So I'm getting closer to my first batch and making sure I have most of the equipment available in time. In looking at how to handle degassing, I came across the foodsaver method. Coincidentally, our family got one as a gift this year, and out of curiosity, I attached a vacuum gauge for my auto work, and the accessory line pulls exactly 20 psi of vacuum. It then slowly begins to drop once reached. Is this sufficient without creating the risk of an imploding the bottle - its a glass carboy, 3 gallon. I'm thinking of attaching a small valve inline with the pump system to allow some leakage to control the vacuum build-up in case it begins to pull too much and creates an overflow situation.
Any thoughts? The equipment is already present, so there's really only the cost of the extra valve I'm considering to control the negative pressure.
Any thoughts? The equipment is already present, so there's really only the cost of the extra valve I'm considering to control the negative pressure.