- Jul 28, 2013
- Reaction score
Helped prepare boxes of entries to be delivered for virtual judging. 235 entries in the Miami Area Society of Homebrewers Coconut Cup this year.
See my post in “what are you drinking now” for the long version. I used a pound of flaked corn and a pound of corn sugar.@grampamark, Did you add corn or rice to lighten the body or go all barley for your light lager?
I have a 4% all barley German pilsner on tap that is about to kick that is pretty good, I am thinking I might do that one again.
I seen a article where someone brewed a normal strength American lager then added water to make a light version too. Seemed like a good way to get two two beers out of one brew but have not tried it myself.
A pound of corn sugar should really lighten the body. If it comes out too estery maybe try flaked rice or corn starch instead of corn sugar next time.See my post in “what are you drinking now” for the long version. I used a pound of flaked corn and a pound of corn sugar.
Next time try unwaxed/unflavored dental floss; it should let the lid seal. At least it did the times I've done dry hopping in the keg.Trying a new DH technique based on recent books/articles. Wanted to move the fermenter into the keezer to cold crash, but there wasn't enough space with all the beer I bought yesterday (see post above). So, I transferred the NZ Pale Ale to a keg, added 2oz of DH (Motueka & Kohatu) in a bag, moved it into the keezer and put it on gas. I plan to pull the DH after 2 days and let it age for another week or so, while it carbonates.
I was initially going to let it hang, attached to a fishing line tied to the outside of the keg, but I couldn't figure out why my lid wouldn't seal. I was going nuts, because, of course, every other aspect of the transfer was according to plan. Two replacement lids and gaskets later, I thought, "screw it" and put the line inside the keg lid, with the bag on the beer float instead of below it. No leak. Of course, a micron-thin piece of fishing line is enough to keep a lubed-up lid gasket from making a seal. Why would I ever think otherwise?
LOL! Have a funny story about using floss for dry hopping in the keg. 4 years ago when we traveled to Boise to see my daughter get married, brought a keg of Orange Coriander Wit that I made for the rehearsal dinner. My husband, being OCD and not really understanding what I do, saw the floss tied to the top of the keg and decided to break it. Sliced the o-ring enough so lost all the co2 (he really did not mean to, it just happened). Fortunately found a LHBS in Boise with extra corny o-rings and keg lube, and the day was saved. I will point out, however, that the floss held all the way from Kent to Boise without any leakage, and this was in the back seat of our car. That beer lasted about 3 hours after we tapped it, and all of my daughter's friends (and my new in-laws) loved it. My son in law has been known to brag about his homebrewing mother in law.Sooooo, minty fresh or cinnamon are right out?
If you have another keg you could transfer it over to that one to control your dry hop time.Wanted to pull the dry hop out of the NZ Pale, but the bag sank because I thought the clear beer float would hold it up. Apparently wet hops are significantly heavier than dry and, yeah, looks like this one is dry-hopped until it's tapped dry. Oops.
I'm already stressed about any O2 exposure from opening the keg to remove the bag, so I'm going to call this a learning experience and leave it shut. But I will remember for next time.If you have another keg you could transfer it over to that one to control your dry hop time.
If you purge the receiving keg of oxygen you can do a closed transfer with minimal additional exposure. It costs some CO2 to push it over.I'm already stressed about any O2 exposure from opening the keg to remove the bag, so I'm going to call this a learning experience and leave it shut. But I will remember for next time.