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Yeah the thought crossed my mind about staying somewhere else. It would have to be a really cheap hotel because i would be taking cabs to and from the conference.

Damn I looked for that page too and couldn't find it. Oh well. Thanks for the info!

Anyone? Figured I would bump for the work crowd.

Yeah the only time i needed support was when I recirculated way too fast.

My wife and I are planning vacations for next year and I am trying to budget NHC for next year. Surprisingly Swmbo was in. Can anyone give me an estimate on cost for the registration fees for the whole weekend? I don't need hotel an travel, just the cost for the conference. Thanks! This years...

So I was a believer for a while, but now that I have a monster mill I will never look back. While $20 is hard to beat, knowing that your mill will never break no matter how fast you grind the malt is nice. Not to mention the ability to finely adjust your grind.

Buddy of mine is leavin for a year and gave me all his stuff. Three keg system with two chugger pumps with all ss quick disconnects. Almost 400 pounds base grain with probably 50 pounds of specialty malts and monster mill. And the food grade plastic conical fermenter that already...

Almost ready to pick!

I'm scaling Janet's Brown ale up from the 6 gallon batch recipe in Brewing Classic Styles to a 12 gallon batch. My question is as I double the late hops (15 minutes and under) the IBU's are way over what they are in the original recipe. Should I keep those doubled and decrease the 60 minute...

My hydrometer was off by .006 once so I could see it being off by more than that. What does it show with just water in it?

That one on the right is huge for a first year!

Just a follow up. I tasted it for the first time today and the Brett flavor is overwhelming. No off favors just really strong Brett flavor. I'm thinking about pitching lacto, pedio, with a pound of cherries and letting it sit for a while. Thoughts? I'm assuming the Brett flavor will subside some...

Nice! I was thinking I would have to let this sit for months. Good to know I can be drinking in a few weeks to a months. I think I will put it in a keg and carbonate with sugar sometime this week.

Interesting. It smells awesome. Slightly more fruity than 001 or 007 which I usually use but it doesn't smell overly funky like most Brett beers I've had.

So are you saying to secondary now and it may form a pellicle in the future? I was going for a cherry pie stout type of flavor with the Brett. We'll see how it goes. I have no expectations so I really don't care what happens. Its a learning experience.

If you reduce the Amount of spare water your efficiency will go up and you will overshoot your og. You should reduce sparge, mash water, and grain bill to hit your wanted pre boil volume and og. Just adjust the profile to meet your systems volume and efficiency amounts.

Too late but you really should wait until fermentation stops before you bottle or you may end up with bottle bombs.

I brewed a stout and used lambicus as the primary yeast after reading the article in zymurgy about brewing with Brett. My question is how long should I leave it on the yeast cake and how long should I leave it in the secondary? There isn't a pellicle on the beer at the moment. Should I expect...

2nd year cascade and centennial at the inlaws. What a mess! Picture of a hop flower that I could reach. There are hop cones on one of the plants.

Ha you're right. I'm subscribed to each thread and they have similar thread titles. This uj recipe is golden with the 002.