Recent content by BNVince

A bill to reduce the taxes on alcohol? Yeah right. Alcohol and tobacco are the first things the Feds go after when they want to increase taxes.

Disregard this. I submitted twice like an idiot. I suck.

Man I wish I knew that. It would have saved me a lot of worrying this week. I've never used malto dextrin before and I suspected it was the culprit when my batch stopped dead at 1.020. Thanks Ed. I'm looking forward to chewing on this one.

What kind of attenuation are people getting on this beer? I've only got around 68% attenuation after 8 days and I'm a bit worried.

I was thinking of doing the same thing. After doing an IPA with Pacman and hitting around 83% attenuation, the dryness was a concern of mine as well. But I kind of like a dry finish and maybe it will work for a pumpkin ale. I'm thinking spices up front with a malty/brown sugar mid-taste...

Dude! I'm in Linwood. Is it just me or are there no homebrew clubs around here?

Where do you live in South Jersey? And don't get me started on Philly cheese steaks vs. South Jersey cheese steaks.

After further consideration, I decided to put my fermenter in the sink filled with some hot water to try and warm things up. We'll see if that does the trick. The point is this is absurd behavior from yeast. To start fermenting so strong and then come to a dead stop with little to no...

Hmmm...well it's an ambient temperature of 68 in my basement. Perhaps I'll move it upstairs where it's around 72.

Damn this Nottingham. I repitched on EdWort's Porter after 48 hours of no activity. The airlock was going crazy after 24 hours. I checked on it today and back to no activity. I took a hydrometer reading and it was 1.020! The OG was 1.063 so this attentuation is terrible. Regardless, I'm...

Not to hijack the thread but I had a Bear Republic Hop Rod Rye a few weeks ago. Wow! I would highly suggest this beer.

I find the Specialty category interesting. I mean, as a judge, if the beer simply does not belong in any other style than it's technically 100% accurate in terms of the Specialty style right?

Thanks a lot. I printed out most of the stuff from the bjcp website. I also got in contact with an LHBS that will be running classes before the exam in February. Hopefully I'll be able to learn the off flavors in this class as this is the only thing I'm not really sure how to study for.

One of my favorites.

Too hot before it hits the wort? I keep my dry yeast at room temperature for weeks before I use it. Wrong? Anyway, I repitched another packet of Nottingham after 48 hours of no signs of fermentation on the first packet. 24 hours later my airlock is steadily bubbling. I can't really...