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Use the WLP Mexican Lager strain (Platinum) - it has produced some incredible lagers for me.

I use Chimay. I use a ton of yeast and I usually use 2nd or 3rd generation straight from the commercial brewery that I work with. Keep in mind that when I say that I ferment at 62, that doesn't account for the massive amount of heat that the yeast produces within the beer. I merely mean that the...

I finish low and dry. Normally around 12 or 13... but that has a lot more to do with the volume and health of the yeast I pitch... And, by the way, I ferment at around 62.

Yeast like the proteins contained in your trub...leaving some in your wort is a good thing... Just as you will experience better ferments in wheat beers due to the different proteins contained in the wheat. By the way - I brew tons of tripels and I've never added my sugar additions any later...

Just heard from a friend that Maxim has rated Upslope best beer of the year... how did this happen? The brewery is 1 yr old and only distributed here locally. Weird.

Brewmoor - message me - the Pro-Am is an individual effort Colorado - We hang with Avery guys all the time. You can whore it up for both teams at once!!! :)

Cleared - also just got some inside info on how things may be run this year with regards to brewer choices.

Warning : Shameless plug for Upslope Brewing in Boulder, CO. Last year produced an incredibly unlikely journey for me as a homebrewer. Joined forces with Upslope to do my GABF Pro-Am (Time of the Season Belgian Pale) and took home the bronze. This was Upslope's first year in business and their...

I posted quite early in this thread that there has already been a dissertation written on this technique and you should read it as opposed to wasting more time on experiments. :) The method works. Quite effectively, I might add.

why 14.5? get a 7 or two 7's if you really need the space... tri-clamps are unnecessary.

I can step in on this and let all of you, including the unnecessarily paranoid guys, know that olive oil does work, quite well actually, and does NOT require any lab instruments. I've been using olive oil to aerate for over a year now and brew frequently (~3 batches per month) and have...

* 17 lbs. Maris Otter * 1 lbs. Caramel Pils * 0.3 lbs. Caramel 120L * 1 oz. Summit (FWH) * 1 oz. Summit (60) * 1 oz. Centennial (30 min) * 2 oz. Cascade (10 min) * 2 oz. Glacier (0 min) Dry Hop - 1 oz Cascade 1000ML Starter with Safale-05...

you're....spending...the day with...Sir Mosher...? Be my friend, please?

I'm pretty sure that surpassing 100 IBU's in a beer may be technically "wasteful" or off the scales as far as bittering is concerned but there's certainly something to be gained from big pitches late in the boil. I've had my fair share of tasting beers which break through the 100 IBU "barrier"...

just took home the last 6 bottles of Avery Brabant @ $8/12 oz. Happy as a clam. Hoping the retail on this jacks up about 1000% in less than 5 years. On a similar note - any suggestions on storage of about 50 bottles of craft beer from over the years? Wine chiller? Safe?

people add tap water to their beer right before they pitch yeast all the time (not me but a lot do). RDWHAHB

no I didn't buy the kit I'm changing the recipe

um...can you send me some of your piles of money so I can build a pro setup like yours? If I had that setup I would never once consider taking any sort of "break"

Sent my samples of Panek Attack Imperial IPA and Vanilla Candy Porter off to the Dredhop judges today! Wish me luck. P.S.: Thank you, Blichmann, for your wondrous beer gun invention! img 1 = Panek Attack clarity test img 2 = Panek Attack taste test before bottling img 3 =...

Nice! Can't wait to get started on this brew next weekend