Where does that go exactly? I really new to kegging. Been bottling for 16 years.I used to get slow leaks at my regulator unless I attached it perfectly. I got one of these and I haven't had a problem since. Works way better than the cheap cardboard washer that they give me when I get my tank refilled.
https://www.homebrewing.org/CO2-Lea...Vaw3yXrB3Hn_Sqw25TRiW4r3a&cshid=1592580531175
I bought 2 carbonation lids, el cheapo from Wal-Mart, $35 one from Amazon...el cheapo working fine on my 3 gallon keg, more expensive one from Amazon blows. Rubber seal is fine, I've lubed it and repositioned and it just won't work. Leaks like a Soviet shower. Now gotta slow carb it for several days.Crashed the spunding Red Rye yesterday, so today, put the carbonation lid on the keg to see if it's ready in a day. I hope this device works as advertised.
Also dumped out the swell water from the new barrel and poured in about 500ml of cognac to season it; I will consider it my "daily exercise" to pick it up and slosh it every hour or so . It's a little bit heavier than a 16oz. curl, but I'm sure I can handle it. Hoping to get the wine started this weekend for the Christmas Port.
Screws right into the outlet on the tank.Where does that go exactly? I really new to kegging. Been bottling for 16 years.
Thanks so much!!!Screws right into the outlet on the tank.
I have the same problem with too many british yeast and yeasts in general(I think I have 25), the need to reslant and verify dictates the yeast I use.My 1925 AK birthday recipe (thanks to Ron Paittinson, who had to go back that far on my birthdate to find a flavorful yet low ABV recipe in his database) is ready to spund in the keg as soon as I kick one. My kidlet got me this recipe a few years ago, and it has PA (1054), XK (1040) and AK (1032) partigyles. This year I went for the PA version.
I have too many English yeasts. Winnowing out the herd. Like to get down to just 4 or 5 (my English flock includes Fullers, WLP85, West Yorkshire, London ESB, S-04, Adnans, Whitbread slp017, Burton, WLP85, WLP026 Premium.) For example, I will use Nottingham going forward to substitute for Irish ale yeast because they are really close to my palate. Just pitched a West Yorkshire vs Adnan's split batch yeast off 10 minutes ago.
I don't like London III (dull and lifeless), Windsor (too fruity), Yorkshire Squares (beyond my brewing ability and comes off most of the time like a Saison)
Yep, I called it the "beast yeast." It didn't turn out that well. I think because it included some yeasts that I don't like all that much (London III, Windsor, CDC, etc). I will try it again when I get down to say a half dozen "keepers."Were you the person that mixed a bunch of different yeasts into a monster mix a while back? If so how did that work out?
What's the SRM?Kegged the Mosaic SMaSH I brewed 10 days ago.
After work today, need to bottle up a couple six packs for bottle shares this weekend.
Edit: Cracked a tap filling bottles; apparently it was a very aggressive Blonde.
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