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Boston has posted places but not scores. I was fine until now- waiting for any news at all - but now that I found out my brew took second in category, I have no patience and really, really, really want my score sheets! First year and one entry. Absolutely twitchy right now.....

For beersmith 3.0, I enter flame out additions as Whirlpool additions. That way, it accounts for time at temperature. Maybe not as accurately as wanted, but better than having it think there is zero IBU addition.

+1 to above. I would reduce Munich to the range mentioned above. Your hop combination is good. Although I would move to, or add Citra to the flameout addition Agree with moving hops to later in the boil. I find the better hop flavor comes as late boil additions. You currently have a firmly...

Sounds like a perfect first day. While pure brewing success is always fun, realizing the joy of brewing while discovering the desire to refine and excel at the craft is a marker of success first time out. Be proud of first results (regardless of outcome) and keep a log. Celebrate every...

went electric in my upstate NY basement. no worries about temps. Brew inside where the basement is kept at 58-60°F in the winter. perfect brew space. Boiling wort adds desperately needed humidity to the air. Cleanup is a breeze in the utility sink. Why brew outside?

WY1272 does a fantastic job - just mash low. clears well too

if your calculations are right, you are supposed to run out of sparge water.......... Then you wait for the rest of the runnings from the grain bed to round out your volume. If you are fly sparging, the basic goal is to keep the flow as you described, but meter the sparge water from the HLT...

It sounds fantastic truthfully. Easy to tweak an easy drinker with minor additions to hop it up or just leave well enough alone. WY1968 is worth a shot as well with that. Drops crazy clear and puts a nice fruity flavor in it. Needs a d-rest and does its magic at about 72°F

Gravity units are constant - you neither gain nor lose them, only the water volume changes. It is more a matter of obtaining the sample. At various stages, the wort is stratified. Heavy sugar at bottom of kettle right after sparge, less sugar up top. It is important to mix things up to...

My understanding is that atmospheric air can only impart a limited amount of O2 to the wort. Pure O2 can deliver considerably more. The other part of it is that big beers need big O2. I may be wrong, but that is how I have understood it. I would choose the pure O2 and stone over a pump.

two 1650W 110v water heater elements on two different circuits. Works great.

RYE PALE!!!! I love it my rye pale. Needs a bit of citrus type hop to add the right complexity, but is great. I love it with Amarillo or Centennial. Probably 70/30 in favor of Idaho

Reviving thread. I went ahead and made an IPA with this strain. Kept the fermentation low to suppress the yeast a bit. Went with 80% pils malt, 15% red wheat, 5% carahell. Citra, mosaic, 2 oz fresh orange peel @ 5 Worked out very nice.

I have read conflicting reports on whether onr not bubblegum is considered an off flavor, but the majority seems to indicate it is. Two competitions, two dings for bubblegum. Fermentation was a decent sized starter and fermented at 75F. Seems to be a character of that yeast. I love it...

I have just brewed a Saison that was Strata to bitter, and Chinook at flame out. took a 36 in competition. Got dinged for the yeast strain (Saisonstein) as the bubblegum came out, but the hop combo worked really well in terms of flavor and complexity without being too hoppy. Next time, will...

well, made two batches with it - both for competition. Got dinged for bubblegum. Last batch scored a 36 but I got hit for bubblegum. Fermentation temps were set at 72°F and a 2 liter starter for a 5 gal batch was used. Not using this strain for competition again. Lallemond Belle Saison...

Our April meeting is "SMaSH around the world" - basically your yeast, hop and grain are from different countries... Winner of that competition gets to decide the next one three months later..... a previous meeting was best use of an adjunct or alternative grain

I got something akin to that, but thought the flavors could be done with a restrained crystal and the toffee idea seemed to go well in an ESB EDIT: as long as the toffee is restricted appropriately

Not sure of the style you are after, but this could work as an ESB. It seems to encapsulate what you wanted from the flavors Maris Otter 10 lbs Victory malt - .5 lb Caramel malt 60l .25 lb Gladfield toffee malt .4lb Crystal 80L .3 lb EKG - 1 oz @ 60 EKG - .5 oz @ 20 Fuggle - 1 oz @ 2 s-04...

Just curious. Asking things this way mostly to help you answer your own questions....almost rhetorical really. Some are answered above in the OP, but bear with me... What style are you trying for? What ABV are you shooting for? What flavor profile/characteristics do you want? What are you...