Ah, ok, I've never heard of beer vinegar. That's cool, have you ever had any? I might make some soon, do some test batches in mason jars with loose fitting lids.
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For cider vinegar, wont the acetobactor covert the sugar of un-fermented apple juice to acids as well?I don't think so cap. I think the yeast on the apples first ferment the sugars, then the acetobacter convert the ethanol to acetic acid. I could be wrong though.
I heard peach vinegar is freaking fantastic. I love rice vinegar, I wonder if they make saki first?Peach vinegar? Like from peach juice? Or is there some other base with peach added?
what do you mean balance the line? Cut 10 foot then see if it flows through, if not then cut a foot off? ThanksThere are equations you can use but they don't work all that well IME. So yes, the easiest thing to do is to cut an extra long length of hose and try it, then cut it off 6 inches or a foot at a time until you like the pour.
What I am still a little confused about and would appreciate some clarification. For example, if I had an amber and was slow carbonating as per the Handy Dandy Slow Force Carb Chart, I would be set at 13 lbs @ 38 degees. In a week or two, do I dial down the pressure to serve or leave at13 lbs until the keg is emply?You leave it at 13psi until the keg is empty. You can dial it down if you want to or need to for whatever reason, but the beer will get flatter as the keg empties.
I just don't know what you mean by "sweetart". Like the candy?I don't know if that's what the OP meant, but yes, just like the candy. I've only ever gotten it in beers that were supposed to be really hoppy, IPAs, pale ales, and the like. Very strange.