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The simple way is skip the wood and just add some Jack Daniels to your beer. 200ml into a 20litre keg to start works great and you don't have to wait. If it isn't enough "barrel aging" add more.

The spigots and bungs have changed recently to a push button or tip forward to pour and a plastic bung that is hard to remove and not reusable. I haven't seen the turn to pour spigot and rubber bung in a filled commercial mini keg in a few years. I love them for making british cask ale but the...

You can get away without making starters for 1.030 beers if the liquid yeast is reasonably fresh. If its a 5 gal batch, just dump it in. Or just use your favourite dry yeast and don't worry about what the style nazis say. "scottish ale" is just a thing made up by the BJCP. if you aren't...

Nice! Is there a list of the recipes included?

Hot side oxidation is not a thing - its just cold side oxidation and crappy brewers in denial of their bad process. Nobody who purges their transfers and keg conditions ever has a problem with "hot side aeration". Any oxidation in British beers comes from cask conditioning and (like ALL...

This is another reason why being a judge stopped being fun. Usually this sort of crap lands in specialty categories that can be avoided and left for the judges grinding up their rank but the last flight I judged had a US IPA that smelled like it was dry hopped with weed. It was fun filling out...

I've seen good judging, but I also saw enough bad judging to turn me off it. The other thing that kinda bummed me out is the number of hardcore competition brewers who submit 15+ entries. Thats fine if they want to do that they don't need the full written scoresheet and someone else can judge...

I was(still am) a bjcp judge but I feel the same way, hence not judging or entering any comps in the last 2 years. Judging endless flights of IPA stopped being fun and I seemed to have some different ideas than most judges: In a local comp with a ton of less than stellar entries, the style...

Thats probably a fair interpretation. IPA is a horrible category to judge as there are so many bad beers and its a complete palatte wrecker. OP probably would do better entering a US pale if its in between styles. If entered in IPA, it would be the least intense beer in the flight. It might...

Wow, they knocked you down from a 40 to 28 for the style differences between US Pale and US IPA? Thats brutal.

The guy definitely has problems but he was never an ******* drunk - never been in fights, no dui's, never punched out Alex P Keaton, able to hold down a job etc. Everyone of his friends has been pulled aside by the ICU staff and asked "so what is he on?...yeah, we know he is an alcoholic, but...

Here are a few other scenarios that haven't been mentioned: You could have had one bad bottle and that was unfortunately the one the second comp scored. or You had one really good bottle that got scored by the first comp and the second bottle was mediocre which is why it didn't do...

At risk of bumming everyone out, I’m posting this as it might save someone's life. Last week I witnessed a friend having severe case of delirium tremens https://en.wikipedia.org/wiki/Delirium_tremens when he took a day off drinking. He had a full on freak out that ended with a seizure, hitting...

Don't do a decoction mash, don't even do what homebrewers call a "partigyle mash". If you want to come close to fuller's esb, start with the fullers recipe: use the simpson's C75 and london esb yeast for the malt notes, use target and northdown hops, forget this thread and resurrect any one of...

Its in a lot better shape than most of the bottles I've had. It has a lot of malt but it isn't near as sweet and the hops are there. Its also the lighter 4.5% ABV version vs the 5.2% export version.

The cans are so much better than the bottles

Do you actually like Nottingham compared to any of the liquid british yeasts or even s04? Or is it the only option you have available? I've really tried to find a dry yeast I like in uk styles but I've never liked anything with Nottingham. (S04 is decent if kept cool, repeatedly roused and a...

I've done more than 100 BIAB batches with not much more than you have. All you need is $6 bag and something to stir the mash with (this could be anything from a stick to a wooden spoon to a fancy mash paddle). I don't use a pulley, I put the bag in a bucket with a mash paddle wedged in so it...

Here is an interesting one I've been meaning to brew: liquorice milk mild! http://barclayperkins.blogspot.ca/2016/08/1939-william-younger-xx.html

I don't know. That sounds like a lot of effort :p I do straight no sparge BIAB for anything sub 1.060 and no-chill for anything without a lot of late hop character. That makes for a 3 hour brew day on the weekend and then deal with wort some evening a couple days later.