Recent content by Crogers

It took a second place in cat.23 smoked/wood aged beers in the Bay Area's World Cup of Beer. My first comp, and my first Lager! I don't know how many entries were in category 23, but there were 640 entries overall... so a pretty large competition. Thanks Again!

Been to the brewery... they're pretty secretive (almost defensive) about their recipes. I asked one of their brewers about the hopping of the ESB after a brewery tour and several pints in the tap room, and didn't get much more than a smirk.

Our coffee table can, and has, taken the weight!

Had cherry nyquil with a Festina De Peche chaser last night (Hard to taste beer well with a cold, but the sours cut right through!). Slept a lot better than the night before.

I get 6.5 gal down to under 70 degrees in 12 minutes with my 50' ribcage. 7 minutes down to 90 with tap water (about 10 gallons, used for cleaning), and then switch to recirculating ice water, pumped with a small pond pump, through the IC, to get it down as low as I please. A very consistent...

I hit 75% with smaller beers, and 70% with beers up to 1.100 using my 10 gal round rubbermaid cooler with copper manifold and batch sparging. Good enough for me. Colin

Yes sir, that's my baby! I think that she loves it as much as I do!

Thanks for all the advise... was in a time crunch, and left the beer fruitless. Keg kicked in a few hours!

I'm about to hit the road with a 5 gal keg of Bevarian Hefe... going to a 3 day event called the Strawberry Music Festival. Was wondering what would happen if I hung a sanitized grain bag with frozen strawberries in the keg. This will all get consumed within a couple of days, and I'm thinking...

Just made a low gravity stout JUST for this purpose!

Everything in California now has this label... Hell, my daughter came out with it stuck to her forehead! Don't worry about it.

So... Looking at all of this, and doing a bit more research, I've come up with a couple more changes to my process. 1 - No more steeping and letting the resulting wort sit for an extended period of time before boiling. 2 - I think that I am likely running my water too quickly through a...

Wyeast American Ale at a temp controlled 65F. Use StarSan for sanitizing - no bleach. ???

Long time lurker, first time poster... Relatively new to all of this... 9 brews under my belt, most of them really good. But I just kegged an extract porter, and it has got a very plastic like aroma to it. Research tells me phenols are to blame, but I don't know how or why. I filter and or...

Try crazedlist: crazedlist.org : search craigslist like a madman It searches craigslist for whatever, wherever. Colin