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BN Shows: Brew Strong Archives
Brew Strong: Packaging 2 - Kegging
3 new live episodes of Brew Strong this week
Broadcast Date: 2010-04-19 19:00:00
Running time: 01:28:43
Download: 
(35.5MB)
Saturday the 17th at 10 am PT
In this second Brew Strong episode of the packaging series, Jamil and John Palmer cover properly kegging your homebrew. As well as discussing a little about bottling and carbonation for the first show, this show gives you everything you need to know to safely and cleanly transfer your precious beer from fermentor to keg. Find out about secondary, clarity, carbonation and more!
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Comments: (3)
... by Tom, April 16, 2010
I have access to some very cheesy hops. Are they used mainly for sours or can they be used in dubbels and quads? Are they used for bittering, aroma or both? What amount would be a good start to try? If you don't get around to answering my question be prepared to answer it to a drunk at BN5. You guys rock! Brew Strong.
Tom
Tom
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... by Tom, April 16, 2010
What the hell. I thought I was sending in a question not posting a comment. I'll have to try again.
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Anoother way to fill a keg by Mac, January 07, 2011
There was a mention of using a closed transfer method. I don't trust myself enough to force transfer from my glass carboy with presurized gaz, so what I do is just attach an 'out' keg fitting to the end of my auto-syphon. Then I just connect the auto syphon to the out port of the keg, engage the pressure release valve, drop the auto-syphon in the carboy using a drilled-out and cut bong that fits around the auto-syphon to adjust the depth, prime it, and voila!
Not exactly closed system because obviously air will get sucked into the carboy, but a great lazy way because all you need to do is check up on it and adjust the syphon depth.
Love the shows!
Marc-Andre
Not exactly closed system because obviously air will get sucked into the carboy, but a great lazy way because all you need to do is check up on it and adjust the syphon depth.
Love the shows!
Marc-Andre
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