Search results

That's pretty awesome--congrats, you guys. I guess with 144 entries it had to be some pretty stellar beer. I would also love to see a feedback sheet, but I guess that's also what the Piedmont is for. *kicks dirt* I lost 3 bottles of imperial stout to those judges...

Oh man, here we go. I'm waiting on tenterhooks to see how my imperial stout did! I entered it as an imperial after all, because after carbonation the hops came out a little better, and it's well over the 8% upper limit of the Foreign Extra (10% ABV!). Best luck to you all!

My RIS came out more like a Foreign Extra, so I'm going to enter it in that. As you say, matt, professionally judged is loads helpful. w000000000t for beer in the state fair!

I got it into my head somehow that my dunkel would be tastier if I fermented it at 72F. Then I went and read around, and most folks seem to agree that it should be in the low 60s. So, the swamp cooler fan's going, but I'm not sure there's much I can do--I pitched it this afternoon, so we're well...

I am a huge fan of Safbrew T-58. Looking to do an old-school table-strength version on my stove (BIAB) this summer when I can let the ambient temperature work for me.

http://www.northerntool.com/shop/tools/product_792_792 This might be what you're looking for! Been using it for a year now, and it's been a champ.

Yeah, I'm dumb and misread your post :drunk:

I have heard huge things about Caribou Slobber.

Two things: 1. Notty's fantastic. You made a pretty good choice. 2. I've had good success just sprinkling it onto the wort. But those instructions are not terribly complicated; they're just a useful way to make sure your yeast is still viable.

It's possible you'll run out--I brewed up 6 batches that served 90 at a wedding and only came home with 2 cases. Not that running out is a bad thing! I'll give a +1 to a blonde instead of the porter, or maybe a nice, quaffable red ale :)

My blood orange hefe is in fermenter now. Pitched with Danstar Munich, and fermenting hopefully at 70F to bring out some banana!

Anyone else brewing today? I'm whipping up a hefeweizen for a spring cleaning party in a few weeks.

Maybe it's just me, but I'll never dry-hop with a bag again, unless I do it in a bucket. It was hell trying to get that thing back out of the fermenter! Nice write-up, though.

One day I will have this level of capacity. One day...

As many have said in other threads, it won't harm it to leave it on the yeast cake--age will do this one some good. I'd let it go 6 weeks if it were my beer. Than bottle it, tuck it away in a closet, and forget about it for a few months. When you remember it, it'll taste amazing! Unless, of...

Looks like the beginnings of krausen to me! Glad to hear the yeast were still viable. Here's to hoping they make something tasty!

Roth's Raleigh Red is also deliciously malty. Love this thread!

I look forward to hearing how it tastes! How long did the add'l boil take? Did you add any extra hops at (second) flameout?

Looking tasty. I'm about ready to fire up a blood orange hefeweizen in the next couple days. What yeast are you going with?

I had to fix my wort chiller because of a minor leak at the hose-copper junction--we used teflon tape to seal it up nice and tight with the pipe clamp.