Then they CC in that temperture control fridge for 2-3 weeks ( depends on me and friends drinking habits ) then they go into kegs and into a old friend fridge that was once my serving fridge.
I was going to dump her as it's all rusted out , but it just keeps on going , kegs CC here for a month longer or more
And it's a bloody good drop too !
I have learnt heaps lately about racking ,CC and now partial mashing , full mashing is comming up , got the kegs and cut the tops last days off
LOOK OUT !!
Notice the colour of our cement? red like everything else up here
Quick question: I see one of your beers CC-ing in the fridge in a 15 or 20L jerry. I've got a 10L one sitting in my bar fridge at the mo'. I was worried that there may have been too much air space over the lager (isn't it called ullage?). Mines filled up to the bottom of the cap, but I notice that the level of beer is a lot lower in yours - hence more air. You can put my mind at rest if you say that you don't get any problems with this...
Never seen an 18 gallon keg ? Your yonger than me ! All we used to have at parties once , the spear is not in the keg , you used to fit it at the time.
And if you did'nt know what you were doing look out , may black eyes and broken teeth from that one.
The jerrys are food grade and about $20 from K-Mart etc 'Willow" brand
The air space in the jerrys , I give it a shot of CO2 from my bottle , it's heavier that air so sits on the top of the brew , never had a problem anyway
I might get a few as it will free up my fermentor's (4) and 3 are in Lagering so i can only brew with one. holds up production and with hot weather on the way - Sob may not be many more lagers for 6-7 months brewed. and its going to be a thirsty summer
mmmm beer... need to find a fridge! then its 3 fridges hehe the family hate me