What are you drinking now?

[Hello]

You want the beer cold for the co2 to dissolve into it. I normally sit at 30psi for 48hrs after it's down to fridge temps and then drop down to 10psi, but ymmv. Doesn't have to be connected to the liquid line, but that can speed the process up a little.

Drinking Mtn Dew while prepping to roast my first batch of home roasted coffee and then I'm gonna throw together some hand picked/squeezed lemon skeeter pee

Okay. It's at 25 now in the fridge. I'll bump it when it's cold.
Thanks for putting up with my off topic crap. I'm naturally annoying.
Drinking a shake chocolate porter on nitro.

 

[Billy-Klubb]

I'm having my Stockholm Syndrome Pils.

 

[CliffMongoloid]

I was thinking a mash out of 170 would pretty much denature the enzymes and stop any further work.

thanks for the help mark

ive decided to just get everything together so i can start heating up the strike water water when i get home.... i wont risk it to save about an hour of work

onto some sam adams rebel ipa... eh it was cold

 

[finsfan]

Pumpkin buffalo sweat, bottled this year not last. Carb is starting to show. My basement stays cool so itll take a few more weeks. Still a good beer if i do say so. this was batch # 11 ever so im proud of my progress!

 

[MrNickVT]

Fin, I got your box but I haven't even had a moment to open it! I will though.
Drinking water, about to go grab a beer. Had a Miller's Toll and Hell Yes Ma'am earlier while getting gas.


I just read myself into confusion. I racked my beer into a keg, added about 20 PSI, released it, did that three more times. Then turned the regulator up to 30 PSI and put the keg in the fridge while the CO2 tank, regulator, and manifold are all on. By tomorrow I should have carbonated beer, right? I know I have to relieve the pressure then turn it back up to 10-12 PSI. But I keep seeing how I should be connected to the liquid connect and not the gas for this?

The keg was room temp, the beer was room temp, everything is in the fridge now. Or tell me to start a newbie thread and I'll do that.

Purge with co2 then fill. Then put in kegerator overnight to chill the beer. The colder it is the better it will absorb the co2. Then add gas and ramp up to 30 for a couple days. You should be good. You'll most likely have to wait a bit longer for it to carb not chilling first but all is good. Trial and error!

 

[ChefRex]

Great beers tonight, why do I mention? Because I care, damn it!
My saison.

 

[MrNickVT]

buttery?

WtF? I was drinking beer not food!

 

[Hello]

Purge with co2 then fill. Then put in kegerator overnight to chill the beer. The colder it is the better it will absorb the co2. Then add gas and ramp up to 30 for a couple days. You should be good. You'll most likely have to wait a bit longer for it to carb not chilling first but all is good. Trial and error!

Can I pull a pint tomorrow night just to "test" it?

 

[allenH]

Okay. It's at 25 now in the fridge. I'll bump it when it's cold.
Thanks for putting up with my off topic crap. I'm naturally annoying.
Drinking a shake chocolate porter on nitro.

Cold crash your beers a couple of days before you keg that way they are ready to accept the gas.

 

[finsfan]

WtF? I was drinking beer not food!

I know but Gabe mentioned that D'or could have a buttery taste and I was wondering if it did.

 

[unionrdr]

Premium lager & vodka after writing a couple more pages of my book. I can't wait to finish it.

 

[ChefRex]

Can I pull a pint tomorrow night just to "test" it?

You can start pulling them now if you want, wont be as good and might slow the process down but it;s not like when you started brewing and you wanted to look, touch, taste it, you're not going to hurt it now.

 

[allenH]

2012 Mad Elf courtesy of wobrien. Age serves this beer well!

 

[banesong]

I don't think it matters if it's left on the grain or not. After all, when sparging you're rinsing everything that's on the grain off and into the kettle. I think what matters is the temperature. If it's not hot enough to kill the unwanted organisms on the grain, then they will be doing some work during that 24 hour period he's waiting before boiling. I would think that's long enough to get noticeable lactic sourness. But I'm no expert.

I think James Spenser of Basic Brewing did something on this. I believe that the experimental take on that was mash, spurge and then bring the wort to a brief (couple of minute) boil to pasturize and the cover. That should kill anything from the grains.

Can I pull a pint tomorrow night just to "test" it?

You can always pull a pint! They joys of a generator.... Just like the 'tester' bottle.

Cruddy week. Starting on the left, finishing on the right. Go good for the first glass, okay there on in.

 

[DisturbdChemist]

Getting down worth the clown right now

Sent from desk of Hedly Lamar. Thats HEDLY!

 

[unionrdr]

Oh sure,tease me bane! In December I could've gotten it for $16.99 per case & didn't buy it! STOOOOPIIIID!

 

[DisturbdChemist]

I don't think it matters if it's left on the grain or not. After all, when sparging you're rinsing everything that's on the grain off and into the kettle. I think what matters is the temperature. If it's not hot enough to kill the unwanted organisms on the grain, then they will be doing some work during that 24 hour period he's waiting before boiling. I would think that's long enough to get noticeable lactic sourness. But I'm no expert.

You are correct sir!

Maybe 170 will be enough to kill the bacteria but I don't think it will. The enzyme yes. Bacteria probably not.

Sent from desk of Hedly Lamar. Thats HEDLY!

 

[Hello]

You can start pulling them now if you want, wont be as good and might slow the process down but it;s not like when you started brewing and you wanted to look, touch, taste it, you're not going to hurt it now.

Well yanno, I'm obviously impatient.

Thanks allenH as well. Cold crashing is definitely in order.

More shake chocolate porter.

 

[WesleyS]

I was thinking a mash out of 170 would pretty much denature the enzymes and stop any further work.

That's true, but I wouldn't be worried about the enzymes. I'd be worried about the wild yeast that was on the grains surviving in the wort and starting to sour it while waiting a day for the boil. Now, if it was boiled briefly to sanitize before waiting that would work.

 

[FermentNEthinG]

Courtesy of Mr. Swarley, because he cares for a brother....

 

[CliffMongoloid]

You are correct sir!

Sent from desk of Hedly Lamar. Thats HEDLY!

it would be a good experiment to do... i saw a lot of posts online that said bring it to a brief boil then you should be ok as someone said above... at that point i would be more prone to do the whole boil then... either or i decided not to and just brew into the AM tomorrow night.

on a different note my dad just called me and said he got me 2 sanke kegs, i am thinking this will be a good time to move to 10 gallon batches as my mash tun is big enough also... i will cut the top in one and add a ball valve for the boil kettle and ferment in the other. i believe all kegs now are stainless steel. i was going to add a collar to my ferm chamber anyway so ill just change the plans to a bigger collar. ill just need a friend to help me lift the kegs. the thought of bottling 10 gallons is a nightmare tho.. this might be what makes me finially move to kegging

anyway enough with my rant... another sam adams rebel ipa... its not horrible

 

[banesong]

Oh sure,tease me bane! In December I could've gotten it for $16.99 per case & didn't buy it! STOOOOPIIIID!

Which one?

 

[Billy-Klubb]

my Lower Brow IPA. because I care that you guys care that I care about all the caring.

 

[bairsbrewing]

Water sadly...


Bigger, stronger, darker!

 

[ChefRex]

Homer, because you know you care.

 

[Qhrumphf]

My Quad.

 

[Hello]

Moar shake chocolate porter.

 

[CliffMongoloid]

Hb stout

 

[DrunkleJon]

HB cream ale

 

[jak1010]

Down and dirty martini. That kinda day.