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I just tasted an all Summit IPA out of secondary and so far the comments in this thread are right on as far as the aroma. Holy orange-tangerine! However, I hopped this up to be a pretty decent IPA (65 IBUs) and I'm really quite displeased at the perceived bitterness I'm getting from it. I...

I swear when it was safale 56 it wasn't this attenuative, I usually got a pretty dry beer, but lately it has left the final product kind of lifeless. Little to no malt character. I hope I don't fall in love with the 2450, cuz it is a limited strain. I'm no yeast rancher! I also used all whole...

I prefer it without Centennial: 1. It just isn't needed. 2. I am careful with Centennial now because of the flowery notes I get in the aroma. Not a flower lover. ;) Torrified wheat should work fine. I brewed up 10 gallons this week, but I did an experiment that I can't wait to see...

My goal for 2009 is to prepare for this beast, and take the exam before the end of the year or in early 2010. Thanks for posting the great info above! I printed out a study guide last night--it is going to live in my hand for the next few months.

Your rauch/peat analysis was spot on--but a schwarz definitely needs to have a roasted character. I'd also argue that you'd want some sweetness in it as well.

Wow, that sure is something. Nice work!!!

So you just put every one of your recipes in there? That isn't the intention of the database.

Good to hear! I'm brewing up a 10 gallon batch tomorrow, my shipment of whole leaf Simcoe and Amarillo finally got in from North Country today...so LWPA brew day is tomorrow. :rockin:

That is gonna be kick ass!!!! I can't wait to move so I can do the same thing. When is the first Hell Rio brew down?

I agree Yuri, I don't get the love affair with Shiner Bock especially, but oh well. I buy this stuff all the time--I think it is a great example of a schwarzbier/black lager.

No, no brewpubs. The closest "good" beer place is the Taphouse, in downtown Hampton. They do an AWESOME brunch from 10-2 on Sundays. I'll be there tomorrow, and hopefully meeting up with former HBT member O'Flan. If it weren't a weekend, I'd point you to St. George's the local brewery...

Weirdest. Thread. Ever.

You don't need to remove the labels from them if you are sending them to White Labs for the customer club. They will accept vials with labels.

Nice score!!! How would you compare the Consecration in regards to the other sour beers RR is doing? How is the sweetness in that one? Did you try Beatification? OMFG. Lips of Faith--hoping I can get some at GABF.

Posted this in the other Naked City thread...found this one again and wanted to reiterate how good of a time we had... ;)

I've got my tickets too. I'm looking forward to this.

I got my entry in now. I have a feeling the 750 per region are going to go fast--don't procrastinate!!!!

Is anyone else having trouble registering? I'm getting a "FAILED" message. Hmmmmm....

The New Brewer is awesome. I read it when I'm at my local brewery. A subscription is 85 bucks a year, but the content is outstanding. You can get it at www.beertown.org .

You don't need the protein rest. What that will do is extract a bit more efficiency from the wheat. You can always add a touch more grain or dme to compensate.