Recent content by Patrick87

I have the same issue. I buy Briess Pils DME in bulk and always get 82-89% attenuation. Muntons DME ferments even lower. I even added a half pound of Maltodextrin to my last Pale Ale, and still ended up at 1.010 FG/87.5% attenuation. I'm not really complaining on this one, because it ended...

Same here. I was shouting at the TV: "If you can SEE HIM, you can SHOOT HIM!" But, I'm a huge fan, so I look forward to this season. :rockin:

I'm usually available all day on Wednesdays, Thursdays & Fridays. Don't be afraid to bring a sample growler of Kolsch if it's ready. :D

Stardust Marina, Norris Lake. I usually talk to Jeremy. I carry your Pale Ale and Dunkel on draft (half-bbl's) and your 80 schilling, Pale Ale, Dunkel, Pilsner (soon to be Kolsh from what I hear?), and Big Hoppa' in bottles. Y'all make some solid brews! "Big Hoppa'" is my favorite DIPA...

I live about 30 minutes north of Knoxville. Been a brewing hiatus for the past three months, thanks to a 70+ hour work week. (marina business) Can't wait till I can start filling kegs again this Fall...

My advise to see if the kegged beer is still over-carbonated: 1) Turn regulator up to 15 psi. 2) Pour a beer to clear the line of any co2 "pockets". Use a big cup, cause it's probably gonna be foamy. 3) Watch the beer line. Did the co2 stop breaking out of solution and moving into the...

I agree. I was going to comment that the Black IPA's, Stouts, Porters, etc. that I've made to 29-30 SRM have seemed as black as black gets.

34/70 has been great for me so far. I've brewed four batches with it so far. I do get some sulfur smell coming from the air lock towards the end of fermentation, though. A little on kegging-day, too. The sulfur smell is gone by the time I tap the keg 3-4 days later, though.

Equinox: Tastes/smells like fresh cut green pepper. I don't like beer that tastes like bell pepper. :( Sorachi Ace: Tastes/smells like earthy tea. I don't like tea or beer that tastes like tea. :(

I brought a growler of German Pilsner I made to work with me. One of my coworkers who never had homebrew before remarked "Wow, it tastes just like beer! I figured it would taste like Sake or something." That's a compliment, right? :cool: In my defense, the Pilsner was really good...

I brew with extract/steeping grains. I haven't boiled longer than 30 minutes in probably 2 years. As long as you're hitting your IBU's, (I use Brewer's Friend software) there's no need for a longer boil. I usually add 10-25% of my DME at the start, then add the rest at flame-out.

Kegged a simple American Pilsner last night. 83% attenuation with Briess Pils DME/34-70.

Other than transferring to secondary, which the OP stated he didn't do on the last batch, his process seems fine. He's not bottle conditioning. My point is that if 3-4oz of dry hops isn't cutting it for the aroma he's looking for, 6-8oz will probably do the trick. Keg hopping in addition to...

I think it's really as simple as adding more dry hops. 6-8oz of really aromatic hops (Citra, Mosaic, Galaxy, etc.) 8 days after pitching/5 days before cold crashing does it for me. I've never keg hopped, but another ounce or two in the keg after that should really make it shine.

I've finished three lagers with 34/70 so far (more on the way) and I've gotten 83% attenuation with the two that used Breiss Pilsen DME, and 86% with an IPL that used Munton's Light DME.