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  1. K

    Fermented under pressure, closed loop transfer, spunding valve on keg

    So, I am new to kegging and I have read about issues about getting foam when transferring an under pressure ferment. I saw a video of a closed loop transfer on YouTube where the guy had a T connector splitting the CO2 to the keg and the fermentasaurus to keep them balanced or something. Well...
  2. K

    Infection?

    Haven’t brewed in several years. I am trying to make a NEIPA, and I notice some frothy/slimy/milk looking bubbles in the center. Is this just CO2 mixed with yeast/ haze? Airlock is still bubbling (brewed Saturday 7/14), the smell escaping the airlock is hop delicious. Just curious and probably...
  3. K

    Whitbier named after my college house

    808 West. What do you think?
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