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I hate getting foam in my glass! It waste that extra space that could be filled with more beer! :rolleyes:

ehdedge20 beat me to it. I was also going to suggest Hofbrau haus since according to google maps you drive through Cincinnati/Northern KY. Definitely go to Hofbrau haus. I go there with the girlfriend and friends from Cincy. BTW it's packed after Red's games in the evening. The food is excellent...

Brewers must be in the same beard cult as pipe smokers. We won't count hipsters with beards though...

You could always look up the recommended amount of CO2 for the style and use this calculator. I've personally never tried it, but I found out about it from this forum :) http://www.tastybrew.com/calculators/priming.html

I guess it's cool for the couple seconds before I chug it, slam the can on the ground, and then high-five my bros... :D

I had that problem with my first batch that i bottled. I kept getting the same thing floating around on top with the crowning head of foam. This mostly came from a couple of bottles that I tried a week and 2 weeks into carbonation to see how it's carbing and get a taste for 'green' qualities...

But you see, you can actually pick out the complexities of the fine Miller Lite draft as long as it is drank out of the correct glassware instead of a twist off bottle. :sarcasm:

Instead of a plastic jug that had milk in it, why not just use a gallon jug that had purified or spring water. Don't have to rinse it with soap or anything, and just rinse with some sanitizer. That seems like a better option to me to avoid any, Dairy-ness. Unless you're making a Milk...

I pitched a Haus Pale Ale with Nottingham a bit warmer at about 80 degrees because I ran out of ice and time, and i don't have an Immersion chiller. (I might be switching to No Chill because this keeps happening :drunk:) It started after probably 5 hours and by 6 hours it was very very vigorous...

2025 + 5 = 2030 First partial mash and full boil :)

Did you shake your fermentor at all to ruse up the yeast? Saison yeast also like very warm fermentation temperatures. Try raising the fermenter temperature up to 80 degrees or even 90 degrees.

I just made an order using the brew builder for a batch of extract/mini-mash Edworts's Haus Pale Ale. Loved the 10% brew builder discount and flat rate shipping! I will be ordering and using the brew builder again! Perfect if you want to tweak a recipe. Now I will be waiting at the door for...

After the initial fermentation you'd probably be okay just to whisk the dextrose in, since dextrose is too dry for most things to live in it. I say just boil it in some water and create a syrup. A couple of extra minutes to boil some water would be worth the guarantee that the sugar doesn't...

In one of Rogue's videos on youtube, they have a brewery tour, and they mention that some of their equipment is from and old dairy farm/processing place. I'd say go for it as long as it's cleaned out if it's been used.

With a Saison you would probably be just fine without the Orange. A lot of Saison recipes have little to no spice. The spicy character of saison usually comes from the warm fermentation and the belgian yeast. If it were me, I wouldn't bother with it. Save it for a Belgian Wit. It will still have...

I just bottled a batch of BM's Centennial Ale (great beer btw) that used Notty. I fermented at about 70 to 72 degrees on the sticky thermometer, but like someone above said it was probably a higher internal temp. I tasted one about 8 days after bottling. It had a slight flavor that you talked...

Man. I need a carboy or BB. That looks awesome!

You could make a Wheat beer. They are usually low in hops and IBUs. Hefeweizen (sp?) would be a good bet, and would have an nice fruity and spicy flavor. Plus, you can usually ferment them pretty quickly with a good yeast. Another good beer girl friendly beer is a Belgian Wit, like Blue Moon...

I guess you can't skip the proof step. I only let it 'proof' for about 5 minutes I think.

I tried to add gelatin the other day, and it just clumped up in a couple of large ball and is floating on the top. I think I may have over heated the gelatin. I used some Agar-Agar that I had around and figured it would do the same thing. I would prefer not to use animal derived gelatin. Anyone...