Recent content by mgt2000

Anyone have any idea of how these ingredients might turn out?

Anyone know any good recipes for North Coast's Pranqster Belgian Golden Ale? I found three recipes online, and they were all very different from each other?! Here's what I might try. Thoughts, opinions? Thanks! Belgian Golden Ale 570 Briess Pilsen Light DME, 3 pounds X 3 Hallertaur...

I've never brewed a lager, but 22 celsius seems a bit high. If you can get the temperature lower, that would be good, because from what I've read on here, they ferment properly at around 55 fahrenheit, so roughly 12 or 13 celsius.

Hey Brian Williams, I'd be interested in swapping for a couple dunkels if you want to try any of my beers.

Hmmmmm? I've been using coopers carbonation drops to bottle my batches...I haven't really noticed lack of head retention, but maybe I don't have anything to compare it to. Did you notice a big difference Kayos?

Maybe someone more knowledgeable can respond here but this might account for part of it. I've been using plastic pails for primary, and a better bottle for secondary... Basically, I'm not sure if a 5 gallon carboy holds 5 gallons unless it is filled all the way to the top. So my primary...

That's a big discrepancy compared to the amount of bottles you should have gotten. Even with incredibly bad siphon skills, you still have less than half of what you should have ended up with. I was mad when my third batch only got me about 42 bottles or so. Are you sure you started with close...

I'm in Montgomery County (MD) also and always wondered about why Virginia's beer selection seemed better than here! Now it makes sense! Where in MD are you levandr?

Did anyone follow up on this? I'd definitely be interested in having others sample my brews, and sample others' brews as well!:mug: My three first brews will all have been in bottles for three weeks as of tomorrow. Unfortunately, the dark ale is almost gone, but I could definitely share...

I've only bottled three batches so far, but I've found that when the bottle is too full, it takes longer to carb. I think that you also mentioned that your beer is still sweet...is it sweeter than when you bottled it? If it is, I think that indicates that there is still unfermented priming...

I would give it until about 36 hours, then, if there is still no activity, pitch the new yeast. I've had a batch take about a day and a half to get started and it turned out fine. At the same time, I think that you could probably just pitch the new yeast now if you're impatient with no ill...

Tanks ol'grog! One question I have ...what do you mean by copper "IC"? thanks again

Can you guys please let me know if $50 is a good price for this? Here's what I've been offered: "One wort coil and some seltzer, about 30 + co2 cartridges, and some gel. Things not shown in the picture but included are: One container of Briess CBW Pure Malt Extract (3.3lbs), Package of...

My never again was Gin Beam (sp) years ago in my fraternity at University of Illinois, when I dressed up as Santa Claus for a holiday party. Drank about 20 ounces of it mixed with 12 ounces of coke and chased it with Icehouse. I was told it was 12 ounces of alcohol and 20 ounces of cola...

Yeah, I would probably wait until the krausen has fallen also. This may be a dumb question as I've never brewed a hefe, but how could it ferment "too much"?:confused: