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Otto Von Blotto

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Otto Von Blotto last won the day on September 14

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  1. I dunno what it's sitting at but it's probably the same as the water, which is now at 0.9 degrees. I'll leave it in there and see where it finally stabilises and that will be what I run with on the current fridge setting.
  2. Smoked up a batch of bacon yesterday. Will slice it one day this week. Then I'll get the other half of the meat curing at some point soon. It's a bit thinner so it won't need as long in the cure, maybe 8-9 days instead of 12-13.
  3. It's about 70-80g for fully carbonated beer. If you're just looking to mop up oxygen 20g or so would probably do it. I don't bother personally. I haven't had any oxidation problems in my kegs, and all I do is fill them, purge the headspace and then give them an hour or two on serving pressure before storing, unless they go straight into the kegerator in which case they stay on gas until empty.
  4. This is a glass of the leftovers pale ale I had yesterday. Not really carbonated at all yet due to it only being on serving pressure for a day and probably not completely chilled yet either, but I wanted to have a taster anyway. Probably needs a little more time to smooth out a bit more, which it will get as I wait for it to carbonate, so I'll try it again on the weekend. It'll probably have cleared a bit more then too.
  5. Not really, there is obviously residual sugar that isn't fermented but it's in far lower levels than it is in soft drinks, as well as being a different type of sugar. The alcohol and hops do most of the preserving.
  6. Dan Murphys usually have those litre cans and stein packs too. I got one a few years ago. I think it was $20 but for a litre of beer and a glass I thought it wasn't bad.
  7. Maybe try using dry malt instead of liquid. It tends to be a bit more fermentable for some reason.
  8. Something occurred to me last night, I decided to place the inkbird probe in different areas inside the kegerator to test. Inside, the kegs are in the same configuration as the old one, one at the back and two at the front. I dangled the probe behind both kegs and got similar results to what I mentioned above. Then I put it between the two front ones and it was staying around 4C, not really moving much. At this point, the keg of water had barely dropped as well, stuck at 4.3 degrees. The idea came from observing a stream of cold air getting blown out from somewhere in the back when I moved a keg to place the probe. I thought, I'll just move these two front kegs forward slightly, creating a gap between them and the rear one for that air to circulate around the kegs better. It worked great, so far since last night the keg has dropped down to 2.0 degrees. On the inkbird note, I have noticed it's begun recording the temperature trends 24 hours a day, the only thing is you can't see the trend from midnight to 10am until it's actually 10am
  9. The recipe and mash temp would give an idea what the FG should be. I don't know if I've had harvested yeast keep fermenting, but I simply leave the mason jar lids slightly loose so if they do, the gas doesn't build up pressure. I'm obviously harvesting from starters though, not batches. Straight into the fridge regardless. Other than those potential bottle bombs it's nothing to worry about.
  10. I suppose it's possible but it seems unlikely that opening the fridge would affect it that much.
  11. It'd be the first time I've ever heard of algae growing in beer but I suppose nothing's impossible.
  12. So doing more temperature testing today, at its current setting it is cycling between about 4C and -5/6C so it should keep the kegs pretty cold. The water is still sitting around 4.7 even though it feels freezing to the touch, but I suppose it changes temp slower than air. I tried a glass out of the pale ale keg earlier into a frozen glass second pour and it measured just under 3 degrees. Font fan appears to work well.
  13. I've always been sceptical of the idea that yeast scavenge all of the oxygen that might be in the beer or headspace after bottling, but temperature also plays a part in how quickly these things happen. It may be that there is no dose small enough to avoid killing the beer yeast that would actually have any benefit. I use the stuff in my brewing water to remove chloramine (and as a disinfectant in distilled water, just in case), but the sulphur dioxide gets boiled off well before any yeast goes near it.
  14. If it's decent tap water like most places have, you can.
  15. It's not because of algae, and yeast is a fungus itself. It's UV light that's the main problem and it's because it reacts with hop compounds and skunks the beer.
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