I'm personally not a big fan of the strain. For me it produces a mostly tart one dimensional weissbier. My recommendation is stick with superior liquid strains.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I doubt anybody would want to risk their licensing for a free keg of beer.
We're talking about $7 a barrel too. Not exactly going to break the bank.
Thanks!No, no need for an airlock. If you use a keg there is technically no need for a secondary. You are then using what the pros use - a "bright tank". You can go so far as to cut the dip tube on the bottom of the keg and run off via a jumper into a fresh keg (technically what the pros do.) But, unless I am planning on moving the keg around I usually just blow off the first half pint of yeast and drink the first couple of pints slightly cloudy. It will clear up pretty quick.
I will check up on the off-flavor guide. I have read a lot so far online but have not been able to identify the flavor yet.
Looking at your Point #1:
When you say use the Keg as a secondary, do you hook an airlock to the air side of the keg (and carbonate later)?
Or do you let the keg build pressure and carbonate during secondary?
Thanks for your help!
When I secondary (pretty much for every batch), I wait for the krausen to fall, and airlock activity to cease. I measure the SG, but I do that during racking when I'm already committed (bad habit, but still) to the transfer. I remember reading somewhere that you can rack to secondary after you've reached only 75% attenuation, and that the suspended yeast will still be sufficient to finish out the fermentation, so waiting until fermentation activity has passed seems like a safe play. I didn't even own a hydrometer for my first few batches. These days though, I usually observe a .002 drop during secondary.
As you'll see here, there's plenty of ways to do things, and still up with great beer.