Recent content by garibaldi83

Lol

Love these names!

I decided to see what Notty could do at a higher ABV and it stunned me with a 86% Attenuation. I took multiple readings after cooling and after fermentation so I know the numbers are right. But wowza!! I have a feeling it's due to the double crush I have switched to and of course the 1 lb of...

Have you thought of using a sterilized spoon and just scoop some yeast out?

Right on, I wonder since your fermentation was so rigorous if you could have gotten away with half the amount

This is my notty yeast, it's in a quart jar, harvested 4 days ago. When you say you pitched 1/2 pint was it including the beer or only the yeast?

How old was the yeast? I plan on doing the same but it may be 2 to 3 weeks old by the time I get to it

Lol. Sometimes it was a pain

Here is what I was doing for quite some time

Awesome! Thank you.

Should there be a rubber o ring next to the black nozzle? I have always had one there but it does make connecting the line a pain sometimes. Thanks!

So this is a scenario of where you would capture the excess gas when it's in the conditioning phase. I will let you know how it goes. My cider was a bit over carbed and it's still serving very fast. Only time will tell

I'm also war gaming how to still make carbonated beer in kegs if it really gets bad and co2 in a tank becomes unavailable, because I detest bottling with a passion, lol

I guess my real question is how long will it take to completely go flat. I would assume some time as it's in a sealed corny keg, even while serving it. I'm out of gas right now as my back up tank apparently has a burst disk in the knob and is out of commission. Which really stinks. But what...

This is fascinating, now to me as a layman brewer it would seem that natural carbonation would do the same thing and push out beer from the keg, especially at the 15 psi range, as forced carb at 15 psi from a tank. What am I missing? Everything I have been told and read states you still need...