Recent content by PrSlater

Bacon jam

Rhinos wearing Mohawks

:off: I was just using this a over dramatic simile. but just for my own information I was under the impression that the heavier CO2 would sink to the bottom as it is heavier than O2... is this not the case?

just bottled my hefe today. the last 2 batches that I did I carbed to what I thought was going to be 3.4 vol of CO2 but both batches turned out to having around an ale style (lower) carb, which is less carbonation than I would prefer for the style. so this time I carbed to 3.8 vol. For 4.3 gal...

CO2 in the keg will be heavier than O2 so just enough to blanket the bottom 1/3 or so of the keg will suffice. A vacuum is not necessary since the CO2 itself ( being heavier than O2) will sink to the bottom the the keg forcing out any oxygen above it. The air may be turbulent at first but the...

Again thank you so much Pratzie for the quick response. didn't think about that brewery analogy but well put. I have definitely watched my fair share of vids and that is partially why I was so freaked because they all bottle from a kegerator :) capping of foam definitely appears the way to go. I...

Sounds like a job for mythbusters! I wouldn't want to risk the danger or expense of blowing up a glass carboy but that's just me. closed system transfer works well but make sure you purge the keg with CO2 or it will void your O2 exposure. the blanket of CO2 in the carboy makes for O2 exposure...

Thank you so much I will... I just wasn't sure if it would make a difference because of the CO2 solubility in colder solutions. I was worried because I have read that a beer perfectly carbed at room temp may turn out flat when chilled to serving temp

Old Rasputin Russian Imperial Stout from North Coast....mmmmmm

Thank you for the quick reply. Sorry I forgot to mention that I had planned on turning the psi down to 2-3 prior to the actual bottling.... as far as chilling the keg down and lowering psi to 10 to maintain carbonation does this sound ok?

I just got my first kegging set up not too long ago. I will admit that I got a little excited about kegging and jumped the gun without realizing how important a kegerator/keezer was to this process (blame it on impatience:o). but my question is... I have a chocolate milk stout that has been...