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I'm sure light will skunk beer if the beer is actually exposed to it. I'm not sure I buy this idea that all, or most, Heineken is skunked. The boxes they use for their slabs/cases are fully closed. No light gets in. It tastes the same if I drink one from a freshly opened case as when I buy a...

I'm a bit late on the scene here, but this might help. I was having a bit of a foaming problem when I first got my FC Intertaps. A bit of searching turned up this thread. Basically I simply needed to tighten the connection between the shank and the tap. Maybe air was getting in? Happy brewing...

It's hard to pinpoint exactly where the losses are without having the data in front of me, but I'll take an educated stab. If you're using the same equipment and simply using more water and grain then I'd say it's simply because there is more grain absorption. The deadspaces etc. would be the...

It doesn't really matter as long as you're doing both pretty close in time - I wouldn't oxygenate hours prior to pitching. I like to pitch and then oxygenate because it mixes the yeast nice and evenly through the wort.

Fair enough, what I've read probably was at roughly room temp as I suspect they probably did their experiments at ale pitching temps. However the method has nothing to do with it, it's the fact that it's atmospheric air and that it's only ~21 % O2 that is the limiting factor (other than...

According to everything I've ever read from yeast manufacturers and brewing texts, they can't.

Carbine Stout isn't exactly common so it's unlikely you'll get a clone recipe right off the bat. A quick Google search shows that it's a foreign extra stout so I'd start by looking up some tried and tested recipes for that style. Sorry I can't help more. Happy brewing.

I take your point but would argue a DO meter isn't really necessary. I'd love to get one and do everything as precicely as possible but I don't think I really need to. The range of DO levels in wort that is perfectly fine is not that narrow. It's not like anyone's aiming for exatly 9.85 ppm or...

I started using O2 of the Bernzomatic variety via a 2 um stone about 10 batches ago and I've definitely noticed faster starts to ferments, bigger krausens (not that it really means anything), and shorter times to FG, which are all good signs, but I haven't really noticed an increase in final...

I have the stout spout on a plane Jane CO2 system. It works quite well. See this post from earlier in this thread.

Good to know. So it's designed to use both Sankey couplers and Corny posts? I guess that works for keg systems, but how do you use it as a cask, then?

I'm not very knowledgeablbe when it comes to casks, but if there's no hole for a shive on the side then the big hole could be for that - assuming this cask is designed for an upright configuration. Also, the cask has fittings for posts, and the hole is centred, so I'm guessing it's not for the...

Waiting for the whirlpool to settle on an American brown ale. OG 1.053 Est. FG 1.012 IBU 41 72 % JW Trad. ale 20 % JW Munich light 4 % JW Crystal 4 % Simpsons chocolate Mash schedule: 55C for 5, 65C for 45, 71C for 15, 78C for 5 Magnum to give a total of 41 IBU 1.67 g/L Centennial in the...

Yeah, I've been keen to try the sparkler too. Although they're mentioned on the Intertap site, I can't find them on any retailer's website, so I'm not sure they're actually available. Anyone heard any word on when they might be available?

A little OT... How do you handle blow off? Or do you not get much? I ask because I'd love to save the effort of cleaning and sanitising another vessel to ferment in, but now I ferment my ~23 L batches in a 30 L FV and krausen usually comes out the airlock and pools in the lid (I use a drum...

In reply to the OP, it sounds like you want to transfer because your smaller cubes fit in your CCing fridge better, but if you don't have to transfer then I wouldn't bother. If you do have to transfer I wouldn't bother purging with CO2 because unless you do it multiple times at high pressure...

After I cleaned one of mine between kegs it was leaking, I think, from the same place - from the tensioner. I had to tighten it up a fair bit before it stopped leaking and I thought, "Oh no, the tap is gonna be awful to open and close". But it isn't, it feels good. So maybe you just need to...

This is just a bit of an update on my experience with these taps. I got a "stout spout" with mine but I haven't got a beer gas / N2 setup. I figured I'd give the spout a try on a best bitter anyway to see if I could get a nice big creamy head on a lowish carbonated beer. So I carbonated and...

OK, so first up, I assume you're asking about the specific gravity and wondering if it's finished fermenting. Wheat beer isn't really any different to any other beer in that respect. What do you mean by "30"? Do you mean a hydrometer is reading 1.030? If this is the case, then no, your beer...