Great video. Couple questions: If you are doing it into an empty CO2 purged keg... why not just dump the biofine in the top prior to purging to save the step of the syringe? Shouldn't the biofine go in on top of the beer to drag down the yeast/proteins?

@homebrewingtips6029

Жыл бұрын

Thanks for watching and commenting. The way I purge my keg is to first fill it completely with sanitizer (StarSan) and then push that out with CO2, so this is why I have to somehow get the clarifier into the keg once it is purged. You really have me thinking on your other point. I guess my thought was that if the clarifier was already in the keg it would get blended with the beer as it comes in and pull down the proteins as it settles out, but you could be right about putting it in on top. Funny thing, there is very little (no) instruction/application information from the manufacturer. I've see some guys put it in the keg (one way or another) and then shake it up. I am not a fan of that approach .... This is the beauty of discussing these topics, it really makes you think and evaluate what you are doing and consider/examine other approaches. Thanks again for your input. All the best. -DT

@Tense

Жыл бұрын

@@homebrewingtips6029 Thanks for the reply. I ferment under pressure so shaking the keg to mix does not seem like something I would want to do either. Also, I think you have the right idea on the fill with starsan and purge... My issue is that I use campden in the keg when doing my closed transfers to scavenge any O2 and act as a last stand against yeast, wild yeast and microbes. So, I StarSan my keg, just dump it, drop in campden (.5g - .6g per 5gal), seal, and purge with CO2 dry. But, I couldn't do that with a starsan push because the campden would instantly convert the O2 in the StarSan water and would be done without any left to convert any O2 left over in the beer or headspace of the fermenter. I have definitely noticed a diference in crispness, and lifespan of my lagers since starting to use campden. I got the idea from brulosophy, there is a topic on it if you search. I love your channel and learn tons from you. Keep it going please.

@homebrewingtips6029

Жыл бұрын

@@Tense Thanks for the nice note and the reminder to me regarding Campden. I have a whole bag of it sitting on my table, but much like my Whirlflock, I usually forget to use it!! I am also exploring the using of Ascorbic Acid in the mash (3g - 5g) to knock out the precursors that can cause oxidation. this is a good video on that: kzread.info/dash/bejne/qKadpthpiNWwmpM.html Say in touch. -DT

I buy it in a1kg/35oz container for $40 cdn. I use it all the time and find it works very well.

@homebrewingtips6029

Жыл бұрын

Thanks for letting me know this. I have found it a bit hard to find, based on my initial results though, and my enthusiasm about the results, I might just look for a bigger container like you described. Thanks again for the tip. -DT

interesting comparison. I've tried BioFine twice and still had chill haze. I haven't used gelatin because I'm not crazy about adding ground up cows, horses and pigs hooves to my beer but thats just me 😁

@homebrewingtips6029

10 ай бұрын

Ya, adding in farm animals hooves is a bit odd ....... It gives "FarmHouse" Ale a whole new definition. I liked the simplicity of the biofine and the results were good. I am still experimenting with it. -DT

what is the dosing rate you are using? I have been using it for my passed few batches, and its a 50/50 shot if the beer is going to be clearer, but all have still had chill haze. I have still had to let them sit for 2-3 weeks with the biofine to clear up more.

@homesmokingtips1449

Ай бұрын

First off, thanks for watching and your comment. I have to agree with your success rate. After using the Biofine some more, I too am seeing mixed results. I have dosed with 1/2 of the 1oz tube for 5 gallons all the way up to a full tube. I have seen that commercial brewers will actually feed the biofine into the stream during transfer, so maybe being mixed in better is important. At the end of it all, I think that I am leaning back toward gelatin. I am experimenting with how to reduce the amount. My last batch (Czech Pilsner) I used 1/2 tsp in 1/4 Cup water for 5 gallons. After about 4 days it was quite clear. I might bump that up just a bit on the next try and see what happens. Hopefully this helps. Let me know if you come across any breakthroughs! All the best -DT

I'm curious if gelatin requires so much water? Seems to me that you only need enough to fully dissolve the gelatin. Have you tried lesser amounts?

@homebrewingtips6029

6 ай бұрын

Thanks for watching and your thoughts on this. I've tried changing the amounts (and totally agree that I would like to use as little water as possible). I've had mixed results, inconclusive at best. I am putting more effort into the use of biofine. The dose rate is so much smaller than the gelatin approach and I've been getting good results with it. Thanks again. -DT

Hi. The following comment hasn't anything to do with the above topic. I am an medium experienced home brewer of beer but have ventured into something I'm unfamiliar with: brewing lager beer under pressure in room temperature. I've used two 18 liter Cornelius kegs with counterpressure valves adjusted to 10 PSI. OG was 1.072 and I started out the fermenting in October last year. Now at the end of March the pressure still hasn't dropped to 0 PSI as I am expecting it to do as the fermentation gradually slows down and the CO2 becoming dissolved in the final product. If I pull the pressure relieve valv dropping the pressure to 0 PSI quite soon afterwards the pressure steadily climbs back to 10 PSI. Is the beer still fermenting or what is happening? I don't get it? Normally when I brew a lager the traditional way using refrigerated fermentation process only lasts up to tree weeks maximum. Here it seems to have gone on for 6 months and that I don't understand. I hope you have an explanation?

@homebrewingtips6029

Жыл бұрын

Thanks for watching, and I'll gladly throw my 2 cents in regarding your situation regarding the lager. First off, I would assume that fermentation is definitely done. If the kegs have a good seal, I would expect that they would never sink down to 0 psi (the liquid would have absorbed all it can for the temperature where they are hence all remaining CO2 (pressure) would remain. Now for the question of why does if climb back to 10 psi once you release the pressure with the PRV . The only thing that I can think of is that some of the CO2 is leaving suspension and returning to a gas therefore rebuilding the pressure. Now for my opinion on what you could try (this is what I would do): (1) drop the temperature to as close to freezing as you can get and let it sit there a few days (2) pop on a picnic tap and try to pour some. If you would, do me a favor and let me know how things work out. I always learn a lot from folks watching and commenting on my channel. Theoretically, you should have a very nice beer ready to go!!!! All the best. -DT

@bendtrom7200

Жыл бұрын

I did like you prescribed adding gelatin too and both beers were perfectly cleared. Now I need to lager them additionally to improve the quality. Thanks for your good advice. 👍

@homeandlawntips474

Жыл бұрын

@@bendtrom7200 Great to hear, thanks for letting me know. It feels good to know that in some way I can help others. I guess that I am paying back all of those who have helped me throughout my brewing adventures! All the best. -DT

Where can I order the luer lock adapter for a corny keg post?

@homebrewingtips6029

4 ай бұрын

Greetings and thanks for watching. I think that I had several laying around (they come with the pet medicines we get) but for the adapter part, I simply took a real short piece of silicone tubing and pressure fitted it to the tip of the syringe and onto the barb that screw onto the quick disconnect. It works real good. I am still experimenting with the proper amount of biofine to use and when best to add it (before filling the keg or once the transfer is done). Let me know if this helps or if you have other questions. All the best -DT

@wileydds

4 ай бұрын

Thank you for the quick response. I enjoy your practical approach to brewing and explanations. Your solution I can easily execute. I got fixated on an adapters in which I found online but at an expense. Thanks for you help and your channel. Chris

@homebrewingtips6029

4 ай бұрын

@@wileydds Just a quick note to say thanks. I do the channel to hopefully help folks (a payback for all of those who helped me). You're message inspires me to keep at it!!! Thanks again -DT

Forgot to add I used lagar yeast for fermentation

@homebrewingtips6029

Жыл бұрын

Perfect, I do a lot of that too:: lager using 34/70 at ale times/temps. Here are a few videos I've done on that topic: kzread.info/dash/bejne/iJyosch9Z7rNnJs.html kzread.info/dash/bejne/l31spKSSetC-c8Y.html kzread.info/dash/bejne/o2140cOok8rHibg.html I have some others on pressure fermentation too. I am becoming a fan of using that process often!

I've had good and bad results using both. More successful with gelatin.

@homebrewingtips6029

Жыл бұрын

Interesting...... My gelatin process "usually" provides good results, but it can vary a bit. Most others who use it now have also gotten very good results. I'll keep experimenting. Clear of not, this last batch of Pils came out wonderfully!!! -DT

@curtpick628

Жыл бұрын

@HomeBrewingTips it looked wonderful. I have one that needs another week. Gelatin fined. Looking good and nice and crisp.

99% of the amount of gelatine is boiled water.