This story at the New York Times ( free registration required to view ): With Great Beer, It’s All in the Rocks (and That Doesn’t Mean Ice) that describes how the geology surrounding a brewery affected the local water chemistry and determined the kind of beer a brewery could produce.
Yet another photo essay by Darrell and Vicky Bedard, cause I’m learning how from these photo’s. They boldly went where I thought was silly. These are Darrell and Vicky’s photo’s. This is my wordy experiances.
One of the challenges I have making beer at home, is getting bubbles into the beer. Beer is basically flat like plain red wine when finished.
The method I first used involved putting a measured amount of sugar in the beer before bottling. You then put the beer into bottles and put a cap on them. The yeast with a small amount of sugar to eat will jump up and make CO2. Rather than having bubbles escaping into the air lock you get fizz trapped in the beer. This takes two more weeks and the yeast will leave a bit of white sediment on the bottom of each bottle that you have to be careful not to drink. This yeast by-product is the “dregs”.
Beer can be put into a Keg for carbonating, rather than bottle conditioning. It takes only a few min. prepare your beer this way but you have to invest in a bit of equipment.
The CO2 tank, regulator, and hose will sit outside of the “fridge” thanks to this handy hole?
Image Details, Filling a keg with beer from the plastic fermentor.
This is Josh helping fill the last 4 litres of beer into bottles, as the keg only holds 19 L out of the 23 L batch. Funny I don’t remember smiling that much when I had to “pick the eggs” or “feed the chickens”.
Close the door the beer is getting warm! Pictured is the CO2 tank and hose, on the left outside the fridge, the hose runs through a hole and attaches for carbonation. Lots of room left over for more keg’s.
The method for carbonating varies on who you talk to. Some are high pressure shakers. Some are low pressure rockers. Everyone agree’s that the beer has to be cold to become carbonated.
Yet others just put the CO2 on the keg and have a wee sample every day or so.
Cheers.
I want to restore this keg fridge to operating condition again and outfit it so it can dispense beer from 5 gal ball lock containers. The faucet or tap, it seems to have a broken or missing bit.
Must also find a way of connecting the ball lock hose to the bottom of the tower.
The picture above shows all the parts. The next four images below show the broken moving part.
What you can see is the missing or broken part in the front of the facuet.
The next three images below show the fitting that connects the beer to the tower, and hose.
You have to love beer. A simple beverage that has almost as many recipies as bread. Here is a photo essay on making beer, from a kit, prepared by Darrell and Vicky Bedard.
