Last Activity:06-03-2012 2:44 PM
1 Likes on 1 Posts
Posted in thread: Are you from the Milwaukee area? on 05-13-2012 at 12:46 AM
Anyone here from the Milwaukee area that visited one of these places:TrocaderoCafe CentraalCafe
HollanderCafe BeneluxI've had a beer called High-Speed Wit from 2 of these places and I think
they are a...
Posted in thread: Can't seem to get the carbonation right (keg) on 05-13-2012 at 12:30 AM
...depressurized then set at 4-5 psi. Beer came out very foamy, big soda sized bubblesThere was
a thread on here talking about too low of serving pressure will cause foam. I had way more foam
when I h...
Posted in thread: How exactly do Bud/Miller/Coors brew such consistent beers?? on 05-02-2012 at 12:26 AM
How do they achieve consistency?Simple!Unlike us, they are not allowed to drink on the job.
Posted in thread: over active airlock with pic need help! on 04-11-2012 at 11:08 PM
Check out Fermcap-S. I get it at Northern Brewer. Really helps with boil overs and blow off in
5 gallon carboys.
Posted in thread: Critique My Recipe Please on 04-10-2012 at 08:30 PM
OK, so I made the recipe I posted above with the following change:-Replaced the 1lb Carapils
with 2lbs flaked maize. -Used 1 cup of corn sugar (don't have a scale to measure
0.75lbs)Everything else wa...
Posted in thread: Critique My Recipe Please on 01-30-2012 at 11:02 PM
I dont see the point in the pound of DME. might as well add two more pounds of 2-row
instead.I'm fairly new to partial mash so I wasn't sure how many pounds I could comfortably do
in my 6 gallon kettl...
Posted in thread: Critique My Recipe Please on 01-30-2012 at 01:59 AM
What do you think about this partial mash recipe?4lbs Pale Malt 2 Row1lbs CaraPils0.75lbs Corn
Sugar1lbs Light DME0.6oz Hallertauer 60min1.25oz Hallertauer 5minUS-05 YeastPrimary for 3 weeks
and keg i...
Posted in thread: Partial Mash - What does 170F do? on 01-19-2012 at 12:30 AM
I'm going to try my first PM soon and I understand about holding the mash temp around 153F or
so to convert the starches to sugar, but then you are supposed to use 170F water to sparge (am
I getting t...
Posted in thread: Course Grain Bags on 01-10-2012 at 12:43 AM
The kits from NB come with a course grain bag. I use these for steeping the grains and my wort
usually ends up with a fair amount of small grain pieces that come through the bag. The grain
also has a ...
Posted in thread: What caused this flavor? on 11-23-2011 at 12:36 AM
Wow daksin, I thought you were pulling my leg :). So I did a google search and confirmed what
you said.And yeah, I totally know what you are talking about with the red wine thing. Maybe I'm
just a lit...