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06-03-2012 7:44 PM

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  • Milwaukee, WI
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  • Posted in thread: Are you from the Milwaukee area? on 05-12-2012 at 11:46 PM
    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 05-12-2012 at 11:30 PM
    ...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 05-01-2012 at 11:26 PM
    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 10:08 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 07:30 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...

...In Dog Beers, I've only had 1.