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I had a keg kick and used the opportunity to look at the shank bore again. Indeed, the one I had foaming issues with measured 1/4" ID while the others are 3/16" ID. I reassembled with a spring in both, moved the troublesome beer to a 3/16" ID shank, and saw notable improvement in the pour and...

Resurrecting an old thread because I think there may be something to this. I too recently upgraded from a 3 tap to a 6 tap setup and reused the shanks and faucets I had for a few years now. I recently purchased 3 Komos stainless shanks (3") from MoreBeer paired with Nukatap faucets w/ self...

That makes sense. Colder would still be better but probably a completely insignificant amount. However, the amount of ice in a block format vs the amount of ice/air in the same volume of cubed ice is a clear benefit, as well as cost.

I ditched the keg reservoir idea for now. I could maybe add in later but it seemed to be more work than it would be worth. I will focus on avoiding using plain ice to mitigate water issues. Only sealed ice forms. Besides, I've read block ice from your freezer is colder and more efficient than...

All good input. Going for a smaller cooler style would certainly be a lot easier to travel with and move around. However, I want to be able to serve 10 gallons worth. 4 smaller kegs could have worked, but would be more upfront investment when I already have the corney kegs. I ended up starting...

Thanks for all the replies. I also think it is most likely wheat. I will call the supplier and see where it goes. Only problem is I bought it a ways back. Maybe more than 6 months...

I've got this bag of Bairds Medium Crystal, but it doesn't have husks, should it? It seems crunchier and less sweet than a base malt. I'm wondering if there might have been a packaging issue or if this all tracks, thought?

Interesting. Sounds like a good idea to me. Have you ever had any issue with the bag of fruit clogging the dip tube? Also, is that 6.5 lbs for a single 5g keg?

For anyone interested. I think I am going to do 8 lbs worth with the pits intact. They are already washed, bagged, vacuum sealed, and frozen. I will post updates, but not yet sure when this beer will be brewed.

In the past, my fruited sours have mostly been made with l. plantarum pitched 12-24 hours after sac, with souring halted using a hop tea addition after about 1 week. I then use whole fruit or juice after the beer reaches terminal gravity and wait for the following refermentation to finish before...

Awesome, thanks. And another great idea with the FRP. That would give me the confidence to use EPS instead of XPS.

The fabric was only to act as a mold release. I want to have basically keg holders that would seperate the ice from the keg location so I could swap kegs without fussing with the ice. Possibly more effort than it's worth... however, 0.02" thick Al is fairly cheap at the big box store. I might...

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I am looking to make a "portable" keezer/cooler hybrid. My goal is to keep two kegs cold for 2-5 days w/o electricity. Without going into all the details, I am trying to figure the best way to make a receptacle for the corny kegs. They need to have okay thermal transfer and be able to support...

In addition, assertively diastaticus (STA-1+) yeast or the addition of exogenous enzymes, as outlined in this method, can easily result in a FG of 0.996. I state "assertively" because many STA-1+ yeasts will not approach critical attenuation in normal conditions. How active this gene is varies...

My latest sour brew: 4 lbs 2-Row 1.5 lbs Vienna 2 lbs White Wheat Sach Trois, WY5112 Brett Brux from starters 12 drops of Brutzyme (amyloglucosidase, a-amylase, pullulanase and other dextrinases) 1 Swanson pill Lacto P. starter (1g/L chalk) 0.2L pitched at 24hr (50% AA) Started at 67°F, rise...

Thanks, good read.

Dang, I just bought 3lbs of Pilsen DME for starters last night... I did read that before. I have been boiling before use as an added precaution, but this significantly reduces the benefit of having canned wort in the first place. I simply couldn't justify buying a pressure canner for this...

Sour Brett Saison Update: I split the 1oz El Dorado into 1/2oz hop tea, boiled for 5min, and 1/2oz dry hop addition both added after 9 days. I then pulled the dry hops after 2 days before transferred 3 gallons to rest on 1lb pitted sour cherries and 2lbs quartered pluots. The remaining beer was...

Very interesting! I will keep that in mind for the next batch. Also, I can't wait to try out WLP644. It sounds like the ideal sacc for what I want in most of my sours.