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i was curious to what other people thought about my beer, so i entered my fisrt two all grain batches into a bjcp homebrew competition. i entered a belgian wit and a french saison. and what do you know my saison won third place out of eleven entries ha. that was my second AG batch, third batch...

i just made " two time gold medal ipa" from the recibe fourums and it looks like it should be a regular IPA without the the numb the back of your mouth bitterness. im totally with the original poster. i like a regular style IPA but the hop bombs def get a little to outrageous for me. so check...

yeah i dont feel like reading all these pages but im going to brew this soon all grain and im wondering what changes have been tried out on this recipe and if their worth it? or should i just stick with the original recipe?

french saison wyeast 3711 - loves the heat

so i recently bought champagne bottles and found out that they wont take a 26 mm bottle cap. so off to the homebrew shop. there they dont have 29 mm caps or bells, but what he did offer me was "plastic champagne stoppers" the little guys get just pushed in and caged. my queastion is, has anyone...

yeah cause i was kinda planning on just recycling the bottles and leaving them in there for ever i finish a beer rinse the bottle put it in the tub with the oxyclean then the next time i bottle just rinse very well and sanitize? i use iodaphor will it work out like that or do i always need to be...

thats not an infection thats just called being a MAN!!

yes when i was building my mlt i saw about two min of that video then i just shot myself in the face and built one and brewed three batches of tiger piss before the video would have ended with a starter

yeah tasted a cold wit this evening and its a thousand times better infact its great so thanks again

thanks everyone like i said i just wanted some difinitive answers so bottles- check good with that the saison i wasnt really confused on priming amount i just wanted to know if things were diff for using two different styles of bottles from one batch and it looks like ill be good there so -...

1. i have empty never had labels on them bottles in a solution of oxyclean for about three weeks now. and they have white deposits all over them whats the story there are they ruined, dont worry about it sanitize as usuall they wont hurt the beer?? 2. i have a saison that im going to bottle...

i dont know if these are sold in texas but i believe you can find em in chi town schlafly- oatmeal stout, or their coffe stout i like O fallon- goats breath bock, weach, and their smoked porter has won a bunch of awards but im not a fan of smoked beer bulevard- smokestack tank 7 farm house...

no i use the stores mill i think that might be the biggest issue cause it def cant be me doing someting wrong ha ha no it prolly is the crush i used it on the "high" speed setting this time and i think that played a role but thanks everyone for the help

took both of them at 106 107 area and just compensated as if they were taken at 110 my hydrometer says to add 7 points at 110 so thats what i did and this is off topic but i tasted a belgian wit thats been bottles for 9 days and it has a terrible HOT alcohol taste will that go away in time...

hopalotomus--i use two different thermometer so my temps i feel are correct jtacks---the sparge water only had a two degree drop over the span of sparge time and no i took the first runnings vaourlof and sparged away i did not agitate the mash when i started sparging am i suppose to...

yeah cooler to cooler fly sparge

so the recipe is 2 row-11.50 crystal 20 1.00 light munich.75 carapils.75 wheat flakes .25 mashed for an hour at 154 for 60 sparge with 170 for 60+ min boil 90 min took a gravity reading in my "test tube" with about two and a half gallons in the the brew pot and got 1.052 then...

dont know of any groups out that way im in south county but just wanted to let you guys know that the "garage brewers association"- (some club up in O fallon)- is having a homebrew contest coming up you can go to the bjcp page and find it through them it will be held at O fallon brewery but i...

HOT DOG!! good deal didnt feel like messing with it anytime soon anyway. thanks for the help should i keep her around 80 deg. or let it come back down to room temp and leave it?? ill obviously drop the temp before bottling but that wont be for at least three weeks so untill then??

yeah makes the most sense i just tasted it its great. The only question i have now is can i leave it for about a three to four weeks then bottle or would it be wise to transfer it? i dont care either way oh and it went from a 1060 down to a 1005 if your interested and thanks for the help i...