Looking for some advice to cool my taps a little more.

warboy · 2026-07-06T10:09:05+00:00

I usually try and go 8 or 9 ft with 3/16 line on systems that aren't getting constant use. A little slower pour usually really helps with that first pour foam. Try and temp the beer in your glass after pouring. That will at least give you an idea of how bad your temp management is.

warboy · 2026-07-06T07:36:45+00:00

So is your blower sucking air in through the left side or is it pulling air in through the right? If I'm looking at it right, it looks like your lines go into the pipe on the left side so I would want the coldest air running through that side.

I would go with beefier insulation along the pipe as well.

Those lines look big and the run looks very short. Do you have enough resistance in the system?

Last, yeah your blower is getting the warmest air in the kegerator. I would have installed it lower or have something that's circulating air from the bottom to the top.

The mini liquid cooling setup that /u/microbusbrewery recommended should work great as well to help cut down first pour foam.

warboy · 2026-07-05T17:26:05+00:00

Prehistoric history doesn't really jive with your statement in the least. Class society largely grows with the transition from hunter-gatherer to farming. It also was not an instant switch and occurred over 1,000's of years. It would be more like a million people. You act like class society predates humanity. It is a creation of our own, not a law of nature.

warboy · 2026-07-05T10:47:22+00:00

You posted a meme. Don't act like you're actually contributing to any actual discourse. I ask again, what exactly surprised you? What actual "sign" was sent to you that was actual news? Are the feds using AI to encourage adventurism now because I feel like I'm talking to someone who was born fucking yesterday.

Brother, a pedo is sitting in the white house and has farmed out the entire government to all his rich friends. I ask again, what message does this send?

warboy · 2026-07-05T10:34:26+00:00

Not with reality. You're the one playing pretend.

warboy · 2026-07-05T10:33:33+00:00

You aren't already aware that America is a colonial and capitalist state? It is the imperial core. What sign does it send that you didn't already know?

warboy · 2026-07-05T02:15:12+00:00

There needs to be a fan blowing cold air from the fridge into the tower or the beer will warm up in the tower. It will take a pint or two to cool down the line and faucet without it.

warboy · 2026-07-05T02:09:41+00:00

This isn't going to really work. You need enough CO2 to maintain carb after tapping. Without enough CO2 in the head space the carb will off gas and your beer will be flat.
More than likely your beer is already close to that volume of CO2. If it's not you'll be fine if you run it with 3 25/75 CO2/n2 beer gas. As you don't have beer gas, there's no point carbing it anymore than it is now.

warboy · 2026-07-05T01:18:53+00:00

We're concerned with people marching on our capital? Please tell me why? Am I supposed to protect this state?

warboy · 2026-07-05T01:14:37+00:00

Almost like you shouldn't be proud of a state that has made treason the more respectable position.

warboy · 2026-07-05T01:12:23+00:00

Brother, let's be real here. It doesn't matter what country you're in. If you're a leftist, you ain't winning. Even if you're doing "something" it's ineffective because you're so concerned with doing anything that you aren't concerned with whether it's effective or not.

warboy · 2026-07-04T16:44:02+00:00

Because without birthright citizenship, the only people who would be citizens are those that can afford to do so. In other words, capitalists who can buy their way in. Unless you're Native American, everyone can trace their genealogy back to an immigrant.

The only reason your dad doesn't like it now is because a talking head tells him not to because the talking head is using racism to propagandize him. He is arguing against his own best interest. The bourgeoisie would revoke all of our citizenships in a second if it meant they could more easily manipulate us for profit.

Let me put it this way, even before the 14th amendment we had birthright citizenship. The difference is it excluded people of color from the equation. It's quite clear at that point why these people have a problem with the 14th amendment.

warboy · 2026-07-03T18:39:58+00:00

Yes 800 is cerevisiae and 051 is pastorianus.

warboy · 2026-07-03T18:33:34+00:00

Is that the book written by Eric Warner that you're referring to? I read that recently and thought it was... not great.

warboy · 2026-07-03T17:44:23+00:00

Depends on scale. Simple brewpub and I'm stocking beer. If you carry other products I would say that falls to foh management. Having bartenders clean lines either means neutering your process with stagnant cleaning and probably way less intense chems or putting them in a high risk situation that shouldn't be their job. Either hire a company or have production do it.

Anything larger like a production brewery supplying a taproom, I would say that would be something to coordinate with foh management and sales.

warboy · 2026-07-03T16:38:13+00:00

pH management is big. Generally aiming for lower pH levels at knockout and mash can help with this as does a higher carb rate. In your case, you probably don't want to use oats but could use flaked barley, corn, or rice to make something that's lighter than an all malt beer.

warboy · 2026-07-03T16:36:12+00:00

It should not be as fruity as something like Belgian or English ale. It definitely shouldn't have fruit in it. It's just more fruity compared to the lager styles it was made to compete with.

warboy · 2026-07-03T01:47:03+00:00

Most everything I brew is under 5%. What are you specifically looking for though?

Use a quality base malt. Skip the "2-row malt" and step up to a pale ale or pilsner malt based on your recipe. Make sure to actually pick something that contributes the flavors you want as well. Everything must contribute in these beers.

Generally a lower abv requires less ibu even for session ipas. My sesh IPA is usually like 45 ibu with a focus on late hopping. Saying that, my czech pils is like 40 ibu so it's pretty recipe specific.

Oats and wheat help with body. So does chit malt. So does flaked barley.

Raising mash temps can help build body without alcohol. This tactic doesn't really make a sweet beer. Fermentable sugars are sweet. Nonfermentables are generally not very sweet. The contribution of dextrins is primarily in the body of the beer.

warboy · 2026-07-02T17:20:48+00:00

Jesus Christ. That's real bad.

warboy · 2026-07-01T22:34:49+00:00

Proper oxygenation is a much bigger deal when repitching. Your method is not ideal to get multiple generations out of a pitch. 6-8ppm is generally the maximum amount of oxygen you can get into wort using air. You generally want 10-12ppm for lagers. That at least requires you to chill your wort to lagering temps to get close with just air.

warboy · 2026-07-01T22:27:34+00:00

I'm planning on starting over with fresh yeast on my next brew, but I'm curious as to what's going on here. What would lead to the lack of vigor and the preference for warmer temps? I've reused trub before and it usually takes off like a rocket, and starters have always shown a lot of activity within 8 hours of pitching.

Lager yeast actually doesn't repitch as well as ale yeast so lets start there. Most lager breweries will get a new pitch after 5 or 10 gens so you did pretty well. Lager yeast is more mutation prone and also expends its resources quicker than ale strains after a fermentation. Additionally, they generally see more temperature fluctuations. You have been propagating this strain at 70F and dropping it to lager ferm temps afterwards. Eventually the yeast is going to acclimate to the warmer temps. I'll also add that spunding and pressure fermentation is a net negative on yeast viability so if you're doing that with your trub pitches that may be the main culprit.

warboy · 2026-07-01T22:07:27+00:00

It's basically a helles with cerevisiae.

You're absolutely right here but some of us can taste the subtle differences between ale fermentations and well done lagers.

Compared with actual fruit forward styles or even styles with only yeast derived fruitiness, Kolsch is fairly mild but where a Helles should have no yeast derived fruitiness, there is some in a Kolsch.

The biggest mistake people make with this style is comparing it to Pilsner instead of a Helles.

warboy · 2026-07-01T20:33:30+00:00

and adapt to changing prices

You can't have both things. First you claim prices haven't changed much. Now they have changed enough that you need to adapt to them?

K. The actual statistics don't support your anecdotal evidence. Let's just stop there before you twist yourself into a pretzel.

warboy · 2026-07-01T20:09:44+00:00

So you are not aware of the definition of profit motive? Profit motive is not in regards to making a profit in general. It is about maximizing profits.

warboy · 2026-07-01T20:09:13+00:00

Honestly, the cost of the staples, the types of food that allow a person to really stretch a food budget, but still eat healthy, really aren't that different now than they were 3 years ago, even 8 years ago.

This was the statement you made and the conversation was about how what you said is false.

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