Is the slow force carbonation pressure the same as the serving pressure? Should I use the equation to determine line length or just buy 10 feet? Your knowledge is appreciated cause I want perfect pours. So I am trying to understand and have confused myself here is my question. Then there is this chart for force carbonation I have read 10 ft but I also read to use this equationĪnd I also noticed there is an equation for pressure
Previously I had a pick-neck spout that I had 5 feet and I used around 10 PSI at 38 degrees, but it had more head than I liked even when turning the pressure down to serve. Instead of racking into the second fermenter can I just leave it in the first for: 5-7 days plus 1-2 weeks and then bottle condition?Ģ.I just built a Keezer and I am trying to determine line length. Why do a rack into a glass fermenter after 5-7 days fermentation? Is this essentially to allow it to mature before bottle conditioning?Ģ.
The beer should be ready to drink after conditioning for a week or so.ġ. One to two weeks later, rack again, prime with DME or corn sugar, and rack into keg or bottles. Pitch with yeast starter, and allow to ferment.īy 5–7 days, final gravity should have been reached rack into a glass fermenter. Adjust wort volume with cold water, and cool to about 70 ☏ (21 ☌). Add flavor hops 15 minutes before the end of the boil. Boil 90 minutes, with bittering hops added after the first foamy head subsides. Sparge one hour, with water no hotter than 175 ☏ (80 ☌), until run-off reaches SG 1.010–1.012.
Use a single-step infusion mash at 153–155 ☏ (67–68 ☌) for 1–1.5 hours (lower temperatures will result in a drier, lighter beer). Wyeast 1098 (British Ale) yeast or White Labs WLP002 (English Ale) (2.7 kg) two-row pale ale malt (3-4 °L)ĩ.3 AAU English Fuggles hops (bittering)(1.9 oz./53 g of 5% alpha acid)
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