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Ok so I was wondering about how exactly to use gelatin. I know most people say to add it to cold beer. However in my case, I transfer directly from primary to keg and then let it condition/carb in the keg. I could obviously cold crash the beer for 24h in the keg, add the gelatin and then...

I used WLP023, I like the profile it gives. Notty seems too clean to me.

Thing is I have picnic taps (ie the worst kind). Vinyl tubing can be quite cheap (0,25$/feet) so I guess I'll try that route first. However, thanks for the tip. I might one day upgrade to the Perlick taps.

The thing about calculations is that they are always wrong. But hey I'm a geeky guy who loves wasting time on science :mug: . The actual reason I would like to make the calculations is to get a ballpark figure. As stated above line length can increase exponentially. So if I want to serve a...

Thanks guys for the answers. You're right, I didn't account for flow and just blindly used the equations on the net... That being said most of my confusion stems from the carbonation levels I used when bottling. I kept using around 2.2 volumes of CO2. I found that anything above 2.5 would feel a...

Well 48F is not that warm... A normal fridge is between 4-8C (39F to 46F) with the vast majority at 5C (41F). Actually from my understanding of fluid mechanics, the length of tube does not depend on temperature. It is a function of height (ie your keg is lower than the tap), the diameter of the...

I'm new to kegging and been having some issues with getting the proper carbonation. I've been getting quite flat beer even after waiting for 2-3 weeks. I keep the temperature at 48F and started off with a 12 psi pressure. With time I started raising the pressure and now it is set at 16 psi. Even...

I made some cider which has been sitting in a secondary for 1 1/2 months (previously 1 month in primary) and still reeks of sulfur, so I am looking for a faster way to remove the sulfur than sit and wait. Basically I read about two methods; 1. using a degasser 2. running CO2 through it. So my...

This is an ale, so you don't lager it. It can be bulk aged a bit, but the banana/clove from the weizen yeast will go away. I was drinking it after 30 days, but it could probably be less if you keg instead of bottle. The beer was sent into competition after about a month and a half in the bottle...

If are thinking of letting the beer on the yeast for many months, don't. I know that yeast lysis is quite rare with high quality yeast, but you will get it after 2-3 months on the yeast. Always transfer off the yeast if you intend to age for more than 4-6 (usually 5) weeks.

Aging includes two big steps; 1. the yeast "cleans up" after itself 2. oxidation. Both these are temperature dependent, ie the colder it is the slower both of these steps happen. Usually we consider step 1 as good aging and step 2 as bad aging, however in a very big beer (RIS/barley wine)...

Hey guys, I'm looking into setting up a keging system. Thing is, I often brew 2.5 gal batches (stove top/BIAB), but I also have a 5 gal electric system. I would like to buy only one keg size. If I force carbonate a half full keg, will I need to use more or less CO2 to get the same carbonation...

Well it does take a long time for 5 gallons to go from 66F to 50F (about 18-24 hours). That should be about the time needed for yeast to finish the lag phase and enter primary fermentation assuming you pitched enough healthy yeast. However, here is the problem; even if it reaches primary...

Cool, I thought so. Thanks for the reply.

In short yes. If you want to be super precise you could make a brew by assuming the dead volume (or lauter deadspace whatever it's called in the program you are using) as 2 gal. When you sparge calculate how much you are supposed to get vs how much you actually got. What I mean by this; say...

About 3 months ago, I brewed my Belgian Golden Ale which is strongly inspired by Duvel. It has an OG of 1.074 and an FG of 1.004 which makes it a 9% ABV beer. This is the second time I make this recipe. First time around, being new to the whole aging thing I tasted the beer after 1 month...

Yup, it's a small strike volume because I don't want to get my mash too thin. You then just sparge until you get your desired pre-boil volume (which should be between 6 and 6.5)

It won gold at the M.A.L.T. competition in Montreal. It was actually based on a mild recipe I had which I bumped up the maris otter. It is a very easy drinking beer so try to control your fermentation to not produce too many esters. Oh and byte my 8-bit metal ass. That's byte with a y. Hehehe...

I'm looking to make an altbier soon, which I intend to ferment around 63F until fermentation is complete. Afterwards I would like to lager for 3-4 weeks at 35F. I know from experience that bulk lagering a true lager offers better results than lagering in the bottle. Keeping the lager at...

Ingredients 7.5 lbs Marris Otter 0.5 lbs Crystal 70/80 0.5 lbs Victory 0.75 lbs Special Roast 0.25 lbs Pale Chocolate .9 oz Challenger @ 60 min .6 oz Kent Golding @ 10 min Mash 1.6 qt/lb Strike 3.8 gal @ 162F Hold Mash @ 151F for 60 minutes Sparge with 165F water...