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I'm looking forward to having an actual club in town!

I'll be moving to Rapid City (Ellsworth AFB) in April and looking forward to meeting up with fellow brewers. I've been brewing for three years here in Okinawa Japan. Any advice? Local home-brew supply shops? Active clubs/groups?

I brewed this in late July. It was good at first, but now the last dozen or so bottles I have left are WICKED AWESOME! Thanks for sharing this great recipe!

5lbs Vienna 3lbs MO 1lbs Meladonin (sp?) 1/2 lb Honey malt 1/2 lb crystal 120 1/2 lb victory Yeast US 04 This is just a bunch of leftover stuff I had lying around the house, any thoughts? This could be terrible....or awesome? Does this fit a "style"? American Amber perhaps?

If you haven't already joined the FB group: https://www.facebook.com/groups/229146713798200/ Welcome to the ROCK!

I recently made a chocolate mint stout. I added the mint (chopped) to the secondary. However next time I will take the time to pick the leaves from the stem. I am getting a woody/earthy notes that seems out of place, I am assuming its from the stem.

I made an all Columbus IPA that had very harsh bitter after taste (15+ AA or so) My advice is WAIT. After 4-5 weeks sitting in the keg that harshness is undetectable. And just when you think you've waited long enough, wait another week or two. You will not be sorry.

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Well then maybe it was diluted, but either way he was saying how safe it was. We consume lots of acid - from lemons, vinegar. I dont think having consumed a bit of StarSan with your beer is reason enough to call poison control.

Listen to the basic brewing podcast about sanitizing (I think its one of the early ones), James is talking to the maker of StarSan. I think I recall him saying you can drink it (straight even) and be fine, but he doesn't recommend you go and do it.

I've noticed beer that I don't rack (from primary to bottling) carbonate in 7-10 days. Beers that I rack take at LEAST two weeks, sometime more. I would assume this is due to more yeast being around in the non-racked beer.

Thanks for the helpful info!!!

https://www.homebrewtalk.com/f36/steeping-dark-grains-sparge-water-356749/ Good stuff

I just stumbled across this. This is thread is fantastic! I am actually at work and laughing out loud. It's even better when someone asks what you are laughing at. Ahh homebrew humor

3 liter bottle of Stone Double Bastard, sadly I had to share

I just heard that podcast, has anyone tried it yet?

My last batch of IPA was awesome (for about 3 weeks after bottling). It tasted great and the carbonation was perfect. Then one weekend I popped on open, went grab a pint glass and turn around to see the beer had turned to foam and was coming out the the bottle onto the counter top. After...

Welcome Scar

So after the 60 min mash, add the dark grains and mix - then carry on as usual?

Howdy Howdybilly, Also in Jennings on Kadena here. I've got a few bottles of nut brown ales left and have a pumpkin ale sitting in the primary. Looking into all-grain brewing soon, just haven't pulled the trigger on the few new purchases I'd need. I'll be able to share the pumpkin ale by the...