Sounds like HAL might have other ideas for your beer....
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Here in Chicago we pay taxes on everything, state, local and federal, I would love to live somewhere tax was exempt on food and food products, 10% is the minimum on most goods, food is 8 and alcohol and gas, OMG, its ridiculous and our state is still bankrupt!Keep in mind we are still paying taxes on ingredients we buy. $7 a bbl plus the state taxes end up being a huge chunk when you add that ontop on everything else.You pay taxes on malt, hops, and yeast? I've always thought they were exempt as food.
I didn't realize that this is Stone's low Gluten beer. I saw in this article that they use Clarity Ferm to reduce the gluten content- I remember a thread on Clarity Ferm last year where people were debating the flavor impact of using it. Judging by the reviews so far, must not be much flavor impact. If there were I'm sure Stone wouldn't use it. Need to try this beer.I didn't either and I'd say its a mighty tasty beer, gluten or not
Yea this is when winter starts to wear on you. Temps going up the first of next week. Heat wave near 40, as soon as the ice mess melts I'll be back on it. Looking forward to that temp in the mid 40's. Perfect brewing weather.
+1I use 10PSI at 38F and 10' lines with cobra taps. The taps and lines are in the fridge so they stay cold all the time.I like a good 1/2 inch to 3/4 optimally. I typically get a bit more on the first pour, but she settles down after that. I also use a fan to help even out keezer temps, otherwise the cold air loves to cling to the bottom. A typical pour starts off running down the side of a tilted glass and finishes straight down the middle. Makes me thirsty just thinking about it.
What is the optimal foam for you guys? I can pour a pint with about a 1/4" of foam. If I want more I just aim for the middle of the glass.
I use this (http://www.thermoworks.com/products/low_cost/rt600b.html) made by the thermopen people. It's very accurate and reasonably quick but not as fast or accurate as a thermopen. It's a fifth of the price but not a fifth of the quality. It's a good product. It was $19 well spent.I'll plug this product as well, very reliable and totally affordable!
156 is pretty high for a mash. I'd think 148-152 would be a better range for that style but I'm not one for brewing IPAs so I'll let others come in and give you better suggestions.
There's nothing about being self-made that doesn't benefit from having allies and mentors around you. Every successful person has had people around them that they lean on. If that is the reason you have declined joining a local group then I'd encourage you to rethink that attitude.
That's pretty cool and a good link! I rigged up some small computer fans and they work well, not perfect but Mich better than before having themIt sounds like you have more head on the first pour and less on the subsequent ones, the actual carbonation is the same.
This points to warmer lines than the keg and its a typical issue.
Adding a small fan to circulate the air will alleviate this to some degree.
+1. I use one of these in the warm/hot months. The first pour won't be overly foamy and off tasting (like can happen with kegerator towers) using one of these. Somebody DIY-inclined could build one cheaper. I went with speed and convenience and bought one of these.
It sounds like you have more head on the first pour and less on the subsequent ones, the actual carbonation is the same.Its not that the second or third beer isn't carbonated, they just seem to be less carbonated. I jacked up the psi to 14 and it seems better now. I may cut the lines down a bit as well.Don't you guys lose carbonation over time serving at a lower 8-10 psi? Or do you keep your temps lower to keep that carb level the same? Seems kind a like a balancing act between psi, temp and line length to get the pour you want.
That's exactly what it is. 10 psi and 38°F is the industry pseudo-standard, giving 2.4 vol CO2. If you want higher carbonation you'll need more pressure.
3/16" line drops about 1 psi/ft depending on flow rate, so 8' is right on for 12 psi. http://seanterrill.com/2011/11/11/a-more-accurate-approach-to-draft-system-balancing/Losing carbonation or the first pour is more foamy than the rest? There's a difference.
This is the critical question. If the first beer is truly carbonated and the second beer is truly not, then something unique is occurring.