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I agree, St. Arnold's is great! Karbach is another solid local brewery. You should see if their tours are ongoing during the holidays - awesome beer with cool souvenir glassware. Also, a beer bar called "Hay Merchant" that I highly recommend.

I studied chemistry and biology in college. As soon as I helped a friend bottle a batch and heard him explain the process, I had to try it. Picked up the Joy of Homebrewing and a starter kit shortly thereafter, been at it ever since!

I recently did a partial mash Wheat IPA, something along the lines of Lagunitas Little Sumpin Sumpin. I'm thinking about sending this into the NHC and couldn't decide if this fits with American IPA or falls under the "Specialty" category 23. Help? Recipe: Og: 1.070 Fg: 1.015 ABV: 7.2 IBU: ~70...

Subscribed! This looks awesome.

Whew, I suppose I'm behind too. Chocolate Stout +5 IPA +5 English Mild +5 Honey-Jamaica +5 Blackberry Wit +2 Centennial Red +5 ESB +5 Gumballhead Clone +5 Rye Pale Ale +5 IIPA +5 +47 28599 + 47 = 28646

Good to know this method. I'll have to scale it down for the smaller batch though. Do you think it'd be a problem to do this, then boil it briefly afterwards as a way to get my priming sugar in?

I believe so? I'll check what's recommended. I know that when you're using hot/boiling water too much time can lead to lots of tannins getting pulled out. My original thought would just be making something that's 10X normal strength and having it all neatly incorporated in the priming sugar.

Hey everyone, someone just told me about a recent trip they took out to Portland where they tried some green tea infused beer. All they could tell me was that it was "incredibly refreshing". So I read around on the forums, and out of just a couple threads and not much in the way of recipes. So...

It depends. I just did a IIPA a couple of weeks ago and was expecting similar numbers, did a partial mash with 6lbs of DME and 1lb of corn sugar. The Og was 1.091, last I checked the gravity was down to 1.016 after a week :drunk:. I did use an entire 05 yeast cake from a pale ale though.

I did a hibiscus wheat not too long ago, if you've got any international grocery stores nearby (Caribbean, Latino or Asian) you may have some luck there. I got some dried hibiscus at a Mexican grocery that was $6/lb! Be aware though, in Spanish it's called "jamaica"

I agree, also wanted to throw in Republic Gastropub, they've got a ton of TVs too if you want to watch the playoffs.

Hmmm, I sent my IPA (got a 39) to Dallas too, and had been wondering the same thing. And my scoresheet says it made it to the mini BOS round...maybe those are the scores of the three that moved on? In the chaos that is mini BOS some higher scores may have just gotten left out.

Something else you could do (I think I've seen it mentioned somewhere else on this forum) would be to put a small block under your fermenter right after throwing in your wort, kinda keeping it on an angle and leaving it to ferment. So that when it comes time to rack, with the cake formed and...

Hey everyone, been brewing and reading this site for a while, and finally decided to join the discussion. Thanks for all the great advice in the past, now hopefully I can redo the favor.