Brewcommune

Yeah, it's a Brit/American version of a summer ale you'd find in an English pub in the summer. I really like the Amarillo hop. I fermented it with Safale-05, which is the only dry yeast I use. I think it's wonderful for American styles, and will make a nice lagerish style beer if fermented cool ...

I serve most of my beers on the engine. I'm a sicko for cask ale. I lived in Britain at one time and turned into a cask ale whore. I'm working on a Timothy Taylor Landlord clone at the moment that uses copious amounts of Styrian Goldings. That's going to be my next brew. So yes, I will no doubt ...

Well, the Bitter is long gone. I have 4 gallons of my Belgian Dubbel. I live in Mission Viejo, so the odds of you drinking it are high. I also have a beer I need to rack, that should be ready to drink in about 2 weeks. I used 60% Maris Otter and 40% Durst Pilsner Malt. It also has a tad of Honey ...

Interesting. I guess I should just shut up until I get all the information.

I use it regularly for cask ales. I add the gelatin along with about 2 ounces of priming sugar directly to the corny. If you use Safale-05, I find you have to use finings if you want bright beer. Bright is also subjective. Beer will look filtered if you use Gelatin.

I entered an English Bitter with a starting gravity of 1.035 and a Belgian Dubbel with a starting gravity of 1.065. Both of these beers in my opinion should rate over 40. I'm not a terribly arrogant person, but I would love to taste both beers that beat mine. If mine rated well and didn't win, well ...

I went to the Fair on Sunday afternoon and viewed the results. Results are on display in the wine garden. There was one guy who won in almost every category. He must have entered a beer for almost every category.

I entered 2 beers that were world class. I didn't place at all. I suppose I'll need to wait and read how I scored before I decide if I'll enter again.

Later this week? You mean next week, as today is Friday??