BeerTools Discussion Forum

Thks for the help- According to the style guidelines and the help I received here I came up with my twist on the style and hopefully I can get a clean crisp spring time lager out of it for garden tilling season (spring fever has set in) Im going to do 4back to back 5 gal batches and fill all of my c...

Thanks brutha, I appreciate the response. Im merely useing the pale malt because its the sack of base I have on hand, Ill go about 50-50 with the wheat then, and omit the crystal, If I had munich id sure swap it in....but what ive got is Gambrinus honey malt- special B-carapils-flaked wheat-and flak...

Im currently in the process of designing a wheat beer with the ingrediets I have on hand, I can go AG or partial mash and Im mostly a German style Lager brewer and not real confident in my abilities to design a weizen recipe. Does it seem correct to go about half n half 50/50 ratio of wheat malt to ...

If you want to see pretty pictures and spend countless hours dreaming over ingredients and equipment, B3s NorthernBrewer Midwest -- If you know what things are and what you need to order and dont wanna mess with shipping costs and calculators Listermanns is the way to go for me. Ive had 100% excelle...

My brewing friend- You have everything perfectly understood. Your technique is skillful and well planned, and I see no need for my input at all..LOL Its just a matter of useing that system until it becomes just as natural to you as anything else you routinely do. Id almost bet money that next time y...

It is not uncommon for extract brews to have a higher final gravity than planned. I had this happen with nearly every extract batch I made. The main idea is to get it down close -in the general area of expected FG. Time will usually do that for you, Patience grasshopper. Since doing all grain batche...

I agree w/ Todd above...but If I may add, My chill haze problem seemed to be more of a yeast still in suspension haze. I solved the issue by cold crashing after secondary to near freezing temps for 24-36 hrs before racking the beer to keg or bottle. By dropping out all the yeast I possibly can befor...

Quite the contrary on Lagers. For the most part, they dont need to be "lagered" for years to be good. As a matter of fact mine are nearly 2 weeks longer than my ales-give or take a week. My selections for Tap would be: 1) Czech/ Ger Pils- lets face it,most americans are at least familiar w...

Thanks for the reply Steve. Its actually a regular old D tap like for US kegs, the center part of the bottom is what Im calling the probe the actual beer tube seems to stick down maybe a 1/2 in Id say a 1/4. Taps the keg perfectly...I was worried Id have to buy a Euro Tap type S but apparently Im al...

well- to answer my own question. After almost 2 hrs of messin with my setup, Ive decided a sankey D US standard will indeed tap a newcastle Euro Keg. So I guess, out of personal experience A "S" Euro tap is basically a Sankey D "US" with a longer probe hence I have the perfect ta...

Quick question about a commercial keg. I have 6 sankey D taps and Im in the process of tapping a Newcastle Brown 1/2 barrel keg I recently acquired. Of the 6 standard Sankeys I own, 1 in particular has an extended long probe that protrudes well below the bottom of the tap. The others all seem to be ...

Im getting ready to use my new Tap-A-Draft system and id like to brew a good heavy stout or robust porter but the grain i got from morebeer all was milled except for the roasted barley {which i need} any suggestions on how to mill it myself w/o a mill? can i just crush it or grind it a little w/ a c...