Recent content by Duxx

Hi Kentucky BJCP Judges, My name is Steve Cook and I am asking for your vote for Midwest Regional Representative to the BJCP board. You can vote between now and May 15th. Here is the link to the election site which also has my complete bio. http://www.bjcp.org/electioncenter.php I only know...

Hi TN BJCP Judges, My name is Steve Cook and I am asking for your vote for Midwest Regional Representative to the BJCP board. You can vote between now and May 15th. Here is the link to the election site which also has my complete bio. http://www.bjcp.org/electioncenter.php I only know a...

I like the oak hanger with the screw in hooks. Thanks for the idea. Here is my modification of that idea. I just wedged a 1x3 on the side of the fridge with 4 hanger hooks.

I couldn't find brewers caramel either. I will try making this tonight. I have a dark american lager that I want to enter in NHC but it needs a little color boost. thanks for posting this. BTW, what does the cream of tartar do? I know my wife has this in the spice cabinet because I have...

The 2012 Kansas City Bier Meisters 29th Annual Homebrewing Competition will be held February 17-18th. The registration window is Jan 9 to Feb 11. New for 2012 we have a redesigned web presence at Kansas City Bier Meisters - KCBM Competition If you are interested in judging or stewarding...

Have any of you made vinegar on purpose or on accident? I need some advice on storage and clean up. The back story is: I was just getting ready to bottle my second batch of hard apple cider. The first batch from mid July is back sweetened and carbed up. My wife loves it. So right away I got...

So my pee has just finished 1 month in the fermenter. The SG is down to 0.994. As per my previous posts I used Wy 1056 yeast. Several people on this post have mentioned the sulfur "fart" smell that this can develop...well I have had that since the second week. I expected it to dissipate...

So just checked my batch of pee after 24 hours with Wyeast 1056. The SG has already dropped 9 points to 1.056. There is an incredible krausen on the fermenter, much bigger and more rocky than is typical for my beers. Looks like beer yeast is going to work great for this.

I read thru this whole thread (from the beginning) just to find your answer! What do they say about the "last place I looked?" Anyway, I just pitched my pee with 1 1/2 cups of Wy 1056 slurry from a Kolsch an hour ago. I can't imagine that that yeast wouldn't handle the OG but I was/am...

Has anybody used beer yeast with this recipe? I have a cream ale with a 1056 yeast cake that I am going to try.