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Messages - boapiu

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61
Kegging and Bottling / Re: serving pressure
« on: January 28, 2012, 02:12:43 PM »
all the formulas are well,and good but i would think that whatever works for you is what you should use. my kegs are at about 38* and the carbonation is 10-12 psi. i hooked a simple picnic party tap to 10 feet of 1/4" tubing from HD for about $2.69. the beer is now serving quite excellently for my tastes with a nice carbonation and fine head. i also found the info in the draft quality manual to be very helpful as far as estimating the pressure drop per foot, etc. i like keeping it simple

62
Equipment and Software / Re: Cheapest/best wort chilling device.
« on: January 23, 2012, 04:59:48 PM »
the southern folks chime in. i have a secondary immersion chiller that i place in my mash tun full of ice water. i get the mash tun emptied and cleaned out during the boil. for the initial cooling i only use the main chiller in the boil kettle running tap water slowly. once i reach about 90-100 degrees i switch hoses and run water through the chiller in the bucket of ice. i dont recirculate the water, just dump it into the pool which needs topping off anyway. gently stirring the wort helps and i may try to develop an automatic way to use my recirculation pump for this in the future. i used to have a counter flow chiller but i fretted about getting it clean inside.

63
Kegging and Bottling / Re: balancing ?
« on: January 22, 2012, 06:23:57 AM »
just a fyi post op report. 10 feet of 1/4 ID did the trick. the pour is just right, for my purposes. that manual is fascinating, btw. thanks.

64
Kegging and Bottling / Re: balancing ?
« on: January 17, 2012, 08:21:03 AM »
thanks a bunch for the info. that draught beer quality manual is 82 pages. gonna take me a while to digest all that. but until then i will try some different lengths and see what works. i am only using a picnic tap on the end of the hose. not a sophisticated system yet. again, thanks.

65
Kegging and Bottling / balancing ?
« on: January 16, 2012, 04:03:17 PM »
I just read on a web site from long ago about something the author termed balancing. the idea was that the pressure required to force carbonate was higher than that desired to dispense between different kegs. this was very interesting to me as I am getting ready to add up to four kegs of (possibly) different beers inside my beer fridge, under one Co2 source. since the kegs will be added at approximately two week intervals, some will be in the force carbonation stage while the ones with the most tenure will have been on tap for a month or more. my Co2 tank is outside the fridge and I don't want to get a secondary regulator or drill another hole to run a second air line into the fridge so I can have two different pressures - one for serving and another for force carbonating.
So.... here is the jist, by using a longer length of beer line for the tap (20 feet of 1/4"), the pressure is reduced - or something like that - and the beer dispenses without the foam from being under too much psi. huh???
why didnt i think of that, or at least read it on one of the many manufacturers web sites? ps. some of them have lots of info on kegging but not so much on enabling you to get by without buying more stuff. duh, again.
oh well, i am going to try it as soon as my distribution manifold arrives and the next batch is ready to keg. of course, this assumes brewing outpaces consumption, up to now, this has been a problem.
is there a good source of info on the reduction in pressure - relating to dispensing beer - as the length of the tubing increases?
thanks.
if you visit Miami come by for a free beer.

66
Kegging and Bottling / Re: Sweet bottled beer
« on: December 18, 2011, 04:04:22 PM »
I wasn't thinking of exploding bottles but they are covered by a towel and inside a closet. Hope it doesn't come to that. "overcharbed" - just can't imagine it, but I suppose its what the symptoms point to. going to have another one - will report soon. PATS over the BRONCOS at the half. FINS won, GB lost..... What is happening?

67
Kegging and Bottling / Re: Sweet bottled beer
« on: December 18, 2011, 03:16:18 PM »
Not wanting to make a plug, this being a .org site, palmer " how to brew". Don't remember how much sugar, but if I go to the chart in the Palmer how to brew book and matched the quantity, temp, and all that, it would give a number. That is how much I used. It was cane sugar, I think, although could have been dextrose because I had some around from my five gallon, all bottled batches. Temperature was around 70 F, right out of the fermentation freezer.
Just a btw, FYI, I have made several extract batches, bottling them and using dextrose from the local home brew shop. Never had this result. Of course, I did not have to determine anything from tables or formulas, it was all measured out as a predetermined recipe. My quess is that I used too much sugar, somehow miscalculating the amount. The beer is a little bit over carbonated - could be my imagination, since I am drinking so much from my kegs where I force carbonate. As a possible experiment I will let it condition for another week or so and see if the yeast takes care of things. Forgot to mention, it has been stored in a bedroom closet at room temp, around 75 F for the five weeks of bottle conditioning. WOW - so many variables, fortunately, great beer.

68
Kegging and Bottling / Sweet bottled beer
« on: December 18, 2011, 02:19:10 PM »
How can this be? I brewed a great ten gallon all grain pale ale. When ready, I kegged half and then added priming sugar - carefully calculated according to the book - and bottled the remaining five gallons. In about a week I was drinking some of my best brew yet out of the keg. Now it is five weeks and I chilled some of the bottles to enjoy while catching some games. It tastes like sugar! WTFO!
Only one bottle so I hopeit was a fluke. During the ensuing five weeks I have brewed and kegged and drank two other batches from my kegs and they were wonderful. I also bottled some and I am hoping they won't be sweet tasting. ONCE AGAIN, THE CORRECT AMOUNT OF PRIMING SUGAR ACCORDING TO THE BOOK. did I miss something else or should I just get more kegging stuff and recycle ALL my bottles? I will also need another beer fridge.
Thanks in advance.

69
Kegging and Bottling / Re: Stop applying Co2, what happens.
« on: November 23, 2011, 11:13:42 AM »
Pulling beers off the keg - yes. That must be it. I continued to draw beers until the pressure wouldn't allow. It was during that time I got the impression the beer was less carbonated. Now I have one of those portable Co2 cartridge devices to use in this situation until I get the manifold set up for three kegs. Unfortunately, with lots of guests coming for turkey day, I may not have anything left in my kegs. Thanks for solving the dilemma.

70
Yeast and Fermentation / Re: Should I Rack to Secondary
« on: November 23, 2011, 08:11:16 AM »
i have racked every batch for a finale week of conditioning. after reading up on it, i realize, and the answers in this post seem to agree, that racking to secondary should NOT be necessary and is probably not a good thing. WHY? is it the risk of contamination or a question of getting the beer off the trub?

71
Kegging and Bottling / Re: Stop applying Co2, what happens.
« on: November 23, 2011, 07:57:17 AM »
so what i am gathering is that the Co2 in solution will not (somehow) go out of solution, once the gas in has been disconnected - so long as there is no leak. in other words, the beer will not go flat even if i disconnect the gas in. i have leak checked using starsan and there are no bubbles. once i sort out the gas lines thru some manifold arrangement all the kegs will be connected all the time.
NEW Question? Should i be using 5/16 or 1/4 inch for gas in? i have 1/4 for the tap. or does it depend on the length of tubing?
thanks for the help.

72
Kegging and Bottling / Stop applying Co2, what happens.
« on: November 19, 2011, 07:41:53 PM »
Getting ready to bring one more keg online and had to disconnect one. Hooked up a Co2 dispenser thingy to make the beer available but as a few days passed it seems the keg that was cut from the Co2 bottle began to lose carb!? Is this possible or my imagination? The keg had been fully carbonated and consumed for a couple weeks (maybe less)  while connected to the tank. my question is whether or not beer in a keg can lose carbonation if it is disconnected from the Co2 bottle. Seems as though it has already absorbed as much as it can and should hold it. Hummmmmm.
Ps. I plan to implement some kind of distribution plumbing so I can keep all three kegs hooked up,in the future.

73
Equipment and Software / Re: Insulation Jacket for MLT.
« on: November 19, 2011, 07:28:34 PM »
Where do you brew? What is the outside temp? Wondering how it compares with potential MT loss during mashing. Thanks.

74
Equipment and Software / Re: pickup tube
« on: November 19, 2011, 07:23:18 PM »
Guess I don't get it, what are you trying to do? Is this a keggle? That is as low on the side as I can imagine, from the picture. Only way to get more fluid is tap from the bottom center of the keg. I am thinking of doing the same as I have a spare keggle. Is this the boil or the mash tun or what? Good luck, man. Hope it works.

75
Kegging and Bottling / Re: CO2 tank in the fridge?
« on: October 27, 2011, 04:14:20 AM »
If the fridge has one of those water hoses running into it for an ice maker or such perhaps you can remove the water line and run you Co2 hose in it's place.

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