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We ferment whole heads pretty regularly, it’s no more or less complicated than fermenting sliced cabbage. You can either pack the whole, cored head along with sliced cabbage or you can make it with a brine. I usually pack it with sliced cabbage because all we just make sarma (cabbage rolls)...

oh yeah. No doubt about that. But there’s no way I’ll drink 5 gallons of high proof wheatwine in a reasonable amount of time. Two of those and I can’t feel my face. It would also mess up my pipe line of everyday drinking beer. I think I could squeeze a 2.5 gallon keg in the fridge. Maybe some...

I forced this keg. Setting the psi to around 35 and shaking the keg to hasten carbonation. It’s worked for me in the past but I might’ve over done it this time. I have not noticed a flavor difference in this and the set and forget method at all. But I never had to fight a set and forget keg.

So, just leave it at 9 and keep pouring foaming beer for a couple days? If it levels out I’m fine with that. I’m following the logic that the keg is over carbed. Is there a better fix for an over carbed keg?

1/4 id printed on the side of the line and all. I’ve been getting away with about 6 feet for close to two years. The other keg is doing fine with six feet and 9 psi. I imagine I’ll need to lengthen that one at some point to balance and the third (empty now) at some point.

I can’t move down to 3/16 without buying all new serving hardware so I ran 20 feet of 1/4 id and I cut the gas to this keg. I have to give little surges to serve but I’m assuming it will eventually level out. It doesn’t seem over carbed other than all the head. So I’ll keep drinking half beer...

Nope. Beer comes out, but there’s gas in there too. So it’s a half a glass of head. The beer is cold and carbonated well. I can see the gas bubbles as I pour. Then as it sits about a quarter of the line is gas or air, not sure but I assume it’s gas since I can’t find any leaks. i think...

There’s only two kegs in there now and that are at 10 psi. The fridge and beer are cold. The inside diameter is 1/4 inch and there’s about 6 feet of beer line. I never sat down and did the math for balancing, but six feet and 9 psi has been pretty standard for me with out problems.

Took apart and cleaned the dip tube and the tap. I didn’t see any damage to the o rings but replaced them anyway. Still the same problem. I think it is on the keg side. I switched to an empty tap space on the fridge and same problem with that pour. Could it be something with the poppet? Any...

I’m still pretty new to kegging. A pale ale I just kegged is getting some gas in the beer line. I’m thinking it may be the tap? To clean it I just ran PBW then star sans trough the lines. Should I take it a part and thoroughly clean it? could it also just need some time to settle and...

Well, I’m stumped. Cutting out the core and keeping covered has always worked for me fermenting a whole head. Was it a fresh cabbage? I’ve heard heads of cabbage don’t ferment as well. Maybe as the get more fiber/less sugar? or was it a super tight head? Maybe try a savory head?

I don’t know if it makes a difference, but I’ve always cut the core out for a whole head. Not because I know what I’m doing, but just because that’s how my Baba did it. I’d bet those inner leaves are fermented after that long. If not cut the core out and put it back in for another month.

You want to harvest the most active yeast. I’d say shy of top cropping, the primary would be more active. There’s some links on here about yeast cleaning that can help separate the trub. I personally don’t sweat it. I decant the old beer out of the mason jars I keep yeast in and then pitch the...

I ran a couple pale ales, not super crazy hoppy, in the high 90s. Like beersrk says above I the dry hopped them at regular basement temps. I prefer the fermentation at standard basement temps. I was shooting for that pineapple yeast flavor with higher fermentation, which was fun to taste, but...

I’m a little unclear what your asking in your first question. So I’ll describe what I do. I mash with as much water as I can get in my tun. The first running yields me about 4 gallons. I set a gallon of that first running aside for the second batch, then start sparging with hot water. (ii)...

Omega’s hornindal. A bit of nice peachyness at 85-90 degrees. Then I needed to ferment hotter for pineapple. For my beers those notes have been pretty subtle and they’ve gotten lost in complex grain bills or too much going on with the hops.

I have a horendale kolsch on draft right now. I did a split with WLP029. The kveik turned out pretty good, but it definitely taste more like a blonde than a kolsch. My house kolsch uses about 10% wheat and about 10% light Munich. I’ve made it with out the wheat and I think it does add to a nice...

It’s awesome isn’t it! My first keg got drained in no time. I was a bit embarrassed how quickly I drank that and reverted to my strict rules around when to drink beer. Only on days that I run, weekends and holidays, if anyone asks me if I want a beer, with specific foods, or after mowing the...

You’re good. They’ll settle out as the beer carbonates an you chill it. You won’t have any problems with the beer. You’ll just have hops at the bottom of your bottle. Pour gently into just one glass and you’ll have a fine beer. For future beers, if you can cold crash, that will drop the hops...

I pulled couple pours of my kveik/Kolsch hybrid. I made a split batch with my standard house kolsch with WLP 029 for comparison. the kveik turned out great. My wife thought they were the same beer. The kveik had a wee little bit of the kveik-y peach smell, very subtle peach fruit, unlike when I...