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And believe it or not, they have run 'taste tests' and cats prefer Coors yeast over any others. Researchers don't know why.

Wish I could watch this, but work gets in the way. Maybe some of you can enjoy this. Dr. Charles Bamforth will be giving his insight about the chemistry behind brewing beer followed by a Q&A session. More info here.

How long did it sit in primary on the yeast? If you did a D'rest and are still getting diacetyl, it's usually b/c you took it off the yeast too soon. Been there, done that, learned from my mistake. You can let it sit warm for awhile and see if that helps. But Clonefarmer is right, once you...

So... any update so far?

I used Irish Moss for years and switched over to Whirlfloc for it's ease of use. It seems to me to work slightly better, too. But that may just be me.

Glad it worked out well for you! I need to brew this again myself. So many beers, so little time.

I'm just now starting to read over the BJCP Exam Study Guide and plan to take the course as soon as I can. One judge gave our club a good tip: he has been printing out Avery labels w/ his name, ID# and email on them for years. The current score sheets now provide an area that specifically...

I've done it before and there was a recent BYO article that outlined how to do it. Both my method and the BYO method are similar to the suggestions listed above. Mist it down with a sprayer filled with distilled water (no chlorine) until it is wet, but not soaked. Smoke with your choice of...

I'm guessing it is b/c they are using different (much bigger) equipment under more pressure.

I brewed and served all the beer at mine. Caterer had no problems, nor did the venue. Just do it and forget about any legal issues. Whatd'ya think, some Eliot Ness type is going to raid the wedding or something?

Cacao nibs in secondary FTW. 6-8oz. in a five gal. batch. See here.

Check the Autospihon to see it it is getting worn and letting air in. Just a thought - if it was pre-hopped extract, I'd suspect that. Have they all used pre-hopped extract?

Are you talking about spraying Rustoleum on the heater or the whole frame?

Yes!:D I tried to edit it, but it is so old, I can't.

Cool! That's really great. I guess I need to brew this again myself! Yes, adjust the mash/sparge to your system. I have since replaced the mash tun and usually brew ten gallons, so I will be adjusting next time I brew this.

Large amounts of some PNW hops - Cascade, Citra, etc., can give a catty aroma. I doubt it is the taste but the aroma that you are picking up. Plug your nose, take a taste and see how it is. Will the cattiness subside? Probably not. Giving it a really long aging period might help. Or try...

Here. Pretty much sums it up for me.

I always add it with 10-15 mins. left in the boil. In your case, I'd boil some water, add it and cool before adding to your beer. Kinda like adding priming sugar.

I thought that, too. They aren't necessary, IMO. The frame should support the kettle. He also had the burner mounted to low. What is that, a 10" clearance? He's going to waste a lot or propane keeping that full open. And brewing outside on a windy day, the flame will blow out often. I...

Thanks! We should use you in a case study!;)