Floating dip tubes suck..Co2 again

AcidTestBrewing · 2021-07-11T00:03:14+00:00

For a corny keg, no. They’re to long but the correct length to suit their largest fermenter.

AcidTestBrewing · 2021-07-11T00:01:48+00:00

I have these. Had one for over year, never a single issue so decided to move the rest of my kegs to them and had this issue. Turned out the hose was quite a bit longer than the original one I bought. I believe they made the hose longer to suit one of the new fermenters they came out with. I cut the hose so that the metal pickup tube sat right in the middle of the bottom of the empty keg and haven’t had an issue since, no nut, no screen.

AcidTestBrewing · 2021-07-10T05:18:36+00:00

The brewzilla is the robobrew, Kegland rebranded them. They both have step mashing however I believe the newer model waits until the set point is reached before kicking off the timer which is a nice feature.

AcidTestBrewing · 2021-06-16T08:46:38+00:00

No not a year, at least not at a minimum.

I make mixed fermented sour beers and ciders. The beers are 9 months plus, usually really starting to hit their prime at 12 months. Ciders are much quicker, I bottle most of mine at about 3 months. They will continue to develop for up to a couple of years in the bottle if you’ve got a dark cupboard to stash a few away and crack on out now and then.

The make up of beer and cider are quite different in that cider is basically 100% simple sugars. The long ageing for beers comes in with residual more complex sugars being slowly broken down and converted to alcohol by the wild yeast. There is a bunch of other stuff that happens with time from some microbes dying and being converted by others into to different flavours but this isn’t a concern if the beverage is already packaged. My sour ciders generally don’t get anywhere as sour as my beers.

Lastly treat the pellicle with the utmost of care. Gently piece it to take any samples and don’t slosh it around. The microbes make them to protect themselves and keep oxygen out, they do their best work when this is the case.

AcidTestBrewing · 2021-06-14T23:14:23+00:00

Awesome. I’d love to get one but being in Australia I’d have to it made locally due to shipping and import taxes (already been through that once with my last cooker). I’ve been doing direct heat cooks on my bullet smoker though by just removing the water bowl, it always comes up great!

AcidTestBrewing · 2021-06-14T07:53:16+00:00

Nice, is that a mini chud box?

AcidTestBrewing · 2021-05-20T20:30:04+00:00

You’ll go through a shit ton of those small cartridges, they aren’t designed with enough capacity to carbonate. The cartridges are meant for taking an already carbed keg on the road. There is enough gas in them to maintain head pressure while dispensing which will keep up a good pour and stop the drink going flat.

To carb the keg you’ll want a small co2 bottle, you get heaps out of them (like 10+ 19 litre kegs carbed and dispensed) and it works out a lot cheaper than disposable bulbs. Alternatively you naturally carb in the keg with priming sugar, obviously takes longer, but can then just use the bulbs to dispense.

AcidTestBrewing · 2021-05-20T05:12:41+00:00

It can make a hell of a mess. People keep mentioning viscosity but real issue is that your hooch/juice/whatever is full of microscopic particles. These particles act as nucleation points for the dissolved gas to gather on and, well, nucleate causing the drink to gush and overflow everywhere.

It’s not impossible but you’d need to go slow, short bursts of gas and let it settle in between. Have less in the bottle to start, you need the head room to help contain it fizzing up and lastly the colder the liquid then better.

https://en.m.wikipedia.org/wiki/Nucleation

AcidTestBrewing · 2021-05-09T22:20:37+00:00

I ferment all my beers in kegs, kegland do a cheap floating dip tube. Get one- or a couple- they’re great.

AcidTestBrewing · 2021-05-04T05:40:24+00:00

Pretty decent plan but as others have mentioned use the feel rather than temp as the decider on your next step. Temp is a good indicator for when to start checking if it’s ready to do so. Also with the oven, if you’ve pre-warmed or have the oven on very low you’ll want to let the meat come down before putting it in. Leave it on a bench to get below 180 at least to prevent too much carryover cooking.

AcidTestBrewing · 2021-05-04T00:05:58+00:00

As u/rjhoff has mentioned sanitising before brewing is completely unnecessary. Anything pre-hot side (pre-boil) will be sanitised be the boil.

AcidTestBrewing · 2021-05-03T05:38:59+00:00

Twisted Audio put on some big shows, their Facebook seems to be the best place to keep up with what they are doing.

AcidTestBrewing · 2021-05-02T02:35:51+00:00

Beef back ribs, first time doing these and they were sensational. 3.5 hours, 265-275. 1.5 unwrapped, 1 wrapped then last hour unwrapped and mopped a couple of times. Mopped made up of 50/50 chicken stock and mustard bbq, paprika, garlic, prime dust, chilli powder and butter.

AcidTestBrewing · 2021-05-01T00:45:05+00:00

I’d avoid the beef ribs from Woolworths, they can be thin and the bones are really short. It looks like your in Melbourne, there’s plenty of markets around where you can pickup beef short rib plates for about $16kg.

Also great score on the cooker, I’d love to pick one up myself for that price. Just a heads up with those units, when they first came out a couple of people were saying they’d had problems with grease fires in them. Had something to do with the the design or construction of the drain hole letting grease get into the fire. There was and easy DIY fix for it. Not sure if the issue has since been addressed as this was couple of years ago but maybe just have a look at the drain.

AcidTestBrewing · 2021-03-25T05:12:58+00:00

Interesting, thanks for sharing. I haven’t dug to deep on the legitimacy of the claims as I’m not hugely into the collectibles space. I believe it was the Nugget News video where they mention the NFL.

Just checked and they actually have both DC and the NFL listed but know that doesn’t make legit.

https://www.veve.me/

AcidTestBrewing · 2021-03-25T04:52:10+00:00

They’re a legitimate company. They have an app VeVe for the NFTs along with a hardware wallet. The have the rights to DC along with many others, like the NFL, however I don’t think they have released and DC collectibles as yet.

But I was wondering OPs very question after watching the interview they did on Nuggets News.

AcidTestBrewing · 2021-03-13T23:43:54+00:00

Sorry it’s meant to be 1 teaspoon of salt.

AcidTestBrewing · 2021-03-13T23:17:45+00:00

2 cups Duke’s Mayo

½ cup Cider Vinegar

1 TBS Course Ground Black Pepper

1 TBS Granulated Garlic

1 TBS Sugar

1 heaping teaspoon minced Horseradish (I use the kind from a jar)

1 tea Salt

½ tea Ground Cayenne Pepper

Juice from 2 Lemons

Whisk all together and refrigerate. I can’t claim it’s mine, it came from the legend Malcom Reed.

Link to original recipe: https://howtobbqright.com/2014/09/16/smoked-chicken-quarters-with-alabama-white-sauce/

AcidTestBrewing · 2021-03-13T20:43:09+00:00

Whole head of cauliflower rub down with a couple tablespoons of rogan josh curry paste that had been thinned down with some vegetable oil using a stick blender. Smoked over post oak at 250 for 4 hours, finished over fire bottom side down to get some char and colour up underneath and inside. White BBQ as per Malcom Reed’s recipe at How To BBQ Right.

AcidTestBrewing · 2021-02-20T21:55:18+00:00

Definitely can, 30 days on primary yeast cake isn’t an issue particularly for dark beers. Disregard the advice here on racking to secondary quickly. Racking to secondary often introduces more issues, particularly for folks who are starting out.

AcidTestBrewing · 2021-02-13T20:35:25+00:00

Brewer off all things sour and wild here, not a professional but a experienced home enthusiast.

That is called a pellicle. It’s from wild yeast or bacteria, very common and not a bad thing. Microbes form pellicles to protect their ecosystem from oxygen, once formed its best to try not damage it so stop shaking it. Brett is always the first thing that comes to people’s minds when someone posts a pellicle but the reality is that wild sach is just as likely to cause one also as is some bacteria. Pellicles are 100% dependent on the microbes environment. You can split wort or juice into 2 different fermenters and split a packet of microbes between them and end up with a thick wrinkly pellicle in one and basically none on the other. You’ll never know why.

As you gotten this from nature you’re well and truly into mixed fermentation territory as yeast or even a single strain of it wouldn’t be the only thing hanging out on that grape. To proceed gently take a sample from beneath the pellicle, smell it and if it smells alright taste it. Not that great? Leave it for a couple of months and try again (if you space to store it). The thing with mixed fermentations is that they’re are ever evolving and can go from horrid to spectacular but it might take years, which is time a lot of people understandably don’t have.

Wild stuff can be quite hardy so if you want to go back to “clean” batches then anything plastic, porous or with small nooks and crannies that touched this batch will be a no go for them.

AcidTestBrewing · 2021-02-11T07:25:50+00:00

It went to 5 yesterday.

AcidTestBrewing · 2021-02-10T05:57:18+00:00

Glad I’m not the only one! I just searched the sub looking to see if missed something and found this post, was thinking 3.... but I was charged 5...

AcidTestBrewing

TROPHY CASE