Recent content by Grimace

This was my first time working/attending a competition, but I'll try to answer your questions and give my first impressions to THIS competition as a newby. In this competition (and I suspect others are the same way) you had to submit your beers well in advance of the actual judging. In this...

Great job Dude! This was the first competition I'd been to. I had the pleasure of stewarding at the table where your wheat and pale ale were judged. I agree with the judges, they were some damn fine beers! Of the 14 - 15 beers that I got to taste there was only 1 or 2 that were not really good...

I don't think you need to 'save' it. It should be fine. Take a hydrometer reading if you can, give the bucket a swirl to rouse the yeast (don't splash), and take another hydrometer reading in a day or two. If it's same as your last reading, it's done.

If you've got a basic kit, then I assume you are doing one batch at a time using a bucket primary and going straight from there into bottles. Further assuming that you're happy doing partial boils and extract + specialty grain brewingfor the time being; two 5 gal. carboys, carboy caps...

That's great! I just bottled that same recipe last weekend. I'm looking forward to cracking one open next weekend. Edited to add: I used the WLP001 as well.

According to Eric Warner in German Wheat Beer you want winter wheat with no more than 3 discolored (red) kernels per 100 grams. Summer wheat has too much protein, and the red kernels may harbor fungi. Pale wheat malt is kilned at 167 degrees for two hours, then at 176 degrees for three hours.

Plus it frees up your primary so you can brew another beer!

In a concentrated boil the hops aren't utilized as efficiently so it takes more hops to get the same IBU's as when doing a full volume boil. At least that's what my understanding is.

Hello all, I haven't been brewing long, but I have recently joined the James River Homebrewers Club in Richmond, Va. They are hosting the Old Dominion Cup on June 3. At last nights meeting it was mentioned that they were way behind previous years in the number of entries. I mentioned that I...

Here is the recipe my LHBS gave me. I've never tried it, but it looks tasty. 6-# Light malt extract 1-# Honey 1- Lb. Crushed crystal 120L. 1- Lb. Crushed Melanoidin Malt 1/2 Lb. Crushed Honey Malt 1/4 Lb. Crushed Victory Malt 1- oz. East Kent Golding (bittering hops)...

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First Wort Hopping An old yet recently rediscovered process (at least among homebrewers), first wort hopping (FWH) consists of adding a large portion of the finishing hops to the boil kettle as the wort is received from the lauter tun. As the boil tun fills with wort (which may take a half...