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The "Waiting for the Next Giveaway" Speakeasy

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The Pico is great for trying beers from around the world and will likely be used many-many times each year, but I also like mashing and brewing and learning. This is all fun.
 
Yeah, alternators can be a pain to change out. :) I've done that a few times and always come away with a busted up knuckle.
 
Spent the day taking my daughter to various dental and dr. appointments. And changed out all of the door hinges in my house, from a 1980's gold color to a nice satin silver color.
 
Keno, going back to an earlier post you made, I currently use plastic 6 gallon carboys. I have previously used 1 gallon carboys for my "get to know how to" make beers in small batches.
 
Tomorrow I'm dropping my daughter off in New Rochelle to spend the next couple of weeks with her mom in Long Island. Then another trip with her back to school.
 
Like the upgrade on hardware allan. Need to watch some games. It was ugly. I was having tantrums and throwing wrenches. My neighbors were like dude are you alright
 
Hopefully will be getting to use the Tilt with my next brew. Hard to figure this thing out, but I am working on it for sure.
 
Aaron, I don't have a specific soap to water ration for soapy water, I do remember in the Navy that it was really soapy. Maybe Ken might remember. I can say that a ton of soap vs. water. Spray bottle helps.
 
I moved my keg to my "beer" fridge. The one in the basement wasn't doing the job. Hopefully the beer fridge will bring down the temp in the keg and beer line to ensure a non-foamy beer. I will see tomorrow. :D
 
Up to now, nothing but a foamy glass of what will eventually turn into beer. Temp is key. Pressure is key. Making it work. Figuring it out.
 
Temperature should be your desired serving temp. Then use line length to drop the head (pressure) between the source (keg) and the glass -- by reducing that pressure over a distance, the CO2 will remain in solution rather than expand quickly out of solution as the pressure drops too rapidly. If you can't control the line length, then throttle the discharge...
 
If you can't control the line length, then throttle the discharge...

Dualy noted sir. My line length is what they sent to me. I may need to drop the pressure in the keg. Will see what tomorrow holds and work from there. I think the colder temps in the fridge will make a difference as well. :mug:
 
I just have a picnic tap so When I serve I usually drop the pressure. then crank it back to 10-15 after I am done
 
which reminds me I think I need to take out the pepper from the stout
 
I havenot made a sour beer yet but am thinking of using one of the carboys to age a sour in
 
I did make a gose last spring, it was tasty and won 1st place at a comp on LI
 
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