Recent content by Grippi

Okay. I just figured from what others have said, that the liquid will try to reach equilibrium with the head space in the keg. So in theory the beer would eventually change carb level to what is set at, or what the pressure of the keg is. If it works it works though.

I did the 30 psi, and shake it method. in the long run I plan to set and forget, but it being my first brew, Well, I just wanted to drink it. haha. lesson learned. knowing that everything is new, and tightened well, I have to agree at this point that it's probably over carbed. I'll probably...

thanks. makes a lot more sense now.

seems counter-intuitive. I've seen people do this to carb the beer quicker, not de-carb the beer. Not saying it won't work, but I don't understand how it works to both carbonate, and decarbonate the beer. I'm assuming it has to do with him turning down the pressure before doing this, as...

won't it uncarbonate if you leave it that low?

Thanks guys for the quick replies. This site and forum are an amazing asset to a new homebrewer. Thanks again.

If changing the coupler doesn't work, I'm guessing your right, and will try lowering the carbonation. Kind of glad it happened on this batch. a learning experience on a beer I wasn't in love with anyway. It's drinkable, as I've drunk plenty of it trying to figure out the foam situation...

I have it set at 10-11 psi at a liquid temp of 39-40, when I check right after pouring. ambient temp in the keezer ranging from 32-36F. I will pull it back a bit and vent for a couple days, and see if that helps. with the twelve foot line, on my other keg, it doesn't pour too slow with the...

that just stinks when you get home from work and just want one or two beers, and have to vent every time. Not terribly concerned about this particular beer, as I have a bunch in the pipeline coming up on kegging, but I don't want to have to do that with an ipa, or something with a lot of aroma...

So hello my new best friends. I have been fighting with a keg that just won't pour a decent beer, and am at my wits end. I'm pouring and ESB, from a sixtel sanke keg, with a picnic tap. I have tried 4 foot, 12 foot, and now 6 foot 3/16 line, at PSI's ranging from 2-18 psi, with the only...

No, I increased the boil off rate to the correct boil off rate, which gave me the right amount of wort, at almost the right estimated OG. I was about 2 liters short on 11 gallons this time, but I couldn't fit about 2 liters of water that beersmith was calling for into the mash for sacch rest...

a lot of great advice guys, thank you. I'll be trying these methods in the future for sure. A small mistake on my part really seems to have given me some great tips in the long run. can't wait until brew day again :mug:

thanks. I wouldn't have thought to do it this way had you not mentioned it.

Yeah, I actually noticed at only about 75 F outside the oils were sweating a little inside the bag, so I think they probably shouldn't have a huge issue getting out in the 5 minute boil, and while they steep waiting to cool, but figured people crush them for a reason. A good learning experience...

This sounds delicious. might have to try swapping out the orange peel for lemon next time.