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It doesn't seem very economical for the patron if they pay a corkage fee for beer. In Vegas, we have a similar system as the OP in regards to wine corkage fees. If you bring in a bottle that isn't on the restaurant's wine list, they will charge you a $10-15ish corkage fee to drink it in their...

Bump. Come on Utah people. I know it's not the greatest place in the world to find a cool bar, but I leave in 3 days and I don't really want to wing it.

It's a way to determine if the starches in the grains you are mashing have been converted to sugars. You take a small volume of liquid from your mash(only about a tablespoon full) and put it on a white dish(a saucer or small plate works). Then you add one drop of iodophor(available from online...

My Oktoberfest brewday from last weekened got moved to this weekend. I'm sparging right now after an abnormally long mash(about 100 min). My iodine tests were showing that I had conversion, but the wort just didn't taste sweet to me, so I let it ride a little, and pulled off some volume to do...

My IPAs are usually an above average OG so that the bitterness gets balanced out by a good malt backbone. If yours are the same then maybe it's all the available sugars that are leading to the highly active fermentation.

No I wasn't. And thanks for the support. I can understand that people checking out the general forums don't want to see debate, but I don't think I was trying to debate or argue the matter. Whatever, I'm still off topic I guess. Sorry.

I did stray a little on my post, but the heart of it was about whether alcoholics are accepted or shunned on this forum(the question asked by the OP). If the Mods want to move this thread then that's fine with me. I'm sorry if sharing my opinion upset you, but I don't think I said anything...

IMO addiction is absolutely a disease. Substance abuse(including the abuse of alcohol) can be very addictive. It can result in pronounced psychological and physical symptoms. To be honest, I would not advise anyone with alcoholism to engage in a hobby that involved making alcoholic beverages...

Just joined the EPL Fantasy league!!

For years I would just write on the cap with a sharpie. It wasn't too much of a PITA because I usually just did a one letter code related to the beer. Recently I started designing labels on the computer and getting cheap prints made at Kinkos. I use milk as a easy adhesive. My next plan is...

If you mean that you like to drink your beer quickly, thereby reducing the quantity that you have at hand, then I agree. If you mean you try to keep your beer from becoming oxidized, then I also make every effort to prevent oxidation. That doesn't mean that oxidation never occurs. I'm sure...

He is asking for one glass of the gose, and one glass of the berliner weisse. It would be best to put them into glasses that are the same shape and size, and with the same lighting and background.

The OP has confirmed that he uses iodophor to sanitize, so there may have been some residue in the keg. On top of that, the salt may have been iodized salt. I would like to see the side by side, same style glass pics. But I'm confident that the OP is being honest and not just pulling an...

I'm headed to Brian Head with the GF for a long weekend at the end of next week. One of the days we are going to go check out an afternoon play at the Utah Shakespeare Festival in Cedar City. Do any of our southern Utah brewers have any suggestions of bars or restaurants I should check out?

This makes complete sense. I wasn't familiar with the ingredients in a gose, so I hadn't thought about iodized salt. I was thinking that a reaction between starch and iodine would cause that kind of color, so maybe the OP had used iodophor to clean the keg and didn't rinse completely. But if...

Ahh, shotgunning PBR brings back some good memories. Gotta love being a college student, surrounded by hot girls, and getting a thirty pack for 14 bucks.

Dirty keg? Dirty lines? Residue from last beer? All just guesses. How is the taste? Any off flavors that you can notice, or flavors that differ greatly from earlier samples?

A higher mash temp should give you more unfermentable sugars, adding more maltiness. You might just want to go up a couple degrees, maybe a 156-158 degree mash. I'm not sure about your exact recipe, but you could also use certain malts over others to get more body. As far as the water goes...

10 lbs. Vienna malt mashed at 154F for 60 min. Batch Sparged 1.0 oz. Amarillo FWH 0.5 oz. Amarillo @ 15 min 0.5 oz. Amarillo @ 2 min 1.0 oz. Amarillo dry hopped for 7 days Cooled wort to below 70F then pitched one packet of Nottingham dry yeast. Used swamp cooler method to keep carboy...

The pellicle thread might be one of my favorites on this forum. I even have an entry or two on it and have a Belgian strong with all sorts of bugs that's about 5 months in right now. But, I'll still sip on any BMC if a friend extends the courtesy.