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Read the last slide of Kai's NHC presentation: http://braukaiser.com/documents/Troester_NHC_2013_Step_Up_Your_Starter.pdf

Took me less than a week to get my results emailed to me..

I have a stupid question maybe someone could clear up for me. I'm confused about the metal disc that connects the mountain bike disc brakes to the axle screw. I don't think it's mentioned in the parts list on the first page, and none of the disc brakes I see online seem to include this part...

$39.60 is for the brewer's kit. You don't want the kit. You want to submit this form: http://www.wardlab.com/images/SampleForms/HomeBrewer.pdf use your own box and container, and include a check for $21 for the W-6 test.

Damn you guys were right, I just let it sit for a while and it has smoothed out a lot. When I brought it to a homebrew meeting the other night one of the members, who is a BJCP judge, was impressed with the aroma in particular. There is still somewhat of a lingering bitter/dry finish but I think...

White and Zainasheff discuss this in "Yeast" but I think they recommend against it because it's not practical. I'm at work, otherwise I would find the citation for you.

This was on homebrewfinds the other day: 10 gallon aluminum pot for $33 ( http://www.rakuten.com/prod/40-quart-aluminum-stock-pot-steam-rack-and-lid-cookware-set/232943708.html )

Ha, me too. Reading while I wait for Beer Companion and New World Guide to Beer in the mail. Yeast is great. I was expecting to like Designing Great Beers more than I did.

That's a good question. I forgot to mention that my LHBS didn't have any lacto culture so I ended up pitching a handful of grain for the lacto batch. It's possible (probable) that there were some extra funky bugs in there. But I smelled the lacto batch before I combined it, and it had a kind of...

I brewed this in late April and wanted to post some tasting notes. I added saison yeast while it was in secondary because the gravity wasn't moving so it might differ a bit from the recipe as posted. Pours a clear light golden color. Pretty good head retention. Extremely strong funk aroma. You...

So I brewed a "Dubbel" like 5 weeks back. The recipe included 1.25 lbs of sugar and the OG came out to 1.075. I mashed low, at 147F, you know, for digestibility. I let the mash sit overnight and started the sparge in the morning because it was the only way I could fit a brew day in that weekend...

I just got my scoresheet back for this beer. One judge concluded, "Good use of hops... but the Belgian yeast character is a little subdued, particularly in the aroma." Another judge wrote, "lower bittering hop additions and increase flavor + aroma... could increase fermentation temperature a...

I would skip the vienna and black patent, not sure that I would want a dark color or a malty taste in a wheat IPA. I would probably also go with american hops as they are typically more appropriate in an IPA. For the yeast, I would probably go with a Witbier yeast but that's just personal...

The dried prunes were probably the only things providing nutrients (e.g., free amino nitrogen) to the yeast since honey and sugar are devoid of yeast nutrients. People sometimes use raisins for nutrients in mead as well.

Sweet jesus... please post tasting notes when you sample it, for my sheer morbid curiosity.

Wow, that recipe looks awesome. Wish I had some Amarillo hops..

I'm currently in the process of making a clone of Stone's Cali-Belgique IPA, one of my favorite beers. I searched for clone recipes and found a lot of people saying that it's the Stone IPA with a Belgian yeast (Wyeast 1388 was named) and Chinook late additions instead of Centennial. I followed...

Thanks, I appreciate the response. The Brett sub-batch was really slow to start so that may indeed be the case. I will have to make another trip to my LHBS.

Yep, 1.030. The sample tasted very sweet. Should I pitch more Brett or something? Maybe a regular yeast? Wait it out?

So I brewed this on April 27th. I'm now almost two weeks into the secondary phase of the brew and I just pulled a sample. Gravity reading was 1.030. Unfortunately I forgot to take an OG reading, but there's a funky smell and a slightly sour taste so I assume that some progress has been made. My...