Recent content by OutsidersAl

16770 SW 72nd Ave, Portland, OR 97224 » Map (503) 372-9580

Many thanks for the guidance!!

Well, at the risk of completely showing my hand at being rather dubious when it comes to hygiene, I share with you what I presume to be my problem. I finally started taking apart my cornies for the first time *ever* this weekend. And these are used cornies that I bought, some as long as 3...

I'm cleaning everything now, including CO2 lines. But I don't think it's the tapping system because I can pull straight from the keg, just with a tap handle connected to a QD and still the same problem. I do appreciate the feedback though and I am just cleaning *everything*. And I'm going to...

I'm pulling everything apart and cleaning. I'm wondering... the hose that I use to rack from the BK to the fermenter got burned last year on the end, melting the tip pretty substantially. Even though I wash and sanitize this between brews could this possibly be posing some kind of problem...

I'm pulling everything apart and cleaning. I'm wondering... the hose that I use to rack from the BK to the fermenter got burned last year on the end, melting the tip pretty substantially. Even though I wash and sanitize this between brews could this possibly be posing some kind of problem...

That's a great idea and I'll very likely do that. But, boy, I wish there was an easier solution. Don't they make an app for this or something?

what's strange is that it's happening in *every* keg. and i've got about a half dozen of them. does that seem probable that every keg could have the same infection?

That's a good point. Maybe what I'll do is bottle condition for a while and see if the issue persists. So you think it sounds like an infection and not oxidation?

brewing: fill 5 gallon corny with 150* water from tap and bring it to the garage and put into keggle. repeat until necessary amount of water is reached. add crushed camden tablet and bring to temperature. dough in and rest for 60 minutes. put direct fire on *very* low to raise...

I'm finding that - as far as I can tell - every batch of beer I'm making will start to acquire an unpleasant sour/tart flavor after about 2 months at cellaring temperature. It starts out almost unnoticeable, but then by month 3 it's wrecked the beer. What might I be looking at here? If...

Ok so I've got my beer fermented with 670 kegged. What's your opinions on running a beer with brett through my kegorator? No biggie? Or should I use dedicated hoses? I'm curious as I was just at a local watering hole last night that was serving Victory's Helios Saison which was awesome and...

I agree with the assumption acetobactor might be in there. But 670 already has brett in it, so no need to add more.

I've had some beer on 670 for about 6 weeks. It's been pretty dynamic so far to say the least. About 5 days ago I started noticing a vinegar smell. Tonight it was quite strong. I pulled a sample out and there is some vinegar present, but not too much or even an unpleasant amount. I've got...

Sorry, I think I did my 'greater than' sign backwards. my grist > 20% victory Know what I'm saying? Any issues using more than 20% victory. Other than amounts of fermentable sugars. Thanks!