FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re: Kegging & growler fill advice (Danny Williams)
Stuck Fermentation (Frank Russo)
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Date: Thu, 18 Mar 2010 11:36:13 -0400
From: Danny Williams <danny at bubrew.org>
Subject: Re: Kegging & growler fill advice
I fill growlers exactly the same as I fill smaller bottles - with a
poor man's counterpressure filler. The growlers require a larger
stopper, of course, and at 10psi I cannot hold in the larger stopper
with my fingers so I made a strap to go around the bottle and hold in
the stopper. It fills hands-off with no foam at all and no need to
reduce pressure or vent the keg. If I intend to keep the growler full
for a while I will fob the beer as I remove the filler and cap on
foam.
Sorry I have no pictures of the rig; if anyone needs them speak up and
I will take some.
Danny Williams danny at bubrew.org
Nokomis, Florida
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Date: Fri, 26 Mar 2010 03:39:34 -0700 (PDT)
From: Frank Russo <fjrusso at yahoo.com>
Subject: Stuck Fermentation
>From my previous post it sounds like I didn't get across my problem.
I had a stuck batch of a Belgian Trippel. After racking to secondary
I put 3 gallons of apple juice on the yeast cake and it took off like
crazy. That tells me the yeast from the Belgian was okay.
Since then I have added a SafAle 05 (After re-hydrating) to the
Belgian and it has restarted. So my problem is solved. But I am
curous why it got stuck in the frist place, but the yeast took
off when I put the Apple juice on the yeast cake.
Regards,
Frank J. Russo
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End of HOMEBREW Digest #5672, 03/26/10
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