Brewcommune

gotcha. Then two weeks in the keg before serve, right? Man the whole house smelled delicious when I opened the chamber the other day... looking forward to this!

Wow! I'd love to see if my old college minifridges could be converted. I'm gonna go get the model number and figure it out now

Also of mention, on Monday I'll be picking up my friend's old fridge (full size) for free, so I guess I'll have to figure out how to convert that too

fermentation is starting to slow down. Good times!

I just realized I forgot to take a gravity reading. Oh well.

So, given it's a Hef, should I rack it to secondary? or should I leave it in primary for another week, then rack it to the keg?

Gonna head out and get some water (I don't have a filter yet) and then I'm doing a partial mash Dunkelweizen. Cross your fingers for me, I'm still kinda new at this!

Well I can move one of the brews until Tuesday, but you'll have to follow me to dinner afterwards.

Noted. OK, I think I may actually be starting to understand this insanity and chaos. I can't thank you guys enough for helping me out! If anyone wants to come to my place on Monday I'll be brewing sometime around maybe 1pm, I have a few bottles of things I'd like to bust open and try! PM me if inter...

true, but even if it was colder, I could warm it up faster than it could decarbonate I'd wager.

So I'm guessing that most of my problems will be solved once I pick up this new fridge. Good good!

ahhh. I think the serving line is only 3 feet long, so I think that means I'm going from 16psi down to just below 10. I'll have to add a few feet for this batch. Good to know!

The kegs and lines and CO2 and everything is all kept in my deep freezer, so chilling the lines shouldn't be the issue.

so what you guys are telling me is that unless I'm drinking it at a relatively steady pace, I'm going to need to vent the keg EVERY TIME before pulling a pint. Is that correct? I have root beer in there now, so yeah, maybe 1-2 pints a day, but beer isn't something I drink every single night. Once I ...

lexuschris wrote:Although, the beer will slowly off-gas and build up more pressure between nights. So, if you don't pull a pint for a few days, the next one will be a bit foamy.

--LexusChris

That, right there, was the piece of info I was missing. That makes sense. Off to work-- more when I get some downtime!

I'm probably making this waaaay more complicated than it needs to be, but let me ask a few questions because this is just driving me crazy. Let's assume, for the moment, that a keg is sealed and full of delicious beverage. It is at 50F and holding, at 16.3psi as recommended, for three days uninterru...

Well Eric, a couple of modifications were made but I have faith in the recipe you came up with. I'm brewing Monday morning, then in the afternoon I'll help Brett brew that High Sierra Pale. Thanks for your help!

That IS a good tip, but what if I wanted both?

Could I do a melange fermentation? Take half the batch and ferment it at 65, take the other half and ferment at 72, then mix the two?

I'm originally from the 707.

y'know, for some reason I didn't account for grains, I just did an all-extract conversion. I'm a partial, what was I thinking?

OK, so
3lbs Ireks Weizenbier DME
3.3lbs Munich LME
1lb CaraMunich to steep
1lb Wheat malt to steep