Recent content by Brew Bama

@kegland: is there any update on the corny keg liners for serving real ale ?

any update on the keg liners? …and gettjng them in the US for those of us who want to dispense real ale.

Don’t forget to nudge your distributors in the US on the corny liner bags. I am waiting patiently but definitely want these for my real ales.

Any idea the timeframe behind this pipeline? ...and when we can get them in the US?

Has anyone who is more ‘in the know’ heard any more about this? I understand Kegland is planning on releasing bladders with special corny keg lids for serving. The idea is that you fill the sterile bladder, screw to the underside of the special corny keg lid and then use an air compressor or...

I have a Tilt and it is accurate for temp throughout and OG. However, it is not accurate for FG. A clump of yeast accumulates causing inaccuracies. It does tell you when fermentation starts and when it is complete. If you have a device with the Tilt App open, it does create a chart on Google...

I’ve also used 34-70 warm with great results. I understand Mauribrew 497 and Mangrove Jack M54 also work well warm.

That’s pretty much what I thought. Thanks.

I know this is an old post, so forgive me. My question is: can you use a keg vs a cube for no chill? Furthermore, can you place this keg in a cooler (keezer, kegerator, etc) or will the aforementioned problems arise? thanks.

First off: I have never used Pacific Jade hops. Second: I’ve read that Pacific Jade hops can be used in a Belgian Wit for the lemon, orange, herbs, and spices vs adding actual lemon, orange, herbs, and spices. so... based on what I’ve read I am curious for those who have actually used Pacific...

If fermenter temp control is out of reach, several Lager yeast do very well at Ale fermentation temps. The Frohberg strains (W34/70 and S-189) are notable examples. Saazer strains do like it cooler though. In fact, I have a 1.052 Czech lager I am finishing up now that was fermented with one...

I did not have the lid on nor is my lid insulated. It would have gone quicker and is something I should probably consider.

I was pulled over last night and the officer asked me if I had a police record. I told him “no but I have a couple albums by Sting.

This is my data from today’s brewday: Strike from room temp: 8.5 gal (~32 liters) from 68.3*F (~20* C) to 155*F (~68* C) took 45.5 min using my induction cooktop @ 3500w. Boil from mash out: 7.5 gal (~28 liters) from 155*F (~68* C) to boiling in 22 min using my induction cooktop @ 3500w. I...

I don’t know exactly but have a brewday upcoming and will time it. Since the wort is already in the high 70*C range from the mash out, those last few degrees don’t take long. 20 min or so just guessing. I use that time to weigh hops (I buy in bulk), prep and sanitize the fermenter, and clean as...