

VaSmile

Well-Known Member
IndooorGardnerOhio said:
Its poorly written and edited, just be aware of that, I am NOT a writer, this book taught me that. BTW none of the recipes in the book use cannabis lol

Click to expand...
Hopes and cannabis are close cousins. I always dreamed of trying to cross breed them to make a herb that produces thc but that has a more traditional beer flavor when fermented. I can't stand IPAs and the super hoppy bitter beers that I imagine a straight weed based beer would taste like.
 
Mumbeltypeg

Mumbeltypeg

Well-Known Member
IndooorGardnerOhio said:
Ahhh NORMALLY you would be right about the temps AND I agree that what is in there right now IS undrinkable, but for a different reason, I am currently out of yeast nutrients, so since yeast need nitrogen, I simply added some Plant Fertlizer for the nitrogen. BUT, there is a Yeast, that, when fermented at 110F Produces some amazing and wonderful flavors, This miracle yeast is called Kevik, and you as a home brewer SHOULD have it in your Yeast Rotation. BTW, I have been Home brewing beer, making wine, and Mead for 32 years. Even self published a brewing recipe book, admittedly its not a great book as i am not a writer. Plus, the beers I brew are stuff you will NEVER find on a shelf in any store, that is the whole point of homebrewing, at least for me.

Seriously tho, Look into Voss Kveik Yeast,it needs to be fermented Above 80F to produce the wonderful orange/citrus easters it is famous for, I have ran it in a sous vide at 115f in a mead and it was fantastic. Voss is a bulletproof yeast, I have also ran it in my fridge, 1.090 cider to 1.000 in 7 days at 42f, tho at low temps its SUPER CLEAN, and would even work for lagers at those temps. Now do make note, if you want to use Kveik yeast, it needs about 3 to 4 times the yeast nutrient of any other ale yeast. I do 10g of Fermax per gallon of must or wort. its a hungry beast, will ferment all the way up to 16% ABV.
Click to expand...
Aaaahhh.. this would be the other thing you mentioned you could use cO2 for that you weren’t going to go into.. haha.. thought it might have been Beer related.
 
greenmobster440

greenmobster440

Well-Known Member
IndooorGardnerOhio said:
Ahhh NORMALLY you would be right about the temps AND I agree that what is in there right now IS undrinkable, but for a different reason, I am currently out of yeast nutrients, so since yeast need nitrogen, I simply added some Plant Fertlizer for the nitrogen. BUT, there is a Yeast, that, when fermented at 110F Produces some amazing and wonderful flavors, This miracle yeast is called Kevik, and you as a home brewer SHOULD have it in your Yeast Rotation. BTW, I have been Home brewing beer, making wine, and Mead for 32 years. Even self published a brewing recipe book, admittedly its not a great book as i am not a writer. Plus, the beers I brew are stuff you will NEVER find on a shelf in any store, that is the whole point of homebrewing, at least for me.

Seriously tho, Look into Voss Kveik Yeast,it needs to be fermented Above 80F to produce the wonderful orange/citrus easters it is famous for, I have ran it in a sous vide at 115f in a mead and it was fantastic. Voss is a bulletproof yeast, I have also ran it in my fridge, 1.090 cider to 1.000 in 7 days at 42f, tho at low temps its SUPER CLEAN, and would even work for lagers at those temps. Now do make note, if you want to use Kveik yeast, it needs about 3 to 4 times the yeast nutrient of any other ale yeast. I do 10g of Fermax per gallon of must or wort. its a hungry beast, will ferment all the way up to 16% ABV.
Click to expand...
That's awesome. I know this is a grow forum but maybe sometime you can post your process on brewing ales or making wine. I'd definitely be curious about that. I'm not a big drinker but have always wanted to make my own wine or beer.
Just a thought for the future.
 
You must log in or register to reply here.
Top