FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
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.
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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
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End of HOMEBREW Digest #5670, 03/16/10
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