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  1. Gustatorian

    Beer Issue or Draft Issue

    It's a freezer. The kegs aren't touching the walls, but they're damn close. Probe is about 6 inches from the bottom of the freezer. I can send you a photo of the keezer if that will help. I thought about taping to a keg and insulating, but was always worried about freezing my beer, due to the...
  2. Gustatorian

    Beer Issue or Draft Issue

    It's rather odd. I have another thermometer in the keezer that reads what the johnson control is set at (57ºF). I have a fan blowing as well to break up temperature stratification. Not sure why the liquid coming out of the kegs are at perfect temp...
  3. Gustatorian

    Beer Issue or Draft Issue

    Ha, not sure why it works! My keezer is a bit odd though. I keep my Johnson Control at 57ºF and, oddly, the liquid in my kegs pour between 38-40ºF. Any idea as to why that happens? Thanks for the link, I'll read through it today!
  4. Gustatorian

    Beer Issue or Draft Issue

    OK here's my math, tell me if I'm wrong, I very well could be: If the temperature within the beer is 38ºF and I want to keep my beer at roughly 2.4 volumes, I would need 10 PSI per a standard carbonation chart. I add 0.25 PSI to this because of where I am (Austin, TX). The city is roughly 500...
  5. Gustatorian

    Beer Issue or Draft Issue

    I don't think it was a solution. I think balancing the pressure on the kegs at the appropriate temp made the biggest effect. I pared down my lines from 5 to 3 feet after reading the BDQM and applying their equations to my own keezer. It was definitely a secondary measure for helping the system...
  6. Gustatorian

    Beer Issue or Draft Issue

    I cut my draft lines to 3 feet (from 5 feet). After adjusting the PSI on my regulators to push the appropriate amount of CO2 onto the liquid in the keg and appropriate for the temp within the kegerator, my beer pours great.
  7. Gustatorian

    Adding salts/minerals to your yeast starter

    Is there any benefits to adding gypsum, epsom salt, cacl2 to your starters? I use DME and RO...just wondering if adjustments need to be made for optimal yeast growth...
  8. Gustatorian

    Reusing this yeast cake

    So do you recommend clearing the dump valve of the flocc yeast a day or two before cold-crashing, then harvesting the yeast from the dump valve after the cold-crash?
  9. Gustatorian

    Reusing this yeast cake

    On the tail end of fermentation (probably about 2-3 more gravity points left with minimal activity in the bubbler). When is the optimal time to pull yeast from a conical for reuse?
  10. Gustatorian

    Reusing this yeast cake

    Attached is a photo of the yeast harvested from my conical. What exactly am I looking at. I know the yeast are settled to the bottom, looks like the wort/beer is in the middle, but is that active yeast/krausen on top? After pulling the yeast from my dump valve, what is the next step for...
  11. Gustatorian

    Austin Texas Thermal Expansion coefficients

    Anybody happen to know the thermal expansion coefficients for boiling temps and mash out temps for Austin Texas. I know people universally use 4% for boiling, but I'm looking for numbers that are a bit more specific.
  12. Gustatorian

    How big of a step up on a yeast starter is too big?

    Is pitching 1 package of WY1318 into 3L of wort too big of a step-up?
  13. Gustatorian

    When To Add Lime Zest/Juice to a cream ale

    This method sounds great for a Belgian dubbel with additives, but I'm thinking it may be too overpowering for a cream ale. I'm trying to get just a hint of lime flavor on the palate, closer to Bud Light Lime, rather than something more intense. I know, that's not exciting at all, but I'm brewing...
  14. Gustatorian

    When To Add Lime Zest/Juice to a cream ale

    Brewed a cream ale last thursday (3/9/17) from Conn/Beechum's "Homebrew Allstars" and it called for adding Lime Zest/Juice in the secondary. It's fermenting away in a conical – just looking for some input on when exactly I should add the zest/juice. Here's the caveat: I'm leaving town from...
  15. Gustatorian

    What is a "mash cap"?

    Interesting. This would be used in Low DO homebrewing, I assume?
  16. Gustatorian

    What is a "mash cap"?

    Saw the in a blog post and in the 4 years I've been brewing, I've never heard the term...
  17. Gustatorian

    Accidentally added lactic acid into my water before grains

    FWIW, I hit my pH on the nose once the grain buffered the lactic acid. Efficiency seemed to not be phased, as well.
  18. Gustatorian

    What Exactly is a "Noonanite"?

    Thank's everyone. Doing God's work.
  19. Gustatorian

    Accidentally added lactic acid into my water before grains

    What about the water I pulled aside to cold-spare with? It's at the same pH. Will it effect anything or have the same reactions with the grain?
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