I have the American Black Ale referenced above on tap now, and it's pretty tasty. Next time I'd probably throw in an other two ounces of Chinook though.
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So, the reason why I want to do this is to fill a few bottles off a keg for competition purposes. Or should I just fill the bottles out of the fermenter and use those carbonation tablets?
If done right (without loosing too much CO2 to foaming), yes.
Well....continue lol....elaborate on how to do it right
just a little bit- my latest IPA is not quite as hoppy in aroma as usual, though not what I would consider oxidized.
I'd just read another brewer, whom I respect, being very OCD about crashing his IPAs and how he feels he oxidized one by crashing with too much head space in the fermentor, which got me thinking.
Lately, I've been crashing in the primary on a lot of beers to get the cleanest/clearest beer possible in the keg, but maybe I will go back to transferring to a keg, dryhopping and then crashing/carbing.
I don't like people who don't know anything about homebrewing beer or much about craft beer
I would have probably gone .37 lbs carafa but aside from that looks solid.
Also using the clear serving line instead of the colored "gas" lines allows you to see if you get anything back in the gas side, which will happen some time to everyone.
I have the red 5/16" lines for my gas lines and I've gotten beer backed up before. It was the culprit to beers going bad after a week in the keg for almost 2 years! I disassembled everything, soaked in PBW and hang dried them for a couple days; all is well. I'm definitely going with clear lines when I replace these, though, just so I can see when that happens.