HOMEBREW Digest #5670 Tue 16 March 2010

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  re:stuck fermentation ("oobyjooby")
  Kegging and Growler Fill Advice (Kevin Gray)

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---------------------------------------------------------------------- Date: Tue, 16 Mar 2010 09:38:41 -0400 From: "oobyjooby" <oobyjooby at cs.com> Subject: re:stuck fermentation If I understood correctly you now have a batch that is stuck, you racked off of the yeast cake, then added the apple juice to the yeast cake. To restart, retreive some of the yeast from the apple batch, about 1/3 of a cup (100ml). Pull about 1 quart of the stuck batch (assuming 5 gallons) and degas it well, add a broad spectrum yeast energizer (Fermaid, Fermax, Wyeast), aerate well then add the yeast cake. When that is fermenting add another quart of the stuck beer, when that is fermenting add another quart of beer, when that is fermenting add another quart...and so on till you have 1/2 the batch fermenting again. Then bring both halves together. Return to table of contents
Date: Tue, 16 Mar 2010 11:28:14 -0400 From: Kevin Gray <kevin.gray at gmail.com> Subject: Kegging and Growler Fill Advice I'm a relative newbie to home kegging--I've now kegged three batches and struggle a bit with the carbonation. I inherited a regulator that won't seem to stay set to the CO2 level I want, so I've resorted back to priming sugar in the keg for my last batch and just using the CO2 to push it out to serve,and I seem to be getting better results. However, I've tried to fill a few growlers to bring to friends and I get so much foam in the growler that I have to let it rest before I can complete the fill. As a result, the growlers end up being flat by the time I get them to the intended audience. I've seen bars take this approach when they fill growlers for me, so I'm not sure what I'm going wrong. Please help. Otherwise I'll be forced to drink all my beer myself and not share with friends. Kevin Return to table of contents
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