Well a few reasons. One it’s something new to try. Two it’s carbonated already. Three apparently I don’t have to worry about the temperature and flavors as much. Four I can do a closed to air transfer.Why ferment under pressure? the wyeast irish ale hits FG in like 3 days anyway
As far as freezing it's way cheaper and easier than ordering liquid in the summer... even from the lhbs.
I noticed that this method does not rinse the yeast. Not sure if it matters or not?Make a 2l starter. Put half in a 2nd batch of Guiness and get some vials and make 10 starter vials Maintaining A Healthy Yeast Bank Long Term
Makes liquid yeast for each batch $1 or less
One you don’t harvest from beer that you made just the starter, and two I believe everybody says washing the yeast is actually worse nowadays.I noticed that this method does not rinse the yeast. Not sure if it matters or not?
I have a stout spout for my Nukatap faucet. They say it's make for nitro beers.Oh don’t try to use nitro with a normal tap. You’ll have beer shot all over at the high pressures. This says chrome but mine came stainless KegWorks Amazon.com: KegWorks European Specialty Stout Beer Faucet in Chrome: Restrictor Beer Faucet: Home & Kitchen
What pressure and temperature do you force carb too? Since I pressure fermented to 10 psi at room temp or a cool room temp this time of year it should be in the ballpark for a 25% CO2 blend.I force carb it with co2 then put it on nitro. The nitro doesn’t really dissolve in beer like co2 does that’s why it’s used for normal beer with long lines. I think I use 36 or 38 on my dial gauge. More and it has a giant head.
Also what pressure should I set my nitrogen to and how long do I need to let it absorb before drinking? Is it similar to CO2 for time? I’ve ready 30-45 psi for nitrogen. Do I need a longer beverage line for pressure drop?
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