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If anyone lives in Colorado and knows good resources on the new proposal in CO beer law, could you please post them? I know they want full strength beer in grocery and convenience stores, but I also heard that there was a new part that talks about changing distribution as well, which is WAY...

Why do I homebrew? It's just a Colorado thing, I suppose... And perhaps a small fascination with organic chemistry and microbiology. And the best beer you will ever drink is the beer you made yourself. And nursing a dream of opening my very own brewery one day. Doesn't anyone take...

OK, I didn't really have the time to wade through 25 pages on this forum, but I've read 7 or 8 pages. I can't really say I thoroughly agree or disagree with any of you, but I can give you all a rundown of how this film has impacted me. Many of you say that Anat Baron was a little grating...

It's funny that I just now found this thread. I once, ACCIDENTALLY, made a fizzy yellow beer, and I may have a helpful tip that might make it easier. I was making a Kolsch style and my buddy and I decided to filter it. And filter it. And filter it some more. After filtering it 3 or 4...

+1 leave it alone. I wish I had some pictures of past brews. I made a Youngs Double Chocolate clone once and had AT LEAST 3 inches on the bottom. I am currently making all grain versions of the Westvleteran 12 and before I switched it over to secondary, it was almost HALF FULL of sediment and...

Not to switch the subject or anything, but I was watching Rob Zombies Halloween 2 yesterday and noticed the girls were drinking New Belgium. It was pretty much the same though...they only showed parts of the label so it took a trained eye to tell.

Yes and no. I have made extract recipes so far, and made my jump to partial mash in 5 gallon batches and all grain in 2 gallons recently as well, but haven't cracked one open because they are all still green. Perhaps it's just an extract thing. If it is, please let me know. If not, I'll...

I've noticed about about ten batches of beer that I am capable of producing beers with amazing lacing, but very little head retention (half a centimeter of head is a liberal estimate). Has anyone else had an issue similar to this? Know of any way to solve the problem?

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Ahh...gotcha. I've never had a bottle bomb, so I've never looked into it much. But I still assume that too much priming sugar could create bottle bombs...dormant yeast from fermentation converts the priming sugar into CO2, so wouldn't more sugar mean more CO2? And wouldn't too much CO2 lead...

With priming sugar, you will notice almost NO change in flavor. The yeast in your beer will "eat" nearly all of the sugar (I forget the fermentablility of dextrose, sorry), so nothing will be left over to taint flavor. You COULD use table sugar, as it is 99 percent fermentable and may create...

It makes sense, I understand what you mean. But just stick with tweaking recipes you do like. If you like dark heavy stuff, try tweaking dark and heavy recipes. As long as you don't set out to make something you don't like, chances are you won't. There are tons of books available with charts and...

I think you're second guessing yourself far too much. The reason people talk about sanitation and airlocks and not splashing when transferring and all those other minor irritations and annoyances is JUST to protect your investment. Buying beer at the liquor store may not be cheap, but some...

Ok, ok.... wow, I wasn't expecting this kind of response and debate. We were just wondering. We bottled our very first homebrew a little while ago, and after some taste tests we realized that we had really good had but not much lacing. I generally drink one every three days or so to check bottle...

So after a few homebrewing escapades, my friend and I were just wondering what the importance of lacing was. We searched on Google and found numerous results on how to judge beer as well as how to improve lacing, but didn't find anything on why it's actually important. The closest reason we...

I second moving it over one burner. I also second being careful with the lid. It will help the boil, but will also boil over. On top of that, I think a certain rate of evaporation is good, which the lid won't allow. I think it's 8% of total should evaporate, but don't quote me. I'd double...

The precise measurement that I've found is 17%, not 20%. But unless you're using the metric system, that could get intensely confusing. 20% is fine for all intents and purposes.

Whoa, everyone calm down. As utterly HILARIOUS as the article is, I don't think they're referring to Espresso Stouts or anything. I think they are mainly referring to nasty energy/malt drinks like Sparks (and honestly, who drinks that nasty stuff anyways?) While it IS ridiculous that this study...

I currently haven't bottled anything yet, but in the next week or so we we can start a CO Front Range Meeting thread. If someone has a nice big place, we can try to make it a semi-big deal. The old pros can offer advice, and newbies can bring bottles to be critiqued...

This seems a bit tasty. I think I'll try this next week.