Sintered SS filtration diffusion stones brewing

Sintered SS filtration diffusion stones brewing

0.5 or 2 micron stone is ideal to force carbonate your kegged beer, or as an aeration stone prior to fermentation. The barb is 1/4" or 3/16" wand ID  .
To Use: Attach 2 feet of 1/4" tubing from the "gas in" dip tube inside the keg. (Tubing not included). You set your desired pressure on the regulator and gas gets emitted through the 2 or 0 .5 micron stainless stone. The bubbles rise through the beer creating so much surface area contact between gas and liquid that the absorption rate is very rapid. This is very similiar to how beer is carbonated in breweries.

Carbonate your beer just like the pros with this 2 or 0.5 Micron Carbonating Stone with 1/4" Barb or 1/4" MFL Thread  or 3/16" wand . Simply attach one end to a couple of feet of 1/4" tubing to the end of the dip tube inside of the keg, and the other end to The Stone. Make sure you attach hose clamps to both connections. Then set your regulator to about 2 psi, and the gas will be forced through the millions of tiny pores in the stone, which dissolves the gas into the liquid. Carbonates your beer overnight.

Sanitizing your Diffusion Stone: To properly prepare your stone for use, we recommend you boil in water for 1-3 minutes. By heating the stone to boiling temperatures you kill all possible contaminants that may be hidden within the stones micro pores. Using a surface sanitizer is not a guarantee from contamination. Boiling also greatly reduces clogging issues by helping to remove sugar residue. If boiling is not an option, we recommend soaking in Star San. Star San will remove a majority of surface contamination/bacteria, but will not sanitize the interior of the stone which may or may not be contaminated.
Please note that you do not want to touch the stainless stone portion with your hands,The oils on your fingers can actually clog the small pores in the stone ( not handling the porous end directly with your fingers , to prevent the pores from getting clogged) .

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