Kerberbb

Recipes 

MOD EDIT: Split from another thread.

The type of lid you are referring to is commonly called a type 3. It has an automatic pressure release at like 125psi. As previously stated the best and easiest way to release pressure is on the gas side. I like these mainly because I follow the reinstatgebolt, using DME in the keg. The pull release on lid is just one more place for infection to hide or for a potential leak to arise.

Airborneguy

Recipes 

A little off topic, but what is the "reinstatgebolt" (sorry, had to), and what in it stops you from force carbonating (that's the serious part of the question)?

__________________
Fermentor(s): Retribution Brown Ale
Lagering: Oktoberfest
Kegged: Test SMaSH
Bottled: Mr. Beer Pale Ale, Brown Sugar Mead
Tapped: Dystopian Saison
Up Next: 100% Wheat Beer, Dopplebock

DirtyMcCurdy

Recipes 

There's something fundamentally wrong with a reinheitsgebot brewer who makes milk stouts, pumpkin ales, and peach wheats. ;-)

__________________
Products of the Dirty McCurdy Brewery
Brewed by myself and friends using my equipment

On Tap:
Chocolate Doppelbock
Dirty Harry Pale Ale
Coffee Porter
Bad Mother American Brown Ale
Belgian Summer Rye-Saison
Texas Red
Honey Porter
Bass Clone
Guinness Clone
Live Oak Hefeweizen Clone

In Primary:
Dirty Harry Pale Ale

In Secondary:
none

Airborneguy

Recipes 

Yeah I think he was actually referring to "real ale" not this so-called "reinstatgebolt".

__________________
Fermentor(s): Retribution Brown Ale
Lagering: Oktoberfest
Kegged: Test SMaSH
Bottled: Mr. Beer Pale Ale, Brown Sugar Mead
Tapped: Dystopian Saison
Up Next: 100% Wheat Beer, Dopplebock

Kerberbb

Recipes 

The Reinstatgebolt is a 500 yr old german purity law, stating that beer may contain onlyl 4 ingredients: Malted Barley, Hops, Yeast & Water. Therefore, no force carbing, and you cannot use corn sugar. However you can use DME. Which I actually believe for these "simple" beers produces a better finished product. Obviously, there are certain styles that lean themselves to the Reinstatgebolt. I follow it for mainly german styles for this reason. I do not however follow it for every beer I brew. I should have stated the previous comment better. I do not force carb anymore because I have 40 kegs lined up, and although I have a 35lb tank its too much to keep track of on a daily basis. Dirty, thanks for reminding me I need to update my sig.

philrose

Recipes 

dude, he was just messing with you. I'm not sure you're getting the joke...

__________________
In process- Cream of 3 Crops, EdWort's Haus Pale Ale Kegged- Jamil's 70/-
Planning- Best Bitter, Patersbier, dry stout

Airborneguy

Recipes 

I was only kidding...... you butchered the spelling.

But seriously, I've never heard anyone interpret it to mean you can't force carbonate. Real Ale, yes, but not the reinheitsgebot.

__________________
Fermentor(s): Retribution Brown Ale
Lagering: Oktoberfest
Kegged: Test SMaSH
Bottled: Mr. Beer Pale Ale, Brown Sugar Mead
Tapped: Dystopian Saison
Up Next: 100% Wheat Beer, Dopplebock

philrose

Recipes 

I thought thats why they krausened most reinheitsgebot beers?

__________________
In process- Cream of 3 Crops, EdWort's Haus Pale Ale Kegged- Jamil's 70/-
Planning- Best Bitter, Patersbier, dry stout

DirtyMcCurdy

Recipes 

I wouldn't think that force carbing is against the Reinheitsgebot, as the CO2 isn't an "ingredient" in the beer. I guess that depends on your definition of "ingredient."

If you follow the reinheitsgebot, then why deviate from it when it suits your needs? The thing about a law is that it's a law. You can't say you follow it if you deviate from it. I'm not trying to be a dick; I'm just extremely anti-reinheitsgebot. It's my firm belief that something that limits creativity in brewing is not something that any self-respecting brewer should stand behind anyway.

__________________
Products of the Dirty McCurdy Brewery
Brewed by myself and friends using my equipment

On Tap:
Chocolate Doppelbock
Dirty Harry Pale Ale
Coffee Porter
Bad Mother American Brown Ale
Belgian Summer Rye-Saison
Texas Red
Honey Porter
Bass Clone
Guinness Clone
Live Oak Hefeweizen Clone

In Primary:
Dirty Harry Pale Ale

In Secondary:
none

philrose

Recipes 

I disagree, I think it just makes brewers creative in different ways. Modifying a process to reach the same end as adding some random ingredient is a very creative way to reach a solution.

I'm not a reinheitsgebot brewer either, but I do think it helped advance brewing in the long run.

But I feel ya on the purity law extremists out there, chill out people! We're making beer, its supposed to be fun and creative.

__________________
In process- Cream of 3 Crops, EdWort's Haus Pale Ale Kegged- Jamil's 70/-
Planning- Best Bitter, Patersbier, dry stout