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The bad came in the results from my first competition but not that the results were bad but the confusion caused by them, one judge talked about the beer being old, both judges talked about oxidation. The beer was a gluten free that was if anything sent too early, and needed some age on it but I...

I just do 5 gal batches right now because of fermentor limitations and kegging limitations. But will look at increasing at some point in the future so I won't as of now be using all the capacity of the equipment. I have a friend that works for a nascar team who offered to build me one of the...

Ok that other thread was very helpful! Thank you So that leads me to thinking about the equipment I was going to setup, currently I have a full size keg that I will have the top cut out of this evening and I have a stainless 7 gal pot that I've been using as my brew pot for extract brewing, I...

Thanks for the info guys, I've put those on the Christmas wish list. I've been to one of the demos put on by the LHBS and plan on attending more, biggest thing I need to learn is the vocabulary and such so I understand the different processes of mashing and sparging when someone starts telling...

Hehe I live in Asheville NC beer city USA for a reason most of the home brewers here brew with tap water and add nothing. Our tap water is so good you guys buy it in the store under the brand name of Mountain Valley Spring water the trucks fill up at a place in west Asheville. Our tap water has...

Make sure you keep the blistered area clean, this coming from experience it is painful if it also tries to get infected

What is the name of Beechum's book? And thanks for the info

I've been extract brewing for a while now and want to make the jump to all grain, so I'm looking for some reading that is geared for someone that needs to learn the vocabulary and the different types of sparging. A all grain for dummies kinda thing. Any recommendations?

I would start asking managers at restaurants why they are not carrying it and see. I know that the distributors here we're being strong armed to not distribute the craft beers that come from the breweries other than the big three by the big three and there was such a big demand here that they...

I have brewed with pellets and whole hops I throw them in then I poor my wort through a strainer (sterilized) into the fermenter to get any large pieces, but I have also just left them in and they I to the bottom and become part of the yeast cake during fermentation then when racking to...

Sierra Nevada is available in Applebee's here of course this is Asheville NC beer city USA 3 years in a row

This made me ask myself were was it I got turned on to craft beers and I realized I went to a party of a small group of friends and the host ha some of the regular light stuff there but he had a keg of home brew similar to an amber bock, I was intrigued that he brewed it himself and blown away...

Go one step farther, it should not be over looked that they have stepped up as sponsors of some home brew competitions even though they are trying to sell us beer. This is why I keep some SN pale ale around for those brief gaps between batches. If someone from Sierra Nevada visits here I would...

The longer you boil the sorghum the more the off taste comes out if it is sealed in a container then add your sorghum at 20min to go it is sterile so it does not need to be boiled for any more than jus to dissolve it.

Hey I posted a recipe in the thread titled Any Gluten Free Stout or porter..... This recipe came out like a pale ale on bitterness I plan to add more hops next time but my daughter says I'm getting close to beers she had while she was in England before going GF the metallic taste is almost non...

If you carmalize the sorghum syrup you will make the metallic off flavor of the sorghum really come through strong the sorghum needs to go in with 20 min or less boil to prevent that from being strong.

If honkers is being brewed at Bud plants you know they swapped out some corn sugar for grains because it's cheaper and increases profit margin this is one of the reasons they still push the light beers so heavily from the big breweries.

I've been using ibrewmaster for a couple of years and just switched to iBM2 if there is a bug in the system the developer will find it and get it fixed. The developer is a home brewer and released numerous updates and improvements to iBM so I have no doubt he will continue to improve iBM2

The goose island they send down here to NC doesn't come anywhere near the quality of the breweries in Asheville. It's like drinking colored water.

One of the local guys suggested the exceptionally long steep/soak time of 4hrs to get max flavor and body from the grains because you get no conversion from trying to do a mash from any of the gluten free grains because of the lack of enzymes. I'm just trying to get the body to a level that it...