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I'm giving her all she's got, Captain!

The fruit flies are starting to overpopulate my carboys.

So I can open a Bikini Carboy Wash business.

Hey all. A friend of mine ordered a few pounds of fresh Cascades (vines and all) for a photo shoot and doesn't brew so he offered them to me (of course I said yes). So last night I plucked all the cones off and I ended up with about a pound of semi fresh. I say semi fresh cause they are about...

How was the bittering side of it?

Well done! Maybe we should convert the bar on your deck into something similar:D

Subscribed. Just wondering how the brew went. I just bought a pound from ya (even though I am a huge Packer fan! :rockin:) and can not wait to use some.

I'd like to give a shout out to Chris (for initiating everything), Wayne, Jason, and Colorado Malting Company. That was the easiest transaction. Thank you very much!!! I can't wait to brew with the pale malt I received. May car smells of malty goodness!

So I'm sitting here with my 4 month old son trying to figure out a grain bill where I can use a yeast cake of S-05 and WL 568. I'd like to brew 10 gallons and split the two and use both yeasts. What are people's thoughts on this grain bill based on what I currently have on hand: 16# 2-Row...

I'll do my part and take another 50lbs of unmilled pale. Making my total order 100 lbs of unmilled pale.

I'd be interested in 1-2 bags of pale, unmilled.

I find my hefe and weizenbock, both fermented with 3068 and fermented in the low 60's, have huge banana flavors. The flavors really took off about a month kegging. So much so, people thought I was using bananas to brew with.

I use Cambro food storage containers with lids. You can find them at any restaurant supply store or maybe Sam's Club. They work great.

Can anyone describe the characteristics of the US variety (bitterness, flavor, aroma)? I have a pound and would like to brew a bohemian style pilsner if possible. If not, I'll just brew a beatnik pilsner then.

Agreed! I just did an IPA using Chinook as a FWH & 60 min addition, along with Amarillo for a 20 & dry hop (along with some Cascade as well). I just kegged it the other night and it is delicious.

Assuming you can ferment at the high 50's or low 60's, I would go for the kolsch yeast or maybe even the California lager yeast 2112. Both should produce a crisp beer if fermented in the right temperature range. If you look at EdWort's Bee Cave Kolsch recipe, he mentions it tastes more like a...

Is the 5.8%AA the American Saaz variety? If so, could you let me know how everything turns out? I have some in the freezer that I need to use up and was planning on a similiar type of beer you're brewing (though I may throw in some vienna for a touch of maltiness). Thanks so much!

Thanks for the advice. I've never brewed w/ victory so I wasn't sure. I'm brewing it right now and adjusted the recipe to the following: 6.5 gallons (~72-75% eff) 16# 2-Row .5# Victory 1# Vienna .5# Crystal 60 .4# table sugar (all the sugar we had in the house and I didn't find out until I...

Hi all. I know an imperial IPA isn't really a "Thanksgiving" beer, but I need to use up some hops in the freezer so I can buy some of the 2009 crop. So I was thinking about the recipe below and was wondering if anyone has any thoughts/suggestions on it. I will be pitching on a large US-05...

So I was thinking about brewing a weizenbock today because I have a Wyest 3068 yeast cake just waiting to be used. I was thinking this, but am open to any suggestions. 8.5# 2 row 4# wheat malt 3# flaked wheat 3# munich .5# mixture of chocolate, roasted barley, carafa speciall dehusked, and...