Search results

The SWMBO and myself are heading to Boston for 4 nights around the July 4th holiday. We are staying in the Back Bay area and I'm looking for some great places to drink craft beer. We don't have a car but will be using the public transportation and our feet to get around. Cheers.

The only other downfall to kegging a Belgian is that you aren't able to do the swirl and pour like you can with a bottle. Most Belgians are poured like a Hefe. The yeast in the glass is a good thing and adds complexity to the beer.

I take the lid off for the entire sparging process. I fly sparge by hand. Works for me. I consistently hit right at around 80% eff.

Damn, some of you brew a ton of beer! And I thought I was mad, I've had 6 brew days in the month of May so far. And counting...:)

I got my grains weighed out and I'm brewing this up tomorrow. I did a quick skim of this thread to find out what the IBU's should be at? I'm looking at 40 IBU's. Does that sound about right?

I ferment in primary for 3 weeks, condition for min 3 weeks then cold crash for 3 weeks. Crystal clear beer. Patience is the key.

Poo in the beer could make for an interesting name! :) I agree, brew days are so relaxing. Until it's time to clean up.

Welcome from da Peg! :)

Gasland

Beaver Fever

Superbad

Excellent!

How is beer leaking back up through the gas line? Did you over fill the keg?

It doesn't look like it is properly seated to me. Did you lubricate the o-ring on the post? That could make a big difference. Also, are you sure you have the posts in the correct position? The in and out posts are different. Sometimes I get them mixed up when installing them.

Rent a car in Belgium if you want to visit breweries. Getting around the country side is not easy otherwise. My wife and I were there last year, home base was Brugge. We took day trips to visit breweries and war sites in Belgium/France. Saint Sixtus of Westvleteren is a nice stop for a bite to...

I have the Barley Crusher and am very happy with it. I have approx 30 brews on it and consistently in the 80's for efficiency.

41 here.

It's a great feeling brewing your own beer! It's an even better feeling drinking it! :)

Thanks for the tips. I'm thinking I'm going to skip the lactose this time around and just add chocolate and perhaps some vanilla. If I decide to do the cocoa powder, based on my recipe how much would you add and when would you add it? I really don't want it to be too bitter.

How much cocoa nibs (in weight) are you using for a 5 gal batch? Also, are you adding vanilla extract right to the keg? If so how much? A few drops? Cheers!