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Tampa usually hosts the best Florida beer championships at the end of February/beginning of March, but moved the homebrew side of the it to October this year to clear room for nhc. After Nashville's poor showing once again, I'd bee surprised if nhc se isn't in Tampa next year.

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I always(3 batches) end up with a full ball and yeast above the ball as well.

Sanding down the threads on the seam fixed my lid issues. My problem now is that the yeast that settles above the ball does not drain first, rather it mixes with the beer as you drain. This defeats the no rack purpose because you end up with a ton of dead yeast in your final product. Anyone...

I did, my og was 1.12, and the yeast calculator said I would need about .4 liters of slurry.

I meant that I pitched yeast from one batch (Brown ale) to another batch (imperial stout).

Repitched for the first time today. Ball was 75% yeast 25% beer. Brown ale to imperial stout. Put the ball in my fridge for 1 week. Steady airlock activity in about 40 minutes. Crazy, I've never had such fast fermentation , even with big starters.

Here is my setup. Built a 12" collar on a freezer to fit the fermenter and then mounted the bracket on the side of the collar. Hopefully I'll be able to just lift it out and hang it for transfer to keg. Still on my first batch, so I haven't tried it yet, and so far my lid is not sealing.

Not exactly the same thing, but once a friend an I got a 6er of duck rabbit milk stout, and all 6 were completely over carbonated bottle bombs. Never had that from a comercial brew until that one, and I don't even think it was a bottle conditioned beer.

I have one i bought at the brewery. It's a nice glass, a go to for certain styles. That being said, all the "science" is bs, laser etchings, thinning and thickening of glass, its just a nice glass, nothing magical.

i would definitely say sunset grille. They have something like 150 beers on tap. Great nachos too.

I brewed a belgian strong ale recently and it bubbled in primary and secondary for probaby around 6 weeks. I was in the same boat as you though, planning 2 months before bottling so i did not take any gravity readings in between. It seemed to me like there was still fermentation going on since...

My second batch was a blueberry ale. After three weeks no carbonation. Four weeks no carbonation. So i just left them in my closet for about 2 months, until it was time to move out. My brother is helping me move and says, whats all this beer, so i say its beer that didn't carbonate for some...

I'm not a huge fat tire fan either. It's decent for the price, and better than a lot of beers, but relatively bland. I did like the mothership wit though, pretty good representation of the style.

Hey, just passing along this new site I've found to avoid doing work. Basically, they give you 10 cents to start betting with, you bet on any sport in a number of different ways, and if you build up enough money you can actually cash out for real money. (And its totally free.) While this...

I did a coconut pale ale once with real coconut and shredded coconut. It came out really good in a strange way, but it wasn't all that tropical in the sense that I think you are going for.

buy a nice lambic, maybe a frambois if she likes raspberries. See if she likes that. Then maybe move to a peche which won't be quiet as much a juice. If shes still interested move to something a little less fruity like a good blueberry ale, maybe wachusett or sweet water or something...

I also fall into the category of people that likes something about every type of beer I drink... that said, what is with dutch lagers like heineken? I haven't had a ton of dutch lagers, but of the ones i've had i haven't found anything interesting at all. And I'll add pilsners to the group...

I also do not pasteurize. Though I use a slightly different technique. I add to the primary after initial rigorous fermentation has finished (4-5 days) THis was you can leave all the fruit behind in primary, and still get the benefits of significant alcohol to fight infection

I would cold crash for 2-3 days around 35-40 degrees. Should not dramatically slow carbonation. FIgure about 2 weeks between primary and secondary, 2-3 days in the fridge, 2 weeks+ in the bottle. Thats a pretty reasonable schedule, and will make that red ale sparkle.