Thread: Upgraded membership of On Tap to FULL

Originally Posted by LandyAndy

Surely you have cracked and had a taste by now Ron!!!!!
ENJOY
Andrew

... don't call me Shirley.

Surely not, believe it or not, the brew is still bubbling away. This is week 3-4 and still bubbling approx 3 times per minute. This is the same pattern as my previous two can. After the initial rush in the first week things quieten down to a stop and then at about two weeks they kick off again till approx four weeks. Mind you, after four weeks the beer is very clear.

So at this stage the plan is to keg it on the weekend if it has finally stopped fermenting. At this rate I will not get a second brew in a keg before Christmas. So I will be experimenting with the family dinner, nothing like a bit of pressure. (pun intended.)

On the good side I have the fridge stabilised at +1C. Currently keeping soft drink and homebrew bottles cool.

I will have to post a photo of my fist pour when I finally happens...

Cheers
Ron

Could explain why I have had the squirts since converting to twocan mixes
Beer tastes good,farts are good,no strain on the dunny.WIN WIN WIN
Andrew

Today was time to fill the keg, finally. It will be kept out of the fridge for another week to give the yeast a chance to clean up the beer.

I have had my first pour, of H2O... I have filled one keg with water and put it on tap. At least the missus can see some value in my latest acquisition.

I decided that it would be a shame to run out of CO2 in the middle of a party or family gathering. So stumped up for a second bottle and reg, it has the added benefit of being free from the fridge and has already been used to fill the head space of my first beer keg. I'm the type that runs two LPG cylinders for the BBQ.

Counting down to refrigeration and pouring...

Cheers
Ron

Originally Posted by LandyAndy

Ron,bear in mind the beer in the keg will need to get to 4degC or lower before it will absorb any CO2,it can take close on a week to get a decent gas into the beer....

I figured a co2 solubility graph may help here:

http://tapintohach.files.wordpress.c.../untitled2.png

This is for a pressure of 1 bar (15 psi). Higher/lower pressures will of course shift the curves up/down.

To rush or not to rush, that is the question...

Mission, have a beer on tap for Christmas, would mean cooling the keg on Wednesday for a weeks worth of gassing. I'm thinking it may be best to not rush it, I do have plenty of bottled beer ready for drinking.

Or if I do rush it and upon tasting decide that the yeast needs a few more weeks to clean up do you think there will be enough viable yeast cells left to do the job after it has been chilled?

The brew has been fermenting for 4 and a bit weeks now, having been kegged today.

Cheers
Ron

Originally Posted by RSCHIPP

...

The brew has been fermenting for 4 and a bit weeks now, having been kegged today.

Cheers
Ron

4 weeks ferment is more then enough. Gas it up!

Gas it up!!!
Get another couple of brews going,seeing you admit to being a double up man
ENJOY
Andrew

It is in the fridge and on the gas.

Meanwhile, the H2O stopped flowing today, it appears that ice forms in the line below 0C.

And yes, another brew is on the go. This time a Coopers Dark Ale.

I did pour half a glass today, tastes a bit young but I can live with it. By the time I fill the other four kegs they will be aged nicely.

Cheers
Ron