Wanted to say Hello. Used to be a member of the old Brews and Views but that closed several years ago so decided to give this a try. Still brewing my low gravy beers served on my beer engines. Though this one a bit on the high side clocking in at 1.050 ;). My oatmeal stout where I use 25% oatmeal In the grist
That looks great. Welcome!
Welcome. That looks awesome! My Homebrew club had an English beer style study and one of our members brought his beer engine and we drank Bitter through it.
Depending on the style I am serving I will change the spouts. Here is one of my pale ales that I serve switch my souther spouts to retain more condition and not allow the hops aroma to get buried in the foam
Welcome! That looks like a fantastic setup, and some amazing beer.
Thank you everyone
Always wanted a beer engine. Will have to save up for it cause they are a little costly.
Cheers.
Very nice!
I’m curious about your low gravity beers. What sort of OG and ABV do you usually brew?
Good to see you again! Chumley also drops in here once in a while.
Yes I do. Great to see another B&V old-timer still brewing. Besides Denny and I, there are a couple of others from the old B&V who post here.
I typically brew between 1.040-1.045 or so for my pales/session beers. I go up to low 1.050s for my oatmeal stout
Glad to see you Denny and Chumley
I think I remember you from that group.
I waited a number of years before I got my double engine. That said I wish I did it sooner. I don’t have any other draft beer setup. I did the Sanyo fridge conversion, don’t think they make those anymore, and can put 2 cornies in my fridge. I prime all my beers with 1/4 cup of table sugar condition at basement temps for about a week venting 1/day after the 3rd day to remove excess co2. Put in my fridge after day 5 or so and serve after a couple of days venting prior to serving. The first couple of pints are “self pouring” and I still vent daily for almost another week. After that I only vent prior to serving and connect my cask breather after the 3rd or 4 th session. When I say vent I merely pull the relief valve to allow the excess co2 to escape then release the valve. Releasing the valve is sort of like “hard spiling” I don’t allow air in contact with the beer so it has a long shelf life. The beer is changing but not due to contact with air. I also switched to a floating weighted dip tube (cask widge) that was well worth it as I don’t have yeast sediment ever. Long response but I thoroughly enjoy this method of dispense.
Great to see such a set up. I, also, brew bitters frequently. Rarely over OG of 1.040, but served from keg at low psi. I consider it a nice treat to have cask pulled bitters when I go to a local brewpub that usually has one on tap (an ESB typically). Cheers!
For a number of years I have really been brewing with UK malt. Floor malted MO or Golden Promise, US hops, and UK yeast. 1968 or equivalent, 1469, or Ringwood. Wonderful
combination esp at these low(er) OG IMO. I just can’t get enough of these
Welcome! Great beer engine setup!