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I got my Milwaukee results yesterday. (Live in New England... so you know how long USP mail takes.)

I just got this in my inbox from Vermont Pub & Brewery (Greg Noonan's place). They have a special beer on tap each Monday. Here's this weeks. Imperial Session Pale Ale STYLE Pale Ale ABV 5.5% YEAST Conan HOPS 44 IBU’s of Citra and Amarilla MALT Maris Otter, Pilsener, Crystal...

A Heady FAQ Video http://youtu.be/amgfgU5-lhs Not too much technical info... States that it can keep for long in a can. Not sure I agree. Its the hop bomb that make it great.

Not sure if this was submitted or not http://vimeo.com/64505391

This thread seems really focused on Conan yeast. I'm not down playing the role of yeast. The other focus seems to be on confirming ingredients. There have been several posts on recipe attempts. I think it would be most beneficial to summarize what clones have been brewed, how close were the...

Not sure if this is value add or not. Their well maybe different, maybe running off of municpal, or treating their water. But I live about 25 miles from Waterbury. Perhaps someone living in that area can give better values, but this is my water profile. I'm on a well. Results from WardLabs sent...

I'm a little late to this thread, and am slowly reading through it. I appologize if someone already added what I'm about to say. I've read (can't remember if it was Love of Hops or here or both) places like Firestone do two dry hop additions. One with about 1 Plato they give the first...

Interesting point there. I brew outside and it was really cold + making 5 gallons in a keggle. So there was was probably a fair amount of carbonation.

I've decided it's time to take the next step in beer glasses. I'm retiring all of my various "pint" glasses with breweries and think it's time that I get a set of glassware that is can be used for beer and nonbeer (think kid's juice) To be honest, the typical "pint" glass isn't an ideal beer...

Oxidation is from mixing oxygen & a lot of other compounds in the beer. (Protein, fatty, hop oils, polyphenols ....) This why a light lager gets a papery/cardboard, while bocks can get a sherry flavor from oxidation. The darker malts (or lack of) react differently to oxidation.

A competition I entered in about a year ago scored a 12 & was a gusher. I used a beer gun to fill. I always bottle extra so I can compare when I read over the score sheet. I actually opened one a month ago (so a year after bottling). Although it was an oxidized, stale IPA It was not a gusher...

Also forgotten would be if you drink your beer really cold, and the beer judged was really warm. Probably not these extremes, but warmer temperatures will make the carbonation come out of solution faster.

The overall efficiency improvement was 7 points (68% w/ LHBS vs 75% with my new mill). I used to think it wasn't worth it because that equates to only a few pounds of grain. So I'm buying a $130 mill so I can save $3-$5 dollars per batch. It just used to not make sense for me justify the mill...

So I'm in process of my first brew with my Barley Crusher. Before this, I always used my LHBS's mill. It was notorious for giving a coarse grain. This session I've had my first encounter with doughballs. Took me a little more time stirring + cold outside tonight meant I missed my initial...

Yes I can chill faster, but wanted the hops to steep for 20-30 minutes. I was trying out some techniques I use in my IPA.

I made a pilsner the other week and have a lot of DMS in the finished product. I had a good strong boil for 90 minutes. However, I added a bunch of hops at flameout and let them sit for 20-30 minutes. It was cold outside (vermont) so the temperature dropped quite a bit in those 20-30 minutes...

This was probably already posted: http://5secondfilms.com/watch/home-brew Maybe not their funniest, but glad for the little miracle called home brew.

As SpeedYellow said. I believe that the pre/post boil volumnes Beersmith gives to you when the wort is boiling. This would give you an increase of 4% compared to if you measured at non-boil (70F) temperatures. Someone correct me if I'm mistaken.

What sort of 120v to 12v (DC) converter did you use for the LED?

Not sure about partial mashes. But if doing a beer with pilsner malt as the base malt, boil for 90 minutes. Pilsner malt has higher levels of SMM which causes DMS. Because of the higher levels of SMM in pilsner malt compared to 2row, it's advised to boil 90 minutes. DMS is volitle and driven off...