Recent content by Christian

Yep it's a go and i'll be one of the judges :D

Take cut up watermelon and let it sit on your plate. when it dries there will be a film on your plate. Essentially that is what has floated to the top of your carboy. I personally do NOT think that is an infection.

Make your friends see the light and make them drink it with you. Friends don't let friends drink BMC. :)

Oh but to answer your question about carb times. Yes sometimes they can carb quick or slow, it depends on the amount of yeast still in suspension and amount of sugars still left and the temp. Are your beers finishing low or is your final gravity a bit high? Also what temp are they being stored...

I have bottled beers that i have kept in my basement for years and crack em open and they taste awesome. I have never experienced oxidation or flavor loss or vegetable flavor. I suppose it can happen which is why people warn about it but i have never experienced it. Yes flavor profiles change...

Welcome! It's always good to see more brewers on this site from beer hell, i mean Utard, i mean Utah.

A year and half ago i brewed an imperial IPA with massive amounts of hops and accidently left the fermenter near a heat vent (i had just moved into the place). The fermentation temp was WAY too high (got up over 90) and took me forever to bring it back down. Then i bottled it and set it...

In the process of looking for a new house. I'm lucky in that my girlfriend collects and drinks a lot of wine so a bar and cellar area is a must in our search.

I can walk down to my local 7-11 and buy SA and i can do the same pretty much anywhere else.....to me that is not a craft brewer. I have never seen a national ad for the other bigger "craft" brewers like Stone, Dogfishhead, Rogue, Sierra Nevada etc yet i can see an SA one every day. That...

Welcome, from another Highlander in a kilt. Let's get PISSED!!! :drunk:

i think you could do it easily, just siphon all the liquids from container to container and make sure your fermenter is on a skateboard before you siphon your wort into it then just wheel it to wherever it needs to go.

Welcome, always nice to have another Utahn on here. I'm guessing the class you took was at The Beer Nut and you had to pay for it, yeah? FYI, go to Arts Brewing downtown and he'll teach ya everything you need to know for free. It's a hole in the wall but Art knows his stuff and taught most of...

I'm more worried about what you used to sterilize. Was it soap and water? Did you boil it? Was it an actual sterilizing agent like Star-San or One-Step? or Bleach? You mentioned that you only sterilized the utensils you used. When everything needs to be sterilized, including what you are...

I've made that exact clone before and it turned out great, very close close to the actual Ruination. An oaked version does seem intriguing but not sure how it would turn out. To me oaked beers taste better in darker maltier ones than in lighter ones like the Ruination. Which is why i think the...

It's a matter of perception i think and can be different for different folks. Yes a keg is just a big bottle, however some people can notice differences in flavor at different times in different size bottles. I myself just started noticing it in my beers a couple years ago. I can notice a...