« on: January 21, 2013, 06:36:55 PM »
Raising the temperature a bit will be no problem. Many people do that on purpose to help the yeast fully attenuate.
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Just a guess here, but I'd expect that your enzymes would be the first thing to suffer as it ages, assuming good storage conditions. Perhaps mixing old and new malt would help older stuff convert?Good thought. I'm sure there are staling reactions that occur, but the enzymes must degrade too. Moisture probably doesn't help them either.
Google 'beer shipper' and you'll find other options too.I've wrapped up bottles in my checked bag, but there is a limit to that. For a full case I'd consider this.
ooooh that is awesome! Thanks for that link.
i have mine in the BK - but have run through copper tubing when sulphur has been a problem with good results.I originally thought I'd just run the cider through the copper tube as I was racking into the bottling bucket, but I was worried that wouldn't be enough contact time. Do you think that would have worked?
Facebook event:I'd say yes, but it's a long drive (and wet).
I think that unmilled grain stored properly IE dry and away from oxygen can go 6 months to a year. Specialty grains about double that. This is just my guess from remembering podcasts I've listen to.Dry is important, but the big bags (or giant hoppers) grain is stored in are not oxygen-proof either. I've also heard it mentioned that barley is harvested once per year, so the shelf life must be at least one year. It is likely much longer is treated right.
Forgot to add,Only thing I'd add is let the beer cool to serving temp before shaking. If it is warm you're just fighting the laws of physics.
- Faucets are Perlick
- Liquid side tubing is 3/16" ID
So if I set it at 11-12 PSI, shook it for a while (10-12 minutes), let it sit for a day or two, still at 11-12 PSI, would that work?
Will do, I wrestled with them enough in college. I never won.