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My experience has shown that going through the beer out line doesn't change the rate the beer carbs up. Whether using the 'set and forget' process, or the high PSI and shake method. The bubbles coming out the bottom really aren't increasing the surface ratio enough for it to be significant. The bubbles just rush up to the surface. The downside to the ...


You've made sugar wine, called kilju in Finland. It's also the precursor to rum, which is distilled from a wine made from sugar cane juice or molasses. It's safe to drink, but to everyone's taste.


Any way you take a sample (unless it's from a pressurized vessel with an outlet) will draw air in. As you suspect, it should be a small amount, and given that your beer A) may still be fermenting (which CO2 will help strip any introduced oxygen out of the beer) and B) definitely still has yeast in it (which will scavenge oxygen, as long as it's still alive), ...


'because I'm still getting extremely foamy pours two and three pours from the first, I don't think heat is the major cause of these problems.' I think you're right. If your fridge really is 32 deg. the foaming might be an issue of over-carbonation. Fully saturated, beer at 32 deg/12 PSI will be carbonated to 2.9 volumes (if you're dispensing with pure CO2, ...


The system sounds to be unbalanced. If the inner diameter of the chilling coil in the jockey box is different than the one you've used before then the resistance is certainly off creating the unbalanced performance. A lot of foam and sputtering output at the faucet is normally caused by too low a serving pressure. I'd say up the pressure and see what you ...


It's not necessarily fermentation causing the bubbles. Temp changes or other things can cause dissolved CO2 to come out if solution. That's almost certainly what you're seeing.


There's no need for an airlock. By the time you get to cold crashing, fermentation is done so the need for an airlock is gone. I seal the fermenter using a solid stopper before cold crashing.

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