Ask me anything!

[drainbamage]

Why is my airlock not bubbling?


Sent from hell
using Home Brew

Because you're in hell. Gotta keep those fermentation temps down. :cross:

 

[flars]

Why is my airlock not bubbling?


Sent from hell
using Home Brew

Did you forget the yeast?

 

[Psylocide]

Because you're in hell. Gotta keep those fermentation temps down. :cross:

Well... if he's in the Ninth Circle, the ferm temps are likely too low.

 

[soccerdad]

did you use water or vodka? OR AIR ???

 

[Psylocide]

My brother-in-law is giving me a complete kegging system, three 5 gal cornies, taps, lines, Co2 tank etc. etc.

These were once used as soda dispensers but are still in great shape.

What do I need to do to get them ready for kegging beer?

 

[hunter_le five]

did you use water or vodka? OR AIR ???

Makes the airlock bubble every time.

 

[Psylocide]

My brother-in-law is giving me a complete kegging system, three 5 gal cornies, taps, lines, Co2 tank etc. etc.

These were once used as soda dispensers but are still in great shape.

What do I need to do to get them ready for kegging beer?

I'm thinking a complete disassemble and cleaning/sanitizing regimen for all metal pieces is at least required... should I get new O-rings as well?

Where are my gd answers op?

 

[TheCADJockey]

If you don't have a fridge or chest freezer that fits a 5 gal. corny keg, can you treat it like your FV and chill it in a swamp cooler or will that ruin the keg?

 

[SupervisingChildren]

I'm thinking a complete disassemble and cleaning/sanitizing regimen for all metal pieces is at least required... should I get new O-rings as well?

Where are my gd answers op?

Yes. Completely disassemble your kegs. I soak in oxyclean
then store a sanitized keg with 1 gallon starsan in it. Shake it up, dump it out and fill it up with beer when you're ready to use it.

If you don't have a fridge or chest freezer that fits a 5 gal. corny keg, can you treat it like your FV and chill it in a swamp cooler or will that ruin the keg?

It shouldn't ruin your keg. However, the keg temp needs to be stable as otherwise you may have warm foamy beer. Look into a jockey box maybe? Warm beer gets dispensed through cold coils and stays carbonated.

 

[Brettomomyces]

I've gotten a 1.070 beer to attenuate out to an FG of 1.013 by sprinkling it in lol. But like I have said beer is all about what you want to do with it sprinkle it in let it sit...hell introduce oxygen into it. People think they can control yeast and how it acts and how to keep it living but the truth is with yeast its out of the brewers control. So dont take my word for anything and especially the guy above my post word for anything either. I just give tips but truthfully there is no right way to brew beer. Basically there are guidelines and after that just use your imagination.

None of this is true, but I guess it fits with the rest of the thread just fine

 

[Psylocide]

If I store my filled kegs in a fridge without a temp controller (set it at 5 cold and forget it, type-thing), will I have issues?

Should I get a temp controller? Or will I be ok without one?

 

[Peyope]

If I store my filled kegs in a fridge without a temp controller (set it at 5 cold and forget it, type-thing), will I have issues?

Should I get a temp controller? Or will I be ok without one?

If water doesn't freeze, the beer will be fine. A temp controller is good if you wanted to use it as a fermentation chamber.

As a side note, a friend has an old side by side fridge that uses the chill from the freezer to cool the fridge. He has a controller set at serving temp in the freezer which keeps the fridge side at 60 to ferment. Probably not relevant to your situation though.

 

[Psylocide]

If water doesn't freeze, the beer will be fine. A temp controller is good if you wanted to use it as a fermentation chamber.

As a side note, a friend has an old side by side fridge that uses the chill from the freezer to cool the fridge. He has a controller set at serving temp in the freezer which keeps the fridge side at 60 to ferment. Probably not relevant to your situation though.

Yeah... was more just curious if temp fluctuations in the fridge would have a negative impact on the pour (foaming etc.) or if I would be all good.

 

[Jhubbard9]

None of this is true, but I guess it fits with the rest of the thread just fine

Looks like we got a yeast whisperer on our hands. I guess you've never heard the saying brewers make wort yeast make beer huh? Ya you can pitch certain number of cells within a batch, control temps, sanitize until your fingers fall off, but you cant really know exactly how yeast is going to act.

You of all people should know just look at your name...Brett is one of the most unpredictable yeasts you can use and can actually live on through other batches and contaminate them as well even if you follow all sanitizing practices. How do you know that a wild yeast strain doesn't happen to fall into your wort, or the vitality of your yeast you are using isn't up to par and some cells are already dead before pitching? Ya you can make a starter. What if all those cells are healthy because usually they are the ones on the top and the ones on bottom are dead? Don't be ignorant and pretend to be all knowing, even the pros know yeast is one of of the most uncontrollable aspects within a beer, if it wasn't they wouldn't have labs for the stuff.

On too my next question. Yes used corny kegs will need a complete break down with is relatively simple. Usually kegs sold used a guaranteed to hold pressure but it is still smart to run some c02 through the keg and see if you hear any leaks or lose pressure BEFORE putting beer in. The rubber O rings are usually the worst off and need to be replaced almost anytime you buy used kegs. Make sure you break down fully and clean and sanitize every part of the keg especially the ones touching the beer.

As far as temperature goes like someone else said just make sure you don't freeze the beer and it will be fine and make sure its not too hot either as it will create added foam. Temp controllers are usually only used as a fermentation controller. Hopes all this helps.

P.S. or you could use Bretts way of doing things and whisper to your keg and hopefully it holds pressure and sanitizes itself. Cheers!

 

[Jhubbard9]

Yeah... was more just curious if temp fluctuations in the fridge would have a negative impact on the pour (foaming etc.) or if I would be all good.

Temperature fluctuations are bad on a fermentation where even small temperature changes can impact results. As long as you aren't having fluctuations of temperature of over 15 F you should be fine especially if in a fridge the temperatures stay pretty constant.

 

[Brettomomyces]

Looks like we got a yeast whisperer on our hands. I guess you've never heard the saying brewers make wort yeast make beer huh? Ya you can pitch certain number of cells within a batch, control temps, sanitize until your fingers fall off, but you cant really know exactly how yeast is going to act.

What is this based on? How do commercial breweries ever reproduce a beer with any amount of consistency if this was true? Yeast companies do know how it's going to act, that's how they sell you those little packs in your homebrew store. There is a ton of science behind yeast culturing, propagation, storage, etc.

Look, here's Louis Pasteur's head on the side of a brewery

He got put there for being a "yeast whisperer", not by crossing his fingers and hoping the beer would turn out fine

You of all people should know just look at your name...Brett is one of the most unpredictable yeasts you can use and can actually live on through other batches and contaminate them as well even if you follow all sanitizing practices. How do you know that a wild yeast strain doesn't happen to fall into your wort, or the vitality of your yeast you are using isn't up to par and some cells are already dead before pitching?

A microscope and a hemocytometer

Ya you can make a starter. What if all those cells are healthy because usually they are the ones on the top and the ones on bottom are dead? Don't be ignorant and pretend to be all knowing, even the pros know yeast is one of of the most uncontrollable aspects within a beer, if it wasn't they wouldn't have labs for the stuff.

I didn't pretend to know any more than what you said was untrue

P.S. or you could use Bretts way of doing things and whisper to your keg and hopefully it holds pressure and sanitizes itself. Cheers!

Yep, you discovered my secret, please don't tell anyone else

 

[Psylocide]

Whispered to it and nothing happened... wtf OP?

 

[BeerGrylls]

OP barked up the wrong tree...

 

[Stealthcruiser]

Why doesn't patina rhyme with vagina?

 

[soccerdad]

Vagina is from Saskatchewan

 

[MaxStout]

Vagina is from Saskatchewan

Ever been to Moose Jaw? It's about six feet from the moose's ass. :cross:

 

[orangehero]

Remember, he's learning as he's trying to answer.

 

[cjgenever]

I've gotten a 1.070 beer to attenuate out to an FG of 1.013 by sprinkling it in lol. But like I have said beer is all about what you want to do with it sprinkle it in let it sit...hell introduce oxygen into it. People think they can control yeast and how it acts and how to keep it living but the truth is with yeast its out of the brewers control. So dont take my word for anything and especially the guy above my post word for anything either. I just give tips but truthfully there is no right way to brew beer. Basically there are guidelines and after that just use your imagination.

Sarcasm filter engaged...

Yeah, multi trillion dollar business supported by breweries throughout the world. Baked by centuries of scientific research...

Just doing their best to use their imaginations and hide to the world that they actually have no control over their processes. Oh, and those innumerable scientists don't know what they are talking about. They are just learning by explaining the secrets of the universe to humanity.

And by the current logic the chicken must have come before the egg that it was hatched from.

Sarcasm filter disengaged...
A good brewer can work towards control and consistency. A great brewer does control processes and receives consistency in turn.

To all those reading this; Have fun and do it the way you want, but make sure you know your science before you preach your ways and please don't discredit others if you can't reach the level of control they have. I know a good deal about brewing and control my processes well. I also pull my head out of my ### Once in a while and learn something new by listening rather than answering. Just sayin....

 

[cjgenever]

Makes the airlock bubble every time.

Haha, love it :-D

 

[cjgenever]

Looks like we got a yeast whisperer on our hands. I guess you've never heard the saying brewers make wort yeast make beer huh? Ya you can pitch certain number of cells within a batch, control temps, sanitize until your fingers fall off, but you cant really know exactly how yeast is going to act.

You of all people should know just look at your name...Brett is one of the most unpredictable yeasts you can use and can actually live on through other batches and contaminate them as well even if you follow all sanitizing practices. How do you know that a wild yeast strain doesn't happen to fall into your wort, or the vitality of your yeast you are using isn't up to par and some cells are already dead before pitching? Ya you can make a starter. What if all those cells are healthy because usually they are the ones on the top and the ones on bottom are dead? Don't be ignorant and pretend to be all knowing, even the pros know yeast is one of of the most uncontrollable aspects within a beer, if it wasn't they wouldn't have labs for the stuff.

On too my next question. Yes used corny kegs will need a complete break down with is relatively simple. Usually kegs sold used a guaranteed to hold pressure but it is still smart to run some c02 through the keg and see if you hear any leaks or lose pressure BEFORE putting beer in. The rubber O rings are usually the worst off and need to be replaced almost anytime you buy used kegs. Make sure you break down fully and clean and sanitize every part of the keg especially the ones touching the beer.

As far as temperature goes like someone else said just make sure you don't freeze the beer and it will be fine and make sure its not too hot either as it will create added foam. Temp controllers are usually only used as a fermentation controller. Hopes all this helps.

P.S. or you could use Bretts way of doing things and whisper to your keg and hopefully it holds pressure and sanitizes itself. Cheers!

Some of the cleanest ales brewed are made consistently with Brett. I suppose the brewers must be really lucky to do that every batch. But wouldn't it be easier for them to just buy a few lotto tickets?

 

[frozennorth]

Why do I never get free beer?

 

[beerkench]

View attachment ImageUploadedByHome Brew1419417779.720032.jpg
Is my beer infected?


Sent from hell
using Home Brew

 

[TheCADJockey]

View attachment 243997
Is my beer infected?


Sent from hell
using Home Brew

Does it smell okay or did you taste it? It looks fine.

 

[cjgenever]

View attachment 243997
Is my beer infected?


Sent from hell
using Home Brew

Those hops smell a little cheesy. I think some mold may have got to them while you were aging them. Also, to add some color and flavor you may want a bit more Melanoids in that ultra light American lager. Perhaps dry hop it with some grilled steak shavings? You can trust me here, I'm learning as I tell you what to do!

 

[Psylocide]

Looks fine to me.