Recent content by Westeinder Brouwerij

Thanks for doing it in metric, finally.... lets note, the world is metric now and its really a pain to convert every recipe written from the old world into the new world

I already know i’m in it for the long haul, now setting some goals and one is to make delicous beer

Thanks

How do these small nano breweries say they make so many beers each week to sell, when in reality it takes paitence and many weeks to make good beer? There Seems to be a conflict in the stories posted by people on you tube. My long term goal is to make great beer have fin doing it and if...

Thanks alot very clear and helpful.

Thanks for all your advice, really appreciated.

How long would tou leave it set at 30 PSI? And can you purge your beer with CO2, then disconect from the main CO2 bottle and just leave it in a cool fridge until you want to use it

Yeah it gets drunk

So basically go from secondary ferment, keg, pressurize it 30PSI, vent out oxygen 2-3 times, leave it at 30 PSI, shake for a few minutes and put into kegerator to chill down to desired drinking temp and leave it. When I want to tap off beer reduce pressure down to 15PSI Sound about right ?

Im reading, youtubing etc. So much conflicting info.

Thanks Will it mature once in a keg? Do I need to hold it at a fermenting temp or was carbonized cool it down in my kegerator. How long can a typical tripel, IPa etc last in a keg

And can you explain these proper kegging methods? As thats what im looking for. Thanks

> I grind my own malts > Make my wort using a braumeister system. Mashing temps all programmed in > Cool down / pitch yeast > Store wort in home made kegerator set at controlled temp. > Primary ferment 1 week in plastic bucket > Secondary ferment in glass 15L vessel / 2 weeks Now i get a little...

Jow, you need to mature at a certain temp when in a bottle before coolingnit down. What do you do when kegging beers?