Shamus O'Sean Posted September 13 Share Posted September 13 Kegged my Belgian Pale Ale tonight Finished at 4.5% in the keg. Very clear beer in the FV's. Looking good. 8 Link to comment Share on other sites More sharing options...
Tone boy Posted September 14 Share Posted September 14 18 hours ago, kmar92 said: Perhaps it is a Husky @Tonebrew? If so it is probably 295L and it is a unit that has my interest as I reckon that the fridge/freezer capability is quite handy, no Inkbird controller type thing needed, which is a bonus. It’s actually a “Chiq”. It was $550. came with a super long warranty, which was, of course, voided as soon as I made alterations, but comforting none the less. My wife jokes that I finally have a chiq to keep my beer cold 1 7 Link to comment Share on other sites More sharing options...
stquinto Posted September 15 Share Posted September 15 I kegged my Goose Island IPA. Tasted pretty hoppy (no flies on me…), good potential I reckon… It should be around 5.8%. I put Poly in it, it really makes a difference. I also ran it through two filters but I only got a small amount of gunk from the finer one. Since I had a batch of sanitiser on the go I also did some “keg optimisation”. I might make a double batch (or so) and end up with two cornies with 15 litres in each, by the time you account for FV or brew kettle loss. i’ve decided to fill one completely to 19l and if the second one only has say13l, I’ll drink that one first to be able to free up the kegs. The only issue is working out the quantities of any keg additions you might make. Pretty basic stuff but I’m a slow learner 8 1 Link to comment Share on other sites More sharing options...
stquinto Posted September 15 Share Posted September 15 The only downside of the keg optimisation is you shake up the debris in the keg when you put it back in the keezer. This is a Coopers Sparkling AG, lovely drop Never mind, a cuppla days and it’ll be fine. 10 Link to comment Share on other sites More sharing options...
Tricky Micky Posted September 16 Share Posted September 16 8 hours ago, stquinto said: The only downside of the keg optimisation is you shake up the debris in the keg when you put it back in the keezer. This is a Coopers Sparkling AG, lovely drop Never mind, a cuppla days and it’ll be fine. Looks beaut to me Sainter - nice one mate. 3 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted September 27 Share Posted September 27 Kegged my clone of Tree House Brewing's Hazy IPA tonight. (after brewing another COPA during the day). The TH Hazy IPA seems to have turned out pretty well. The dry hop was basically in the wort from day zero. However, I could not detect any grassy notes. Although all of the dry hops were Cryo hops, which have much less vegetal matter in the pellets. It does have either a hop burn or fusel alcohol taste. Hopefully that calms down with time. I found the tiny magnets I used in the dry hop - Yay. But I will probably never use them again - Boo. Something like Kegland's Hop Bong looks much easier to use. 8 Link to comment Share on other sites More sharing options...
solidute Posted October 3 Share Posted October 3 On 9/12/2024 at 2:53 PM, Triple B Brewing said: @Tone boy I should have also mentioned that it took me a little while to sort out where and how I should mount my temperature probe. It'll likely be different for every keezer, but I first mounted my Inkbird temp probe in what I thought was likely to be the warmest section of the keezer (Top far right, away from the kegs, compressor hump end). I mounted the temp probe in a bottle of steriliser to simulate liquid temp not air temp, that turned out to be a big mistake (my guess was right, that was the warmest section of the keezer, but I ended up with a couple of frozen kegs down the other end before I got the set up right ). All it needed (which makes sense now I think about it logically) was to keep the kegs away from the walls of the keezer and have the temp probe close to the kegs, hanging loose off beer lines around halfway down the depth of the keezer, measuring the air temp close to the kegs. I run my freezer on the half coldest setting, with the fast freezing function turned on and my inkbird controller set to 0.1 degree, with a 0.3 degree cooling differential value. This gives me perfect drinking temp for winter (my set up is located outside like yours and its not unusual for us to get temps down to around 3-4 degrees over night during winter in Busso). In summer, I will drop that inkbird probe setting down (incrementally as I monitor the effects of that change) to around -0.9 degrees during the height of summer months. I would also strongly recommend installing a small 240 volt 120mm diameter fan (costs about $40) to help circulate the air inside the keezer and maintain a consistent temp across the unit. I run my fan via a cheap power point timer (~$8.00) for the fan from Bunnings for 15 mins on, and 15 mins off, 24 hours a day, every day. I've had my keezer set up basically the same since I started kegging some 8 years ago. Set up is a Fisher and Paykel 315L with a 200mm wooden collar. I run my CO2 outside the keezer have a false floor so everything is on the same level, and my temp probe has been in a bottle of water that I sit on the floor amongst the kegs, controlled by an stc-1000. Have 2 computer fans circulating air that run 24/7. Never had any issues until about 2 months ago where I've started getting a lot of ice/frost build up in 1 corner on the top edge of the original freezer, back left opposite the hump. Driving me mad as it needs knocking off or defrosting weekly. Can't figure out why it's started doing this after so many years trouble free. 2 Link to comment Share on other sites More sharing options...
Triple B Brewing Posted October 3 Share Posted October 3 41 minutes ago, solidute said: I've had my keezer set up basically the same since I started kegging some 8 years ago. Set up is a Fisher and Paykel 315L with a 200mm wooden collar. I run my CO2 outside the keezer have a false floor so everything is on the same level, and my temp probe has been in a bottle of water that I sit on the floor amongst the kegs, controlled by an stc-1000. Have 2 computer fans circulating air that run 24/7. Never had any issues until about 2 months ago where I've started getting a lot of ice/frost build up in 1 corner on the top edge of the original freezer, back left opposite the hump. Driving me mad as it needs knocking off or defrosting weekly. Can't figure out why it's started doing this after so many years trouble free. Hey @solidute, sounds like a ripper set up mate. My guess would be the timber collar has changed over time and allowed a gap somewhere to form. (if you are only icing up in one spot, it should be easier to find the cause, because it will be right around that region somewhere) - I had this issue (only I was expecting the timber I used to shrink and warp a bit, so having gaps start to appear at my seams (while extremely disappointing), wasn't a complete surprise for me. The issue of course (as I am sure you already realise) is caused from outside air being drawn into the Keezer. I would try sealing all joints (including where the timber collar meets the top of the freezer), I just used a simple fix on mine - a tube of clear silicone around all my joints (that worked a treat ). Its probably also worth having a look at the seal on the lid of the freezer (it may have lost some of its flexibility in that corner where you are having the icing problem. - If that's the case, its a little harder to resolve, as you will have to replace the seal on the freezer lid, not impossible, just a little tricker Here's a short vid on the how Good luck to ya - Oh, and remember, and if its not apparent straight up, pour yaself a cold one and have a think 5 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted October 4 Share Posted October 4 16 hours ago, Triple B Brewing said: Good luck to ya - Oh, and remember, and if its not apparent straight up, pour yaself a cold one and have a think 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted October 7 Share Posted October 7 Kegging the Pulp Addiction from Kegland. Dry hopped with 100g Citra & 100g Amarillo. Came in at 3.8 ABV. Very murky looking, should have transferred to a secondary, anyway it should clean up in the keg though. Leave this on serving pressure for a few weeks. 6 Link to comment Share on other sites More sharing options...
ozdevil Posted October 7 Share Posted October 7 (edited) hey all just finished a keg transfer of oz's pale ale this arvo dry hopped citra = 50 grams centeniel = 50 grams its looks yummy and wouldnt have minded a few ebc darker but is nice colour just the same with a nice haze going on the small sample i had a sip of haha Edited October 7 by ozdevil 7 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted October 7 Share Posted October 7 6 hours ago, Red devil 44 said: Very murky looking Looks pretty good to me. You can clearly see the hop bag in the photo. I reckon it will be delish. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted October 7 Share Posted October 7 2 hours ago, ozdevil said: Great colour and haze. I hope it hangs around in the keg. 3 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted Saturday at 09:15 AM Share Posted Saturday at 09:15 AM Kegged my latest Coopers Original Pale Ale (COPA) today. Finished a little lower ABV than intended, at 4.3%. The main keg will be consumed at my brother-in-law's card night in a few weeks. Harvested the yeast cake for either a Sparkling Ale or an XPA. I am going to do both, it's just the order that hasn't been sorted yet. Card night keg Almost filled a sneaky half keg 7 Link to comment Share on other sites More sharing options...
Tricky Micky Posted Saturday at 11:28 AM Share Posted Saturday at 11:28 AM 2 hours ago, Shamus O'Sean said: Card night keg Hmmmm. Is that a movie title? 1 Link to comment Share on other sites More sharing options...
Back Brewing Posted Monday at 04:38 AM Share Posted Monday at 04:38 AM (edited) Did my first closed loop transfer with the allrounder went well but haven't got the FV up high enough it stalled at 14 litres so had to hook the gas up to it to top it off also got 3 litres in my PET 4 litre keg Edited Monday at 04:39 AM by Back Brewing 5 Link to comment Share on other sites More sharing options...
solidute Posted 4 hours ago Share Posted 4 hours ago On 10/3/2024 at 5:29 PM, Triple B Brewing said: Hey @solidute, sounds like a ripper set up mate. My guess would be the timber collar has changed over time and allowed a gap somewhere to form. (if you are only icing up in one spot, it should be easier to find the cause, because it will be right around that region somewhere) - I had this issue (only I was expecting the timber I used to shrink and warp a bit, so having gaps start to appear at my seams (while extremely disappointing), wasn't a complete surprise for me. The issue of course (as I am sure you already realise) is caused from outside air being drawn into the Keezer. I would try sealing all joints (including where the timber collar meets the top of the freezer), I just used a simple fix on mine - a tube of clear silicone around all my joints (that worked a treat ). Its probably also worth having a look at the seal on the lid of the freezer (it may have lost some of its flexibility in that corner where you are having the icing problem. - If that's the case, its a little harder to resolve, as you will have to replace the seal on the freezer lid, not impossible, just a little tricker Here's a short vid on the how Good luck to ya - Oh, and remember, and if its not apparent straight up, pour yaself a cold one and have a think So had a good defrosting and plugged any apparent gaps. Now the bloody thing won't drop temp low enough... Looks like I might be up for a new keezer 1 Link to comment Share on other sites More sharing options...
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