How much?I have been adding Carahell lately which has improved head retention.
20 minutes rest at 164-167 should help. Also check your pH...if it's too low that will kill head
Looking at my recipe I did 2-row (53.8), Munich(38.5), Carahell(7.7).How much?
great recipe... Only thing I notice is the "head" does not last... Been sitting on 12psi for the past couple weeks and produces a full head on each pour but quickly diminishes.
Anyone else seeing this?
has anyone had this issue, when pulled from the keg the beer looks slightly oxidised, but then after 10 mins changes to a brighter orange?
Except when you lines hold 14oz, hurts to dumpIt is oxidizing in the draft lines, just dump the first couple ounces on first pour of the day. Happens to me too, just small change in pouring process cured it.
Basement kegerator, taps in dining room, 27ft of 1/4" barrier tubing.Why are your lines so long?
Yup that is what I use, just 1/4 and eaton brand. Take two to three weeks to really notice the oxidation, I try to work the taps more often than that. Also the right temp range on the glycol helps,. Was using larger swings and it accelerated thebprocess and lost carb faster.
The reason for the bubbles on the left is because the glass is dirty (maybe not something you can see, but it has dust or soap or something). When bubbles accumulate on the sides it is because the glass needed to be cleaned/rinsed better. That might also play a role in the head retention.I'll have to get a PH Meter but this is the first beer I have noticed the head leaves so fast.
I did substitute Carapils in place of flaked Barley but that should not have effected
head retention...
The reason for the bubbles on the left is because the glass is dirty (maybe not something you can see, but it has dust or soap or something). When bubbles accumulate on the sides it is because the glass needed to be cleaned/rinsed better. That might also play a role in the head retention.
Whats everyone preferred method of carving for a kegged neipa
Randy...Whoooooops. Wrong thread
The dream is not dead yet! Awaiting attachment. Had a good chat with a Pinthouse Pizza brewer about their technique. Planning the inaugural brew...View attachment 589178
Could you give us the highlights of your conversation?
Nothing earth shattering. 90min boils, ferment out 14-17days, 5day seconday and zero oxygen. Use a clean yeast.Yes, please do share. Any info gleaned from Pinthouse would be very helpful.
Nothing earth shattering. 90min boils, ferment out 14-17days, 5day seconday and zero oxygen. Use a clean yeast.
I'd mention about guys here claiming kettle to keg in 7-10days...he laughed.
Old school IPA ways...
Nothing earth shattering. 90min boils, ferment out 14-17days, 5day seconday and zero oxygen. Use a clean yeast.
I'd mention about guys here claiming kettle to keg in 7-10days...he laughed.
Old school IPA ways...
I'll inform them of the inefficiency. Perhaps at the grand opening of their 3rd brick and mortar up north. Which, from what I understand, is loaded with 60bbl fermenters.Jesus 19-22 days to packaging? Sounds like a waste of capital equipment resources.
7-10 days??? I could see the humor in it taking that long too!
Ship me a beer..love to try a 5day old beer..I guess with a “clean” yeast 7-10 days is fair. I mostly use Kveik for these and it ferments it out in about a day. Get the dry hops in around 12-15 hours post pitch and tighten up the spunding valve. 24 hours in I’m at FG but I’ll leave it a few days to clean up, crash on day 4 and be drinking by day 5.
Ship me a beer..love to try a 5day old beer..
Ship me a beer..love to try a 5day old beer..
Worth the wait bro!As long as it takes me to ship to you I'd better ship as soon as I pitch the yeast!! Lol
That my friend, is a can of worms.Day 5 on my current batch was this past Wednesday so you’ll be getting a vintage but if you wanna pm me your addy, i have a beer gun and I’m game. I’m a newb with shipping tho. Is UPS the best bet?
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