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Its a real podcast. Worth a listen. Kind of interesting take on the industry. Not sure how much the failures really help others though. Mostly just a bitch fest. So far im amazed at how little business acumen or common sense most of the guests have. Its no wonder they all failed. The heyday of...

Online entries paid and finalized across the board. Same date for all. But have earlier competitions release results within 2 weeks of judging. Want to know earlier then pick an early site. Got busy and still need to brew? Pick a later site. Seems fair to me as long as everyone gets their site...

I generally agree but the rules are posted up front from the beginning. Timing the brew can be important but the locations judging later had the same entry deadline so that messes up that plan. I should be rebrewing a few beers but dont know if I will. I generally only enter beers that will...

Sounds like they’ll be on the “How not to open a damn brewery” podcast in due course. Who doesnt love watching a trainwreck? Best of luck to them and your show!

Live Oak Brewing and ABGB. World class lagers. Pint house for Pizza and beer.

English barleywine.

Sounds like the perfect yeast blend for a grisette!

Sounds like you crash cooled it fairly quickly after hitting terminal? Best to let it sit a bit longer to allow it to clean up. Some yeasts are a bit sulfury. I get a sulfur note in some of my saisons but it dissipates quickly. Are you going to keg w forced CO2, keg condition or bottle...

23 yeard old prickly pear mead. Still delicious.

Probably not. They’ll have to mail me my medals and award this year 😂

4 day fermentation? Assuming it actual reached terminal gravity id suspect you still have diacetyl “Buttery? Oily?” and possibly acetaldehyde which could come across as a green apple character.

Is there a female garden/faucet thread to a male thread thats on the quick disconnects? Would be great to flush and clean lines. Like when beer gets into my co2 lines! Cheers!

you should read up on that yeast. It can take a month at 90 to reach terminal for some folks. Do not bottle unless you know you have reached terminal. I woulda waited until then to add the extra ingredients. They might be in there awhile. You can always rack to secondary. Not typically needed...

Agreed. Once carbed and aged it'll be spot on. Next time use sugar instead of dme. Mash low etc..loop.back and let us know. Cheers!

I would do a single infusion mash at 156 with base malt and using 15% flaked oats (and sub in wheat or spelt if you want). No crystal. You want residual mouthfeel and perception of sweetness (wheat will help here). At 4.2% you might find you will want to mash even higher. Hops look fine...

Cool beans and welcome! Pretty sure you judged one of my Saisons at NHC last year. Some good comments. Competition turned out pretty well for me overall too. Looking forward to NHC 2023. Cheers!

I agree. Just kegged the beer last week. Alcohol already well integrated. Drinks well. Inagine it will only get better with age. In fact it might need a touch more roast.

Any updates?

You know your talking in feet here right? Not degrees 😂. Stupid Science.

Leg of lamb about an hr into the cook. Cherry wood on the electric smoker at 275 deg F. Didnt get a finish pic but i did get one of the leg i also cooked in the oven. The drippings from the smoker made an excellent gravy