Red Mosquito

Mickey wrote:I disagree. I'm post-haze.

epilogue wrote:

Mickey wrote:I disagree. I'm post-haze.

Things have gotten out of hand.

Mickey wrote:

epilogue wrote:

Mickey wrote:I disagree. I'm post-haze.

Things have gotten out of hand.

It's all relative

epilogue wrote:

Mickey wrote:

epilogue wrote:

Mickey wrote:I disagree. I'm post-haze.

Things have gotten out of hand.

It's all relative

I go with a combination of the label graphics, name, ABV, and whether or not I have a trip to Alaska booked in the future.

What’s actually in the can is … beer.

epilogue wrote:

Mickey wrote:

epilogue wrote:

Mickey wrote:I disagree. I'm post-haze.

Things have gotten out of hand.

It's all relative

Things have gotten relatively out of hand.

Mickey wrote:

epilogue wrote:

Mickey wrote:

epilogue wrote:

Mickey wrote:I disagree. I'm post-haze.

Things have gotten out of hand.

It's all relative

Things have gotten relatively out of hand.

Relatively double fisted

Might be my new favorite. Cactus water! Damn good

Quick draft question if any brewers are up for it.

Sometimes a commercial walk in cooler gets so cold that beer freezes in the draft lines. Would it ever make sense that a certain brewery's 4 kegs are the only ones that freeze on a 35 tap system? Perhaps something about the water ratio the brewery uses or something? Additional info: the kegs are not all in same area in cooler.

washing machine wrote:Quick draft question if any brewers are up for it.

Sometimes a commercial walk in cooler gets so cold that beer freezes in the draft lines. Would it ever make sense that a certain brewery's 4 kegs are the only ones that freeze on a 35 tap system? Perhaps something about the water ratio the brewery uses or something? Additional info: the kegs are not all in same area in cooler.

How cold are we talking?
There is a high probability the beer was cold crashed before going in to a brite so I'm pretty curious here.

oasisfan35 wrote:

washing machine wrote:Quick draft question if any brewers are up for it.

Sometimes a commercial walk in cooler gets so cold that beer freezes in the draft lines. Would it ever make sense that a certain brewery's 4 kegs are the only ones that freeze on a 35 tap system? Perhaps something about the water ratio the brewery uses or something? Additional info: the kegs are not all in same area in cooler.

How cold are we talking?
There is a high probability the beer was cold crashed before going in to a brite so I'm pretty curious here.

When this happens the door on the walk-in reads 29-30 degrees and the door has been shut for several hours from the previous night's close. Soaking the couplers in hot water will usually thaw the lines pretty quickly, plus going in and out raises the temps to speed up the process. It's just so curious that only one brewery's kegs are affected. I would understand if they are all in the coldest corner of the cooler, but they're spread out.

Can you explain cold crashing?

washing machine wrote:

oasisfan35 wrote:

washing machine wrote:Quick draft question if any brewers are up for it.

Sometimes a commercial walk in cooler gets so cold that beer freezes in the draft lines. Would it ever make sense that a certain brewery's 4 kegs are the only ones that freeze on a 35 tap system? Perhaps something about the water ratio the brewery uses or something? Additional info: the kegs are not all in same area in cooler.

How cold are we talking?
There is a high probability the beer was cold crashed before going in to a brite so I'm pretty curious here.

When this happens the door on the walk-in reads 29-30 degrees and the door has been shut for several hours from the previous night's close. Soaking the couplers in hot water will usually thaw the lines pretty quickly, plus going in and out raises the temps to speed up the process. It's just so curious that only one brewery's kegs are affected. I would understand if they are all in the coldest corner of the cooler, but they're spread out.

Can you explain cold crashing?

Interesting, heading back to work so I'll give this some thought.

Cold crashing is basically the last step of the fermentation process, bringing the tank and contents down to basically freezing temps (it's alcoholic so won't go solid) catching the existing yeast in suspension and making it easier to either direct transfer to a brite or go through a centrifuge or any other yeast catching process.

We talking a macro brewery or a smaller craft one?

Macro by way of brand buyout from AB. Karbach Brewing Co., if that helps.

One specific brewery is a bit of a quandary. If they are light beers (lower ABV) they would freeze faster but all are primarily water. That said, 29-30 degrees is simply too cold so won't say I'm surprised.

I assume you're running G-Mix to all the kegs?

Yes on the mix.

The range in abv on these 4 beers is between 4.5 and 6.8. in ascending order: kolsch, vienna lager, bock, ipa.

One more thing I just thought of -- this is a short draw. (35 tap) system and these four are each high on the product mix, so when we are operating they are more or less constantly flowing through the lines.

This is a fun puzzle.

Interesting. I suppose with a direct-draw system there are a few more variables at play as far as layout, air-flow, etc. and I hadn't even thought to ask that. Other than a 2-3 tap kegerator my experience is primarily with long-draw systems.

Bammer wrote:

That's a good one.

Drinking a Spanish beer called Reina, and a German beer called Oettinger. Neither are bad.

Anders wrote:Drinking a Spanish beer called Reina, and a German beer called Oettinger. Neither are bad.

Did you drink these at the same time?

I WANT NOW