Recent content by CRZ

Nice setup! you are right in that you accidentally over carbed your 3 kegs. Once you get that carbonic acid taste it does take a while to get rid of it. I’ve found that if you disconnect the gas line and purge the keg to very low co2 a few times over a week, then let it rest for another week...

OP did a quick lager method. Raising the temp will cause the yeast to clean up way faster and there should be no diacetyl.

The clean up happens at the high temperature. This is a very important step for lagers. sounds like you did everything good. I cold crash right after FG. Collect the yeast then use gelatin. After 24hrs of finning I rack into to kegs. To lager is to sit in the cold and age until ready to drink.

Some info on the w34/70 yeast. https://www.brewersfriend.com/2009/12/06/yest-review-saflager-w-3470-dry/

This is the stuff I use for keg lube, my LHB store sells it as that. Also this is the stuff the convenience stores in my area use on their slurpee machines.

I couldn't find w40/70 yeast, I did find w34/70 is this what you meant? Also instead of using the coopers kit you can go full extract like the link below. I wanted to try this but have to order in the rice syrup solids making it very expensive to do. Coors light clone i created ended up being...

If you are bottling then I'd bulk Lager with the added time. After it's done fill the bottles with no sediment or very little, add sugar to carb. If you bottle Lager then I'd think there will be a lot of sediment from cold clearing and carbing. I just think to much sediment could affect the...

I do the same as BeardedBrews. The monks would've needed longer times for their beer to clear as their caves weren't as cold. Also the yeast used now is better at falling out. Any alcohol gets better with age as the alcohol get less noticeable bringing out the flavor more.

Interesting, I wonder if a margaritaville can be used for a much smaller scale. Using frozen beer instead of ice. Check out the video at the bottom for details how it works. http://www.japantrendshop.com/frozen-beer-slushie-maker-by-kirin-ichiban-p-2367.html

I use the Lager quick method with excellent results. Quick Lager Method *UPDATED* https://www.homebrewtalk.com/showthread.php?t=518132 Once you find a good technique that the yeast in use likes you're set. Like Ba-brewer I keg right after diacetyl rest also. Well after a 2 day ramp down. From...

It sounds like Diacetyl. Did you take a sg reading before your ramp up for Diacetyl? Sounds like your big starter burned through the fermentation and didn't get to clean up properly. What yeast were you using? Do you always use the same yeast or change it up? If you change it up does this...

You should really find out why your lagers aren't turning out. Maybe give in full detail on how you brew a batch. It sounds yeast related to me but not sure without more detail.

Always make sure the O ring on the bottom is there and seated properly after removing the yeast collection. Debris can also be blocking the ball preventing it from closing all the way. Do you clean the inside of the union? If you pull the handle off you can use the backside of it to unscrew...

I make my lagers in the cold winter months. I turn my whole heated garage into a temperature controlled environment. You have to do some trial and errors to see what works best for yourself. I use to tie up my conical (fast fermenter) for 2 months but not anymore. Now I just use the "quick...

Ok thanks, I think I just might learn how to do a partial mash with rice flakes or something. Back to reading lol thanks again!!!