BeerBorg

Redneck blush wine......oh boy.


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That's pretty.
I'm drinking 15 Minute PA. Brewed with a little extra hops, fermented cool with Notty. It's nice.

How could i not?

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First pour from my tap. A hopped up blonde. My thoughts: good beer as always, @ 38 degs, good, but slow pouring @ 12 psi flow tap wide open, might shorten the lines up some. Started a 10 foot. Will fine tune it.



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I'm considering the same thing... at 10ft now, and it's a bit slow. I guess i should do the actual math...

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swenocha wrote:I'm considering the same thing... at 10ft now, and it's a bit slow. I guess i should do the actual math..

I actually have been studying flow charts and such and if anything I should be closer to 13 ft. I am not going to complain I guess if it takes a few seconds longer to pour a beer, longs it is just the right head and not over foamed or spill some, and it's doing that now.

Fresh pour as I type.



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Pardon my Bud Light glass, far from being BL in there. I broke most of my good glasses and was given that one,

Hahaha.

I would advise that if you are getting good pours, just a bit slow, to leave thing as they are (as berryman noted). There are a lot of nuances in getting a balanced system - even though it should be simple math - so if the worst thing you have is a slightly slow pour, accept it. Once you start fiddling around and then getting foamy pours, etc. it's a pain the ass to go back to what you had (need to re-buy longer lines).

Just one guy's opinion....I'm glad you both are having success and enjoying having beer on tap!

"Biscuits and Tea" - the Macha Green Tea English Bitter like beer I made. It isn't green, but the green tea did a good job of replacing EKG as the flavor/aroma hops (not saying it tastes the same but it does taste properly English beer like). Not a lot of aroma, what is there is spicy and a bit tannin like. It's actually a bit too bitter, I'd reduce the amount of Macha next time. Most recipes with green tea on the internet people complain it's not coming through even with as much as I used. I think they were using leaf tea or something. It certainly does with the powdered Macha tea. I'd use less next time.

So would an "Earl Gray" beer work?
No hops, black tea with bitter orange and lactose.

Kealia wrote:Hahaha.

I would advise that if you are getting good pours, just a bit slow, to leave thing as they are (as berryman noted). There are a lot of nuances in getting a balanced system - even though it should be simple math - so if the worst thing you have is a slightly slow pour, accept it. Once you start fiddling around and then getting foamy pours, etc. it's a pain the ass to go back to what you had (need to re-buy longer lines).

Just one guy's opinion....I'm glad you both are having success and enjoying having beer on tap!

I'm pretty happy with the pours as they are (kolsch pour below as evidence), so will maybe/probably leave as is, but i usually can't help myself to tinker...



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The_Professor wrote:So would an "Earl Gray" beer work?
No hops, black tea with bitter orange and lactose.

I've heard of people doing it. You will need a bittering charge, or some wormwood or something if you want to go full on Gruit. I did use a small amount of hops for bittering in my Macha tea beer. I think the Bergamot is going to come through a lot stronger then the tea in the case of Earl Gray, I think if you used enough of the tea to actually taste it and provide enough bitter/tannins to balance the malt on its own the Bergamot might become overwhelming. So I think I'd treat Earl Gray beer as a herb beer where you want Bergamot to come through on the finish more then a beer you want Tea to come through.

Went out tonight to Granite City Brewery for the first time in forever. Yes, a chain, but decent beer to be had. My understanding is that the wort is made at the main brewery location in MN and transported to the chains, and the fermentation proceeds in the local fermenters. Regardless, good (not great, but definitely solid all around) beers... sampler of their lager, bock, pale, and stout, and a glass of their DIPA.

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Drinking a hop Blonde, I love how the lacing ends up with a Buffalo Bills emblem, ha ha



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