That is a beauty, Ken. Waiting on a Barke-based German Pils to lager here as well.
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How the heck do you guys keg hop?
How many of you have access to a LHBS where brewing supplies are the primary business?
I live in S. Indiana and my three choices within a 25 mile radius are: a hardware store, a restaurant supply store, and an agricultural supply store. Home brew supplies are a sideline.
As one might expect, only the most commonly used malts, hops, and yeasts are available, and only one of the three has anyone on staff with any knowledge of brewing. And that person says 7 days is adequate for fermentation! Also two of them keep hops at ambient room temp.
While I like to support local merchants, I frequently end up ordering supplies on line.
Comments on your situation please.
Fix'dYou forgot the special "incantation" which helps to set the proper haze in this style.
Yeah, I think at the end of the incantation you
sprinkle wheat flour into the kettlehave to actually put dry hops in the beer.
I am having the same venting setup that theelectricbrewery.com has, approximately.
6' x 2.5' condensate hood with a 450CFM variable fan, ducting through the attic and slopping down to vent out the soffit. I've not heard many complaints about the setup, hopefully that holds true for me.
You forgot the special "incantation" which helps to set the proper haze in this style.
damn now what am I going to call my Citranox IIPA? Citra366?
I'm thinking so. Maybe 'The Beer Formerly Known As Citranox' ?
I like that. Maybe I should create a symbol of sorts, as an homage to Prince.
Thanks for the reply Jon - I'm pretty comfortable I will solve my foaming problems with some experimentation. But my dispensing line is about 4 feet long, I think its 1/4 inch poly. I sat it for 2 days on about 12 psi but was getting foaming I tried burping the keg and then lowering the P to say 5 psi and got mostly flat beer. I also read in "Brew Like a Pro" that its worth trying turning up the P and dispensing full throttle (squeeze trigger completely) so I tried that at 15 and got one perfect pour and then after that pouring deteriorated again to foam.
So I thought I would try some experiments over the weekend again. I don't feel I have any hop residue or blockage problems. One issue probably is that my old fridge is working too well it is currently at 2 deg C (35.6 F) so I could easily turn that back to say 4 degrees and still get good serving temp and carb.
However all thoughts are welcome. Good part is I have to keep drinking every experiment I dispense. Cheers
I just remember the olive oil theory being hot for a bit and then being debunked. Maybe sort of like stir plates. Maybe I've been around too long...