New Brew : Midas Touch Atlantic
-
fivetide
-
fivetide
-
fivetide
Tested this at 1pm today.
The head is clear and brown and there is a new half inch yeast cake at the foot of secondary. Amazes me how much more drops out at this stage.
One of the effects of this dropping out has been a further fall of two points, so it's now at 1016 from 1048. That's pretty good I think, it would calculate at about 4.3% maybe 4.4% after priming and that's perfect for my tastes.
Tomorrow I will work out how my Corni works, clean with soda, rinse with Iodophor and boil the removable bits, then fill with the beer. The leftover will go into swingtops.
I do have one or two questions:
- I have some pricey veggie two-stage finings. Shall I use a pack of these prior to racking to the Corni? The instructions say mix in in two stages then rack immediately. Should I in fact do this today and rack tomorrow?
- I'm not planning on priming in the Corni other than with a constant pressure of say 12psi. Sound about right?
- But I am planning on priming my pint swingtops with half tsp brewers sugar each. I have a little bottler thingy. Makes sense?
Fab.
The head is clear and brown and there is a new half inch yeast cake at the foot of secondary. Amazes me how much more drops out at this stage.
One of the effects of this dropping out has been a further fall of two points, so it's now at 1016 from 1048. That's pretty good I think, it would calculate at about 4.3% maybe 4.4% after priming and that's perfect for my tastes.
Tomorrow I will work out how my Corni works, clean with soda, rinse with Iodophor and boil the removable bits, then fill with the beer. The leftover will go into swingtops.
I do have one or two questions:
- I have some pricey veggie two-stage finings. Shall I use a pack of these prior to racking to the Corni? The instructions say mix in in two stages then rack immediately. Should I in fact do this today and rack tomorrow?
- I'm not planning on priming in the Corni other than with a constant pressure of say 12psi. Sound about right?
- But I am planning on priming my pint swingtops with half tsp brewers sugar each. I have a little bottler thingy. Makes sense?
Fab.
-
fivetide
Right well I just went ahead and filled my first Corni with this stuff anyway. I didn't use finings as I wasn't sure over the directions in relation to the Cornin. I'm sure I made all sorts of mistakes, but it's in there, purged but not currently under pressure. Ho-hum, hope it's allright.
Never used a Corni before but took it all apart and cleaned and scrubbed everything with soda, put it together and pressured and dispensed it when full of clean soda, rinsed with hot a few times and pressured and dispensed again again, rinsed with cold a few times, rotated cleaned and pressured with iodophor, dripped dry. Next I filled it full of CO2 before hitting the release and siphoning beer into bottom of keg through the cloud, filling up to just below the small tube. I made a wee mistake when purging because I initially put the keg under pressure rather than blasting CO2 in there with the release open, but then I released and did blast in with release open for 30 secs, closed, purged, repeated x 3 over ten mins. I've left it unattached and its all in the shed...
Never used a Corni before but took it all apart and cleaned and scrubbed everything with soda, put it together and pressured and dispensed it when full of clean soda, rinsed with hot a few times and pressured and dispensed again again, rinsed with cold a few times, rotated cleaned and pressured with iodophor, dripped dry. Next I filled it full of CO2 before hitting the release and siphoning beer into bottom of keg through the cloud, filling up to just below the small tube. I made a wee mistake when purging because I initially put the keg under pressure rather than blasting CO2 in there with the release open, but then I released and did blast in with release open for 30 secs, closed, purged, repeated x 3 over ten mins. I've left it unattached and its all in the shed...
-
fivetide
-
fivetide
This Midas Touch has been in the Corni untouched and unprimed (except for a few pounds of pressure to keep it honest) for five weeks now.
I bottled three pints of this at the same time with one half teaspoon of glucose per pint. One of these I drank a fortnight ago and it was coming on nicely but still a bit green. The other two now appear to be very clear, so I thought it must be approaching the time to tap the Cornie (my first Cornie tapped brew).
I would like to pour the first pint in two weeks time, so I have begun the force carbonation process, which I have no experience of at all.
I put 20lbs of pressure on the keg yesterday and it fell to 17ish overnight so I topped it back up again this morning. Am I doing the right thing here? Shall I keep a constant 20lbs for two weeks then drop back down to a token level of pressure? From my initial tasting I'm hoping for a pint a little like Deuchars IPA, and so want a bit of sparkle to it, but I don't want to create lager
Thanks in advance for any help, here are my regs...
I bottled three pints of this at the same time with one half teaspoon of glucose per pint. One of these I drank a fortnight ago and it was coming on nicely but still a bit green. The other two now appear to be very clear, so I thought it must be approaching the time to tap the Cornie (my first Cornie tapped brew).
I would like to pour the first pint in two weeks time, so I have begun the force carbonation process, which I have no experience of at all.
I put 20lbs of pressure on the keg yesterday and it fell to 17ish overnight so I topped it back up again this morning. Am I doing the right thing here? Shall I keep a constant 20lbs for two weeks then drop back down to a token level of pressure? From my initial tasting I'm hoping for a pint a little like Deuchars IPA, and so want a bit of sparkle to it, but I don't want to create lager
Thanks in advance for any help, here are my regs...
-
fivetide