When I add wort or (diluted and pourable) syrups to a fermenting beer, I use a smallish funnel (4-6" diameter) with a piece of vinyl tubing firmly clamped to the spout. The tubing should reach an inch or so below the beer surface.
That sounds like a good idea!When I add wort or (diluted and pourable) syrups to a fermenting beer, I use a smallish funnel (4-6" diameter) with a piece of vinyl tubing firmly clamped to the spout. The tubing should reach an inch or so below the beer surface.
Then pour the wort or syrup into the funnel. Pour deliberately, in a smooth, swift motion, don't hesitate, don't interrupt, keeping the funnel at least half full, so air doesn't get sucked in with the liquid. No gurgling allowed until the very end when the funnel empties out. It does suck in some air, at the very beginning and at the very end, but alas...
Do a "dry run" with some water or Starsan.
It's pretty easy to redo, just wait for Christmas, buy yourself a new chiller and get wastedSorry to hear about your persisting infection. At least it's a tasty one!
Great minds must drink alike - when I got my first Immersion Chiller I was so excited to try it out (I can't remember what the occasion was. Birthday, Christmas, etc but I was already pretty buzzed when I opened it) that I threw together an impromptu Brown Ale brew day. I was full on drunk while heating my strike water and blackout by boil. The notes I took from my brew day were either written with a slur or in some dialect of ancient Chinese and all I could remember was that I screwed up every single imaginable boil addition, overshot volumes, adjusted boil lengths (and corresponding hop additions). Chilled it with my new toy, pitched, set it in the ferm chamber. I woke up the next day to an active airlock and one helluva hangover! That turned out to be by far my best brew at the time, and possibly to date! It saddens me knowing that I wont ever be able to make it again though, which it why it has forever been dubbed the Bob Ross Brown
Anyway, I didn't chime in to steal your thunder I just wanted to share that. And, after seeing your headspace and reading some of these responses it reminds me that I need to either pre-maturely package or top up a couple of my sours that have too much head space as well. Cheers!
It's pretty easy to redo, just wait for Christmas, buy yourself a new chiller and get wasted
You will see, it will come all up again!
) I finally got my keezer rebuilt after a couple of months without it and have been Bob Rossin' the hell out of a lot of things since it started pouring beer again. For instance, I made a Bob Ross stir-fry last night. Bob Ross dog walks at 2am. Bob Ross garage cleaning, which only made a bigger mess. Late night Bob Ross phone calls with my brother, who I'm sure was also Rossin'.. My wife was less than amused when I Bobbed the stereo a bit too loud one night and woke her up when she had to be at work at 530am. So, I Rossed my happy ass up to the coffee shop/bakery to get her some caffeine and a sweet treat to minimize damage and make her morning a little happier.
Unfortunately (depending who you ask
I'll have to try my hand at the Bob Ross Brown again, though. This time I think I'm going to order myself either a new burner or kettle
It doesn't have to be sour, if let's say, you only have brett, it will never go sour as long as it's not exposes to oxygen, and it would take a couple months to show activity, although it should start dropping SG soon if it's brett
