Recent content by UnderDogs

Cutting to the chase I'm not a beginner but I thought I would put it in the beginner forum so everyone can see. I was going to brew my first Lager and after reading this HomeBrewTalk article I'm a little confused. https://www.homebrewtalk.com/wiki/index.php/Racking Why would it take 6...

Quick question - Is the coriander seed whole or should I crush them to crack them open?

I knew I could count on you fellas and ladies. I poured off my tap with a new plastic cup and there was a beautiful white head. Looks like the beer glasses are going to be hand washed from now on. Thanks!

ahhh, I may see the light then. Let me give that a shot and I will report back. I was taking it as magots were swimming it my glass. Stay tuned.

Yeah that would not be good if they are dirty glass but I can guarantee everything is very clean around my house with a 2 year old and another on the way. Glasses are clean. Should I have my psi set lower since it's carbed now? Should I keep it at 12psi for serving?

Kegging 9 lbs Pale Malt (2-row) 12 oz Victory Malt 8 oz Crystal 40L 8 oz Munich Malt Boiled 1 hr. Kegged and set at 12psi for 18 days now. When I fill a glass there is about 1.5 finger head and it sounds like when you pour 7-UP or Sprite in a glass. The fizz goes crazy and then...

Great, thanks for the replies. It definitely taste good right now but it's just missing that good carbonation at the moment. I guess that just means I'll have to start working on my next batch to fill my second keg.

I kegged for the first time on Sunday night. I'm doing the set it and wait method. 11 PSI at 38 degrees. There is some carbonation in the beer now but definitely not fully carbed. When should I expect that full head to be showing in my glass?

I've seen a lot of posts and recipes that call for step mashing. I just recently went to a Brewing Huddle where one of the guest speakers brought up that all the step mashing recipes are from older times. The grains a few years back (not exactly how long ago that was) weren't as modified as...

Yeah it's the standard 5912M without the freezer. I haven't taken the shelving off yeah so I don't really know what's behind it. Did you just take the shelving off and leave it as is and it looks alright?

I've checked a few sights out and it looks like I need to take the door shelving out for my two kegs and CO2 to fit in there. I've mostly seen people put a dry erase board on the door but I was thinking of maybe putting a chalkboard in there instead, go a little old school. I do have a...

You're going to get a lot of different responses but after trying to find the right answer over and over and over and over..... the best response I have received was: 100g of DME to 1000mL of water At that point if you need a larger one just do the 1:10 ratio on your own. Because of this...

For an "average" for me I try to hit 154 degrees if I'm not sure unless the recipes tells me to go different. Someone else can correct me on this but I think if you go higher or lower it just make it a little more dryer or sweeter but I'm not positive which is which. Like BendBrewer said...

Where is the link to this Barney Flats you speak of? Is there a link to the recipe? Also, after reading all 15 pages of this post the Black Pearl will be my next brew. I don't even care that we are rolling into the summer months.

What temp is your wort when you pitch your yeast. I bring mine do to at least 70 degrees before I pitch my yeast.