Recent content by syblue

So you think I should just leave it and let it be thick and sweet?

My Porter ended at 1.030 I was shooting for 1.018. I let it ferment for four weeks. My problem was I mashed to high, I was trying to hit 156 but when I checked my first runnings it was about 162. I racked it to a keg last night to start carbing. This morning I was thinking about adding...

I have had batches that look like that when I use oatmeal. but it will compact down when the yeast falls out.

So BendBrewer are you saying if I take it off the CO2 at proper carb level then chill it before serving the carb level should stay pretty close?

I hadn't thought about how chilling it when served will effect the carb level. Yes I will put the keg on ice for serving so I will have to find a middle ground.

Thank you for explaining that. So after a week or so I could take a sample, if it has enough carbonation I can then disconnect the CO2 and it should stay at that carbonation level?

I kegged for the first time. It is a dry hopped Pale. I don't have a fridge to put it in but I have a small cellar that stays at 50 F. I need this beer carbed in three weeks. I have looked at this chart and it says 15 psi at 50 F. will get me to 2.30...

There is a small shop in North Portland called Homebrew Exchange. They have fair prices not an giant selection, but they are open Sundays and are very friendly and helpful even when I have my 4 year old son running laps in the store. Plus they carry cheese making supllies.

No one has mentioned the Bridgeport brewpubs they are similar to others out there but they always have a couple casked conditioned beers. I also really like the Moon and Six Pence. The Horse Brass is a cool place but it is crazy on the weekend. I would skip the McMenamines too.

I would add some crystal malt and keep the extract all light instead of half amber. Also be ready with a blowoff tube 14lb. of LME is a lot.

I really like North Coast Brewing Red Seal out of a cask. There is only one place in town that I know of that has it, so it is a treat for me.

I have used Dead Guy Ale 1/2 gallon bottles and had no problems. I boil the caps and put them on with pliers

I was there on Saturday afternoon. I had a blast, I got to try Deschutes' Mirror Mirror I really liked it. But after about 5 tasters or so they all started blending together. I did try the Mead it was a traditional it was nice but I had a few beers before and after so I cant say much...

I think $40-$50 is the going rate for a used keg.

I liked the show. I thought it was fun to see the inside of a brewery. I also like Sam Calagione, read his book. The problem I do have is that it is a discovery channel show they are all the same. Trying to create unnecessary drama and tension. I really dont like reality TV shows but I will...