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Messages - dr.g

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The Pub / Re: Favorite mixed drinks
« on: August 16, 2010, 09:12:08 PM »
Ill never turn down a good long island

Beer Travel / Re: Madison (GTOM)
« on: August 06, 2010, 09:53:22 AM »
Not sure how far you are traveling outside of Madison but there are a few great breweries within like 45 miles or so. New Glarus, in New Glarus is prob the closest. Great beer, awesome people there. Also Capital Brewery is another big one in a cool building. I think its located in Middleton. And Lakefront Brewery in Milwaukee is a fun trip. If your not looking to travel outside of Madison just go down State street and there are a ton of pubs with great beer.

Kegging and Bottling / Re: Flat Beer
« on: August 05, 2010, 09:48:58 PM »
The beer has been at 68 the whole time. Ill move some upstairs and see if that works. Thank you

Kegging and Bottling / Flat Beer
« on: August 05, 2010, 09:15:37 PM »
So I made a Belgian Wit, let it sit in primary for 2 weeks and the gravity was at 1.012 for 3 days and I transferred it to secondary for some conditioning and clarifying. The batch was in secondary for 2 weeks then I bottled it with 5oz of some dextrose. Its been a little over two weeks and I have sampled a few beers and they are all dead flat, like no carbonation at all. What would have caused this? Is there anyway I can fix it?

Thank you for any suggestions.

Hopefully get some time to brew a Raspberry wheat ale for my fiance. Any suggestions on the recipe? I'm still doing extract.

6.6# Wheat extract
1 oz Mt Hood hop pellets 4.7AA 60 mins
2 oz Hallertauer Mittelfruh 3.0AA 15 mins
Whirlfloc tablet
Wyeast 333 German Wheat in a starter
4# Raspberries

Should I put a pound of some wheat grain at like 155 for an hour?

Do I add the raspberries at the end of the boil or during fermentation?

And one last question, Should I freeze the raspberries then thaw and strain them?

Thanks a lot everybody!

General Homebrew Discussion / Re: Wort waiting for yeast...
« on: August 02, 2010, 02:06:48 PM »
Yeah I'm doing good now. Got rushed to the hospital with extreme abdomen pains, turns out I have Crohns. Bummer, but Ill keep on living well.

General Homebrew Discussion / Re: Wort waiting for yeast...
« on: August 01, 2010, 05:32:31 PM »
My wort actually sat in the fermenter for 2 full days without yeast two weeks ago and when I finally got back from the hospital to add the yeast everything took off as normal. Seems to me that everything is going ok. I'm going to transfer to secondary sometime Monday or Tuesday. So yours should be fine.

Other Fermentables / Cider yeast
« on: July 19, 2010, 03:00:39 PM »
Has anyone ever used a Belgian Abbey Ale Yeast in cider? Would it work out and make it pretty fruity?

If not, what is a good yeast to reduce the acidity and make a good fruity cider?

I'm just starting to look to other recipes, online and in books, for inspirations. I just started brewing about a month ago and am totally hooked. I am still extract brewing, havent bought the equipment yet for all grain. Hopefully soon though.

Kegging and Bottling / Muntons Carb Tabs
« on: July 11, 2010, 10:54:47 PM »
There was another post of this a few pages back but I wanted to get a more updated and generalized census. I have a Belgian Wit with some coriander in my secondary and was wondering how the Muntons carb tabs work while bottling. My last batch was unequally carbonated when I mixed in some priming sugar. Do the tabs affect any taste? Or do they work all time time? Basically just wondering which is better for results, using the priming sugar solution, if I mix it better, or the carb tabs?

The Pub / Re: Things that are better with alcohol...
« on: July 09, 2010, 11:55:16 AM »
Brewing beer. Its already a great hobby, but it just is so much more enjoyable and rewarding with one of your own beers in your hand while brewing a new batch.

Extract/Partial Mash Brewing / Re: Wyeast 1762 or 3787
« on: June 30, 2010, 05:02:19 PM »
Great. That works perfect since I'm limited to a low budget due to college.

Thank you guys!

Extract/Partial Mash Brewing / Re: Wyeast 1762 or 3787
« on: June 30, 2010, 04:54:52 PM »
Ok, yeah I want to have a good strong tripel. Thank you very much for the advice. Ill use the 3787.

Just curious, but what difference does the cane sugar have to the candi sugar?

Any other advice?

Thank you again.

Extract/Partial Mash Brewing / Wyeast 1762 or 3787
« on: June 30, 2010, 02:50:32 PM »
I'm still new to brewing, but would like to try my hand at making a tripel using extract. I thought up a simple recipe but have a question on the yeast. Should I use the 1762 Belgian Abbey Ale II or the 1787 Trappist High Gravity?


13.2 lb Gold LME
1 LB of Vienna Malt steeped in half a gallon of water at 155F for 40 mins
1.5 lb light Belgian Candi Sugar

1.5oz Tettnang - 1 hour
1oz Saaz - 30 mins
0.5oz - 15 mins

Also does this sound like it would work?

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