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love this thread and recipe. Recently used recommended grain bill for a 6 gallon batch 6 lb MO 6 lb 2 row 1 lb white wheat and the flaked oats, barley, and wheat. Hop schedule I used was taken from MACC recipe (Mosaic, Amarillo, citra, centennial), with 0.75 oz magnum at FWH, and MACC 1...

in!

I think you are on the right track. warm-ish kegs, moving them around, fridge not cooled yet. those will all definitely cause some foaming. i missed your original post. but if it's a kegerator with a tower, the tower can get warmer too, warming the beerlines, and causing the first pour to be...

Thanks for the reply. Reminds me that I should mention I have about 6 feet of beer line, 3/16" ID. It's a keezer, so no tower or issues with warm lines. I think it may be time to switch out the washers in the perlick, i've had them about 4 years now. Ordered a set and going to try that...

Hi there Recently brewed the zombie dust clone from this site (for the third time). OG was 1.063, FG was 1.010. Did 4 weeks in primary. Then dryhopped for 2 more weeks in same fermenter. Then bottled a 12 pack and kegged the rest(so right at 6 week mark). The bottles carbonated fine, and...

Thanks for the quick reply. Makes sense, very helpful. cheers

Just wondering... so is this different than the instructions on the front page of this thread?? Or is it the same/similar since one is vol/vol and one is weight/vol? Just a little confused. Thanks!

Been having a carbonation/head retention issue with my recent pumpkin ale. When pouring, the beer fizzes up (quite audibly), then head dies down almost immediately, very similar to pouring a soda. The beer does seem to be carbonated based on taste and visible bubbles rising from the bottom of a...

Sorry to resurrect an old thread. But my recent pumpkin ale is having the exact same issue. When pouring, beer fizzes up, then head dies down almost immediately, very similar to pouring a soda. Beer does seem to be carbonated based on taste and visible bubbles rising from the bottom of a...

I think you should be able to calculate the pre boil gravity, assuming you have a reasonable idea of what the post boil volume is. Just take 64 (from your SG of 1.064) x post boil = pre boil vol x pre boil gravity points (for example, if 1.050, would be 50). A little algebra, and assuming you...