I’ve just seen he has co2, so surely it could be covered at very low pressure on initial filling of Oxebar with wine and inverting. If floating dip tube is fitted to gas post a top could be achieved, or am I being silly?
Stainless steel beer barrels
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I’ve just seen he has co2, so surely it could be covered at very low pressure on initial filling of Oxebar with wine and inverting. If floating dip tube is fitted to gas post a top could be achieved, or am I being silly?
Graz
Landlord.
I've often thought about kegging wine, especially red as that's what I tend to favour, but at the moment I only have a CO2 setup. I'm sure I read somewhere that even the slightest pressure can lead to a little fizz in the wine and also introduce carbonic bite, neither particularly advisable in red wine, but I did wonder if just setting the regulator to the absolute minimum just to push it through would be ok? I don't really want to spend out on another cylinder for nitrogen.
That said having red wine on tap could be dangerous for consumption
You need to replace the exiting wine with CO2.
The argument that CO2 is heavier than air & will form a blanket on top doesn't hold.
Over time, gas diffusion will ensure the CO2 and air will mix.
On an industrial scale mixing will take a long time, hence we get the occasional tradegy, but at homebrew scales I guess the mixing would occur in hours.
The argument that CO2 is heavier than air & will form a blanket on top doesn't hold.
Over time, gas diffusion will ensure the CO2 and air will mix.
On an industrial scale mixing will take a long time, hence we get the occasional tradegy, but at homebrew scales I guess the mixing would occur in hours.
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It sounds like you're asking for a stainless steel cask as used in pubs, which if you wanted around the size of a 5gal PB would be a pin (4.5 imperial gallons, 20.4 litres). They cost almost as much as a 9 gallon firkin new, and are almost impossible to find second-hand as breweries are using increasing numbers of them, eg these guys are out of stock but that may just reflect the time of year :
https://www.advancedbrewing.co.uk/online-store/Casks-&-Kegs-&-Accessories-c58414010
Or maybe go the bag-in-box route?
A steel "barrel" with a valve is otherwise known as a keg...
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Bag in box is what you want...I've often thought about kegging wine, especially red as that's what I tend to favour, but at the moment I only have a CO2 setup. I'm sure I read somewhere that even the slightest pressure can lead to a little fizz in the wine and also introduce carbonic bite, neither particularly advisable in red wine, but I did wonder if just setting the regulator to the absolute minimum just to push it through would be ok? I don't really want to spend out on another cylinder for nitrogen.
That said having red wine on tap could be dangerous for consumption
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It does need a floating dip tube, there should be no sediment.
Mixed gas at 5psi
Co2 (at any pressure) will create fizzy red wine, and that's something I don't like even typing let alone drinking.
Just silly
It does need a floating dip tube, there should be no sediment.
Mixed gas at 5psi
Co2 (at any pressure) will create fizzy red wine, and that's something I don't like even typing let alone drinking.
Just silly
the Oxebar would be upside down ( my first post ) so dip tube would allow gas top up for serving..
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Buy a new keg now, and it will be dispensing beer long after you are.
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Steveski
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Is that the futuristic spelling as well
That is Connery speakIs that the futuristic spelling as well
... Shurely there's shome mishtake mish Moneypenny And I disagree re the 2500's the 2000's is the period 2000 to 2099 where after becomes the 2100's
That would be the quickening...
After some looking about, I have found new kegs that hold 40 pints.
I have looked about for a detailed video on how to go about this start up, from scratch.
Can anyone suggest one?
There are a few about, but looking at the suppliers and equipment, and then at some of these videos, there appears to be a big difference in what is available and what people are actually using.
Thank you.
I have looked about for a detailed video on how to go about this start up, from scratch.
Can anyone suggest one?
There are a few about, but looking at the suppliers and equipment, and then at some of these videos, there appears to be a big difference in what is available and what people are actually using.
Thank you.
I think if you put some pictures up of the kegs you may get some suggestions on set up.
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Does it have to be new?
Essentially a corny keg with a different name. You can do a lot with a keg such as that. You could ferment under pressure, ferment at atmos, conditionion and serve directly from the keg using only a ball lock equiped beer tap... you can even serve beer through a beer engine using it.
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