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Entered under Category 27: Historical Beer. I had a Gose I entered as well that could have fit there, but it was one beer per brewer per category, so the Gose went under 28B (mixed fermentation).

I have not gotten any sour/tart characteristics in the three batches I have brewed. The modification I will make to my next batch is increasing the hopping a bit based on some feedback from entering the beer into a competition. Positive feedback from experienced and well accredited judges...

Ok. That makes a lot more sense then. I was a decimal place off. Reading comprehension issues strike again. I took your original post as you were using sugar + water exclusively to boost volume. Adding a sugar source to primary or secondary (or even as the priming sugar in a bottling bucket) is...

I don't. I have a few questions to better understand what you are trying to accomplish, if you don't mind. Are you fermenting in a 5 gallon carboy? If so, you could ferment in either a 6/6.5 gallon carboy or a bucket and avoid the extra step, if volume is your concern. You could better...

Kegged and carbed my 7 month old RIS that aged with a Port wine soaked oak spiral a few weeks ago. It should hang in there long enough for Christmas.

From Shorts? Joe does a lot of out there things. Just looking at the description it certainly is not on the beginner end of the scale. You would be looking to probably home toasting flaked rye in the oven, buying or creating purees of 4 different fruits. There is a thread on the recipe page...

Kate the Great inspired RIS. I brewed in 7 months ago and it spent half the time with a port-soaked oak spiral. Not sure I would call it a holiday brew, but I brewed it with the intent of it being ready over the holidays, so close enough.

Balinese Kintamani Natural. Great fermentation nose and fruitiness (berry) in the cup. The catch is I roast my own, so you may have to search for pre-roasted, but this is great. I bought a 5 pound bag of it. It is hard to mess up this bean...

I used one for 2+ years and it worked well once you dial in your process to getting a uniform roast across beans. It takes a bit of playing with the volume of beans to add and fan speed. It helps to have a short "warm up" period with the beans. The smaller capacity was a reason I moved on from...

Pretty common with this yeast. Nothing to remedy. Relax and just give it time. It tends to be a slower fermenter as well, so factor that into your timeline. Your ferment may be a bit hot if you were calming it down in a 68F closet. It has a reputation of wanting the lower end of fermentation...

Very nice! Thanks (and, IN).

Yup, Magnum or Warrior are good choices for bittering. Go ahead though an try the Galaxy if that is what you have. It is a great way to find out first hand whether or not you get any off-putting characteristics. I pretty much agree with Yooper, on the grain bill, especially for a newer brewer...

Saq's The Pious Westvleteren 12 Style Quad , unmilled please. Thanks!

Kotty Batch 3 is now kegged and on CO2. Finished at 1.009 and the sample tasted great. A 6+ week lager on this one, as I was waiting for space to clear in the tapper fridge. Pretty doggone clear. It will be nice to have my house brew back on tap again.

Good advice above. I have been using 029 regularly to brew a Kottbusser as my house beer. I have been ramping down after fermentation is done, 2-3 weeks, give or take, then holding it at 34F in the primary for 3-4 weeks, and the beer has been crystal clear.

The OG should not really be a factor unless you are mashing in the kettle, like with brew in a bag. The biggest factors are boil time and target end volume. The longer you boil, the more evaporation you will have and the more wort you will need to start with. If you are using a lot of pilsner...

That could very well be. I think my starter was closer to 2000 mL. The temperature range for 029 is well below 65F, as I ferment at around 59-60F, though as you point out, I am providing a good amount of yeast. One thing I have started to do with my starters is on brew day, is I decant off...

I checked it yesterday morning and all was good. The yeast blowoff was so thick, that it was all contained on the top slope of the carboy. The carboy stopper was found in the exact location as in the photo. Some clothes soaked in StarSan made for easy clean-up. I should have known with 5.5...

Kottbusser went boom!

The first cousin of not checking valves: Not checking hose clamps.