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Late to the party, but please include me!

Hi Everybody. This is sort of late notice--entries are filling up fast--but the 2014 Peach State Brew Off registration is open. You can register, or sign up to help as a steward or judge at http://coverthops.com/psbo The main event will be in Avondale Estates on March 29th, 2014. The day...

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Yeah, that's what I decided to do for now, unless anyone else has input specific for this yeast. It is still largely in suspension, but supposedly this guy is very flocculent. Anybody else see this with wlp041?

http://galsirens.com

Wine Workshop and Brew Center in Decatur now swaps 5lb tanks. Convenient for those on the east side of town that can't make it out to Tucker during business hours. I think they charge 18 or 20$

Howdy, I've got a rye pale ale in the fermenter about 3 weeks in. I used WLP041 (Pacific Ale), which I never have used before (5 gal batch with ~1.7 L starter). The gravity has dropped appropriately to about 1.012 (could go lower I guess, but this is just about where I wanted it). However...

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I posten in the General forum, but saw this forum, and thought I could get some suggestions from you guys. What pubs/brewpubs/breweries are in and around Jackson, MS? Where should I make a point to visit? Thanks!!

I'm headed down to Jackson, MS, later this week, and I was looking at brewpubs or restaurants/pubs with particularly goodish beer selections, and I can't really find any by Googling. That surely can't be the reality. So, Mississippi folks, what should I not miss in Jackson?

I've made milds before, but never have I thought of using any black patent. Thanks for the suggestion, that actually may just work for the astringency I want! (Still open for other suggestions though)

I had an English Mild a while back, and it had a wonderful tea-like quality to it. Not sure if it was a little astringent, had some tannin to it, or what. Can anyone help me formulate a recipe to make a mild that would be like that? Thanks!

Use WY3711 and make a "saison." You can call it whatever you want, but it will be really good fermented in the 70's. You'll get peppery notes and nice esters reminiscent of apricot and others. Not as much clove, but I think the spicyness really makes up for that. I have to say, this is one of...

Damn it. Thanks for making me try another QD. Looks like the first liquid disconnect is F'd...And I wanted to blame the old keg. Now, any idea why a quick disconnect would break and shoot liquid out the side? I've only used this one once before...It's a barbed one.

Hey guys, I recently acquired some Firestone Challenger racetrack-lid kegs. I'm having trouble getting them not to spew liquid out the quick disconnect when I plug it into the out post. These are the kind that have the little annoying white nylon washers inside the post. I don't have...

I ended up going with WY3522 (equivalent to WLP550), fermented started at about 66degF and I wrapped a blanket around it to let it warm up on its own. It turned out wonderfully. I used a healthy dose of rye to give it "spicy complexity" and put all the hops in under 15 minutes to give it a less...

Hey guys, I'd like to brew a Belgian-like IPA with lots of peppery Belgian yeast character. Two things I need advice on: 1) I've never used Belgian yeasts, so can you guys recommend some? Just based on descriptions, I was thinking maybe WLP530 or 550, but don't let that limit your own...

It doesn't have to be that cold for the proteins to precipitate out in the presence of gelatin. You can (and I do) get beautifully clear beers after adding gelatin for a few days at fermentation temps. No chill haze.

I have seen somewhere it is (or is similar to) WY1968. You could either ferment on the low end of the temp range or switch and use Irish Ale Yeast. It's got such a nice character. I use it for stouts and for pale ales occasionally. If has a hint of esters but the malt comes through really...

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