ignatz@ihuxx.UUCP (Dave Ihnat, Chicago, IL) (05/04/84)
Hi, folks... I've turned out a lot of batches of brew in the last year or so that I've been brewing, and I'm glad to report that all of my bottle beer has been steadily improving, despite the fact that I'm still using a combination of malt extracts and crystal and black malts. (I'd appreciate war stories and suggestions on changes in techniques and equipment as I move toward all-malt beers...but back to the problem at hand.) Bottle beers, I said. To date, I have yet to turn out anything better than swill when I try to use the Rotokeg. (For those not in the know, this is a British import, consisting of a heavy poly keg, pressurized by CO2 sparklets; holds about 5 gal., has a pressure relief valve, etc. Supposed to allow making of draft beer.) Now, I've followed the same procedures as when I bottle--contamination is not a problem. Nor is excessive oxygen in the top of the keg; I've tried just purging it with CO2 before filling, and also pressurizing afterward before storage. I've tried letting it age longer, cooler, and warmer. Still nothing worthwhile, so I have to assume one of two things: either the Rotokeg is a bust, and I wasted my money; or I have to change my techniques when working with a keg. How about it? Opinions, hints, comments are all solicited; please mail, and I'll summarize if there's a consensus. Otherwise, this thing may become a diver's float... Back to my Bock, Dave Ihnat ihuxx!ignatz