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re: Homebrewing: In-Process Thread
Posted on 11/16/15 at 9:17 am to s14suspense
Posted on 11/16/15 at 9:17 am to s14suspense
quote:
I'm guessing you're talking about some MFL connectors?
Yes, these.
You attach it to your hose, but i just answered my own question.
1
Posted on 11/16/15 at 9:24 am to BugAC
quote:
but the smaller swivel barb goes in the beer out post and the larger opening barb for the gas in, correct?
All of mine are the same size.
Posted on 11/16/15 at 3:17 pm to Fratastic423
quote:
You still have time to enter that dipa into brasseurs Royale by the way. Due Date is the 20th
Just entered a beer into the comp. Reminder bump for everyone else.
Posted on 11/16/15 at 3:58 pm to s14suspense
Did the entry deadline change? For some reason I thought it was today.
Posted on 11/16/15 at 4:00 pm to LSUGrad00
quote:
Did the entry deadline change? For some reason I thought it was today.
Yes, we don't need the beer until Sunday so we figured we would push the date back until the 20th.
Posted on 11/16/15 at 4:05 pm to Fratastic423
cool 
May want to check the time zone on the competition site. I added an entry just before noon and it says last edited on 11/16/2015 @ 6:59 PM.
This happened to us last year and we didn't realize the mistake until the entry window closed and the software doesn't allow you to reopen it.
May want to check the time zone on the competition site. I added an entry just before noon and it says last edited on 11/16/2015 @ 6:59 PM.
This happened to us last year and we didn't realize the mistake until the entry window closed and the software doesn't allow you to reopen it.
Posted on 11/16/15 at 7:09 pm to BugAC
Well, cleaned up the fermenting fridge. What a mess. Lost about 1/4 gallon. Replaced the airlock and that bastard is still chugging along very fast. Sounds like a playing card in the spokes of a bicycle.
It smelled fantastic, once all the co2 cleared out the freezer. Accidentally inhaled and damn near choked. Can't wait for this one to be done and in the keg.
It smelled fantastic, once all the co2 cleared out the freezer. Accidentally inhaled and damn near choked. Can't wait for this one to be done and in the keg.
Posted on 11/17/15 at 6:39 am to BugAC
So i noticed i have 1 beer that may be eligible for the Brasseurs Royale. It's a pumpkin saison. Is that acceptable, or does the fruit/veg. additive eliminate it and put it in the fruit beer category?
Posted on 11/17/15 at 7:52 am to BugAC
You can enter it, but if the judges can taste the pumpkin/spices in the beer you will be penalized for it since it's not to style.
In the 2015 BJCP guidelines, the ideal category for that beer would be the new 'Autumn Seasonal Beer.'
In the 2015 BJCP guidelines, the ideal category for that beer would be the new 'Autumn Seasonal Beer.'
Posted on 11/17/15 at 8:32 am to LSUGrad00
quote:
LSUGrad00
Thanks.
Posted on 11/17/15 at 8:36 am to LSUGrad00
quote:
You can enter it, but if the judges can taste the pumpkin/spices in the beer you will be penalized for it since it's not to style.
In the 2015 BJCP guidelines, the ideal category for that beer would be the new 'Autumn Seasonal Beer.'
I'll just drink them instead.
Posted on 11/18/15 at 1:08 pm to BugAC
So what is your kegging process?
Trying to learn the process before i start. Remainder of my parts comes in tomorrow, and i'll be building my kegerator saturday and maybe kegging sunday or monday.
I've been listening to podcasts and doing some reading, and trying to figure out the best way to force carb the beer and then serve it.
I'm not looking for it to be ready in 2 or 3 days. I'm fine with 5-7 days before i can drink the beer. I currently have 2 runs of 5' of hose, and my setup will run through dual regulators to be able to adjust my beers to different co2 volumes. Also, my beer fridge sits around 40-45 during the cooler months, during the hottest part of summer it gets to about 50.
So i'd like to know your process starting from end of fermentation to serving.
Trying to learn the process before i start. Remainder of my parts comes in tomorrow, and i'll be building my kegerator saturday and maybe kegging sunday or monday.
I've been listening to podcasts and doing some reading, and trying to figure out the best way to force carb the beer and then serve it.
I'm not looking for it to be ready in 2 or 3 days. I'm fine with 5-7 days before i can drink the beer. I currently have 2 runs of 5' of hose, and my setup will run through dual regulators to be able to adjust my beers to different co2 volumes. Also, my beer fridge sits around 40-45 during the cooler months, during the hottest part of summer it gets to about 50.
So i'd like to know your process starting from end of fermentation to serving.
This post was edited on 11/18/15 at 1:10 pm
Posted on 11/18/15 at 1:13 pm to BugAC
quote:
So what is your kegging process?
Auto-siphon from fermentor into sanitized and CO2 purged keg. Seal keg. Hook up CO2 line to gas in post. Raise CO2 pressure to 40psi for 24 hours. Shut off CO2 valve. Bleed pressure from keg. Lower CO2 pressure to 10psi. Turn on CO2 valve. Hook up beer line to liquid out post. Pull tap handle with glass underneath tap. Enjoy beer.
Posted on 11/18/15 at 1:21 pm to BMoney
Perfect
Do you turn the valve on to the 10 psi? Is PSI your serving pressure?
Also, in regards to cold crashing. My plan is to lower my ferm fridge to about 45 degrees then transfer to a keg, and follow those steps. Do you cold crash, or lower your beer temps before racking to a keg?
Also, do you do any shaking or rocking of your keg after you raise your pressure to 40 psi to mix in the CO2? Or do you let that high pressure do the work itself?
quote:
Lower CO2 pressure to 10psi. Turn on CO2 valve.
Do you turn the valve on to the 10 psi? Is PSI your serving pressure?
Also, in regards to cold crashing. My plan is to lower my ferm fridge to about 45 degrees then transfer to a keg, and follow those steps. Do you cold crash, or lower your beer temps before racking to a keg?
Also, do you do any shaking or rocking of your keg after you raise your pressure to 40 psi to mix in the CO2? Or do you let that high pressure do the work itself?
This post was edited on 11/18/15 at 1:22 pm
Posted on 11/18/15 at 1:22 pm to BMoney
quote:
Shut off CO2 valve. Bleed pressure from keg
You'll only forget these steps once. Thank God for check valves...
Posted on 11/18/15 at 1:30 pm to LSUGrad00
quote:
You'll only forget these steps once. Thank God for check valves...
Indeed.
You also only forget to lower the pressure from 40psi before pulling the tap handle once.
Posted on 11/18/15 at 1:34 pm to BugAC
quote:
Do you turn the valve on to the 10 psi? Is PSI your serving pressure?
Give or take. I think I'm around 8psi right now to serve.
quote:
Also, in regards to cold crashing. My plan is to lower my ferm fridge to about 45 degrees then transfer to a keg, and follow those steps. Do you cold crash, or lower your beer temps before racking to a keg?
I cold crash when I have room to do so. Since I ferment in my beer room at 66-ish degrees, I'll cold crash if I have room in my kegerator. But generally I only do it for beers that I've dry hopped, so the hops will all settle to the bottom of the fermentor. Cold crashing helps speed up the carbonation process. If I don't have room to cold crash, I'll hold the psi at 40 for about 12 more hours, so 36 total.
quote:
Also, do you do any shaking or rocking of your keg after you raise your pressure to 40 psi to mix in the CO2? Or do you let that high pressure do the work itself?
Generally no, because I'll keg one night in anticipation of being able to drink it the next. The high pressure does a good job of that on its own. Though I have had to keg one night and serve the next day, in which case you have to do the rocking of the keg.
Posted on 11/18/15 at 1:49 pm to BMoney
quote:
Generally no, because I'll keg one night in anticipation of being able to drink it the next.
So you're process you laid out, your goal is to be able to drink it within 1 or 2 days from kegging?
Posted on 11/18/15 at 2:18 pm to BugAC
quote:
So you're process you laid out, your goal is to be able to drink it within 1 or 2 days from kegging?
Yep. That's the beauty of kegging. The keg is basically your brite tank and serving vessel at the same time.
Posted on 11/18/15 at 2:21 pm to BugAC
quote:
So you're process you laid out, your goal is to be able to drink it within 1 or 2 days from kegging?
There's absolutely no reason to do it any other way unless you've just got a full pipeline of beers and a style that wont drink well unless it's got some age on it anyway.
Get it carbed up in a hurry so it'll be drinking right after everything has settled out and melded.
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