donchiquon wrote:I've now ditched the soda stream and have run a length of 3/16 line from one of my manifolds to a separate low pressure reg which I've screwed to the fridge. I then run the line into the fridge.
I also thought I'd try the Starsan keg purge given that if I always transfer to another clean keg the cost will be minimal in the long run. I'll just check the pH every now and then.
I transferred a Resin DIPA clone that I've had fermenting for 3 was yesterday, having used the same CO2 rig to rouse the yeast (once) and then the hops (4 days in a row). The transfer was about 7 mins and without the gelatin preparation the whole process is now quicker than my old transfer routine.
How's the LODO brewing going Matt?
I'm finding the sodastream OK for now - I've done 4 transfers with it, and have weighed it a couple of times and it looks like I'll get ~10 from it, so about a quid a go. Not ideal, but that advantage is that I can store the whole lot in the fridge and at least the cylinders are easy to replace at the supermarket.
I am finding that not using finings at all after cold crashing is leaving beers cloudy for a little longer than I would like - the first couple have dropped completely clear now, but it took 3-4 weeks instead of the usual 7-10 with gelatin. Not that I care that much about clarity, but a bright beer is always nice, especially the lighter coloured ones. So for that reason I did fine the most recent one which I kegged a couple of days ago and have bought a new toy to try and keep the O2 out:
The way I did this one was to leave it a couple of days in the keg, then depressurise, unscrew the PRV and turn the gas back on at about 10PSI and squirt the gelatin in. This could perhaps be done better during kegging, maybe injecting through the gas in disco with a bit of gas running, after having purged the keg? Seemed to work well enough yesterday though.
Too early to say on the LODO
Have done 3 with some nods towards it (although if it truly is "all or nothing" in the mash, then I probably missed). The last two were yeast scavenged prior to dough in, with ascorbic acid, SMBM and Brewtan B in the mash. Hard to say much at this point, especially with so many other changes in the system (lodo on cold side, mainly), but at least some of the effects seemed to be apparent during mash (no smell, for example).
One thing I will say about lodo on the cold side is that a very hoppy citra bomb (3 floyds clone) is still very fresh and hoppy now, 6 weeks after kegging.