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Old 11-26-2012, 08:39 PM   #21
ChugachBrewing
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Mar 2008
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Keg sharks!

Step 1 complete.


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Old 11-27-2012, 03:44 PM   #22
levifunk
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Feb 2012
Madison, WI
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As luck would have it, I was stopping to pick up a friend and saw his neighbor had a split keg out at the curb. Cut exactly how you have it pictured. I grabbed them If this goes well, I may copy you.


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Old 11-27-2012, 05:41 PM   #23
ChugachBrewing
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Ah! I've been framed!
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Old 12-17-2012, 06:17 PM   #24
BGates14
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Aug 2010
Phila/S.NJ, New Jersey
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reading about doing this, curious on updates as well as a few other questions that come to mind.

i've read about how cantillion and other places fear cleaning the area of cobwebs and other filth to ensure they aren't tampering with the yeast. would anyone do anything specific to the area they plan on keeping the coolship to make sure it's a air is cleaner (if that makes sense and is possible)? i'd like to do this in my garage, but feel like it's got all sorts of airborn nonsense. i'm thinking on building a box and then have the coolship inside.

still working on my thoughts, but those are the only concerns i've come accross so far. hope you're still progressing this idea.

 
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Old 12-17-2012, 06:31 PM   #25
bellmtbbq
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Aug 2012
Pennington, NJ
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Quote:
Originally Posted by BGates14
reading about doing this, curious on updates as well as a few other questions that come to mind.

i've read about how cantillion and other places fear cleaning the area of cobwebs and other filth to ensure they aren't tampering with the yeast. would anyone do anything specific to the area they plan on keeping the coolship to make sure it's a air is cleaner (if that makes sense and is possible)? i'd like to do this in my garage, but feel like it's got all sorts of airborn nonsense. i'm thinking on building a box and then have the coolship inside.

still working on my thoughts, but those are the only concerns i've come accross so far. hope you're still progressing this idea.
The point is to get airborne nasties. Clean air means no yeast and it would just mold over.
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Old 12-17-2012, 06:39 PM   #26
BGates14
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Aug 2010
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right but i meant for purposes of dirt and overall cleanliness of the room. theres some "nasties" that aren't exactly preferable to collect.

 
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Old 12-17-2012, 06:54 PM   #27
jeepinjeepin
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I can't remember, it may be Russian River, but somebody has a "clean room" where their coolship or open fermenters are where they have basically created their own flora and fauna to be able to recreate the inoculation each time.
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Old 12-17-2012, 07:01 PM   #28
bellmtbbq
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Quote:
Originally Posted by jeepinjeepin
I can't remember, it may be Russian River, but somebody has a "clean room" where their coolship or open fermenters are where they have basically created their own flora and fauna to be able to recreate the inoculation each time.
Allagash of Portland, ME
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Old 12-17-2012, 07:06 PM   #29
jeepinjeepin
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Quote:
Originally Posted by bellmtbbq

Allagash of Portland, ME
Thanks, that makes sense.
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Old 12-17-2012, 11:12 PM   #30
ChugachBrewing
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Mar 2008
Portland, Maine
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The coolship is coming along. I'll post a photo later. I'm getting rid of the nasties from the plasma cut. I got one area down to a mirror finish, now for the other 95%.

I live in Portland and have checked out Allagash's coolship. It's pretty rad. Although as far as "nasties" they are in an industrial part of town - and if they're getting some results, I don't know why I couldn't. That being said, they've had that coolship a while, and there haven't been a "ton" of beers coming out of there using it - maybe there having a tough time getting good results as well...?

For my use, I have a room in my place (our raclette room in the winter...) where I can close it off from the rest of the house and then open all the windows. The only other things in their with bugs are my plants. It's getting cooler now, I may be looking more towards spring for regular use with this thing. I've done 4 spontaneous batches using more primative methods and they are still aging. With one batch I even harvested the yeast and have a starter going. So far, pretty ester-y, lots of banana, which are not flavors I like. We'll see how the rest goes. More later.


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