Search results

Sankes are awesome! I keg in them all the time Sent from my iPhone using Home Brew

Yeah if it's already been carbing for 2 weeks then most of that priming sugar is already gone. I'd hook it up to the gas a serving pressure, chill, vent and enjoy Sent from my iPhone using Home Brew

So it's sitting at 11psi now? It could be that the burst method just over carbed your beer and it is still rapidly venting CO2 when you pour a pint. I'm interested to see how your second keg turns out with the set and forget method

Yes, that is the way the regulator functions. Once you set it to, say 20 psi, the keg and gas lines fill to 20 psi of pressure. Trying to decrease the pressure setting won't affect the reading on the gauge until you purge the excess pressure from the keg.

I also have a low profile Sankey coupler and can confirm that it does the same thing. Works perfect when engaged on the keg but just lets the co2 through otherwise.

I've also used an older version of this fridge for a single tap kegerator with a homemade PVC tap tower. Also rewired it and flush mounted an STC-1000. Fits my single keg and 5# co2 no problem, even without altering the door panel.

Do you mean 40 degrees F? At 12psi in fridge temps the beer should definitely be carbed after 4 weeks. I would check for leaks in your system. Can also bump the pressure to 20 psi for a day and see what happens

I would just rack to your keg like normal and not worry too much about oxidation. Obviously the less headspace in the keg the better. That or just strap your Carboy into a seat belt and go for it! I've done both.

Wow, that's a shame! At least it was in a keezer, I can't imagine this happening in my kegerator and making 10 times the mess in my basement.

24,471 + 12 = 24,483

Should be able to directly scale the ingredients up for a six gallon batch. No need to scale the yeast etc of course

21,430 + 5 = 21,435

I recently made a batch of Apfelwein using the Lalvin K1 and it turned out great. No "rhino farts" and it fermented out to just under 1.0. I look forward to the results of your experiment!

Valid point.

Sounds good. By the looks of it most of your fermentation was completed after primary. Do you have air lock action now?

Literally just LOL-ed and spit beer out of my mouth onto my computer screen. Hilarious comment

I totally agree with this statement. Here in Nova Scotia everyone drinks Alexander Keith's "IPA" (notice the quotations). It easily matches or outsells BMC beers and I agree that it is a great beer... but not even close to an IPA, more of a blonde lager really. Apparently before being purchased...

20605 + 5 = 20610

Hey just an update on this beer. I kegged it a few days ago and force carbed, tasted it for the first time today and it tastes amazing even half carbonated. There are definitely different flavors than the other times I have made this beer but the flavors are BETTER than before. Thanks for the...

Your buddy should try a keg stand through his nose, now THAT would be an epic viral video!