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Ok Gang, I will take some pictures and ask them your questions. I introduced myself yesterday and empathized with them on how hard it actually is to bring a product to market. They agreed. Competition is good and when you're producing something as unique as both these products it's good for...

I really am 15' away from Brewie if you want me to ask any questions I can try. I am wearing my PicoBrew polo though. They're serving beer. American pale ale. As a BJCP Nationsl I would give it a 24. Thin, watery but probably because it really isn't their specialty. Let me know, I am...

He's here with me and our entire PicoBrewTeam. We're showcasing the Pico, or new smaller steam brew machine. You guys are conspiracy theorists! Cheers Annie

They do, I'm sitting 15 feet away from them with our PicoBrew van! The show is called IFA

:fro: What Denny said!

Ditch the rice and stick with just the corn in that recipe! My .02

NO- it will turn to dust!

After primary fermentation, I cold crash the beer. After 3-4 days at 38F I rack to a clean keg and let it sit for a week. After that I carb it up. If I'm going to bottle, I set the carboy in the fridge for a few days, then I rack into a bottling bucket with my sugar...blah blah blah you know...

How would that work if you added back to other grains? Then the beer wouldn't be gluten free. :confused: I do a 100% gluten free beer with gluten free grains. You need the amylases though for the conversion and as I wrote above, stick with dry yeasts as they are 100% gluten free. I don't use...

I am brewing a gluten free beer as we speak. I used the buckwheat from Seven Bridges Coop. I run a mash with buckwheat and millet at 195F for 2 hours. I add 2 tbl sp each of Calcium Chloride and Termamyl amylase. Then I cool that mash to 142F and mash for another 50 minutes with 2 tbl sp of...

I brewed a Lilac beer. I just carbonated it and it's really good. I used a basic blonde recipe and then additions of Lilacs at 5 minutes and 3 minutes. It's floral and I will say delicious. Cheers!

I was there nd clapped loudly for you and WZZ!!

What is this method? Terrible! Stop using secondary fermentation. Brew your batch and let it ferment in the same vessel until it's done. Check and see that the yeast has dropped - take a reading and them you're ready to go - but don't do this for at least TEN days - sometimes 14. Generally...

1998

Do yourself a favor and enter older competitions. The newer ones tend to have the most issues with score variances.

From Janis Gross: "The thing that makes the database processing more difficult as you go along is that there are a multitude of problems and questions that arise from the first results that were posted. Very difficult to process competition databases and resolve problems at the same time."...

It's possible that if you used too much priming sugar or the distribution was uneven the bottles became overcarbonated. In that case there was some refermentation in the bottle and the beer got thin bodied and the taste profile changed - drying out the beer and causing the hops to taste sharp. A...

I could help you but only if you refer to it as "contamination." :ban:

This just in from Janis Gross: "Number 8 of the National Homebrew Competition results verified. Now working on number 9, number 9, number 9...."