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Message
re: Getting Back into Brewing Beer
Posted on 4/6/23 at 3:08 pm to BigPerm30
Posted on 4/6/23 at 3:08 pm to BigPerm30
quote:
BigPerm30
Do you have issues with clarity, or is that something you're not concerned with? I like the keg idea, but i am nosy and like to see what teh yeast are doing. I've gotten more into lagers now and for some reason, my brain is trying to convince me i need to see the beer ferment even though i know it's not necessary.
How do you handle degassing the keg during peak fermentation and blow-offs?
1
Posted on 4/6/23 at 3:10 pm to mchias1
quote:
~100 - chest freezer (ferm chamber or kegerator)
Please provide a source for a chest freezer for $100. Thanks.
quote:
~100/each - 5 gallon kegs
I bought mine for $45 used and $70 for the one new. Anyone interested in a 5gal keg for $100?
Posted on 4/6/23 at 3:11 pm to BigPerm30
The all-in-ones look very plug and play. Kegging would be 100% new to me. Educate me on kegging. Please. How does the wort get into the keg, how is the CO2 released, how do you clean them out, etc. Or ferment separately, then put in the keg and force carb. All these questions.
Posted on 4/6/23 at 3:23 pm to BugAC
quote:
Do you have issues with clarity, or is that something you're not concerned with?
If I want it clear, I’ll throw in some gelatin into the serving keg.
quote:
How do you handle degassing the keg during peak fermentation and blow-offs?
Sometimes I pressure ferment so I have a spunding valve attached. Sometimes I hook up a blow off tube into a jar of starsan.
quote:
like the keg idea, but i am nosy and like to see what teh yeast are doing.
The name escapes me but I have a blue tooth hydrometer that tells me the SG at all times. It logs to a Google sheet every three minutes.
Posted on 4/6/23 at 3:31 pm to deeprig9
quote:
The all-in-ones look very plug and play. Kegging would be 100% new to me. Educate me on kegging. Please. How does the wort get into the keg, how is the CO2 released, how do you clean them out, etc. Or ferment separately, then put in the keg and force carb. All these questions.
The ball lock kegs have an opening in the middle. You fill it up like a carboy. The only downside is that you only get about 4 or so gallons cause you need to leave head room.
CO2 releases during fermentation through a connection on the out valve of the keg hooked up to a tube.
Force carb is easy. Set it to the serving pressure and let it carb for a week or put it up to about 25/30psi and taste it after a day or two.
Just YouTube it. There is a rabbit hole of information.
Posted on 4/6/23 at 3:33 pm to BigPerm30
quote:
Sometimes I hook up a blow off tube into a jar of starsan.
How does it connect through the posts?
quote:
The name escapes me but I have a blue tooth hydrometer that tells me the SG at all times. It logs to a Google sheet every three minutes.
I've got the same one. Tilt?
Posted on 4/6/23 at 4:00 pm to BugAC
quote:
How does it connect through the posts
This is fermenting. See I had a little blow off. Outpost connection to a cut tube.
Pressure Transfer setup
[/url]Posted on 4/6/23 at 6:33 pm to BigPerm30
So is there a pressure regulator for "blowoff" or is it a zero pressure environment it ferments in?
Posted on 4/6/23 at 7:51 pm to deeprig9
That’s at atmospheric pressures but I do have a spunding valve that I use for IPAs that I usually set around 12 ish psi.
Posted on 4/6/23 at 7:57 pm to BigPerm30
In wine and mead brewing, I understand this is bad. To have yeast fermenting in high CO2 environments, you have to constantly swirl it to release the dissolved CO2 during fermentation. Does it not make a difference in beer brewing?
Posted on 4/6/23 at 8:02 pm to deeprig9
I make a starter and let it ferment at 12 psi. By time it hits 12 psi the yeast is rolling and it doesn’t make much of a difference. Make sure you use yeast nutrient.
Posted on 4/6/23 at 8:05 pm to BigPerm30
did you submit a beer to Nola on Tap?
Posted on 4/6/23 at 8:06 pm to t00f
quote:
did you submit a beer to Nola on Tap?
Nah, BigErn cock blocked me from his team. I’m apparently invited next year.
Posted on 4/6/23 at 8:09 pm to BigPerm30
I was looking for you 
Posted on 4/6/23 at 9:09 pm to deeprig9
quote:
Does it not make a difference in beer brewing?
It is very yeast strain dependent. By and large, most beer yeasts are fine under pressure. A few are sensitive to pressure and can throw off some different flavors or refuse to fully attenuate (WLP565, I'm looking at you).
Posted on 4/6/23 at 9:18 pm to BugAC
quote:
I didn't realize the all in one's were so efficient. I set my estimated efficiency at 73% when i make my recipes, and i hit my numbers more often than not.
I have mine set at 72% and routinely hit or exceed my final number. A good crush plus circulation extracts the hell out of some grain, plus I have my volumes nailed down after several dozen batches in my eBIAB. You know this, but knowing your system makes formulating recipes so much easier. I'll sometimes come up with a recipe in three minutes in the parking lot of the LHBS.
Posted on 5/7/23 at 9:16 am to BottomlandBrew
Where do y’all get co2 tanks around Baton Rouge?
Posted on 5/7/23 at 9:46 am to el Gaucho
Depends on the size. I got a 5 lb off Amazon. Just looked and Amazon will sell up to a 20lb tank.
Don't know of any place that sells them since Lahomebrew closed.
Don't know of any place that sells them since Lahomebrew closed.
Posted on 5/7/23 at 9:54 am to mchias1
It comes filled? It seems like the only option is the fire extinguisher place locally
ETA: I meant like where do y’all get them filled
ETA: I meant like where do y’all get them filled
This post was edited on 5/7/23 at 10:01 am
Posted on 5/7/23 at 10:02 am to el Gaucho
I get all the carbon dioxide I need from the wind bags of my liberal friends
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