Recent content by the75

My box was exactly the same, haha. There were a bunch of single sheets of bubble wrap, but not close to enough to prevent everything from rattling around in there. The bottom of the box was open on each side, just held together from the middle piece of tape remaining. I'm a little worried that...

That's a very nice compliment Michael & I appreciate it. Who else were the BOS judges? I've been working on this recipe for a few years now & each time, I've been fortunate enough to work out a little tweak here or there to get it closer to where I want it. It's been a fun progression.

Thanks. I was psyched too, haha. The recipe will be shared with THE WORLD when Zymurgy's issue comes out. Happy to help wherever I can.

37.5 for my Weissbier. Grabbed a gold & BOS. I'm happy.

Anyone care to give me some feedback on this water profile I'm looking to create & use for a Russian Imperial Stout? Grains: 17 lbs Maris Otter 1.5lbs Roasted Barley 1 lb Special B 3/4 lbs Chocolate 1/2 lbs Carapils Ca Mg Na Cl SO HCO Cations Anions 44 3 44 59...

Thanks! To be honest, I was a little intimidated when entering due to the style guidelines being slightly different, but I'm very glad that I did.

It was the 37th annual Mayfaire Competition run by the Maltose Falcons.

I stand corrected and learned something new! Thanks guys.

Bottoms up!

It is my understanding that IPAs are best fresh, so I would never age one. IF you want to age one though, I would prefer a wine cooler kept at a constant temp as opposed to a closet. Any type of heat isn't good to preserve flavor. The longer an IPA sits, the more hop flavor and aroma is lost...

Details are still coming through since I have yet to receive the scoresheets, but the competition website shows it scored a 39. From what the competition rules state, my beer will be brewed by a commercial brewer & entered into GABF's Pro/Am category. How freaking cool?! I'm on cloud 9.

Thanks! I brewed a Vienna Lager. All I had ever tried until then were ales. I even did my first decoction, which was sketchy since it seemed to go against everything I had been told "not to do" to the mash.

:ban: I'm so happy! The last 3 years of brewing paid off with my first BOS & I wanted to come back here to where I gathered a majority of my basic knowledge of home brewing (well, here & from John Palmer's "How to Brew") to thank those here for all their advice. Thank you very much! For...

A member of my homebrew club reported on Sacramento scoresheets received in the mail today. He is close by in Berkley.

It's awesome to have the support! We gave it a good run last year, but we've seen some newer names advancing this year - I'm one of the newer guys. :) Hopefully we make a good showing in the finals! It would be great to take back the title in our hometown!