Mine pours fine with 1/4in line, and I have 3/16 shanks. I use about 6 to 7 feet of beer line.
The more restricted the flow, the more you will agitate the CO2 out of the beer.
Make sure that your beer was not over carbonated to begin with, as well. I have 2 kegs hooked up at once on a CO2...
Your post topic is misleading, lol.
I was expecting some real cool beer lines.
Sorry I don't have an answer. I have never built a coffin style keezer...
It's the same with any style tap. The serving pressure should be a little less than the carbonation pressure. This pressure decrease happens after the first pour. If you haven't poured a beer in a while, the first beer foaming will be more pronounced.
You can let off the pressure at the keg...
The buffer storage solution is a combination of salts dissolved in water. The water evaporated and left the salts behind to crystallize out on your probe...
It is not a problem, as long as the probe itself has not dried out.
You will want to rinse it well, and re-calibrate with fresh solution.
Make Special .66 instead of .33
Add .3 lb of 40L
Add 0.5 oz Willamette at flame out.
I have really gone over this recipe, and it seems good as it is...
These changes are minor, as a result.
Maybe they will help.
Fry it in small cubes until golden. Drain it from the oil, then cook it like you would chicken.
Don't stir it too much when cooking. Just enough to keep it from sticking.
A bit of soy sauce adds colour and flavour.
You can slice it into patties, and line a plate with paper towels. Place the...
Well...
There are lacto bacilli on malted grains.
I suppose you could throw a handfull into the mix.
Man. Brewing a true lambic is a dedicated hardcore brewing gamble, and I respect you for doing it.
I think Papazian has some info in his book about sour mashing.
I don't have any advise on...