Re: Ten Tips To Consider When Brewing Beer From Home

On Mon, 23 Mar 2009 20:44:37 +0000 (UTC), <look@xxxxxx> wrote:
Yeah, I felt the same way at first. But not anymore for a number of
reasons.
(a) Balance: No matter what I try, and I've tried everything I can think
of, that first glass is always foam. Now, I basically pour a 4-ounce
glass of foam, then the 12-20 oz glass of beer.

The first couple ounces being foam is usually due to the beer that is sitting
in the lines between sessions. Unless you entire system is chilled, usually
what happens is that little bit of beer (a couple ounces) warms up and starts
to release CO2, which causes foaming. Once the cold beer from the keg runs
through it starts to pour more smoothly.

(b) Temperature: I like my ales at cellar temps to better bring out the
flavors and aromas. You can't serve draft at cellar temps without TONS
of headaches. And even then it's iffy.

It shouldn't be a big deal. The "rule of thumb" for balancing the system
doesn't apply as well, but you should be able to get it working. It helps
if you're also shooting for lower carbonation levels (which usually goes hand
in hand with the warmer temp preference).

(c) Portability: It's a lot easier to carry a couple six-packs than a
keg. A counter-pressure filler can help there, but I think bottling from
the get-go is easier.

True, but filling a growler from the tap works pretty well too.

(d) Duration: If you don't keep topping off the gas, the CO2 will
eventually be absorbed into solution, losing your keg-seal, and letting
in uninvited wee-beasts. Not a concern with bottles. Properly capped, is
cappped.

However, the easy solution is to not "keep topping off the gas" but to just
leave the CO2 tank connected and turned on all the time. Properly balanced,
the same pressure will both serve the beer as well as maintain the correct
carbonation level.


John.
.

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