Recent content by Don223

Anyone here from the Milwaukee area that visited one of these places: Trocadero Cafe Centraal Cafe Hollander Cafe Benelux I've had a beer called High-Speed Wit from 2 of these places and I think they are all owned by the same group. Anyway, this beer is really good and I'd like to...

There was a thread on here talking about too low of serving pressure will cause foam. I had way more foam when I had the pressure at like 8psi. Then cranked it to 12psi and never looked back. It I set it at 12psi it will take 2 weeks to get the carb level right.

How do they achieve consistency? Simple! Unlike us, they are not allowed to drink on the job.

Check out Fermcap-S. I get it at Northern Brewer. Really helps with boil overs and blow off in 5 gallon carboys.

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 was the same. Came out exactly the way I was shooting for. Crystal clear, good head...

I'm fairly new to partial mash so I wasn't sure how many pounds I could comfortably do in my 6 gallon kettle.

What do you think about this partial mash recipe? 4lbs Pale Malt 2 Row 1lbs CaraPils 0.75lbs Corn Sugar 1lbs Light DME 0.6oz Hallertauer 60min 1.25oz Hallertauer 5min US-05 Yeast Primary for 3 weeks and keg it. 1.040 and 9 IBU's Do you think my MGD drinking father will like this?

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 these terms correct???). If you go above 175F you can release tannins. So why would you...

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 fair amount of 'dust' from the milling and this also ends up in the wort. I have a few...

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 little more sensitive to it than others???

I used Milwaukee tap water - same as all my other batches. I have my fridge set to around 41F and my CO2 at 13psi on all 3 of my kegs. I have a kolsch and Jamil's evil twin in the other kegs and they taste great.

So on 9/18/2011 I brewed the Phat Tyre "clone" from Northern Brewer. Followed directions exactly except for only doing a primary for 4 weeks and then into a keg. After 5 weeks or so carbed in the fridge, I keep getting this sour taste from this beer. It smells good and tastes good but the...

UPDATE: 2 Weeks Later I took a gravity reading and it went from 1.071 to 1.020. Beersmith says I should get to 1.018. I tasted it and I can only taste a hint of orange peel, citrus, and alcohol. No cinnamon or ginger. As suggested above, I checked the date on the spices and they were old. So...

Please tell me what I am doing wrong. I took a simple extract recipe for an American Wheat with 6lbs of wheat LME and used Beersmith 2 to convert it to a partial mash. All it did was drop the LME amount by 0.2 and add 0.2oz of grain. Am I missing a step?

I just checked out the recipe sheets for Denny's Wry Smile and Lakefront's Fixed Gear. They look really good!! I think I'll try Denny's next. Thanks