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I am using the floating dip tube in my fermenting corny only, though I may add one to my larger “brightening” keg at some point, when I brew enough to start a pseudo solera. The gas tube is not four or five inches long, but I would say a good two inches. Long enough that when I tried to top it...

Is there a good reason the gas dip tube in my corny is so long? I would think even for soda that would be a pain to force carb. Also I got the cheap disconnects at torpedo and the gas’s jumpers seem to be leaking at the connection. Should I clean and lube some o-rings or just spring for the...

I won’t take a day to get carbing with my specialty kveik / fermentation chamber set-up: I threw in a picture of my boil too.

Preboiling the water would knock down the o2 added, but adding extra sugar would allow me to vent and bring it up to desired carbonation level (and exclude the o2). My last batch got rave reviews from some biased friends. I added boiled honey water (and forgot the dry hops). Because I had...

Thanks for the response. If I add some extra priming sugar and vent it back down to 30 psi, might I not need to worry about pre boiling the distilled water? How much extra should I add? I know adding nitro coffee is kind of silly as I was hoping to get some nitro effect by locking it in, but...

If I add priming sugar or honey to a (low) pressure fermented keg and seal it up, do I have to worry about oxygen? I know fermentation scrubs oxygen, but i feel like a big part of that scrubbing is the vented co2 taking the oxygen with it on the way out. I was planning on topping up the keg...

I’ll pretend it is a Norwegian Farmhouse on stainless. Even though I am doing pressure ferment, I think I’m might toss this batch on the dregs from last. To speed it up. I didn’t dry the stave but tossed it in the last batch for the yeast inoculationz, and it took a while even stacked right next...

Anyone making a Kveik clear? Do I need to lay off the late hops?

Thank you everyone for the support. Pressure fermenting is fun and easy. For my next (DME) batch I am making “You are not my foeder!!” Fireside Kveik ale with an oak stave in the fermenter. This is the second batch using the same stave, so hopefully the oak character will be more mild. I just...

An oak ‘n coffee Black and Tan.

If you gas’s jumpered first you could save a little co2, although I’m trying to get in the habit of filling the jumpers with starsan and then purging w co2, but Still trying to find the balance between meticulous and efficient (usually ending up with neither). I do like my new 1.6gal serving keg...

Gotcha, that makes sense.. I think I might not have been getting full serving kegs due to foam from the release valve instead of the spund.. solid tip there.

Great info, thanks. I am curious what you mean by high pressure transfer to minimize foaming. Do you equalize between fermenter, cranked up to 30 psi or so? Then spund the serving keg at 28 or something like that? I had been keeping my fermenting pesssure.. probably around 20 psi, connecting...

Anyone do 30psi ferments or more?

The oak flavor is pretty strong, however if I mix in some coffee, cocoa in the glass the roastyness really balances or covers up the strong oak character. I have 3gal left, in it’s own keg after some prodigious sampling. I’m not sure if I’ll make a smaller batch to coffee it up or what. I wonder...

Yes I have the filter screen, and it is working quite well considering the amount of hops I put in after the boil. I just didn’t want to open it up and dump in more hops given how many other variables I had going on. I just picked up a 1.6G torpedo serving keg so that I can keep it in the fridge...

First pressure ferment with the floating dip tube worked out well despite the chunk of oak I threw in there. Although the flavor is a bit heavy on oak, that is the price of experimentation. I am not getting a ton of hop smell, but I purged the serving keg instead of dry hopping. Next time...

Pressure ferment next to the wood stove to keep the kveik rolling at 1 bar. Hopefully not so much oak that I’ll have to dump. I am starting to wish I had a couple more ball lock kegs to manage the blend.

This batch is smash with pale DME and northern brewer hop. A few for the boil and about half a pound for the hop stand as the temps came down. I thought about adding coffee/cocoa to match the ESB in color, but I don’t want to hide the oak before I mix it in. Next batch will probably be pale plus...