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Messages - duboman

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391
Kegging and Bottling / Tap spits foam
« on: March 24, 2015, 09:00:51 AM »
Got an issue I need help figuring out. Recently tapped a Pilsner that that was lagering for about 4 weeks on co2 at 33oF. Each time I pull a pint I get s spitting tap with a foamy pour for a few pints. I have noticed there appears to be co2 out of solution in the lines. My kegerator is set at 38oF, I have 10' 3/16" Bev lines. It is a 4 tap set up, 3 of which on are a manifold tied to it's own regulator set at 10psi. All other kegs pour perfectly fine and this keg has held beer and been tapped before with no issues and I have no leaks anywhere in the system.

This is the first lagered beer on co2 I have ever tapped though. It was on co2 at the same 10 psi as the kegerator is set to. My thought is my issue has to do with the temperature difference from lagering to going in the kegerator and the amount of co2 absorbed at the lower temp of lagering vs the temp of the kegerator, perhaps slightly over carbonated and now the co2 is coming out of suspension?

Am I on the right track and if so what is the best way to alleviate the issue or just live with it and learn for the next time?

392
The Pub / Re: What's the Weather Like Where You Are?
« on: March 23, 2015, 05:35:42 AM »

Woke up to 25 degrees and this, happy spring!

393
All Grain Brewing / Re: Beer is Flat
« on: March 21, 2015, 03:32:24 PM »
Needs more time, be sure the bottles are kept at 70 degrees or warmer and they will carbonate fine, just be patient;)

394
General Homebrew Discussion / Re: 37 years
« on: March 21, 2015, 08:40:09 AM »
That's just too cool, 37 years ago I remember my family got a VCR:)

395
+1 to what everyone has already chimed in on, especially the club idea. I would add, for a very minor investment get Charlie's book, "The Joy of Home brewing" and read it, if that doesn't make you feel like jumping in I'm not sure what will. That's how I got the bug and haven't looked back since:)

396
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: March 18, 2015, 05:44:17 PM »
Congrats!

397
Homebrewer Bios / Re: Bio - HoosierBrew
« on: March 18, 2015, 05:22:21 AM »
Nice bio Jon, good to put a face to the name! Cheers!

398
General Homebrew Discussion / Re: Books for noobs
« on: March 17, 2015, 10:51:31 AM »
I'd recommend the the brewer's series as well as what's already been mentioned: "Yeast" Hops" " Water" and "Malt". Each book breaks down the principal ingredients of beer in detail and will help you understand each element

He's a new brewer.  Why would he want to saddle himself with that?
Seemed like he was looking for some more depth in his education as everyone had already mentioned the books most people start out with:)

399
General Homebrew Discussion / Re: Books for noobs
« on: March 17, 2015, 07:29:06 AM »
I'd recommend the the brewer's series as well as what's already been mentioned: "Yeast" Hops" " Water" and "Malt". Each book breaks down the principal ingredients of beer in detail and will help you understand each element

Brewing Association Publications needs to make this a box set and just call it "Beer".

I would definitely read through some of the others mentioned before hitting these.  They can get technical very fast.
True and a box set is a great idea! I threw these out there just because the other great books were already mentioned. Some of these are definitely more technical but valuable resources

400
General Homebrew Discussion / Re: AHA member growth and statistics
« on: March 16, 2015, 03:42:57 PM »
Have you tried contacting the brewer's association direct, I'm sure they would have the information you're looking for or where exactly its been published.

401
Ingredients / Re: Hallertauer Mittelfrüh = Spicy?
« on: March 16, 2015, 03:40:00 PM »
I actually use them quite a bit in different styles and I get floral, maybe herbal but not anything I would describe as spicy really

402
Yeast and Fermentation / Re: Liquid vs dry yeast?
« on: March 16, 2015, 03:38:19 PM »
What Denny said, I use both. For simplicity and ease I'll use dry yeast for clean fermenting ales. For lagers, German and Belgian I'll use Wyeast packs and make starters because hose yeasts derive the true flavors of the style.

There are some dry strains now that will handle some of these but I've not used them so can't comment on how they perform

403
General Homebrew Discussion / Re: Books for noobs
« on: March 16, 2015, 03:34:09 PM »
I'd recommend the the brewer's series as well as what's already been mentioned: "Yeast" Hops" " Water" and "Malt". Each book breaks down the principal ingredients of beer in detail and will help you understand each element

404
General Homebrew Discussion / Re: Lactose drying out a beer?
« on: March 16, 2015, 12:01:11 PM »
Why not just raise your mash temperature? You could also add a little aromatic malt to accentuate the malt/mouth feel, either or, or both should get you what you want.

IME, lactose not only adds body but also lends a creamy feel to the beer and you might not want that

405
Kegging and Bottling / Re: o-ring lube for corny kegs?
« on: March 16, 2015, 05:07:33 AM »
I believe this thread has officially been derailed;)

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