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The title pretty much says it all, what is everyone out there doing and why? Hefe is not my favorite styles but one that I amy trying to learn to appreciate. I am following Jamils recipe from Brewing Classic Styles using the 3068 yeast with his recommended low fermentation temp. I know that...

Flossmoor Station is also about 20 minutes from Three Floyds. I was at the Hopleaf for the first time on Sunday on my way through town, if you don't have some time to kill I would skip it until you do. I might have to make a return trip for an afternoon there sometime.

Hell yeah! :rockin:

Brew & Grow is in a strip office building at the intersection of Femrite and Agricultural drive on the back side of the building. This is on east side of Madison near the intersections of the beltline (Hwy 12/18) and Stoughton Rd. (Hwy 51), between Stoughton Rd. and the interstate. You can see...

Wine & hop shop and Brew & Grow are it in Madison. There is also Cannery Wine & Spirits in Sun Prairie which is far smaller but I will plug becasue that is where our homebrew club meets. Other than that Northern Brewer in Milwaukee is awesome and there are a couple other shops down there as well...

What leads to hop aroma fading out quickly? I keg and I love what dry hopping does for me but I find that after I tap a keg, within a week or so the hop aroma starts to dramatically drop out of the beer. ...and "drink faster" is not the answer.

Can someone explain the obsession with Hopalicious to me? I (and many of my friends) thought the stuff was great when it first came out but I think that they then changed the recipe. I remember it initially being hoppier particularly in the nose and the finish and I now find it bland and...

Sprecher makes great bottled batches but their standard beers are consistently underwhelming. I was recently at a beer fest where they brought a large number of their bottle only big beers and they stole the show with them. They had 06, 07 & 08 barleywines, RIS, doppelbocks, double IPA's and...

Ale Asylum - Ambergeddon, Happy Ending, Contorter Porter Tyranena - Bitter Woman, Hop Whore Oso's - Picnic Ants, Lupulin Maximus Grumpy Troll - Slow Eddy Stone Cellar - Pumkin Ale

Congrats!! Jealous for sure!

I did the AHS kit and I will say that I had a lot of loss in the secondary because the coconut does not/did not settle out very well. I only ended up with a little over 4 gallons or so so next time I will reconfigure for that additional loss. The SO is pushing for me to do this beer again so it...

Along this line...how many of you with refractometers actually use them for gravity readings after fermentation starts?

1. Peanut butter stout - Old Hat Brewery 2. Pooka (Boysenberry Sour) - Brugge Brasserie 3. Jalepeno Pepper Ale - Bent River 4. 2007 Dark Lord - Three Floyds 5. Coriander & Orange Wheat - Blue Cat Brew Pub There should be a few more on the list but I can't recal them off the top of my...

I'll be there with my beer snob friends and some guys from beer club. Last year I vowed to dedicate at least two hours to the real ale tent so that is where you will find me.

Sorry I missed your reply and sorry I forgot the Cl. My Cl is 126.

Threadjack... As an architect I will just say that before buying a tankless water heater do your research. They are not the best solution in all applications and there are better and far more efficient methods available depending on your hot water use demands. ...*******.

I vaguely recall something that I believe is in John Palmers book How To Brew on hot water use being okay for extract and not okay for AG brewing. Something to do with the softening process removing necessary minerals that our friends the yeast need if I remember correctly. I'll try to check...

Is autolysis a concern if I swirl say once a day and let it go out to 28 days? I'll be happy so long as it turns out as good as it tastes now, I just though I'd at least be abe to get it to within .005 or so.

Yeast 1056 pitched from slurry form local brewery, grainbill see link https://www.homebrewtalk.com/f12/imperial-stout-recipe-critique-144835/

I have an RIS that has slowed to a near halt. I am not accustomed to big beers like this so I could use a little advice from those who are as to how to finish this bad boy out. OG was 1.105, the yeast is 1056 and I pitched a slurry per the Mr.Malty calculator. Mash temp was 154F. Fermetation...