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Thanks for the replies everyone. My friend is in the Dallas area. Hoping he can find some Jester King which is what I really want plus any others that may be good. I can get Shiner around here in MN.

A friend is down in Texas right now and wants to bring back some beers for me. He isn't a beer guy so I don't want to send him on a wild goose chase for rare beers. I want some Jester King wild and sour beers, plus maybe something else. Any recommendations for stuff that should be easier to find?

Go with the NB one. That one IIRC has tons of Simcoe dry hop. That is the signature of the beer. There is no where near enough hops in the recipe you posted to be a clone of that beer.

Color is not an indication of malt flavor. Light malts have wonderful malt flavor.

Yeah, drop the amber extract. That is made for more amber american styles and will have too much crystal malt already in it. I would also cut the crystal steeping malt down some(not sure what color crystal you are going with here). The amber malt will need to be mashed to be converted...

http://www.amazon.com/dp/B00FE0LQ9A/?tag=skimlinks_replacement-20 everything you would want to know and more is in this book.

^^^^^^^THIS^^^^^^^ To get the 3/16" line onto the picnic tap just boil some water in a cup in the microwave and put the end of the tube in the hot water for 10-20 seconds. Then take it out and immediately press it onto the barb of the picnic tap. It will press right on and seal up as it...

mash around 158 and use some carapils. The carapils should help you quite a bit.

I haven't noticed mash temperature making a huge difference in fermentability either. I have been working on some pilot batches lately for a start up brewery and I have been mashing 1.070 beers at 155 and using 1968 and getting them down to 1.010 easily. One was even a brown ale wort that IIRC...

I have noticed much higher attenuation also with the 002/1968 strain. I regularly get ~80%. Which base malt did you use? Rahr? I have noticed that Rahr malt worts tend to ferment nice and dry. You could try a British malt if you didn't already, or add in some carapils.

I used to talk to Todd all the time on Twitter before I banned myself from it. What happened?

:confused: :drunk:

What size kettle are you using?

Not sure about the East Metro, but Princeton's in Maple Grove and Four Firkins are great ones. There is this new place also, but I haven't been there. http://elevatedbws.com/

Did you buy used equipment? Also, are you renting glycol or did you buy a unit?

These shows are good, but I found that the information given was pretty basic. There are a few good nuggets of info interspersed within a bunch of common sense, basic info. I found that it didn't really help answer most of the questions I had to figure out while going through the process.

Then I would look into all of the other reactions going on in the mash to help you understand it better. It is a pretty complex process.

There are tons of other reactions going on inside a mash besides A-amylase activity. Plus you have to think about boil pH/hop utilization/flavor and pH going into the fermentor. I would say that the best brewing scientists have gone with 5.2-5.6 as the preferred range for a reason.

We haven't opened yet, but my business partner and I have been working on our business plan and location for about 2 years now. We have learned quite a bit along the way, and have changed our plan along with the things we learn over the past couple of years. 1. I would have to look at my...

This is true also, but I suspect that may not be the OP's issue as the Duvel yeast has the phenolic trait itself and most likely was stressed. It would be hard to tell whether the phenol came from wild yeast/bacteria, or the Duvel yeast.