---

	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


***************************************************************
        TODAY'S HOME BREW DIGEST BROUGHT TO YOU BY: 

                 Sponsor The Home Brew Digest!
     Visit http://www.hbd.org/sponsorhbd.shtml to learn how
			 
    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.
***************************************************************


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


* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*           The HBD Logo Store is now open!             *
*            http://www.hbd.org/store.html              *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *
*   Beer is our obsession and we're late for therapy!   *
* * * * * * * * * * * * * * * * * * * * * * * * * * * * *

NOTE: With the economy as it is, the HBD is struggling to 
meet its meager operating expenses of approximately $3400
per year. If less than half of those currently directly
subscribed to the HBD sent in a mere $5.00, the HBD would
be able to easily meet its annual expenses, with room to 
spare for next year. Please consider it.

As always, donors and donations are publicly acknowledged
and accounted for on the HBD web page. THank you

 
Send articles for __publication_only__ to post@hbd.org

If your e-mail account is being deleted, please unsubscribe first!!

To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word
  "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL
  ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!**
IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to
  the digest as we cannot reach you. We will not correct your address
  for the automation - that's your job.

HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at
http://hbd.org.

LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go
instead to http://homebrewfleamarket.com and post a free ad there.

The HBD is a copyrighted document. The compilation is copyright 
  HBD.ORG. Individual postings are copyright by their authors. ASK 
  before reproducing and you'll rarely have trouble. Digest content 
  cannot be reproduced by any means for sale or profit.

More information is available by sending the word "info" to 
req@hbd.org or read the HBD FAQ at http://hbd.org.

JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning,
                  and Spencer Thomas



----------------------------------------------------------------------


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

---