I brewed a schwarzweizen once, I didn't care for it much. It's a legitimate style to brew, there's several on the market.
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I used the faucet caps for a while. I started to notice them smelling funky from sitting over night without any air flow so I stopped using them.They make Faucet Caps that are fairly effective. And also Cheap. ID get 1 for each tap and put it on right after pouring.
This works quite well. Another step is to have sanitizer ready and when you pull the plug out of the faucet dip it into sanitizer.
+2. Yep, cheap and effective :
EDIT - At the end of the night I spray out the faucet opening and the plug with Starsan too. Helps keep the beer tasting clean.
Some beers hold up better under bottle conditioning than others. I've had bottles Belgian quads hold up for years, and barley wines sometimes seem to benefit from the oxygen pick up. IPAs and IIPAs seem to deteriorate very quickly compared to same batch in kegs.Agreed. Anything lower in gravity tends to not hold up for more than a couple months, in my experience.
The main difference to me is that the keg cold conditions for months and clears extremely well. Bottles could be cold conditioned but I don't keep whole cases refrigerated and each bottle would still have sediment to avoid.Ha, if you're one of those who keeps your kegs around for months.......
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I guess now that I've crapped all over the rumors about Chinese kegs, I should say that one of the reasons I asked about the Indian kegs is I had heard rumors of problems, as well.I think one of my Italian kegs might have a crappy weld down at the bottom. It hasn't been a problem for sanitation though.
What I had heard is issues of weld quality. Not that they leaked, but that the welds were sloppy and could cause issues with cleaning and sanitation.
But I've not actually seen these in person.
This is good to know. Makes extract brewing a lot more appealing for even quicker batches. I always wondered about that. We don't boil starters for an hour. I suppose in all grain it's necessary because of the bacteria in the wort and 15-20 minutes isn't enough?You can boil for 15-20 minutes and be fine for many styles if you adjust your hop additions and IBU's correctly.
Yep, that's what I do with the 'hop' batches. There's nothing gained from boiling extract long, if you accounted for the IBUs. No overdarkening.
I've also done this with things like porters and brown ales to good effect. I first heard about it from Basic Brewing's 15-minute Pale Ale recipe, but it's not just limited to those styles.
Not a bad idea. I think I've settled on my method now. Closed keg-to-keg transfer with co2 kicks major @$$. I don't think I could go back.I narrowed down one of my issues to my racking cane.
Cleaning racking canes and tubing sucks. I currently rinse with hot water and then clean the next time I have a bucket of cleaner (brew day, bottle cleaning day, cleaning day day).
I recently started using a window box liner for cleaning long parts like racking canes, dip tubes, and my mix stir. They come in all sorts of lengths and are much sturdier than the wall paper trays I've seen others use.