That is a pretty good idea. I think I’ll try that. Of course, racking out of my keg fermenter, I’d probably have to gently rock the fermenter as it’s racking as I don’t have control as to how far down the dip tube goes.
I’m brewing a double IPA tomorrow (a style I have never brewed before) and will be trying out some hop extract for the first time ever (NB hopshot).
Yes, you can now pour yourself a full litre.
Seriously, though, that is another nice aspect of kegging. I often have people over that only want a half pour.
It’s rare enough for me that I don’t consider it much of a benefit.
I drink from a 6 oz taster all the time. at this point a full pints seems a bit much for me most of the time. at 6 oz a pour I can have 4 or even 5 beers in an evening and feel just fine.
I double fist most days. One glass 1/3 foam and the other a perfect pour.
My kegs are in the basement, so if I have company I’ll usually just fill a pitcher.
I should start doing that. Maybe I’ll drink less…HA! Yeah right…
nah, but you get extra exercise walking back and forth to the kegerator
Not if you fill a pitcher.
When I changed my 3/8" beverage tubing from 5’ to 6’, in a 34F temp kegerator at about 12 psi, it pretty much ended the first glass full-of-foam problem for me, and honestly, besides the increased flow restriction, I believe that the longer tubing holds the cold better too!
I’m in the Morticai camp - much of the time fewer ounces (normally 6 - 9), more pours.
It’s a whole 15 feet to my kegerator from my living room. That’s where the danger lies…I can see it from the couch.
I use 8 feet of the skinny 5/16" stuff, 40°, and 14 psi. Currently use picnic taps and the line sits coiled on top of the keg. I plan on running the lines up and down the front of the freezer when I add faucets.
For me it was going from 6’ to 10’ with my serving line AND buying the beer tower cooler. An uncooled tower causes foaming, too. Now it pours a perfect pint every single time, without fail. Loving it !
+1. Good call.
Just made my starter from some 5 month old 3711 slurry. Guess I’m committed to saison.
Ended up with an extra gallon and 1.071 instead of calculated 1.070. It’s nice to get good efficiency (79%).
I realized that I needed to start adding the D2 and raisin puree at about 10 minutes left in the boil, to get it to incorporate by flameout. All went really well, and got a nice caramelization on the raisins but nothing burned (used 9 oz of raisins) with the cherry port, plus a cup of wort. It took the full split of my homemade port, so I ended up adding a few ounces of brandy in the blender to get it to puree, which I did well-blended, so nothing would get strained out when transferring from kettle to fermenters through a strainer, to catch hop pellets and break material.
All in all a great day!
Man, that sounds like a good one(s) - you’ll have to post how each one comes out.
I’ll do that!
Brewed 10 gallons of Czech Pilsner, faux Urquell today. Ground water temp up to 56F and it was pretty darn warm today so still waiting for the wort in the ferment fridge to get down to 47F so I can pitch. Drinkin’ homemade red wine, it’s the weekend, life is good! Next year it’s back to brewing pilsner earlier in the spring, when the tap water thru my IC will get the wort down to pitching temp.
Still, I hit my numbers exactly, have plenty of yeast to pitch, and it was an excellent brewday.
Taking a shit at a local favorite: Chickow from Triple Digit Brewing. It is a double hazelnut brown ale with OG of 1.100(triple digit brewing.) from their website I know all ingredients but no %s. I have most vital stats: OG, IBU, est ABV but not color, so I’m hoping to try it all out a couple ways and get close to the original. Have a great weekend all