Search results

As for whether or not to purge with natural carbing - my understanding of the theory is this: 1 - Naturally carbing the keg; the beer will need oxygen to ferment out the priming sugar. 2 - If carefully xfering the beer to keg - there will be very little oxygen in solution. 3 - if injecting Co2...

I have deliberately oxidised the beer - I am hoping there is enough residual priming sugar to ferment out the batch; not to achieve carbing in this case, but to remove the undesirable sweetness I could taste (compared to conditioned bottles of the same batch) Could have been a dreadful...

I'm trying to keg, with the hope that I can serve with more ease and convenience at BBQs/Parties, than bottles. I'm expecting/hoping to be able to serve any given keg across a couple of events, maybe over 2-3mnths max. Plus its pretty damn cool to have a couple of taps running at a BBQ compared...

Am I the only one storing, carbing and serving (with realtimecooling) at room temp? really? If everyone bottles and stores bottles at room temp for months - why is it so different for kegs?

Keg is only half full -- but question applies whether its full or half full. Is the oxygen in the headspace enough for secondary fermentation to process all the priming sugars? I suppose if it's a good enough approach for the bottle, should be good enough for keg. The thing that makes me...

I've just realised why my beer doesnt fully carbonate in keg. I've been trying to carbonate in keg. I lookup the right amount of priming sugar to achieve 2.5vols eg. Add to the whole batch in secondary, then keg half and bottle the rest. The bottles are carbed perfectly. The kegs maybe land at...

Continuing the kegging experiment. I don't have a keg fridge; not for storing kegs, or dispensing them, and i'm not likely to get one. Lack of space and permission! What I have is a shower in the guest ensuite in the middle of the house; so very stable temperature of around 18deg -- but up to...

Just a further thought... will a reverse flow valve on the gas line actually sort me out here? i.e. if its just a one way flow valve... then it will only start to push C02 past the valve into the keg when I wind up the regulator to just above the keg back pressure. Perhaps this way I can wind it...

I know this topic has probably been done to death, but there are a few things still not clear to me. Question 1 - Keg Shelf-life I am reading several articles that kegs must be kept refrigerated at all times or they will sour/spoil/infect etc.. I'm thinking about a beer fridge to store kegs...

I don't know if it is or isn't - my question is, Theoretically, if the yeast specs claim a maximum of 71% att. ; does that mean a brew with an OG of 1.055 can never have an FG lower than 1.016 ?

So just on this: take the BrownAle, using Wyeast West Yorshire Ale. http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=189 The yeast specs say attenuation of 67-71% . In my case (55-17)/55 was 69% Does that mean I really ended up with best case scenario with respect to the limitation of...

A very detailed article Truman. Considering the flavour profile aspect only, looking at Figure 2 in the article, it appears that a boil loss of 2-3% (in my case, 3% would be 1 litre from a 35L batch) is ideal for reducing sulphur and grassy flavours , while preserving fruity flavours. Maybe it's...

I do have the lid covered most of the time - i take it this is a 'no-no' ?

Hi All, This might be a bit of a fundamental question; but how vigorously should one boil? and what is the reason? I ask this because, I usually get the kettle up to the boil, and then use an 'analogue' power control to the element to keep the kettle on a gentle rolling boil for the hour. I...

OK - perhaps the situation is not quite so bad. Noob with the refracto. I was not aware that the refracto had to be corrected once fermentation was underway. So, the corrected gravities are: Problem Batch 1: Brown Ale - OG 1055, FG 1017 (with calc correction from brix readings) Problem Batch 2...

Some interesting points. I could see that CO2 in the beer would affect a hydrometer reading; but not a refracto reading. PH is spot on at 7.0, check with strips. The first couple days of fermentation have a thick head of creamy bubbly activity in the fermentor, so looks fine there. The theory...

Thanks for the replies all. I'm pretty confident of the accuracy of the thermometer; using a very accurate digital meter and probe. My mash process is pretty standard; 68deg - held very constant for an hour in insulated tun. The only thing in common would be the cleaning process, mash process...

Hi Brewers, I am having a hell of a time getting my brews to ferment out lately. I had started using liquid Wyeast recently and haven't had much luck so far. Firstly I tried a lager, Wyeast Munich Lager II (2352), but never proofed the yeast or did a starter. It went nowhere, literally moved...