Search results

I was under the impression that burst carbing at 20-30psi and rolling the keg to force rapid CO2 absorption would carbonate the beer to its desired level (I know there isn't much science behind burst carbing but I figured it would be close). Paul

Gents... After leaving the beer be for the past week or so, I've cracked the code. My beer froze almost to a slush puppy consistency. I thought my fridge had been around the correct temperature but I was wrong. The dip tube was taking from the bottom (where all the condensed liquid beer fell to)...

Good point Yooper, I believe the leak is coming from the connection site where the beer tube meets the tap faucet. There was some foam present and it would explain the beer puddling at the bottom of the fridge (dropping back through the tubing and copper piping along the beer line onto the side...

Update: came home tonight and attempted to pour a pint after assuming I fixed this issue two nights ago by hitting it with a little more pressure and burst carbing for an additional 1-2 min (I had previously burst carbed at 20 psi for 5 min on Sunday). Beer came out of the tap like a rocket and...

No leaks... Checked with foamy star san spray. After reconfiguring a bit, seems like I'm getting better pressure now. I'll monitor and see how this progresses. Thanks for all of the suggestions! Paul Paul

Yes, regulator reads 10 and valve from reg to keg is open. Paul

Temp is about 40 degrees F. Ideally, I would be serving at 45-50 but I wasn't ready to serve yet. Just trying to sneak a sample. Paul

Could be - but as I add a bit more pressure, I get more beer. It just won't stay constant at my 10 psi setting. Hmm... I'll check the dip tube! Thanks for the insight. Paul

Good evening gents, I kegged a 5 gallon batch of black IPA on Saturday afternoon (this was my first kegged batch ever). I waited 24 hours for the batch to get down to ~35 degrees F. At that point, I burst carbed at 20 PSI for about 5 minutes. I let it sit with dispensing pressure set to 10 PSI...

Paulgmaratta Paul

Looking for something on the brown side this year. Maybe a bit nutty. Paul

Thanks for the replies - good insight here. I'll assume a 1.080 OG and go forward. As for tannin extraction - another good point. I had definitely read that somewhere along the lines but failed to employ the knowledge last night. I'll keep an eye out for any astringency or bitterness in the...

Good day gents, This is my first post - I have a question regarding a Belgian Tripel recipe that I brewed up last night. Background: I got this extract recipe from my LHBS and it's only my second brew. I followed the directions to the letter but somehow came up with an OG of 1.070. This is a...