Brewcommune

I'd also mention that for a boil kettle, a thermometer is overrated. In an HLT or mash tun, it's really nice to have. But in a boil kettle, you're either getting to a boil, boiling, or chilling, and the thermometer isn't crucial. I find it useful to know the temperature when I'm chilling, but you c...

I've done 3 batches with RO now. If we lose tonight, I'll be there. If we win, I've got a championship game that night so I'm out.

If you're in a properly sealed system, bubbles are a good indicator. In the past I've relied on seeing krausen as well. Most of the beer I brew, certainly any made with WLP-029, are aiming for a neutral fermentation profile. That means pitching cool and fermenting cool. Typically pitching around 60-...

14 hrs in and no krausen, zero, zip. Yes a few bubbles in the blowoff tube, but this is the first lower temp ferm I've done. Started at 62 and it is now 63. Does this sound ok? Every other yeast has been rocking by now. Sounds normal to me. I'm more concerned if there is significant activity in the...

It really comes down to how it tastes and not the recipe in terms of which category you would want to enter. Does it taste like an American Wheat, or a Kolsch, or an English Honey Wheat? If you're looking to win a medal, my best guess without tasting it would be to enter 6B - Blonde Ale. Like Chris ...

Cool!

Brad - it's too bad the DIPA wasn't ready yet. I tried some last night and after judging IPAs on Saturday I think it would have won that category.

Nice work Chris and Eric, very cool! Chris, like Brad said, there are no hard and fast rules. It's up to the comp coordinator and judges. I agree that the cat 27 list is very strange. Usually an HM would go to an entry that was really good, but just barely lost out 3rd place to something slightly be...

I'd say that's considerably underpitched. If I were starting from a single vial of yeast and using a stir plate, I'd be going for about a 4.5L starter based on those numbers. I think I gave you around 150-200ml of slurry, which is a good quantity for that beer, but it was also a few months ago. Chec...

I don't know why I didn't mention it before, but that yeast will throw off a lot of sulfur if it's underpitched. In my experience it's always mellowed out by the end of fermentation. Maybe the bite you're getting is some residual sulfur. If that's the case it will most likely fade and the beer shoul...

Where will the judging be held? I might be interesting in judging.

I have an APA fermented with Brett, not sure what i should submit it under. I dont want to be docked points for the brett funkiness, anyone have suggestions I would enter this in category 23. Category 23 is kind of a catch-all category for experimental beers like the one you describe. You will need...

I've never had a problem with drinking them too young. I don't even lager them, other than by keeping them in the serving fridge on tap. I've never noticed the flavor changing significantly from the first pint to the last. "Bite" doesn't give much to go on. Like Jon suggested it could be c...

So my question relates to pellet vs. whole hop dry hopping ... should I do anything differently for whole versus pelleted hops? Different duration, method, amounts etc.? I have whole hops to use .. the plan was to get a sterilized bag and a couple of marbles and rack into a purged corny for 7- 9 da...

Blackcomb wrote: Tim - 2 Bottles of Belgian Saison using 565 and 568 yeasts

Which Tim? I'm planning on making a saison soon.

Money sent.