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So I brewed this beer nearly two months ago and went to keg it today, my f.g. was off quite a bit 1.036 should be around 1.021. I am putting it back into a clean fermenter and am going to pitch more yeast. I have a pack of Super Yeast on hand, but am contemplating going to get some Belgian...

My last posts shows a posting time of 4:08 pm?????????? What the H. it's 10:10 am in Wisconsin, is this board routed through China?

I guess the short answer is Yes. The addition of the total 3/4 oz last dry hop addition does seem like why? But recipes are designed as such for a reason and if Vinni says to do it, then do it. After all he is the creator and this beer is supposed to be the bomb. I just kegged mine Tuesday...

Little mixers? What are those?

Wanted to pass along my results. I dailed the psi back to about 8 and got real weak pours and my beers seemed to be lacking carbonation. So now I am back up to 11 psi and have much improved pouring and carbonation levels. But 11 is where I was at when I started this post, so what the deuce...

I found this at brewersfriend.com, they have a temp/co2 vol calculator also. British Style Ales 1.5 – 2.0 volumes Belgian Ales 1.5 – 2.4 volumes American Ales and Lager 2.2 – 2.7 volumes Fruit Lambic 3.0 – 4.5 volumes Porter, Stout 1.7 – 2.3 volumes European...

Thanks for the responses, I am entertaining longer lines, but am going to try to dial the pressure back. To clarify, I don't have any of my lines attached to the top of the kegerator, all run from the out post, and are tucked down in side the kegerator, with the exception of about 6 inches, and...

I have a kegerator with six taps, temp 33 degrees set at 11 psi with a brand new regulator. The taps are Perlick 525 CP, mounted through a collar, with 6ft of 3/16 beverage line. All my initial pours are too foamy for my liking, what I usually end up doing is relieving the pressure and then...

never mind, I just read the article posted on about the second page of this thread.

I know this is an old thread...what is the reason for the 90 minute boil?

I hear ya on the prices, that's why we have renamed the place Cafe Spend the Bux. We were just down there for the Peddle Tavern a few Saturdays ago, so many places to hit just in the Water St. area, Sobelman's is a must for a Bloody Masterpiece and Georges just for the posters in the bathroom...

You ever get over to the Cafe Benelux, they have an awesome selection of Belgians

I have two recipes for a Gulden Draak Clone. The grain bills for each are listed below. The first also includes sugars and syrup, the second has additional grains. My question is, do the additional grains take the place of the adjuncts? 12 lbs. Belgian Pilsner 0.25 lbs. Belgian...

I'm looking for a clone recipe for any of these beers, especially the Imperial IPA and the Baltic Porter. Say what you want about Leinenkugel, but this line of beers is fantastic, IMO!

What do you think about pitching a Dopplebock on top of this yeast, when the O.F. is finished in the primary?

Thanks, as a matter of fact, I am using wlp820 instead, but a 10 litre starter?

I found this recipe on line, it's supposed to be a Jamil recipe, pasted below is how I found it. Ocktoberfest I've got "Brewing Classic Styles" by Jamil Zainasheff and John Palmer. Their Oktoberfest recipe "Munich Madness" calls for: 5 lbs. Pilsener, 4 lbs. Munich, 3 lbs Vienna, and...

my sparge takes me around 45 minutes. I get what you are saying about the DME, I usually only keep enough on hand for my starters, I will keep that in mind for my next beers, especially when I do this one again, and I will do it again. I guess what is still puzzling is, I follow the recipes...

Fly sparge, I measure @ 1.5 qts per lb of grain, in general, to have ample sparge water, but only collect whats needed, in this case, 3.5 gallons per mash. Generally speaking though, I use most all of it. Granted there is obviously liquid left in the mash tun, and I don't think that is...

I rinse with 5.2 gallons, I only collect what I need to get my pre boil volume