Recent content by lautzki

Below you can find his reply when I inquired about the calculation: "We convert carbon dioxide into cubic meters at standard pressure. 200bar * 5L = 1000bar/litre, then we divide the gases by percentage. If you try to fill 50 bar with carbon dioxide, the figure will be inaccurate as the...

Got it, thanks. However, the welder keeps insisting that the correct way is to convert the figures to gas cubic meters per kg, should I just assume that they know what they're doing?

Yes, the beer was carbonated with pure CO2 to 1.2 volumes. The results were fine initially, but hooking it to my beer gas cylinder overcarbed the keg over time.

Thank you Doug! The approach you described actually crossed my mind, but the welder stated that it wouldn't work, as the CO2 is filled in liquid form, and the pressure of the cylinder wouldn't exceed 500 psi even if it was full of CO2. I wonder how I should go on about this.

I'm looking to fill my 5-liter nitrogen cylinder with a blended gas consisting of 75% N2 and 25% CO2, and I have reasons to believe that my welder filled the cylinder with too much CO2 as my brews were getting overcarbonated whilst on beer gas. And I want to get it right this time around...

Here are some pints I pulled 24 hours after shaking the keg at 35psi/5c (with BEER GAS!) and reducing the serving pressure to 30 psi. If this is not overcarbonation I don’t know what is. How can it be if it's impossible to overcarb with beer gas at serving temp and pressure? Please, @doug293cz ...

Ok, before trying to carb it with pure CO2, I decarbed the beer and tried to bump up the beer gas pressure to 35 psi (keg at 5c) and shake the keg just to see how it behaves, just for science, because.. you know.. I still find it puzzling that the head would behave like that like it did if the...

Being Finnish, I have the luxury of getting Iittala glassware fairly cheap. Definitely my favorite glassware to drink beer out of.

Yes, you are correct. I thought I could shake the keg whilst it's hooked to beer gas to encourage getting the CO2 into solution and thus avoiding potential overcarbonation if it's in serving temp and pressure. I feel a bit stupid now! So should I take it to room temp and carbonate it to 1.2...

Someone actually suggested I might be a tad overcarbed, given the head looks like that. I'd say it's unlikely, as I force "carbed" the stout using the beer gas itself at serving pressure and temperature. I'll try decarbing it and just leaving it for beer gas after that for a few weeks and see...

Should I rather experiment with different restrictor plates than with beer line lengths to get the flow rate I want? My tap doesn't have flow control. Doesn't the size of the restrictor plate dictate how the head will form?

Hi all! I recently acquired some beer gas and a nitrogen regulator and decided to serve my Irish dry stout on nitro. I’ve pulled a few pints and the results are somewhat satisfactory, but we all know that this is not acceptable for us homebrewers :) I’m using a 70/30 N2+CO2 blend My serving...

Oh, that's.. peculiar. It must be something with the yeast, nutrients/oxygenation or unconverted starches from the flaked barley. Or a combination of them all. Thanks for the insight! That crossed my mind as well. I'm actually starting to lean towards this possibility. Just need to pitch enough...

Thanks for the reply. When I check the mash temp, I stir the mash thorougly before submerging my thermometer in. I did pulse heat it once from 64c to 65c during the mash, but I was stirring constantly. In retrospect, this was probably unnecessary. I pitched one packet (11g) on non-rehydrated...

Hmm, good point. I'll look into some specifications about the particular flaked barley I used. FWIW, I used Castle Malting's Chateau Chit Flaked Barley.