I'm currently using a Kegerator with Cornelius kegs, so all my kegs are kept cold from carbonation and onwards. I was wondering if there is any significant decrease in quality by changing over to a normal tap system where the kegs are stored normally (room temp) and it runs through a cooler...
So I've dry-hopped for seven days after my fermentation is done for a while now.
However, I'd like a bit more aroma, so I purchased a set of these tea things and Im now putting some hops in the keg with the beer when I transfer (I still dryhop for seven days in the primary).
Any similar...
Im using East Coast White Labs Ale yeast and we're talking about primarily Maris Otter, a bit of torrified wheat and carahell. Using Citra, Centennial and Cascade.
I built a fermentation chamber with a fridge, unfortunately it seems my fridge is too small for the chamber and cannot keep out the heat enough.
I have a brew day tomorrow and am looking at a fermentation temperature at 74 degrees.
What will the effects be? Slight more ester and fruity taste...
All of the sudden my three handle kegerator feels like one of the handles are locked.
It's not dried up beer or anything, took the handle apart, all is clean.
Other handles work fine.
What could it be?
This is my refractometer:
https://www.amazon.com/gp/product/B008562GD0/?tag=skimlinks_replacement-20
Im certain it will work for wort.
I have yet to hear anyone with the answer to what 35 ppt is equivalent to in BRIX
It's a 50 gallon batch. I normally push it in to a walk in freezer but it failed me today.
My fear is that the yeast didn't have anything to eat at while it was "awake" and so it dwelled off. Or is that not even possible.
Everything kept super sanitary.
Made a starter, it was working for 48 hours. Looked really good.
Brew day got cancelled. Put it in the fridge for about two weeks. So far so good.
Brewed today. Took out my starter and decanted it. My wort cooling process failed, so I have to wait till it cools naturally which won't be for...