This is an easy one (I think):
I'm going to crash a 15bbl conical from 70 down to 32, all in one shot, and wonder how much CO2 to add to the fermenter to keep it from having negative pressure inside as it cools.
As a side note, is that kind of a crash enough to crumple my fermenter if I don't add the CO2?
I'm going to crash a 15bbl conical from 70 down to 32, all in one shot, and wonder how much CO2 to add to the fermenter to keep it from having negative pressure inside as it cools.
As a side note, is that kind of a crash enough to crumple my fermenter if I don't add the CO2?
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