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Did my first closed transfer last night (finally!). Only one issue, about 5L in the dip tube somehow managed to turn itself around to face upwards and suck in the CO2 instead of the beer. Well, i'm hoping CO2 if i had purged correctly after dry hopping. Tried to blast some CO2 through the...

The grainfather has a nice looking filter, have been wondering if i could retrofit that onto my Guten. 150g whirlpool hops is a killer trying to keep stuff from going into the fermenter.

yeah i'll shoot them an email about it, understandably i guess they don't lurk this thread on the weekend. Otherwise, that red spunding bowtie valve has been great during cold crash and closed transfer.

Basically, i don't reckon i can even get the black piece out without breaking the duotight now either. Not really keen on spending $6 shipping just to get a new t-piece

kegland, tell me where i went wrong please. When assembling the spunding kit, it was difficult to get the black plastic to mate with the duotight T piece, didnt seem to want to clip in and kept pulling out easy (i.e. without pushing the release down). Eventually got it to clip in though. Went...

Quoting as i am also interested. See so many NEIPA recipes using honey malt but i can't say i have ever seen it here. last time i did one i just increased the base malt to compensate, but then my fridge broke and the fermentation got screwed and it tastes horrible anyway.

I would absolutely waste my money on something like this

Thanks for that all, all useful info. I'll check to see if any cool air is coming back down, but judging by what you've said it's probably a "normal" level of condensation.

Hey Kegland, currently got my kegerator running with the fan and the tube going up to the taps. Set to 6C (actual temp appears to be 7C, after testing water left in there for 24hrs). I am noticing a lot of condensation on the back of the fridge (internally)? Is there anything i can do to stop...

Might give these a go in the keg, or even in the fermented. They look a lot more manageable than my big hop sock.

I'd say mine is no regard for water. Never made any water additions, never used boiled or filtered water for yeast hydration, think i used correct sparge temp once, now i just go for whatever comes out of the tap.

Anyone done a dry hop in a hopsock/bag/etc in a snubnose or regular saurus? Ideally i would just dry hop loose and cold crash, but my "fridge" only heats these days so im going with south australian ambient winter temperatures for cooling. Figure i only have a couple of months left where this...

I am assuming that this part only matters if you have the gas bottle itself open at its valve? unless i am missing something major here. But anyway, good news... so, gas on, no disconnects attached to a keg and pressurised the system up to 30psi. Then i shut the gas bottle off at the valve but...

Reseated the inlet from the keg and made sure it was done up extra tight, lubed the post on the regulator (swapped the outlet it came with for the post, used some thread sealant) and connected gas lines only. Seems to have held pressure overnight, but i am not going to be optimistic until i see...

hey kegland, would you also recommend using food safe lubricant when pushing the evabarrier into the duotight? Or, is there no real benefit?

In the fridge, but not turned on. There would have been a drop in ambient temp overnight, maybe 4 or 5C, so maybe i do have some very lightly carbonated water now.

So an update, which is mainly a question :rolleyes: I put together my new kegging system on the weekend (v4 with two taps). Did a pressure test last night, hooked it all up as if i was serving with kegs 3/4 of tap water. Put 20psi on, checked water came out the taps, then left it a few minutes...

This is concerning for someone that put together a kegerator with a bunch duotights on the weekend haha. I will be pressure testing in the next few days and will report back. I used the 5x8 evabarrier on mine and made sure to get clean straight cuts with the cutting tool each time... so we shall...

I'm starting to think perhaps there should have been two threads... fermenting under pressure and applying pressure near the end of fermentation.

Perhaps i haven't really been clear of my intentions in my exploratory statements here as i try to learn form others' experience, but I think you have answered the question yourself. As per my last post, i am intending to bung it up (albeit with a spunding valve, so whatever gasses reside can...