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For those who enter BJCP-sanctioned competitions - what category do you think is appropriate for my Weizenbock with noticeable rye flavor (20% of the grist)? It's possible that some could miss the rye and think the spiciness is yeast-derived, but I think the astringency and characteristic rye...

Is anyone aware of a regulator that will allow me to use propane with my natural gas burner? I have searched around but I'm pretty ignorant on this subject so I am having trouble finding anything. Thanks.

I have a 1.081 Doppelbock stuck at 1.030, using Wyeast 2308 (Munich Lager), third pitch with more than enough cells to get the job done, plenty of O2. Mashed at 155. Fermentation schedule is start at 48F, raise to 50F, 50F for two weeks, 60F for one week. I am expecting 1.020 or at most 1.025...

I'll be in Austin this week and I want to check out the best beer bars. I went to The Ginger Man last time. What else should I try?

Thought I would post my thread from yesterday with a bizarre title, since it got a middling number of views and no replies: I found a couple threads on this but not quite enough info. Has anyone reused Wyeast Trappist HG / WLP 530 by normal yeast washing and repitching and found that its...

I found a couple threads on this but not quite enough info. Has anyone reused Wyeast Trappist HG / WLP 530 by normal yeast washing and repitching and found that its character diminishes? Is this a must-top-crop strain like the Weihenstephan 68? This strain throws a hell of a lot of...

I looked around for an answer to this. Please direct me to a thread that covers my question if I missed it. I have a very used cornelius keg whose rubber on top and bottom has undergone a chemical change of some sort. It is rough, dry, and gives up a serious black smudge. Anyone know how...

Fermentables 7.500 lb Colorado Malting Co. 2-Row Pale 2.125 lb Munich 10L 2 lb Crystal 60L 1 lb Cara-Pils 1 lb Colorado Malting Co. 2-Row Pale, toasted at 325F to deep red 0.5 lb Aromatic Malt 5.5 lb Bruce's canned yams (5 29oz cans...

Just thought I'd share what I thought was a pretty surprising success. I decided to brew a 10gal Oktoberfest on Tuesday of this week (first time I did a single decoction, btw), even though it's summer and I don't have a temp-controlled fermentation chamber. I have been able to maintain low-50s...

Looking for advice. All my kegs are in a dedicated fridge with the CO2 tank. They are all carbonated where I want them, and at various levels of fullness. If I'm leaving town for a week, should I just leave everything as-is? I'm paranoid about a leak developing while I am gone (I check for...