I have actually brewed this recipe twice since my first attempt and it has turned out amazing. I used the proper amount of Munich. I would like to create a thicker mouthfeel, but overall the recipe is very similar to Sierra Nevada's Porter.
My local Homebrew shop does not carry any kind of anti-foaming agent. The owner recommended using vegetable oil instead. Does anyone have any experience with this method? How much would I use? I am making a ten gallon batch.
I actually did not have Munich malt at the time so it wasn't the exact same recipe. No it did not taste similar. But I am brewing this recipe tonight so I will get back to you in a month or so.
I know this is an old thread but I was hoping if you could remember what the mouthfeel was like. I noticed above you said it was thin. Did it thicken up over time? I used this recipe and it never thickened up even after about 6 months. That is what I like about Sierra Nevada's Porter is that...
I have 2 things to say to you! Well done sir and post more pictures please. Pics that show the inside set up, particularly how you have the hoses going through the wall.
To sanitize my cornies I fill them with the proper iodophor solution, shoot in some co2 and purge, then let them sit for a short while. Then I push out the iodophor into another corny and repeat. So I have two question.
1. How many time do you think I can reuse the iodophor before it becomes...
I think you are the only one that can answer that question. There are a lot of awesome kegerators on this thread. Which style best suits your needs, taste, and finances?