Recent content by macok

I use this (chill+ferment+pressure ferment+ serve in same corny) method since 4 years, and had more then 100 * 10gal (2*corny) batches. No off flavour caused by yeast cake even if it is in the keezer 4 months. But 3-4 cornies had some off flavour and it was hard to find the reason: I advice not...

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It was about 3-4 months maximum. I simpy drinked it before having more experience. If you buy some belgian beer it has little yeast in the bottle bottom. And it is not always cooled 4C cold....

-You can cut it. Later you can restore the original state pulling a proper small silicone tube onto the steel tubes to join again the tubes. - you can bend the dip tube carefully - you can assamble a small stainless steel cup onto the original dip tube Anyhow, i dont suggest using the...

I asked the same question here before, but not too much answere came. Yes, I tried the method leaving the beer in the fermenting corny kegs (and serving from it) more then one year ago, and I did not recognize too much problem with it, so I use this methodt since. Now I have nine cornies, and...

After some years what is your summary about this? Do you use it now? How did you refined it? I also tried it: I bended the dip tube of cornies, so the trub remains on the bottom. No chill. (less need of sanitazing) No burton union, I use fermcap S and a bit headspace. RWS with stir plate. I...

Hi! When using Corny as primary fermenter after closed system fermentation/carbonation is done 1, most people transfers the beer under pressure into separate clean serving keg? or 2, simple put the corny into kegerator, and serve from the same keg? Which is the best method? Second seems...

Hi! When using Corny as primary fermenter after closed system fermentation/carbonation is done 1, most people transfers the beer under pressure into separate clean serving keg? or 2, simple put the corny into kegerator, and serve from the same keg? Which is the best method? Second seems...