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Messages - travjohn92

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Kegging and Bottling / NO FLOW
« on: July 28, 2012, 07:06:47 PM »
I have a new dual tap kegerator with a single gauge regulator split into two lines.  This is my first run with this set up and today I went to try it out as I had two corny kegs that are ready to go.  I am having problems with getting beer to flow from one of the kegs, all I get is a small trickle for a few seconds.  It may not fully be carbonated but has been at 12 psi for the last 7 days.  I have switched gas lines between the two kegs and have also flow lines to see if that works, and still nothing.  The keg is pressurized, hearing major release of gas when I press the relief valve and I hear it refilling with gas.  I am not hearing any leaks, but my assumption is there may be a small leak.  Is this a logical and correct assumption?

If it is a small leak can I replace the seals without ruining the batch?

Kegging and Bottling / Re: Carbing and Quitting
« on: March 22, 2012, 02:02:13 AM »
Probably not 100% sure, but like I said it has been about 3 weeks.  I began carbing on March 2.  I haven't tasted it, but the keg temp is 38 degrees and I set it at approximately 12 lbs CO2.

Kegging and Bottling / Carbing and Quitting
« on: March 22, 2012, 01:35:23 AM »
I have a keg which I began force carbing about 3 weeks ago.  I thought that by the time it was ready, 7-10 days, I would have finished the keg I was currently drinking on.  Well that is not the case.  I still have about 1-2 gallons left of the keg I am drinking on.

Here is my question:  Can I remove the CO2 line from the untapped keg and it keep it carbonation until I am ready to tap it?  It is currently sitting in my outside fridge.  If I can remove the Co2 do I need to keep it chilled or can I let it get back to room temperature.  I ask because I have two other kegs that have been aging and was wondering if I can go ahead and be carbing them.

Yeast and Fermentation / Re: Stuck fermentation
« on: October 31, 2011, 02:45:31 AM »
This is the exact same recipe I used back in the summer.  The only difference is the yeast, which then I used Wyeast 1056 American Ale.   That one finished out at 1.016.

Yeast and Fermentation / Re: Stuck fermentation
« on: October 31, 2011, 02:28:37 AM »
3 days ago it was at 1.032 and today it was at 1.030.  Three days ago was the first reading I took after pitching.

Yeast and Fermentation / Re: Stuck fermentation
« on: October 31, 2011, 01:17:06 AM »
This is the porter:
        lbs    oz
56%   6   0    Munton's Dark LME   34   22   ~
28%   3   0    Briess Dark DME   43   30   ~
9%   1   0    Black Malt   28   550   ~
5%   0   8    Peated Malt   32   3   ~
2%   0   4    Briess Caramel 80L   34   80   ~

mashed the grains at around 160 for 30 minutes

Yeast and Fermentation / Stuck fermentation
« on: October 31, 2011, 01:08:20 AM »
I have two batches currently in fermentation, a porter and an Imperial IPA.  Both were brewed on 10-21-11 so they have been fermenting for about 9 days.

Neither batch has dropped to a gravity I was expecting.  The porter began at 1.076 and is now at 1.030.  I had great activity, but now all has seemed to stop.  My fear is that it will be too sweet as I was hoping to finish around 1.020.  I pitched two packets of wyeast london ale when it was at 69 degrees.  It is in the basement and with cooler temperatures at night the wort may fluctuate 3-4 degrees. 

This essentially the same with the imperial ipa, although it has progressed better than the porter.  It started at 1.078 and it is now at 1.024.  with this batch I pitched 2 packets of Wyeast Denny's Favorite 50

Any suggestions?


Is this how you always carbonate? Did it sit cold for 3 days or at room temp?

This is how I have carbonated in the past and the keg sat in the fridge for 1 week before I began carbonation

I hooked my Co2 to in out line.  To let it bubble its way up.  Then I set the keg on my lap, CO2 still connected, and rolled it on my lap for about 2 minutes, then let it sit about another 3 days, with the Co2 still connected.

OG: 1.081
FG: 1.014

Does it take longer to force carbonate a higher gravity beer?

I have a Tripel that I force carbonated.  After 4 days, I poured myself a pint and it seemed flat.  I have decided to try additional time for force carbonating to see if it helps.

My fridge is at  40F and I am shooting for the higher carbonation end of the the style and even a little more  (2.5).  I have my Co2 pressure set at about 12-13lbs.

Typically it doesn't take this long, as I am not sitting at 6 days.


Beer Recipes / Re: Looking for Duck Rabbit Porter Clone?
« on: September 17, 2011, 07:34:43 PM »
Great idea Drew.  THank you very much.  I'll let you know what they say.

Beer Recipes / Looking for Duck Rabbit Porter Clone?
« on: September 17, 2011, 01:32:46 PM »
I'm throwing a benefit fundraiser for a friend of mine whose son Porter was born 12 weeks premature,  It is called have a Porter for Porter.  My buddies favorite porter is Duck Rabbit Porter, so I'm looking for a Duck Rabbit Porter clone with extract and specialty grains.  Does anyone have one or know where to locate one?

Yeast and Fermentation / Re: Yeast / Fermentation Concerns
« on: August 09, 2011, 11:09:59 AM »
I oxygenated by a vigorous 5 minute cross stir, my typical method. 

... it is now 7am EST (40 hours after pitch) and I just popped the plastic carboy top.  There is some activity, it is just not nearly as vigorous as I'm used to seeing.

We'll wait and see what happens in another few days.  I'll keep you posted.

Yeast and Fermentation / Yeast / Fermentation Concerns
« on: August 09, 2011, 12:03:15 AM »
Ok, so I brewed a Tripel yesterday and ended up with an OG 1.085.  When the temp reached 72 degrees I pitched two Wyeast Smack Packs of High Trappist Yeast.   When I pitched, one of the packs was not swelling and discovered I never busted the smack pack inside, so I simply cut the smack pack open and pitched it with the other contents of the pack. I went ahead and added some yeast nutrients to the batch to make sure things would start "going".   It has now been 30 hours since I pitched and I see know signs of fermentation.  Should I be concerned?

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