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Found 3 results

  1. Couldn't think of a better place for this question, hope this area is ok. Beer clearing question: Three years ago I gave up a lot of my favorite beers because they caused me crippling gout about 3 times yearly due to all the yeast in bottle conditioned beer. Since switching to 'mostly' non bottle conditioned filtered beers I haven't suffered in three years now! So i wonder, should I add gelatin to my secondary keg while aging at about 34 degrees F, for 2-3 weeks, then run through filtering system into another keg for additional aging, forced co2 carbonation, then finally dispensing from this third keg? Sounds like a small pain to do, but better getting rid of most yeast in order to help eliminate even more pain from possible gout! I'll need to have plenty of kegs around but nothing ever seems easy here these days! Ah well, more time and expense but I'm not a quitter! I still drink maybe two or three bottle conditioned beers (really murky) each month, mainly Adventinus wheat dopplebock, I do think these apple cider vinegar tablets i take each day help keep the gout away from me. Cheers!
  2. My unit gets very hot during summer so some of my brews during secondary fermentation are getting over 30 degrees. Anyone got any ideas for something like a wine cooler fridge that could be used to store several kegs and bottles at 18 degrees (recommended secondary fermentation temperature)
  3. Welcome budding BrewArtist! If you are new to brewing with BrewArt we recommend that you checkout BrewArt 101 as your first point of call. Here you will gain access to in-depth instructional videos, FAQs and other helpful downloads. Here are some direct video links you may find useful: BrewArt: Storing and Conditioning your Kegs and Bottles Cheers, The BrewArt Team
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