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  1. #3821

    Quote Originally Posted by SykomantiS View Post
    Pilsner Urquell is one of the very few commercial brews I still buy semi-regularly. I would very much like to know how this one stacks up against the real deal.

    I have a clone recipe on Brewfather that I still want to try out, but that one uses a triple decoction and wlp800 liquid yeast.
    I have to either get my hands on that yeast, or convince myself that w-34/70 will get me close enough.
    I'll do a side-by-side for this one.. if I can get my hands on the original.. I haven't really been on the lookout for it, but will keep my eyes open.

    It's currently in the freezer at 9įC.
    Last edited by AlexBrew; 8th June 2021 at 17:22.

  2. #3822
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    Kegging my competition Helles today. Excited and worried at the same time.

  3. #3823
    Quote Originally Posted by Toxxyc View Post
    Kegging my competition Helles today. Excited and worried at the same time.
    Good Luck!! it'll be fine.. and if not.. it's still beer.

    What does it taste like? has your off flavour mellowed out?

  4. #3824
    Senior Member JIGSAW's Avatar
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    RDWHAHB.jpg
    rdwhahb
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  5. #3825
    Quote Originally Posted by Toxxyc View Post
    Kegging my competition Helles today. Excited and worried at the same time.
    Closed pressure transfer?

    Good luck.

  6. #3826
    Senior Member JIGSAW's Avatar
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    Quote Originally Posted by SykomantiS View Post
    Closed pressure transfer?

    Good luck.
    How? ... he is transferring from cube to keg

    unless the cube has a tap and he adds CO≤ via the top, I can't see how?

    That said, this whole story of O≤ surface contact with beer while you keg that will in turn ruin your beer is bollocks in my eyes
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  7. #3827
    I have had to dump about half a keg due to oxidation, so I kinda believe it.

  8. #3828
    Quote Originally Posted by JIGSAW View Post
    How? ... he is transferring from cube to keg

    unless the cube has a tap and he adds CO≤ via the top, I can't see how?

    That said, this whole story of O≤ surface contact with beer while you keg that will in turn ruin your beer is bollocks in my eyes
    Not sure if he ferments in a cube

  9. #3829
    I havenít pressure transferred yet.. havenít had oxidized beer so far. I burp the keg a couple of times afterwards to remove any o2.

  10. #3830
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    Can't pressure transfer, unfortunately, but it's not a very hop-heavy beer so I'm not too worried. It's a Helles - it should be fine. I'm considering literally just filling the keg with CO2 and pouring in the beer from the cube. Cube is full of CO2 anyway, and this beer is going to be on tap in 10 days so I'm not worried about O2 at this stage at all.

    I haven't tested to check for the off flavour. I'll take a look over the weekend when it's carbonated a bit.

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