What are you doing with homebrew today?

I ordered grain for my dark lager tonight. I was a busy boy on the computer. I also ordered Kroger and a hanging hammock to replace the one that broke last weekend. I think the damn squirrels got at it.
 
Kegged @Sunfire96 Golden Ale using @west1m's method of connecting the gas-out on the keg to the gas-in on the fermenter.

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15 tubes of Ringwood going through cryogenic preservation. Each tube has 5ml of fresh yeast along with 5ml of food grade glycol. In theory, I can preserve for years and pull to use as needed. Added to the cryo-library with enough remaining slurry for Porters and Stouts and Brown ales this winter.


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vinobrew said:
15 tubes of Ringwood going through cryogenic preservation. Each tube has 5ml of fresh yeast along with 5ml of food grade glycol. In theory, I can preserve for years and pull to use as needed. Added to the cryo-library with enough remaining slurry for Porters and Stouts and Brown ales this winter.


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Very scientific!
 
vinobrew said:
15 tubes of Ringwood going through cryogenic preservation. Each tube has 5ml of fresh yeast along with 5ml of food grade glycol. In theory, I can preserve for years and pull to use as needed. Added to the cryo-library with enough remaining slurry for Porters and Stouts and Brown ales this winter.


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Good heavens Miss Sakomoto, you're beautiful, LOL
 
Craigerrr said:
Looks like a floating dip tube to me
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No, I meant does the beer flow purely by gravity or is there some way that the liquid movement is assisted?

When I do a transfer, the fermenter is pressurized to about four psi and the outlet of the keg is vented to atmosphere
 
Donoroto said:
It that purely gravity?
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Pressure differential to start then mostly gravity after that. I started with both vessels at about 5 PSI. I hooked up the liquid out jumper on both vessels. Then I attached an open ended connector on the keg's gas post*. That lowered the pressure in the keg and beer started to flow. I then hooked up the gas jumper to both and beer continued to flow down and CO2 flowed up.

* I don't think I really needed the open ended connector. I think, with just the liquid out jumper in place, releasing the kegs PRV would have lowered the keg pressure and started the flow. Then, before a vacuum was created in the fermenter, attach the gas connector to both. I'll try this next time.
 
BarbarianBrewer said:
Pressure differential to start then mostly gravity after that. I started with both vessels at about 5 PSI. I hooked up the liquid out jumper on both vessels. Then I attached an open ended connector on the keg's gas post*. That lowered the pressure in the keg and beer started to flow. I then hooked up the gas jumper to both and beer continued to flow down and CO2 flowed up.

* I don't think I really needed the open ended connector. I think, with just the liquid out jumper in place, releasing the kegs PRV would have lowered the keg pressure and started the flow. Then, before a vacuum was created in the fermenter, attach the gas connector to both. I'll try this next time.
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My transfer is very similar except, with the allrounder and the keg vented to 0 PSI, I attach a liquid jumper between the 2, then co2 to the allrounder (regulator closed), then turn up the pressure until it starts to flow, once it starts to flow I attach an open ended gas line with a hose into a small container.
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For the liquid jumper, first I have it filled with sanitizer from a keg that I keep sanitizer in. Then I flush it with beer from the fermenter before attaching to the keg. I have a male x male liquid connector that makes this quick and easy.
 
vinobrew said:
15 tubes of Ringwood going through cryogenic preservation. Each tube has 5ml of fresh yeast along with 5ml of food grade glycol. In theory, I can preserve for years and pull to use as needed. Added to the cryo-library with enough remaining slurry for Porters and Stouts and Brown ales this winter.


View attachment 33301
Click to expand...
I’ve wanted to try that strain. I think hobgoblin used it along with some classic bitters
 
vinobrew said:
15 tubes of Ringwood going through cryogenic preservation. Each tube has 5ml of fresh yeast along with 5ml of food grade glycol. In theory, I can preserve for years and pull to use as needed. Added to the cryo-library with enough remaining slurry for Porters and Stouts and Brown ales this winter.


View attachment 33301
Click to expand...

 
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