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Messages - monomer77

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Kegging and Bottling / Re: Twist n' Sparkle
« on: December 11, 2010, 06:35:40 PM »
How do those carbonator caps work anyways? Do you purge the 2 liter with CO2? Or do you pour the beer right in it then add the C02 on top of it?

Kegging and Bottling / Re: nothing but foam.....
« on: December 11, 2010, 06:31:58 PM »
You ever notice how friends will drink more off the taps then in the bottles? There's something that keeps them from going to the fridge, getting a bottle, opening a bottle then pouring. But on tap it's no problem... whooooorrrrrrccccuuuullllll...nothin' but C02.

Sierra Nevada's Celebration isnt really a holiday beer, it's just an IPA. Dont get me wrong, it's one of the best IPAs in the country. Although this years body and mouthfeel seem a bit bigger than usual to me.

Breckenridge makes a good holiday ale. Belive it or not, I was impressed wtih Points holiday beer. That'd be Stevens Point. Malty, Munich malt like, hint of chocolate/roast and just a nip of spice. Very drinkable.

Kegging and Bottling / Re: Bottling straight from spigot
« on: December 08, 2010, 07:58:29 PM »
Wait, bottle from the spigot? the faucet? Just hook a hose to it and a bottling cane? Leave the tap open and simply fill the bottles down the hose through the cane? Do you have to cap right away?

Kegging and Bottling / Re: Co2 Escape
« on: December 04, 2010, 07:38:51 AM »
Let's say it's a carboy filled up. Once the bung is pulled out, does the gas jump right out?

Kegging and Bottling / Co2 Escape
« on: November 27, 2010, 08:20:06 AM »
How fast does CO2 escape from a container. Like if a bottle or keg is filled with CO2, will it immediately escape right out the hole when it's opened?

Kegging and Bottling / Re: 1 tap foamy
« on: November 17, 2010, 07:00:43 PM »
it foams right from the start of the keg, but pours okay when I attached the other lines to it.

I discovered alot of irregularities in the hole in the shank. There are bits of metal sticking up in the shank hole. Would that make the whole line foam from the keg?

Kegging and Bottling / 1 tap foamy
« on: November 15, 2010, 08:39:26 PM »
Two taps are pouring okay. One tap is all foam. Why?

They are all part of the same kegorator. Three taps from three kegs in a converted freezer.

Kegging and Bottling / Re: Distributor Pressures
« on: November 15, 2010, 07:35:01 PM »
Does it matter what type of faucet is attached? Perlick or regular with respects to pressure?

Other Fermentables / Re: Ice cider - yeast and other issues
« on: November 04, 2010, 06:53:36 PM »
Any wine yeast would be okay. Even if your cider ferments dry, it's only 13-14% ABV. Most wine yeasts, D47, 71B, 1118, etc., can all handle that level of alcohol.

Kegging and Bottling / Re: Priming/Bottle Conditioning with Molassas
« on: November 04, 2010, 06:50:15 PM »
John Palmer's book, How to Brew, refers to the fermentability of sugars and the extract yield.

Corn sugar has 42 ppg extract yield and 100% fermentable.

Molasses is 36 ppg extract yield and 90% fermentable.

I'd use 20% more molasses than your usual corn sugar amount. That'd be a good starting spot, I'd guess.

Kegging and Bottling / Re: Kegged Pale Ales & More Head?
« on: October 12, 2010, 06:17:55 PM »
I've concluded that it's either something with the hops or the crystal malts added. I've found that bottled beers have the same experience. I've read / seen nothing about the hops aiding in carbonation, but this cant be a coincendence. Or the crystal is fattening up the body. More crystal tends to get added to hoppy beers to balance them a little.

Kegging and Bottling / Re: placing a chest freezer "keezer" in Garage
« on: October 05, 2010, 06:59:47 PM »
My outside garage fridge's freezer stops working in the cold winter months here in Illinois. Ironically, the stuff in the freezer will thaw because the freezer stops working but it's well insulated. The fridge part runs fine though. 

General Homebrew Discussion / Re: Refrigerator Surprise
« on: October 04, 2010, 07:04:58 PM »
Anything I want to store I put in my parents basement. My old man's beer world starts and ends with Miller High Life, so it's safe. Sometimes I find some cool stuff when I'm nosing around down there.

Other Fermentables / Re: Lactose
« on: September 22, 2010, 06:48:12 PM »
I've used lactose to back sweeten. It kinda works. I've used 1 # in 5 gallons. It doesnt sweeten it up much, flavor wise.

I've used it at the beginning of fermentation to cut the super dry character of cider or a mead. Works pretty well to create a semi-sweet mead flaovr. That way instead of fermenting to 1.000 or less it'll land at 1.004-1.006. which is a big difference when drinking/tasting wine/mead.

I've asked the question before and been told that lacotse is not fermentale at all, 0 percent. (enter nerd who will tell me it's 0.0007854% fermentable.)

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