It’s done. I’ll be off now for a pub lunch, see you later
That’s why I don’t!If only you posted on “How many litres” the total would double.
Use smaller glassI just cant get into strong beers ! Would love to , but after about 5.5
Do you not like the flavour or just fall asleep after a few sips?I just cant get into strong beers ! Would love to , but after about 5.5
Both !!Do you not like the flavour or just fall asleep after a few sips?
Both !!
I may just have to follow @Buffers brewery not so silly advice ..
Would like to try DIPA and Imperials but generally (when I do drink) it's always pints and I can taste the alcohol in strong beers and my head doesn't thanks me either
I’m hoping a few trials will inform some of this and reduce the faffing for others.
I’ll start with three blends of water; zero alkalinity, a low alkalinity and a moderate level of alkalinity. To each I’ll add a measured amount of calcium carbonate and use a consistent CO2 pressure (in the same volume), and the same temperature. I’ll then take readings each day for a few days and depending on those results continue daily or switch to weekly.
Using learning from the first set of trials I might then repeat the trials , and again with different additions of calcium carbonate and different CO2 pressures. I’m not sure I’ll bother with temperature because cellar temperature or room temperature is where people will keep it…alright I might do a test at cellar temperature and room temperature!
What’s the plan? I recall you used to give your king kegs a blast of CO2 after transfer. Do you still do that? Do you let air into the barrel as you pour and lose any pressure you had after carbonation?It didn’t work so well last time because the volume wasn’t sufficient to fill the cask and the beer oxidised before I finished it, I won’t make that mistake again.
The plan is primarily to brew a few more litres. I will, as usual, puff a few litres of CO2 into the keg before I transfer the beer into it so as to reduce the amount of oxygen in the keg. The main difference though is the reduced head space - last time I put 20 litres of beer in the keg which left a lot of space, this time it will be at least 25 litres.What’s the plan? I recall you used to give your king kegs a blast of CO2 after transfer. Do you still do that? Do you let air into the barrel as you pour and lose any pressure you had after carbonation?
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