In another thread I mentioned that my keg of cider was continuing to ferment at very low kegerator temperatures and I'm thinking to put in some more back sweetening as it was becoming too dry to my taste.
I've also found that, sometimes, a poor attenuating yeast such as Wyeast 1768 will, when slurry is saved in a PET, continue to ferment at fridge temperatures and I get bottle bombs (or at any rate serious gushers).
So it's no surprise that over the Easter long weekend I have been serving beer and cider with a good flow rate from the three taps on the kegmate, with the gas bottle turned off.
AFAIK a kilo of sugar will theoretically ferment out to produce 500L of CO2, so a mere 100g would produce enough to serve a couple of kegs at least. Now that's interesting. My gas-in lines are all interconnected so I guess excess gas from a keg where fermentation is still happening will equalise itself throughout the headspace of the three kegs.
I might save some cider yeast cake - this particular yeast seems to ferment real cold - and just do a half-keg of sugar solution with nutrient and see if I can run the system without the bottle at all. I guess the thing would be to get it up and running at 20 degrees then when there's a decent yeast growth and fermentation happening, put into the kegerator to cool to the 6° I normally run it at.
Edit: Also I'd wondered why the beer and cider are pouring well, but no pressure registering on the keg side of the regulator. Then I realised - Non Return Valve. aha.
I've also found that, sometimes, a poor attenuating yeast such as Wyeast 1768 will, when slurry is saved in a PET, continue to ferment at fridge temperatures and I get bottle bombs (or at any rate serious gushers).
So it's no surprise that over the Easter long weekend I have been serving beer and cider with a good flow rate from the three taps on the kegmate, with the gas bottle turned off.
AFAIK a kilo of sugar will theoretically ferment out to produce 500L of CO2, so a mere 100g would produce enough to serve a couple of kegs at least. Now that's interesting. My gas-in lines are all interconnected so I guess excess gas from a keg where fermentation is still happening will equalise itself throughout the headspace of the three kegs.
I might save some cider yeast cake - this particular yeast seems to ferment real cold - and just do a half-keg of sugar solution with nutrient and see if I can run the system without the bottle at all. I guess the thing would be to get it up and running at 20 degrees then when there's a decent yeast growth and fermentation happening, put into the kegerator to cool to the 6° I normally run it at.
Edit: Also I'd wondered why the beer and cider are pouring well, but no pressure registering on the keg side of the regulator. Then I realised - Non Return Valve. aha.
The other thought I had was to try using activated carbon, but I have no idea whether it would have any effect.
