Kegged a 4 gal batch of Irish Red at the city house. Beersmith predicted .009.
I've never used carboys so never had that problem. It's the narrowness of the hole plus them being glass that steered me away. I only use SS fermenters. Wide open, easy to clean, no worry of dropping and shattering. Except I did purchase a 3 gallon plastic big mouth bubbler for small experiments but have not used it yet. Good luck in your quest !View attachment 824088 View attachment 824089
I have six of these 6.5 gallon Italian carboys and they all measure the same 29mm neck ID...
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I fill them about 1/3 way with pbw solution then invert them into a 5 gal bucket filled about half way with solution. It works. I keep and reuse pbw. Keep it in a 5 gal bucket.I thought about that, and the risk that a stopper gets ejected keeps me from trying it
I don't have enough sink space to accommodate more than one of these at a time, and yesterday I had four of them to clean...
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I fill them about 1/3 way with pbw solution then invert them into a 5 gal bucket filled about half way with solution. It works. I keep and reuse pbw. Keep it in a 5 gal bucket.
Love me some Belgians!
Ok you got me...saurgut ???Made a small batch of sauergut to enhance some upcoming lagers I have planned.
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Ok you got me...saurgut ???
It’s an ingredient used by (mostly German) breweries to adhere to Reinheitsgebot. It’s a highly acidic sour wort that is used to naturally modify mash pH without using “artificial” additives like lactic acid, etc. It is thought it might be one of the flavors many of us taste when we drink imported German lagers. I make these small batches to add late in the boil mostly for the flavor contribution. I think I’m going to try using it earlier in the mash to see if it creates a different flavor profile.Ok you got me...saurgut ???
What kind of German lagers ? Pilsners ? Lagered wheat bocks ? I've had more German beers than I could possibly remember except for Sours and I've never had a Kolsch. I don't recall tasting anything... different...though that could be to me being particular to mostly darker German beers.It’s an ingredient used by (mostly German) breweries to adhere to Reinheitsgebot. It’s a highly acidic sour wort that is used to naturally modify mash pH without using “artificial” additives like lactic acid, etc. It is thought it might be one of the flavors many of us taste when we drink imported German lagers. I make these small batches to add late in the boil mostly for the flavor contribution. I think I’m going to try using it earlier in the mash to see if it creates a different flavor profile.
https://loschicoshomebrewing.wordpr...eat-secret-of-german-lagers-brewing-a-helles/
Edit: @ba-brewer beat me to it.
I think nearly all German beers. The flavor is probably more noticeable if you drink an import next to a domestic beer of the same style.What kind of German lagers ? Pilsners ? Lagered wheat bocks ? I've had more German beers than I could possibly remember except for Sours and I've never had a Kolsch. I don't recall tasting anything... different...though that could be to me being particular to mostly darker German beers.
Well H ! ...I was stationed in Germany for 2 years. That's why I say more German beers than I can remember. Been drinking them since. Or maybe I just got so frigging drunk darn near every night I just got used to whatever it is. Though probably 95% of what I drank was Aventinus and Rauch bier.I think nearly all German beers. The flavor is probably more noticeable if you drink an import next to a domestic beer of the same style.
If you’re used to drinking them (German beers) exclusively, it’s something you might not notice… especially in a rauchbier.Well H ! ...I was stationed in Germany for 2 years. That's why I say more German beers than I can remember. Been drinking them since. Or maybe I just got so frigging drunk darn near every night I just got used to whatever it is. Though probably 95% of what I drank was Aventinus and Rauch bier.
Not exclusively but the lions share. I do enjoy other styles... sometimes. A good Porter , stout , brown , Amber or even a summery Belgian or American wheat. But now you got my interest peaked ! I'm gonna be in search of this "other" tasteIf you’re used to drinking them (German beers) exclusively, it’s something you might not notice… especially in a rauchbier.
You can never have too many kegs! I once thought 3 or 4 would be plenty. Now I'm at 10, and other than the 2 I set aside for specific purposes, I'm on the verge of only having 1 freeSnagged a sweet deal today. $200 for all this. 5 kegs, 20lb co2 half full, regulator, 4 post manifold, and unopened bags of more hose clamps and keg connectors than I’ll ever need. Kegs need some TLC and I was only wanting to add 2-3 kegs to my collection but couldn’t pass it up.
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Sometimes it seems the hard way, is still the best way ,something to be said about 20 years of experience..I know. I've been using these beasts for almost 20 years now and I still haven't find a good way around hand washing them. I used to fill them up with room temp water plus two tablespoons of OxyFree and let them sit for up to overnight and they really did "self clean" themselves to where I didn't even need to use a brush. But that's 13 gallons of water per batch plus leaving them sitting around, just seemed wasteful and clumsy so I went back to cleaning them by hand.
Oh well, it's not a big deal (which brings me back to where I am )
Cheers!
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