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I pretty much only make Stouts & Hazy IPAs. The Hazy is as good as it’s going to get at day 1 (4-5 days into carbonation). The Russian Imperial Stout, sure, a little better after a little aging but not a huge difference. I cold crash all my beers for 3-5 days before kegging and always good...

I hear ya. Same thing happened to me. I pitched 2 packs (way more than enough), took days to kick off, fermented out but off flavors were through the roof. Sorry to hear this happened to you. Been there 😡.

Yeah, it looks very grey, i questioned that when i posted that pic. I think it was spinning so fast that it makes it looks whitish. It’s chillin in the fridge now, color looks much better…

Hazy IPA brewing on Monday. 7.5%. Heavy Riwaka & Nelson from YVH recent “New Zealand sale”. 1.2 L Coastal Haze starter going now. Only have a stout on tap right now, needed a Hazy in the rotation. Cheers.

Very cool, thanks for posting....

Curious. Do you have any pictures of this?

I’m a cheap bastard too but I’m on my 3rd meter and this one is super solid & easy to use and worth a couple extra bucks (than the cheap ones) in my opinion. Milwaukee MW102: https://g.co/kgs/v2QQrSX

Never anything but 60 minutes. Rarely brew anything other than hazies, stouts & porters.

Exactly. Fully ferment out, drop to 55°F for 2-3 days, dry hop once or more times for 24 hours each, cold crash. 👍🏽

You don’t mention soft crashing to 55°F or so to drop yeast before you dry hop. This has by far led to the biggest improvement in my hazies. Before I did this, it would lead to some very unpleasant flavors.

RIP. Legend.

No biggie.

Looks decent. If the bottom isn’t getting done you just need to get the stone hotter before launching it. I go 20-30 min heating the stone before I attempt to cook.

Never been to NY and always fold. You’re not doing it right if you don’t. Pisses me off when a pizza comes out and it’s cut in more that 4 pieces.

What kind of oven?

So as someone newer to competitions, I should make sure I enter the correct sub-category (e.g. 9c Baltic Porter) and don't worry about which final category it ends up in. Guess it's up to the contest what they do and how many entries they get for each sub-category.

Hello, I see that on the BJCP website, a Baltic Porter is subcategory 9c under category Strong European Beer. So then how does someone end up winning 2nd place (for a Baltic Porter) in the Indiana Brewers Cup in the "Imperial Porter & Stout" category?? (see link below)...

Every gas griller I've ever met thinks it's inconvenient & slow to use charcoal yet few or none that I've met have never tried it! At home, I use nothing but an electric starter which takes 6 minutes to get hardwood charcoal going, then I pull it out and another 6 minutes with the lid down to...

Best money I ever spent (and I’m a cheap bastard) was my Big Green Egg XL 20 years ago. Nothing you can’t cook on that thing and can go completely smokeless (cookies, pretzels) to mega smoke if that’s your thing. Everything is warrantied for life (free ceramic parts if anything cracks). Buy...

I used to have problems with oxidation. After reading the Scott Janish book a few years ago, I don’t use flaked anything in Hazys. It’s possible I got better (over the years) keeping oxygen out…...or was it the flaked stuff at high percentage in my beer causing the issues? Can’t say for sure...