2219 replies to this topic

[B4TT]

Hi,

Are they 6mm or 8mm? Mine are about 300 longer than they need to be to reach the keg, but four metres is a bloody long line. Think of all the beer you'll waste! If you are single fermenting and then doing a force carb I don't really see a problem with the line length, heck, even if you're keg conditioning I can't see why you can't just manipulate your push gas. Maybe that's for people that don't intend to use and force at all and just go from a secondary ferment keg?

Don't know. But mine are no where near 4m, try 1.5 tops. I have had head issues, but they are explained by other factors (too much sugar in secondary).

Cheers,
Nik

Shit umm well they look to be about 8mm if my memory serves correct (will verify when I get my next beer) the guy I got the set-up from has his trimmed right down and told me that you can do it.. I should trust him hey!

I would seriously love to watch you make beer the proper way hey...

[ams]

So this was quite a surprise.

This is a beer from New Norcia, WA (brewed under license in NSW??? duh), has almost a wheaty taste to it, has a similar finish to a Hefe which was a bit of an unexpected taste from an Ale from WA. Overall pretty damn good, at 7.0% it's pretty strong for a beer but doesn't have that really strong alcohol taste, so it's very easy to drink.

[Richo]

Where did you get it from ? and.. brewed under license... ' the shit!

I've actually been tempted to drive there to get it some of the beer fresh..

[ams]

Where did you get it from ? and.. brewed under license... ' the shit!

I've actually been tempted to drive there to get it some of the beer fresh..

The little bottle shop right near central Freo Woolies.

It's a wicked little shop, but it is quite small. They always carry some good shit instead of just Carona.

[skillionaire]

Hi,

Josh, where are your kegerator pictures?

BUL is gay.

Cheers,
Nik

[ams]

Phew, ok a few of these at 7.0% has snuck up on me.

Bit expensive, but yeah...quite impressed BUL or not.

[skillionaire]

Hi,

7% will get jobs done quickly and comprehensively.

Cheers,
Nik

[B4TT]

Hi,

Josh, where are your kegerator pictures?

BUL is gay.

Cheers,
Nik

On one of the previous pages aren't they?

The Amarillo Pale tastes like it might be ok - It is in the keg now to force carbonate for a few days - the other I have not yet done as it tasted so disgusting and green that I wanted to yell at it. so I thought fork it and finned it as an experiment - surprisingly the taste in that one has improved every day since I did!

Going to give it another 2 days standing then I will keg it and see what happens.. I am having fun experimenting with it.

[skillionaire]

Hi,

If you want to force carb in a day or two you can slowly rock the keg to horizontal and back again while under pressure. What KPA are you running the gas at?

Cheers,
Nik

[B4TT]

Hi,

If you want to force carb in a day or two you can slowly rock the keg to horizontal and back again while under pressure. What KPA are you running the gas at?

Cheers,
Nik

I have heard that, but I am not in such a rush - I gave it a slight rock for shits and giggles and I could hear the gas go (SHHHHHHHHHH) just under 300 KPA ... which is about 42 psi I beleive. Guy at the brew shop reckons that its plenty of pressure for the Pale Ales and that it shouldn't over carbonate, this is forced carbonation while chilled so that it absorbs the CO2 faster.

Do you force carb or use sugars etc or Krausening ?

[skillionaire]

Hi,

Krausening would be great if I was a massive brewery that always had beer at the right stage of ferment to play with. I add sugar to some and just force others that I need quicker. Force means you can really control it at the tap from the first pour, which is great for me on days that I am not here at work.

Cheers,
Nik

[B4TT]

Hi,

Krausening would be great if I was a massive brewery that always had beer at the right stage of ferment to play with. I add sugar to some and just force others that I need quicker. Force means you can really control it at the tap from the first pour, which is great for me on days that I am not here at work.

Cheers,
Nik

haha yeah the Krausening was just a bad joke It is one of the things my uncle would talk about (the one that was a head brewer for tooheys) not that I know if they do that though.

I think I prefer the though of force carb over sugar..... I am getting fat enough as it is LOL more sugar is probably something I really don't need and cutting down on my beer consumption is out of the question.

[skillionaire]

Hi,

The only reason massive places seem to do it is to preserve the yeast - yeast can be harvested from the fermenter and used over and over.

Bit of a pointless mission on a small scale though, especially if you want to play with different flavours.

Also, don't forget there won't actually be sugar left in there if you do it right.

Cheers,
Nik

[B4TT]

For Sure.

As much as I suck at making beer right now I am having fun and intend to keep trying

[B4TT]

Ok, don't be too dissapointed in me Nik but after three days of force carbonation I couldn't take it any more... I poured me a beer.


Amarillo Pale Ale - I am seriously enjoying it hey!!!

Sure its not brilliant but I can damn right tell you it is 1000 times nicer than something like a tooheys new.

[Richo]

Lukosh brewery is in full swing!!!

[skillionaire]

Hi,

LUKOSH BREW! Congratulations mate! Now you know it feels like to give birth.

Cheers,
Nik

[B4TT]

thanks Nik.. I do indeed!

As I said... this one is not fantastic but it is very much good enough for me to drink and actually enjoy (I may have brewers bias )

I am still trying to come up with something to compare it to.

[skillionaire]

Hi,

I was going to save this until you were older, but, now just seems like the right time.





Cheers,
Nik

[B4TT]

HAHAHA thats awesome!!!! I like em! looks like I will be calling my brew house the Lukosh Brewhouse hehe.