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Message
1
Posted on 1/3/17 at 8:03 am to s14suspense
quote:
That's odd. You figure it out? I doubt it's the weather.
I haven't been home to test it again, but i'm pretty sure you're right. I have some extra beer hose lying around i'm going to hook to it tonight.
I also remember, when i was kegging, the o-ring for the lid of the keg fell off into the bottom of the keg and i was unable to retrieve it. Maybe its blocking the flow preventing the dip tube from getting a clean suction? I'll grab a coat hanger and try and dig that out first.
This post was edited on 1/3/17 at 8:09 am
Posted on 1/3/17 at 2:16 pm to BugAC
quote:
Today One of my kegs started foaming up like crazy. It was dispensing fine a few days ago, but all of a sudden k get foam.
I had this same problem for my first 15+ batches of beer. I noticed that my beers would pour fine until I got down to the last gallon in the keg. Then each beer I poured would foam like crazy. I would pour 70% foam. I have a dial thermometer that I keep in the kegerator and would adjust the kegerator's temperature dial so that I would have a temperature of 40°F, and would adjust the regulator based on what Beersmith told me. One day, I decided to take a cup of water and put it in the kegerator for a couple of days. I then measured the temperature of the water with a probe thermometer and found it to be 33°F. That is when I realized why each keg started to foam at the end. It was getting over-carbonated because the set pressure on my regulator was much higher than it should have been at 33°F.
quote:
the o-ring for the lid of the keg fell off into the bottom of the keg and i was unable to retrieve it. Maybe its blocking the flow preventing the dip tube from getting a clean suction? I'll grab a coat hanger and try and dig that out first.
I doubt that this is the problem. I have had the o-ring fall to the bottom of a full keg a few times and have not had a foaming prolem.
Posted on 1/3/17 at 3:25 pm to Bleed P&G
quote:
One day, I decided to take a cup of water and put it in the kegerator for a couple of days. I then measured the temperature of the water with a probe thermometer and found it to be 33°F. That is when I realized why each keg started to foam at the end. It was getting over-carbonated because the set pressure on my regulator was much higher than it should have been at 33°F.
good advice if the probe is measuring air temp...
I keep an old growler filled with starsan in the kegerator and put the probe in there. The starsan will get nasty over time and needs to be changed out, but my kegerator cycles half as often as it did before.
Posted on 1/3/17 at 5:35 pm to LSUGrad00
Anyone listen to the latest Sour Hour episode? One of the questions was from a guy at Tin Roof (Robbie?). Said he inherited barrels from "the old regime," and some of them were in rough shape. Shocking, I know.
Posted on 1/3/17 at 7:21 pm to Bleed P&G
Well, the keg is about 2/3 full right now. And I have a thermometer set in the fridge and it's reading 40. The other keg is pouring just fine. Also, my co2 was setup to serving pressure (about 4 psi) and still foaming up.
I just poured a glass and it did pour better but was still foamy.
Could keg line size impact the foam? Currently i have a 5' line on one keg that is thicker than the problem keg and it's pouring fine. The problem keg has a new 6' line that is thinner.
I released some co2 pressure and will fish out that o-ring just in case. If that doesn't work I'm going to switch out my keg line tomorrow.
I just poured a glass and it did pour better but was still foamy.
Could keg line size impact the foam? Currently i have a 5' line on one keg that is thicker than the problem keg and it's pouring fine. The problem keg has a new 6' line that is thinner.
I released some co2 pressure and will fish out that o-ring just in case. If that doesn't work I'm going to switch out my keg line tomorrow.
Posted on 1/3/17 at 10:43 pm to BottomlandBrew
quote:
Anyone listen to the latest Sour Hour episode? One of the questions was from a guy at Tin Roof (Robbie?). Said he inherited barrels from "the old regime," and some of them were in rough shape. Shocking, I know.
Haven't listened, but Robbie is a really cool guy. Very laid back and always has a smile on his face. He came from Ska Brewing back in July or so.
Posted on 1/4/17 at 10:22 am to BugAC
quote:
Could keg line size impact the foam? Currently i have a 5' line on one keg that is thicker than the problem keg and it's pouring fine. The problem keg has a new 6' line that is thinner.
Interior Diameter could certainly impact the flow rate which could impact how foamy a beer is. The only way the overall thickness of the line could impact the beer, imo, would be if the tubing was not keeping the beer in the line cold enough and maybe the thicker line is insulating the beer better. At the moment I am using picnic taps rather than faucets but the beer that sits in the line for me is always foam-er due to the CO2 coming out of solution. But once I clear the beer out of the line it pours fine.
Posted on 1/4/17 at 10:31 am to Fratastic423
quote:
Interior Diameter could certainly impact the flow rate which could impact how foamy a beer is. The only way the overall thickness of the line could impact the beer, imo, would be if the tubing was not keeping the beer in the line cold enough and maybe the thicker line is insulating the beer better
Interior diameter is the same. Exterior is different, and that was my thought as well with the thickness. And the entire pour is just foam. Again, i'll check on it tonight and see if it pours any better. If it's still the same then i'm going to switch out beer lines.
I remember when i first got into kegging i did research on keg line lengths, but i can't seem to find it anymore. I believe I asked you guys on here about it. I seem to recall 5' was the ideal length, correct?
On a secondary note, I need to add another air distribution line to my kegging setup in order to be able to use my new beer gun. My current setup is like this.
Double gauge regulator attached to CO2 tank
Attached to secondary regulators going to my taps
I was going to buy a 3 way manifold and connect from one of my lines on the secondary regulators and dedicate one of the air lines on the manifold for flushing carboys/beer gun, the other to the tap, and a 3rd in the eventuality I put a 3rd keg in the beer fridge. Or i just make the one line from the secondary regulator dedicated to carbonating, and the lines from the manifold, 2 dedicated to serving pressure, and one dedicated to purging/beer gun.
There shouldn't be any degredation of CO2 pressure to the 3-way, should they? I would think pressure is pressure, and all should be ok.
This post was edited on 1/4/17 at 10:36 am
Posted on 1/4/17 at 10:41 am to Fratastic423
Something i just thought about. As bleed P&G stated, maybe my beer is just overcarbonated, and the carbonation didn't fully show up until just now? I do recall i force carbed for about 40 hours instead of the usual 24 at 30 psi, then dropped the co2 back to 18-20 psi and let it sit for a week, then reduced to serving pressure. The only thing that is strange here, though, is that the beer was pouring fine for a few days
Timeline
12/2 - brewed
12/18 - kegged, force carbed at 30 psi for 1.5-2 days
12/20 - reduced carb to 18-20 psi
12/22 - reduced to serve pressure 4 psi
12/23 - 12/25 - Pouring fine
12/26 - Foaming up bad
Timeline
12/2 - brewed
12/18 - kegged, force carbed at 30 psi for 1.5-2 days
12/20 - reduced carb to 18-20 psi
12/22 - reduced to serve pressure 4 psi
12/23 - 12/25 - Pouring fine
12/26 - Foaming up bad
This post was edited on 1/4/17 at 10:51 am
Posted on 1/4/17 at 10:55 am to BugAC
anyone have any success adding peanut butter to a porter or stout? going to try one this weekend and probably going to go the PB2 route
Posted on 1/4/17 at 10:59 am to gmrkr5
quote:
anyone have any success adding peanut butter to a porter or stout? going to try one this weekend and probably going to go the PB2 route
I've never brewed with PB, but i would think, due to the fat content, you'd have trouble with head retention in the beers. I know it's been done though, by some on here. You could also email the folks at gnarly barley and as them when they add PB to their PB porter.
Posted on 1/4/17 at 11:05 am to BugAC
quote:
I've never brewed with PB, but i would think, due to the fat content, you'd have trouble with head retention in the beers. I know it's been done though, by some on here. You could also email the folks at gnarly barley and as them when they add PB to their PB porter.
PB2 is supposed to alleviate the oil issue. it's basically de-oiled, dried peanut butter. i may try emailing Gnarley Barley...
Posted on 1/4/17 at 11:07 am to gmrkr5
quote:
anyone have any success adding peanut butter to a porter or stout? going to try one this weekend and probably going to go the PB2 route
Yep, PB2 works great for that. I use 2 jars of it after primary fermentation has completed. Now you have me wanting to brew mine again.
Posted on 1/4/17 at 11:19 am to BMoney
quote:
Yep, PB2 works great for that. I use 2 jars of it after primary fermentation has completed. Now you have me wanting to brew mine again.
that's what i was trying to figure out.... dump my 2 jars during the boil or in secondary...
secondary seems to get the best results.
How did you approach sanitizing the PB2? I've seen some people say they just dumped it in and others say they mixed it with vodka before adding
This post was edited on 1/4/17 at 11:22 am
Posted on 1/4/17 at 11:41 am to gmrkr5
quote:
How did you approach sanitizing the PB2? I've seen some people say they just dumped it in and others say they mixed it with vodka before adding
I just dumped it in. At 7% or so, I'm reasonably certain no nasties are gonna survive in that environment anyway. Vodka won't hurt it, but realize it's going to turn the PB2 into a paste, which will be a real pain in the arse to get into the carboy.
Posted on 1/4/17 at 11:47 am to BMoney
quote:
I just dumped it in. At 7% or so, I'm reasonably certain no nasties are gonna survive in that environment anyway. Vodka won't hurt it, but realize it's going to turn the PB2 into a paste, which will be a real pain in the arse to get into the carboy.
that's what i was thinking. my milk stout will be a little closer to 6% but should still keep bad stuff away i think.
i'm fermenting in a catalyst conical so getting it in there isnt a problem, paste or not.
Posted on 1/4/17 at 11:50 am to gmrkr5
quote:
my milk stout will be a little closer to 6% but should still keep bad stuff away i think.
I agree. I like to live on the edge anyway. I don't sanitize my coffee beans either. Never had an issue in 4+ years with any of my post-fermentation additions. Only thing I've ever soaked were pecans in bourbon, but that's because I wanted the bourbon character.
Posted on 1/4/17 at 11:52 am to BMoney
quote:
I agree. I like to live on the edge anyway. I don't sanitize my coffee beans either. Never had an issue in 4+ years with any of my post-fermentation additions. Only thing I've ever soaked were pecans in bourbon, but that's because I wanted the bourbon character.
haha same here... "dry beaned" with a few ounces of fresh roasted beans in a 6.5% porter last week and all was fine.
how long after the PB2 addition to bottle/keg for you?
This post was edited on 1/4/17 at 11:53 am
Posted on 1/4/17 at 12:00 pm to gmrkr5
quote:
how long after the PB2 addition to bottle/keg for you?
I left it in for a week the times I did it. I'm sure I could have gone shorter, but it seemed right.
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