Recent content by elvestinkle

That's pretty awesome--congrats, you guys. I guess with 144 entries it had to be some pretty stellar beer. I would also love to see a feedback sheet, but I guess that's also what the Piedmont is for. *kicks dirt* I lost 3 bottles of imperial stout to those judges...

Oh man, here we go. I'm waiting on tenterhooks to see how my imperial stout did! I entered it as an imperial after all, because after carbonation the hops came out a little better, and it's well over the 8% upper limit of the Foreign Extra (10% ABV!). Best luck to you all!

My RIS came out more like a Foreign Extra, so I'm going to enter it in that. As you say, matt, professionally judged is loads helpful. w000000000t for beer in the state fair!

I got it into my head somehow that my dunkel would be tastier if I fermented it at 72F. Then I went and read around, and most folks seem to agree that it should be in the low 60s. So, the swamp cooler fan's going, but I'm not sure there's much I can do--I pitched it this afternoon, so we're well...

I am a huge fan of Safbrew T-58. Looking to do an old-school table-strength version on my stove (BIAB) this summer when I can let the ambient temperature work for me.

http://www.northerntool.com/shop/tools/product_792_792 This might be what you're looking for! Been using it for a year now, and it's been a champ.

Yeah, I'm dumb and misread your post :drunk:

I have heard huge things about Caribou Slobber.

Two things: 1. Notty's fantastic. You made a pretty good choice. 2. I've had good success just sprinkling it onto the wort. But those instructions are not terribly complicated; they're just a useful way to make sure your yeast is still viable.

It's possible you'll run out--I brewed up 6 batches that served 90 at a wedding and only came home with 2 cases. Not that running out is a bad thing! I'll give a +1 to a blonde instead of the porter, or maybe a nice, quaffable red ale :)

My blood orange hefe is in fermenter now. Pitched with Danstar Munich, and fermenting hopefully at 70F to bring out some banana!

Anyone else brewing today? I'm whipping up a hefeweizen for a spring cleaning party in a few weeks.

Maybe it's just me, but I'll never dry-hop with a bag again, unless I do it in a bucket. It was hell trying to get that thing back out of the fermenter! Nice write-up, though.

One day I will have this level of capacity. One day...

As many have said in other threads, it won't harm it to leave it on the yeast cake--age will do this one some good. I'd let it go 6 weeks if it were my beer. Than bottle it, tuck it away in a closet, and forget about it for a few months. When you remember it, it'll taste amazing! Unless, of...