What's your recipe for that one Josh? Your profile has a few versions
What are you drinking right now?
- Thread starter Ozarks Mountain Brewery
- Start date
Anchovy yes that was not your description being strawberry and jelly rancher thank God!
https://www.brewersfriend.com/homebrew/recipe/edit/1439704
i stupidly save every edit as a new recipe instead of just making snapshots with the alterations. The main thing for me for this beer is less of the character from crystal malt. The main thing for this one is using London Ale III, supposedly the Boddingtons strain instead of my typical imperial Pub/ESB yeast.
Dunkel
Love that color! And clarity, too.
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@Josh Hughes
A nice creamy pour of another Manchester gold…
(though I don’t think this is brewed in Manchester anymore)
A nice creamy pour of another Manchester gold…
(though I don’t think this is brewed in Manchester anymore)
Oh man!!! I haven’t been lucky enough to find it for a few years. Enjoy!@Josh Hughes
A nice creamy pour of another Manchester gold…
(though I don’t think this is brewed in Manchester anymore)
View attachment 28339
Yeah pretty sure they were bought out.
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Haven't seen it in our area for years either
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I remember when those cans first came on the market. If I am not mistaken it was the first canned beer to have a widget inside, well this side of the pond at least. Come to think of it I haven't seen any round here for a bit either and I'm only around 25 miles from Manchester.@Josh Hughes
A nice creamy pour of another Manchester gold…
(though I don’t think this is brewed in Manchester anymore)
View attachment 28339
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it says my local macadoodles has some, i'll see later
Some Dunkel in this fine sunny afternoon
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Good to be back GF XPA
Good lacing too
Good lacing too
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CONGRATS!!!!
Excessive foam can be caused by the tap being warm, and or by the pressure at the tap being too high.
How long are our beer lines, and what inside diameter are they.
Manchester gold with homemade Shepherds pie
Thanks. Beer line is Micro Matic Pro Line, 5 feet long with i/d 3/16 inch. I don’t yet have a fridge for the keg, so it sits on the concrete floor of the garage, which is currently at ~44F. Once the foam settles, the beer is lovely, with great head and streaming bubbles. Next pour, I am going to try keeping the picnic tap elevated above the keg to see if that makes any difference.
Don't sweat a little foam. If you want to turn the pressure down 3-4 psi it will balance out after a few pours. 12 psi is a good pressure for ~38-40'F, so if you're at 44F a few PSI down might make it work better. The great news is the beer looks great, and sounds like it tastes great too!
