Recent content by dowhatitdo

Thanks. I figured it was pretty easy to do.

I've heard of people using two strains of yeast for one beer. Is there a website that explains which yeast can be mixed without one overtaking the other during fermentation? I would like to use an American ale yeast with a champagne yeast to create an extra dry ipa.

Ok. I didn't know that. Thanks for the info

That makes since. So is guinness or young's actually carbonated with nitrogen? What is the widget in the can for?

Would it be beneficial to use my aeration stone and my O2 tank, like I do for wort? This would give the yeast plenty of oxy to thrive off of.

Would it work if I put check valves where the nitrogen and co2 blend/tee together, so one tank wouldn't overpower the other due to pressure?

How much is a mixing regulator? I have ball valves inline in my tubing going to keg, but I assume its not as easy as just adjusting ball valves to mix gases?

Thanks, that clears a lot up. I just acquired a nitro tank and regulator, ill play around with it. Just got to be careful on pressures. How much pressure does it take to bust pressure relief valve on pin lock keg?

Is it possible to just have both co2 and nitrogen tanks hooked up, via separate regulators per tank and have them t'd together in the tubing running to the keg?

I'm confused. All this seems to be talking about dispensing with nitrogen. Will beer not absorb nitrogen to carbonate? Is nitrogen only used for dispensing pressure?

Is it possible that gelatin could reach metallic flavors from my keg? I used it in my secondary in the keg and then cold crashed for 4 days before tapping the keg. It tasted great at first, but after a week or so (once beer is noticeably clearer) it tastes a bit metallic. Used wyeast 1762 abbey.

Is it possible to freeze yeast, after washing, so that it can be saved for a long period of time? I know most people say you can only store year for 2-3 weeks at most, but that's in the fridge.

Now that I examined it more, I believe the "veins" are brown dead yeast strains. The film on top is very thin like a crepe. I moved it to my bathroom where it is a bit warmer and wrapped in a towel. I took a ph reading and it was 2.9, so that's a good sign right?

This is my first time brewing Kombucha. I am a beer brewer so I used a 2 gallon bucket fermenter and a airlock to insure no unwanted bacteria. After reading some I believe my scoby isn't forming as well because its around 68 degrees in my house. It's been 8 days and all I got is a film on top...

I was more worried about weed.