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Old 08-18-2012, 05:02 PM   #1
Pumbapoindexter
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Feb 2012
Concord, CA
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Hello I have brewed about 4 batches of homebrew and have kegged them all so far. The beers have been getting better and better each time. My huge question is what things or tricks can I do to improve my sanitization. From my wort to fermenting to the keg. I think my big problem is from cooling tell its in the carboy. What little tricks can I do to help. My goal is to have a beer in the kegerator for 6 months without changing. Or is this a unrealistic dream? Thanks for any help out there.

 
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Old 08-18-2012, 05:05 PM   #2
tally350z
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May 2011
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What are your techniques/process?

If your beers are getting better and better and you have yet to have any infections, then why change anything?
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Toasting Tortoise Brewery
Primary - Smoked Belgium
Secondary - SOUR TORTOISE
Kegged
- Burton IPA, Munich Lager, Cream Ale
Bottled - Muscadine Port, Imperial Stout

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Old 08-19-2012, 12:35 PM   #3
wilserbrewer
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Quote:
Originally Posted by Pumbapoindexter View Post
My goal is to have a beer in the kegerator for 6 months without changing. Or is this a unrealistic dream? Thanks for any help out there.
Even w/ perfect sanitation, your beer will change and mature over time IME.

 
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Old 08-19-2012, 12:43 PM   #4
kellzey
 
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Aug 2011
orlando, FL
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As they said... why do you think something is wrong?
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Black Pug Brewing - Progress Thread

In the fermenter: Pugkin Ale, Apfelwein
In the keezer: Black Pug Coconut Porter, Black Pug Wheat, Black Pug IPA
Gone: Black Pug Blonde Ale

 
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