Would be awesome if there would be key temps in C also is some corner somewhere. Painful to have a converter at hand when watching ur videos 😕 But still cool stuff, lovit! 😊
Yeah. Seriously. I’d be excited about it too if it was $1,000 off retail lolol
3 роки тому
I agree that cellaring temperature matters. When I transfer from fermenter to kegs usually only one keg goes directly to the kegerator, that keg is always fresh and crisp but the second keg goes to the basement. In winter it is around 10C so it is great, but in summer it goes up to 25C, so that second keg in summer always ends up a bit yeasty and muddy.
Hi. I have Belgian quads (11% ABV) and Ola Dubh 12s (8% ABV, a heavy viscous Scottish ale aged in scotch whiskey casks) stored in a cabinet, inside the cabinet the temperature ranges from 55 to 65 F. I also have a refrigerator but it's cold, 40-45 F. Is it ok to store these beers in the cabinet? I am not attempting to age these beers, I drink them in no more than two months. Thanks.
When you have your keg in your kegerator and want to get within temp range do you temp the inside, the keg, or the beer line for the actual liquid temp? Keep up the Awesome content. Homebrewer from Kennewick wa.
That's actually a really good question! I don't know for sure but i'd assume it's the temp inside of the keg since that's where the beer will be hanging out and changing to the temp for the longest. I don't think it'd fluctuate in crispness and flavor characteristic with a 1-2 degree temp difference in the line as it's being poured out
when you have a kegerator or keezer and all your kegs must be the same temperature, do you set the temperature to an average for all the styles you have, go for the lowest temp, highest temp? I'd love to have multiple fridges for all the temperature ranges, but that's not really realistic. thanks for the content!
When everything is in one fridge I'll usually aim for the colder end, partially for CO2 reasons. 38 is a good average if you adjust your CO2 but if you have your CO2 at 12 or higher you might need to go even colder
Great video. Anyone have any good suggestions for cellaring corny kegs at the upper end of the range like 50oF? Have temp control ferm chamber and Keezer and not wanting to buy another fridge and controller!
They make small draft-pour systems you could do it in, but I'd probably force in a 2.5 gallon keg so it fits everything and you still have a scaleable vessel
Would be awesome if there would be key temps in C also is some corner somewhere. Painful to have a converter at hand when watching ur videos 😕 But still cool stuff, lovit! 😊
Tell NewAir to send me one, cheers!
😂 😂 😂 🤣
Yeah. Seriously. I’d be excited about it too if it was $1,000 off retail lolol
I agree that cellaring temperature matters. When I transfer from fermenter to kegs usually only one keg goes directly to the kegerator, that keg is always fresh and crisp but the second keg goes to the basement. In winter it is around 10C so it is great, but in summer it goes up to 25C, so that second keg in summer always ends up a bit yeasty and muddy.
love the lights in that fridge
Ive always scratched my head when I walk into a “nice” bottle shop and all the beers are sitting on a shelf. They could learn a lot from this vid!
There are a ton of those in Spokane - it's always hard for me to bite my tongue when people talk about them as the best place to get beer
Hi. I have Belgian quads (11% ABV) and Ola Dubh 12s (8% ABV, a heavy viscous Scottish ale aged in scotch whiskey casks) stored in a cabinet, inside the cabinet the temperature ranges from 55 to 65 F. I also have a refrigerator but it's cold, 40-45 F. Is it ok to store these beers in the cabinet? I am not attempting to age these beers, I drink them in no more than two months. Thanks.
What happened to the big beard dude who abruptly disappeared from these videos 6 months ago? Is he okay?
He had a 2nd kid so probably not 😬
@@GenusBrewing He'll be in my prayers
Same question. I feel like I watched a couple of years with you two together and maybe he got sidelined. But then it seems maybe not. Hope not.
Was excited to watch this. Left because Fahrenheit is abracadabra to me.
Cool-bot! Had a lot of success
When you have your keg in your kegerator and want to get within temp range do you temp the inside, the keg, or the beer line for the actual liquid temp? Keep up the Awesome content. Homebrewer from Kennewick wa.
That's actually a really good question! I don't know for sure but i'd assume it's the temp inside of the keg since that's where the beer will be hanging out and changing to the temp for the longest. I don't think it'd fluctuate in crispness and flavor characteristic with a 1-2 degree temp difference in the line as it's being poured out
when you have a kegerator or keezer and all your kegs must be the same temperature, do you set the temperature to an average for all the styles you have, go for the lowest temp, highest temp? I'd love to have multiple fridges for all the temperature ranges, but that's not really realistic. thanks for the content!
When everything is in one fridge I'll usually aim for the colder end, partially for CO2 reasons. 38 is a good average if you adjust your CO2 but if you have your CO2 at 12 or higher you might need to go even colder
Great video. Anyone have any good suggestions for cellaring corny kegs at the upper end of the range like 50oF? Have temp control ferm chamber and Keezer and not wanting to buy another fridge and controller!
Great info. Thanks! Cheers🍻
Cheers!
Any tips on force carbing in a 1 gallon keg?
They make small draft-pour systems you could do it in, but I'd probably force in a 2.5 gallon keg so it fits everything and you still have a scaleable vessel
Thanks for the info
Nothing beats a good beer fridge!
First comment. Yay