After having done a number of batches via ferment and serve with keg lifetimes pushing 6 mo I am convinced that, given a few potential exceptions, this is one of those homebrew myths that needs to die.
I've entered a handful of competitions and the score sheets always have had a spot for bottle notes with no associated points and indicated that bottle inspection does not impact scoring. "Judge the beer not the bottle" and all that.
Is that not the norm?
I've had success with this "quick shot of CO2" method:
Fill a bottle to the desired level
turn off the tap (always forget this at least once)
lower the bottle so just the tip of the straw is in
give a little shot of CO2 which empties the contents of the straw into the bottle, returning it to...
A little off-topic due to lack of fermentation, but if anyone is looking for a cheat shortcut:
Into a corny keg, add:
33.8 oz (1L) 190 proof Everclear or 80 oz 80 proof vodka
50g sugar
50g stevia
16g citric acid
1.5g salt
Top with water. Shake to mix. Connect to 25 psi CO2. Give it a few days...
Things I've learned in the three months since I started the thread:
Blow-off tube is dead simple for brews where I don't want pressure. Unscrew the gas connection, remove both it and the dip tube, store them in a glass filled with sanitizer from the brew day, use a hose over the threads into a...
When you bottle for submission do you bottle extra so you can taste what the judges are tasting? I'd recommend at least one extra that you pour on the day of judging and one you open for reference when you get your score sheets back. This also allows you to do a direct compare between keg and...
I've been looking for a recipe that is similar to Free Will's Scarecrow which is an Autumn Spiced Wheat Ale. I hadn't found anything so I figured I'd try to combine two recipes that individually have given good results and I think they'd combine well, I just don't know the particulars of the...
I've been trying to find ways to "simplify" brewing. My most recent attempts have been fermenting and serving from the same corny keg. I fill up to the weld line and start with 10-12 psi to seal things up and let it ride. This has been great because when it is close to done I can ramp the...
Small world ... I brewed the same last night using one of your versions.
Single 90min infusion at 148-150F.
I'm trying some new techniques to see how they pan out, mainly because I really want to streamline my brewing process.
I chilled to 85 F and then let sit overnight to get down to room...