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My beer scored well (38.5), but not well enough to proceed to the next stage. Super happy with my score, especially considering this was my very first competition. I definitely plan on brewing this beer again. It was costly, but well worth the money spent!

Welp, I'm sending this beer to Philly next week for the first round of NHC. Wish me luck guys!

What was your measured efficiency? Was your pre-boil OG super low?

Have you tried reaching out to the brewery?

Here's another take: Slice the brussels in half and marinate with balsamic vinagrette for about an hour. Bring the oven to 400 and bake for about 45 minutes. The balsamic will carmelize and the brussels taste awesome. Turned this 'hater' into a 'lover'. Cheers!

Just picked up 6.5 lbs of sour cherries today at the farmers market in D.C. Pitted and froze them tonight and plan on adding tomorrow or later this week. I plan on just adding these cherries to secondary, which the beer has already been sitting in since March. Don't see any reason to move to...

Your approach seems fine, but it will add a significant amount of time to the brew day. Are you opposed to beefing up the gravity by adding some DME?

Sorry to dig up a potentially old thread, but I've had my base beer in primary for approximately 2 weeks now. I haven't added the brett or bugs yet. Just pitched Abbey Ale yeast. I'm planning on taking a gravity reading this weekend and then adding three strains of brett. I see Mike...

I would say that's about right. You had more than enough headspace.

About to go another round with this brew. Came out phenomenally the first time and I was lucky enough to grab two lbs of Citra from the LHBS! Only weeks away from probably the best beer I've ever brewed!

Thank you, mux!

I think you will find this link helpful: https://www.homebrewtalk.com/f11/how-big-your-mash-tun-needs-123585/ I know I did!

Thanks! Any recommendations on yeast strain, volumes, dry vs. liquid?

I broke down and bought an additional secondary carboy when I brewed this beer due to the length of time it will spend in secondary. Now I have one 6.5G carboy and two 5G carboys. Seems to be enough (for the time being)!

I forgot to mash-out one day and had horrible efficiency, ~56% if I remember off hand. I think the mash-out really helps, and I have not burned my bag yet. When I mash-out, I kind of 'roll the bag'. By that I mean I grab two opposite sides of the bag and gently lift one side up while lower...

I just went out and picked up all the pieces for this MLT. Went Stainless and took the advice from Schnitzengiggle and went with the 3/4" Water Heater Supply braid with the 1/2" stainless compression spring. Bargain Fittings had great prices on pretty much everything. Glad to pick up the...

Can someone who's bottle conditioned for carbonation chime in to let us non-keggers know if bottling yeast is needed on this one? I've still got a few months before bottling, but would like to know in advance if I can just add some priming sugar or if I'm going to have to add some yeast too...

I shared a growler of this ZD clone at a tasting on Saturday and EVERYONE really enjoyed it. The growler/bottles were filled on 8/8 and I think after 2.5 weeks of conditioning, the beer is really approaching it's peak right now. Unfortunately, I only have 5 bottles left! Time to re-brew!

Denny - curious if you've ever tried other additions besides vanilla/bourbon. Was thinking some coconut and rum would be a fun experiment. Any feedback on this? I don't want to 'ruin' a good thing, but I'm tempted to experiment a bit.

What's the temperature of the room where you are carbing the bottles? Somewhere in the 70-75 degree range I think is optimal. I would probably gently 'shake' or at least disturb the bottles in some way (flip upsidedown) to rouse the yeast. I just bottled up a Zombie Dust clone and used a few...