Date: 1992-04-23 03:07:06 GMT
OFFICE MEMO None
sorry about the format of my last post. anyways, about the carboy
kegging. i use 19 liter carboys from my lab. they are made of thick
pyrex (great for autoclaving), with a wide (57 mm) mouth and large lip.
i have only seen them in scientific catalogs (thomas scientific, p.135,
1-800-345-2100), and they are a little pricey ($113.26). my suggestion
is that anyone who has access to some of these suckers, *use them*, but
they may be a little out of the price range of most homebrewers.
anyways, they take a size 12 stopper. so i drilled two holes in a
stopper, of appropriate diameter for two glass tubes, one short one for
pressure, one for drawing off the bottom. the connections (CO2, tap)
were made with sterilizable nalgene tubing held tight with clamps, and
sealed with dow/corning high vacuum grease. now, the most important
piece: the stopper clamp. this consists of a *large* washer-like piece
of steel of about 57 mm o.d., 50 mm i.d., which fits over the stopper,
and has four equidistant holes drilled in it, each about 3 mm. picture
that? ok, these holes are for bolts to go through, which are being held
in place under the lip by a pair of hemicircular steel bands, which are
in turn screwed together around the neck, tight enough so that the lip
cannot pass through. thus, with a few twists with a wing nut, the
stopper is absolutely clamped into place. this device was designed for
the fermentation of a strictly anaerobic methanogenic bacteria, but it
serves my purpose well. anyways, i have used a commercial CO2 regulator
and tap mounted in a friend's fridge (keg-o-lator style). i prime in
this device, and keep it under 5 psi while it is carbonating. in 2
weeks, it is ready to pull. best of all, it didn't cost any more than
bottling. good luck to any i have inspired. i will comment on yeast
culturing soon. -brett lindenbach
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