purechaos
Well-Known Member
I just checked and my first batch is done. It is an AG sam smith oatmeal stout clone. mmmmmm
anyway I had a few questions about tommorrow.
1) after i rack to my keg how much pressure do i need to add to the keg to force carb it, and the process involved in general for it to be ready to tap on saturday during my next brew session? do i need to drop the temp colder than serving temp initially?
2) I would like to harvest/save my yeast for another batch but I wont be brewing another batch on saturday for this yeast strain. how can i save the yeast? I dont really have the equipment to wash it right now, can i just put the yeast cake/trub in a carboy and put in fridge or my temp controlled fermentation chamber? I ran my wort through a homemade hop taco so I dont expect alot of trub.
3) what psi is appropriate to serve a stout on? When I had my old kegerator setup I used 12 psi, is this ok?
thanks!
anyway I had a few questions about tommorrow.
1) after i rack to my keg how much pressure do i need to add to the keg to force carb it, and the process involved in general for it to be ready to tap on saturday during my next brew session? do i need to drop the temp colder than serving temp initially?
2) I would like to harvest/save my yeast for another batch but I wont be brewing another batch on saturday for this yeast strain. how can i save the yeast? I dont really have the equipment to wash it right now, can i just put the yeast cake/trub in a carboy and put in fridge or my temp controlled fermentation chamber? I ran my wort through a homemade hop taco so I dont expect alot of trub.
3) what psi is appropriate to serve a stout on? When I had my old kegerator setup I used 12 psi, is this ok?
thanks!