Recent content by tedearregardless

It was BJCP official

Thanks! I just looked and there were only 128 submissions. Maybe it just worked out that fewer folks than normally would have submitted to category 10! I appreciate the input.

Hey, folks - I have a competition question. I realize much of this is up to the judges, etc., but I just saw (in a comp I submitted to) that an "American Brown Ale" was the winner of the Category 8 (English Pale Ale). I wonder if anybody has ever seen this before? Maybe the judges combined...

I was thinking about this yesterday as well. Just so I can understand (and maybe attempt this), are you planning on doing a BIAB with the mash and then having separate water to steep? I wonder if you could steep, remove the grains, bring the temp of that water up, and then use that as the BIAB...

I just had a bottle of my midwest porter a few minutes ago! I've brewed it twice now and just follow the kit as is. It's turned out excellent both times. I thought about adding coffee to the last batch but got lazy. I think the coffee/espresso would definitely be a great idea though!

While visiting Minnesota, I picked up a six pack of Deschute's Inversion since it's not distributed in Nebraska only to later find out it was well out of date and quite skunked. I sent an email to Deschutes not to complain or anything, but just to let them know that they may have some beer on...

I remember trying to find Windhoek Lager in the US after visiting Namibia, and I think the only place it was available was on the Northwest coast. I've always been able to get Black Label in Minnesota too. Never seen Tafel though.

I've only used 1028 once, but it took quite some time for it to swell for me. I'm certain you'll be okay though as mentioned above, Wyeast says not all packages will sell yet can still be pitched. Good luck and I hope the porter turns out great!

I have a Dubbel in secondary right now. I left it in primary for 3 weeks and it's now been in secondary for 2.5 - I was going to bottle today but ran out of time. Not that my technique is superior, but I think austin is right - whatever feels right to you if you decide to go secondary.

I'm not exactly an established brewer as I just started out this year, but I do have a love for southern African. I lived in northern Namibia for a summer, stayed with a family and did some field research. I might not be able to give you the kind of insight a more established brewer would, but...

I had the same idea so I didn't soak mine in the swamp cooler. Has worked out well.

Awesome. Going to boil & add .5L of water. Thanks for your help.

I did something similar with my very first starter last night...I had a 1L starter for a 1.064 beer, but enough boiled off/boiled over that I ended with roughly .5L. Is it too late at this point to add some boiled/cooled water to dilute the starter wort?

I'm about to do a Dubbel in a couple of days - glad yours turned out well! Not to change topics too far, but I have a question regarding the fermentation temp - I remember reading that it's good to let a belgian dubbel stay on the low end of temp range for a couple of days and then let it...

Right on. Thanks for the tip on Syrup because I was planning on going with the rocks. I think I'll probably go with the 1214 too. Thanks!