HOMEBREW Digest #5584 Wed 29 July 2009

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  Force Carbonation (Tim Hamrick)
  Mead Day is Saturday & Recipe Adjusted ("Janis Gross")

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---------------------------------------------------------------------- Date: Wed, 29 Jul 2009 00:09:53 -0600 From: Tim Hamrick <thamrick at cableone.net> Subject: Force Carbonation A question for the collective related to force carbonation... I have tried on several occasions to force carbonate beer in corni and sankey kegs by applying CO2 pressure as proscribed using force carbonation tables (specifically, I have used the table in Dave Miller's book). Even with pressure applied for up to a week, carbonation is minimal. I have tried stepping up pressures and typically see little difference until some point, usually in the 12-15 psi range, where the beer begins taking up CO2 and rapidly becomes overcarbonated. I can't figure out what's wrong. I have tried different regulators, CO2 bottles, kegs, and even different beer recipes, but have ended up with similar experience. Is there some type of surface tension or other effect that may result in the phenomena I am seeing (minimal carbonation up until a certain pressure, then rapid over-carbonation)? How do the pro's do it? (i.e.- carbonate keg beer for distribution?) Return to table of contents
Date: Wed, 29 Jul 2009 09:04:37 -0600 From: "Janis Gross" <janis at brewersassociation.org> Subject: Mead Day is Saturday & Recipe Adjusted Hi everyone, Mead Day is this Saturday; register your site today! http://www.beertown.org/apps/mead/mead_reg.aspx Also, this is a heads-up that I have improved the recipe a bit, so if you printed it out prior to yesterday you might want to compare it with the recipe now posted (http://www.beertown.org/events/meadday/recipe.html). Highlights of the changes include upping the number of yeast packages to use to 2, if you don't want to make a yeast starter; including the recipe for a yeast starter, if you want to go that way instead; and removing the carbonation option in the Bottling section and replacing it with information on how to use a stabilizer to keep this a still mead. Have a great time making and sharing mead with others this weekend! Cheers, Janis Janis Gross National Homebrew Competition Director AHA Project Coordinator janis at brewersassociation.org 303-447-0816 x134 1-888-822-6273 (toll free) www.beertown.org/homebrewing Brewers Association 736 Pearl Street Boulder, CO 80302 Return to table of contents
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