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Okay, I was under the impression that if you have a higher pressure in the keg than the pressure coming from the regulator, the co2 (and beer if it were to come close to the co2 dip tube) would be sucked up through the co2 line and possibly destroy your regulator.. Don't know where I read that...

Aren't you concerned that the pressure from the priming could be higher than your serving pressure? That would make the beer flow into you regulator, right?

All you people that prime your kegs with sugar, do you degas it before connecting it to your co2 lines?

Was there an all grain version in that issue as well?

Stuck sparges is not an issue when doing biab.

Okay, so the beer I was concerned about has now been 2 weeks in the bottle. No gelatine or any alternative was used, and no cold crash. And for some reason it's more clear than any beer I have ever made after just 2 weeks in the bottle (3 week primary, last week with dry hops). I left it in the...

I usually do batch sparge in a bucket in bucket mash tun, and get around 60 % mash efficiency. But the last brew day i tried a biab with a mash out and a small "sprinkle sparge" with 1 gallon of hot water to get the right preboil volume. Mash efficiency went up to 80% :)

Well, the closest thing I can think of is so called vörtbröd (translation: wort bread), which is a very common Christmas (and easter) bread in Sweden. It's done like a ordinary bread with rye and wheat flour, but you also add wort to get a sweeter taste. It's often spiced with cloves, cinnamon...

Okay, perfect. One liter of porter in the freezer now :D It's a really heavy, quite bitter porter with loads of dark malt and cacao powder. It will probably be undrinkable :D

Sounds amazing :mug: But limpa is not a swedish holiday bread. Limpa is just the swedish word for loaf :D

I would like t try this, but I dont have any uncarbonated beer at hand. Could i use a couple of bottles of homebrewed (carbonated) porter?

Yep, and that was why I asked Darwin18 about about the timing. I mean, my problem was hop haze from dry hopping. If the solution would be to let it sit in the fermenter a couple of weeks extra, it would have to do that after the dry hops were added (and removed).

Dont have a chest freezer.. I have a styrofoam box that I put ice blocks in :D I guess you mean i should dry hop for 7 (or so) days, then pull the bag of hops out and let it sit in the fermenter a couple of weeks after that (without the dryhoping hops)?

Ok, I will try this batch without any fining agent (except whirlfloc that I used in the boil). It's been 2 days in the primary fermentor now. I will get back with the result. Thanks for all the help! By the way, I have the ability to cool it down to about 50F in the fermentor. Should I do that...

As i said in the first post: I usually get clear beer. It's only when i dry hop I get hop haze (only done it once though)

True, let's call it a vegan alternative instead.

That's what I use as a fining agent in the boil. But now I'm looking for a fining agent to put in the fermenter before bottling to drop out some of the yeast and hop particles. Whirlfloc will not do that.

How long does it usually take before your dry hopped beers turn out clear? I have just dry hopped once before. I guess i drank that batch to fast :D It's actually for my own sake. I'm aware of the fact that the gelatin will drop out, but I would prefer not to use it at all anyway.

+3 = 25,300

I'm looking for a vegan alternative to be used as a fining agent. Most people use gelatin och isinglass, but is there any vegan alternative? I've read about agar agar but haven't found anyone that has been successful using that. I usually just use Irish moss in the boil, and my beers get...