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For all those CO front-rangers who want a beer fest before the GABF - I wanted to let you know about a fundraiser we're throwing this Saturday, October 6th in Boulder. This is our third year running, and the formula is simple – beer, food, music, and bikes. The bikes come in through our donation...

I searched the forum to see if someone else had posted about this, but didn't come up with anything (which surprised me). A few days ago, Avery Brewing Company posted homebrew recipes for 14 of their excellent beers on their website...

Making my first Berliner weisse this weekend, using the White Labs WLP630 Berliner Weisse blend. From what I've gathered, its best not to make a starter for this type of blend, b/c the lacto will grow more quickly than the sacch. Is that correct? Anyone have experience/suggestions using this...

I will start my first all-brett (brett C.) fermentation this weekend. How long do you guys typically leave your all-brett fermentations to ensure good attenuation? I leave my typical sacch. fermentations for 5 weeks without worrying about them and then transfer to keg after checking the...

So I brewed up my first oud bruin this past weekend and its fermenting away on Roeselare. I've got plenty in my pipeline, especially for my designated "funky keg", so I'm not in a huge hurry or anything. But I'm definitely wondering if I'm going to have the patience to wait for the full 18...

Hello Front Range Colorado beer enthusiasts, I wanted to let you know about a fundraiser we're throwing on Saturday, September 17th in Boulder. A group of friends and I have been putting together fundraisers for a number of years now, and last year we stumbled upon the perfect formula –...

Anyone in CO harvested yet? Mine definitely aren't ready this year (they're second years), but last year I harvested my buddy's second years on August 22nd for a fresh hop beer. I feel like his were probably ready a week prior last year, so it would seem like the time is getting near (we're in...

So I really hate when I'm right on the border of a style's guidelines and end up racking my brain over the correct category for a competition. Mainly b/c in the grand scheme of things, I don't want to be constricted by style guidelines, I just want to brew good beer. But...I would like to have...

I'm attempting my first fermentation with Brett Brux, so I will probably have several questions for the experts here over the coming months. For this fermentation, I'm finishing off a biere de garde with Brett. I left the beer in primary for a bit over 5 weeks, in which time it went from...

Going to Montreal all next week for work. Anyone know any good places to grab a good pint? Locally brewed would be awesome, but a good draft/bottle house would also be great.

So I have a clogged liquid-out port on my corny keg. I can get some beer out, but it comes out as a slow pour of 100% foam, so once I pour a decent amount of beer (with a ton of head), the carbonation is pretty much lost. I imagine its probably a rogue hop fragment from the secondary dry hop...

I've got a party coming up in two weeks where I'll be serving a keg of dry-hopped (soon to be, in the keg) pale ale. I want to toss a couple of ounces in the keg, and I'll be using a hop bag to keep the hops from clogging the dip tube. How many days ahead should I toss the hops in there to...

So I'm on my third pilsner now, trying to dial in my technique a bit more with each one. It's fermenting away right now in the kegerator at ~49 deg F. I'll do a diacetyl rest at ~63 deg F for a couple of days following fermentation, then set it up for lagering. My question for you guys -...

So, I've decided that my next 10 gallon batch will be split between a pilsner and a Belgian. I'd like to ferment the Belgian over some dried cherries to give a nice subtle cherry flavor - not over the top, but definitely in there. I've always been a fan of Three Philosophers, and I'd like...

OK, so I have my nitro setup almost complete. I have the stout tap installed and my tank is being charged with the N2/CO2 blend as we speak. I'll be racking a stout into a keg to put on that line tomorrow. After searching on here and looking through some threads, I've found that I should...

I've been kegging my beers for about a year now, but in that time, I haven't taken the time to bottle just a couple from each batch at kegging time. I'd like to do this (a) as a point of comparison b/w the bottled and kegged brew (b) to see how the beer holds up for a long maturation (i.e...

I recently got a corny keg from a local commercial bev supplier and I haven't been able to get the soda smell and flavor out of it. Its not totally overpowering, but definitely there and definitely coming through a bit on the stout I'm pouring out of it on the kegerator right now. Any...

OK, so I should have studied up a bit more on high gravity brewing before attempting my first Belgian Strong, but whatever, I'm learning. My original gravity was over 1.10 and I only pitched one smack pack of Wyeast 1388 - first mistake - should have pitched another or maybe even three to get...

Does anyone have experience with incremental sugar addition to help ensure fermentation to dryness for strong ales? I am brewing an all-grain Belgian Strong, used Wyeast 1388 (Belgian Strong). In addition to my grain bill, I used 1 pound of Belgian candi sugar (the light rock-candy variety) 15...