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Portable Tap

Started by Jake, July 13, 2011, 08:52:46 PM

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Kyle

warm, shaken beer is = foam
Charter Member

On Tap: DIPA, Vienna SMaSH, Imp Stout
Planned: IPA
Fermenting: --

Gil Breau

I do a lot of the same Kyle. Works well I find.
My Brew Blog!
http://drakemarshbrew.blogspot.com/

Current on Tap: Maple Ale, Blonde Lager. "Pils" Ale, Chocolate Sweet Stout, Hefe
Fermenting/Priming:
Projects:Strawberry-Rhubarb Hefe

Jake

I'm kegging and drinking in the same night, so to force carb, sould I do so at a low or high psi?

Also, what are these kegs we got rated at for pressure? Max psi they can handle
President of the NBCBA

Dave Savoie

I wouldnt reccomend any higher than 30 PSI to force carb and also after shaking I would reccomend letting it sit for at least 8 Hours before serving or you will have a headache from all the foamy beer
Charter Member

Gil Breau

The big difference I see between drinking immediately vs letting it sit is the bubble size....

Immediately = big bubbles, slight harshness on mouth and throat, somehow inhibits flavor (haven;t figured out why yet)

After a day = smaller bubbles, more consistency, better mouth-feel and flavor.

Force carbing immediately isn't the best, but when you're hard up, it works.
My Brew Blog!
http://drakemarshbrew.blogspot.com/

Current on Tap: Maple Ale, Blonde Lager. "Pils" Ale, Chocolate Sweet Stout, Hefe
Fermenting/Priming:
Projects:Strawberry-Rhubarb Hefe

Dean

Quote from: "Gil Breau"The big difference I see between drinking immediately vs letting it sit is the bubble size....

Immediately = big bubbles, slight harshness on mouth and throat, somehow inhibits flavor (haven;t figured out why yet)

After a day = smaller bubbles, more consistency, better mouth-feel and flavor.

Force carbing immediately isn't the best, but when you're hard up, it works.

The throat burn and flavour inhibition is due to the fact that you're inhaling a high concentration of CO2 ...same thing as taking a big whiff from your carboy right after you remove the airlock. Try it sometime, it'll knock you straight on your ass  :frazzled:

Richard

When I used to use a large 10Gal bucket as a fermenter I once stuck my head below the lid-height to take a sniff. Nearly blacked out - was *not* ready for that; was like getting punched in the brain by an invisible kickboxer.
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Dean

<----- see the hose hanging off the back of that helmet?

that's a fresh air intake, the fan is battery powered. Yeah. You only make the mistake once of not heading out with fresh batteries. When it fails you get a real sudden CO2 buildup inside that helmet right before your knees go all wobbly and you black out. Makes for a whole bunch of people running around panicking ...LOL