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Anybody enter this year? Stoked our American Strong Ale took 1st in category two years in a row. Even more stoked that a friend I taught to brew medaled for his XPA. http://www.maltosefalcons.com/comps/2013LACF

Have you ever considered how much jazz and brewing have in common? Both are art forms that evoke a sensory reaction across the spectrum from unpalatable to exquisite. Both are robust enough to invest decades into their study and still have more to learn. And finally, both are exponentially...

Have you ever considered how much jazz and brewing have in common? Both are art forms that evoke a sensory reaction across the spectrum from unpalatable to exquisite. Both are robust enough to invest decades into their study and still have more to learn. And finally, both are exponentially...

...and I placed 1st in category 12: Strong Ale/Old Ale. Sweet! Thanks to all those behind the scenes who organized/judged. Maltose Falcons represented well! http://www.lacountyfair.com/2012/entertainment/images/2012-LACF-HB-Results.pdf

I've tried searching the threads for a situation like mine, but haven't been able to find anything. I'm preparing to bottle a Belgian Quad next week and I'm wondering if I should pitch yeast 3 days prior to bottling (since i've already cold crashed). Here's the details: 1.080 OG 1.006 FG...

So I was wrapping up a Rochefort 10 clone today and I transferred what I thought was 75F wort onto my pitched starter. Problem was, it was actually 95F (my temperature probe was touching immersed wort chiller, leading me astray). Learned my lesson. I was 1 gallon into racking onto the yeast...

Alright... Over the last 15 months, I've bottled about 12 batches and kegged 30+ and I've never had carbonation issues on all my bottled or kegged beer as I (thought) I had acquired enough knowledge and patience to do it right. However, the last 3 bottled batches have become overcarbonated...

Just found this on the edge of a creek while hiking in Big Bear, California: Tried doing some research online but still can't pinpoint what year/decade this can might be from. Any ideas?

Dead Run Red Swiss Navy Brewing (with my system): pre-boil gravity=7 gallons & post-boil gravity=6 gallons Grain Bill 8lb US 2-Row 2lb 12oz German Munich 1lb 4oz US Caramel 120L Hops 1 oz Chinook (First Wort Hopped) .5 oz Ahtanum (15 min) .5 oz...

Rye Barleywine Swiss Navy Brewing With my system: (pre-boil volume=7.5 gallons & post-boil volume=6 gallons) Grain Bill 9# 2-Row 6# German Munich 3# UK Rye 1# Caramel 60L 4oz Caramel 120L Hops 2.5oz Chinook (First Wort Hopped) 1.75oz Northern Brewer (20 min)...

Hey Friends, I'm currently mid-sparge on an American Barleywine and I'm adding 1.5 lbs of brown sugar (golden brown) to the boil. I'm using brewing software (Beer Alchemy) and they don't have a profile for brown sugar. I do have the ability to add and edit ingredients and my question is...

Hey friends, So I just PM'd this to somebody who was asking and I thought I'd share in case this can either be of use to anybody or if anybody has any input on how I can sharpen my parti-gyle technique. I've done 2 parti-gyles...both were a lot of fun and turned out as I had anticipated...

Anybody brewing this Thanksgiving Day? We're gonna burn some calories while brewing a clone of this:

Hey friends, I'm wanting to brew a pumpkin ale recipe that I picked up from my LBHS. Problem is, everywhere I go to or call says that "solid pack pumpkin" (comes in a can) is out of season. My question is, have any of you used pumpkin pie spice instead? Its made up of cinnamon, ginger...

Anybody planning on brewing during the Super Bowl? If so, what are you making? Since I'm a San Diego Chargers fan, we'll be trying a shot at a Stone Levitation Ale. :mug: