Recent content by DTrain24

I have done ciders this way. Fermenting in the keg with a floating dip tube, then placing the keg in the fridge and letting it clear, then drinking out of it. If you use a spunding valve you can keep enough pressure to keep the foam from blowing out, and also create CO2 naturally that way. You...

I am definitely going to try just tossing them in free and not touching it for a few days while its cold. I will report back!

Before I go ruin a batch I wondered if anyone had a reason why this wild idea would be an issue. So far this is what I have done/seen through my brewing process. I ferment and serve regularly out of the same keg using a floating dip tube setup in a corny and pressure ferment with a spunding...

Came back to update the thread, I threw it in the fridge yesterday. The beer turned out wonderful, it tastes just like commercial examples I have had recently that were aged for 8 months according to the breweries! I am sure it would be even better with time. Go Brett Go

Maybe I could test it in a French press...

How many times could I do reiterated mashes? All I can find is people doing it twice, which I have also done with good results. I had an OG of 1.110 and split it with top off water to make 2 5 gallon batches. What if I did 4 repeated mashes? Is there a limit? I would have to add water each...

To follow up, I believe it was trub getting shaking up into it. I did not move it much, so it must not take a lot to shake it up. This is how the beer looked yesterday. Once again the foam went down before I took the picture :( but it tasted okay. Thanks for the replies!

Did you blast CO2 through like you mentioned before? Do you think that would work without the filter if you cold crashed it?

I do this all the time and it works just fine. The hop filter will sink to the bottom fairly quickly, so potentially when you get to the bottom the ball may rest on it, but I haven't noticed any issues getting all of the beer out.

Great thanks Zwolle, I think it is the trub also as that is how it looks when its at the last pint of the keg. So hopefully I just shook too much up. I will try it out over the next few days and see if it clears.

Hello, So my beer went from a nice looking dunkelweizen to a cloudy mud mess. Any ideas? This was after a few days in the keg It is the back darker one Now 2 and a half weeks later it looks like this There was and still is good foam, although in the pictures it has gone down. It tastes...

Great thanks for the input everyone!!

It was intended to be 1.008, and was a split batch and the other made it down to that. But the pitching temp was cooler on that other batch 70f vs 95f. So I can't be certain, but that is my best guess. I did hear about that being an issue, but i do not have a good plan yet. So far I plan on...

So long story short, a US05 ale didnt finish, stalled at 1.022 for days, i believe because i pitched too hot. So I pitched a brett brux (WLP650) vile that my homebrew shop gave to me as it was expiring a month ago. I have never used brett before, after warming it up it did not smell pleasant...

Would that screen get clogged during fermentation at all?