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Flavor scores are out of 20 points vs the 3 for appearance. If having it be darker gets you more spot on with your flavor you can make up a point that way, but also we don't judge based off of numbers and ranges, we give the beer a color, i.e. Dark brown with garnet highlights. Hope this helps...

Unless a person purges their 6 gallon carboy with CO2 before transferring.

A good reference for hops is the book for the love of hops.

I recently bought some hops from my LHBS that sells hops online so they get bulk and break it down to repackage it. They have their hops in the back so I asked for an ounce of cascade, I was sold 3.25 oz for $2. I was blown away with the price! I think the price was so good because they were...

Bamforth essentially says that any oxygen picked up on the hot side will be cleaned up by the yeast and any oxidation on the cold side has more of an effect on staling of the beer. He said try your best to not have any HSA but don't worry about it if you do. That being said, the less oxygen you...

Yeast and bacteria are living things and can only live or so long, that is why there is a best-by date on the vials. If a person takes an expired sample and makes a starter chances are that you will see activity in the starter and think everything is fine so one uses it. That isn't the best...

AJ, what pH meter do you recommend?

Mixing two yeast strands won't cause the off flavors, there are quite a few mixed strands out there for homebrew purposes. Fermenting out of the ideal range for either one would cause your off flavors. It would be an interesting experiment to try out, but make sure to check the ideal ferm temps...

Signed up tonight! dave.hunter5

I am right there with ya. Keep improving your technique and hopefully we'll see each other in the finals of NHC :)

Congrats. The first beer I entered into a competition was an oatmeal stout mainly for constructive criticism but I ended up taking first out of 33 stouts! Needless to say I'll be entering more competitions.

I would take the bag out after your wort has cooled. Depending how much hops you used could impart a veggital or grassy flavor to your beer if you transfer to the primary.

I don't know anything about the MLPA and how it is against fishermen. What are you an your wife fighting for? I am curious from your first hand experience.

I am a commercial fisherman out of Kodiak, AK. I didn't know that about the owner of Stone and previously would have said I truly enjoy their IPA and enjoy by (I live in WA so it's reasonably fresh). However with this new information brought to my attention I may have to permanently boycott...

Currently I am using my chest freezer that I bought for a keezer build but I felt it was more important to control ferm temps than to keg. I use the A419 Johnson controller and have my probe taped to the bucket with bubble wrap taped on the exposed side to get a better temp of my wort than...

I believe you can get some Maillard reactions by adding some copper to your BK as well.

One can probably get a healthy 5 generations. I've heard of people going up to 10 but that would definitely depend on your technique and how well you treat your little buddies. If you maintain slants or plates you can keep the same strain of yeast indefinitely. I know some breweries have been...

One wouldn't really need a starter for rinsed yeast if you pitch it day of or within a few days, but since it has been 5 months I would make a starter to check its viability. What did you end up doing Jay? I just rinsed by yeast after bottling and threw it into my APA fermenting now. My problem...

I recently brewed my first pumpkin ale and wanted something a little different than your typical batch. I bought about 3 lbs of canned pumpkin and about 1 lb of sweet potato, spread it out on a cookie sheet and baked at 350 for 45-60 mins with a glaze of maple sugar followed by a quick broil for...

Water is the largest ingredient in beer, so yes you want to have a good water profile to make great beer. That's not saying you can't make good beer by not paying strict attention to it. You are missing a few components on your water report: calcium, magnesium, chloride, and bicarbonate, however...