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From what I've heard (consider it a rumor) Denver judging is complete and scoresheets are going out today. I will stress the fact that this is all second-hand information from a volunteer steward. I just hope he's not pulling a late April fools on me. :confused:

Muahah! Just heard a from a judge friend that me and my brewing partner took 2nd Place Denver Region for our Cream Ale and our Tripel took second for its category as well! Congrats too all who entered and good luck!

Doesn't seem like Denver has posted either...usually I'm not this needy but I keep refreshing the site over and again hoping to see something :drunk:

+1 on a heady dry hop. I bet it will taste wonderful with an aged malt character!

Has anyone heard anything from Denver?

Let a brother know if you score some! I'm in Boulder and have been searching myself but to no avail.

I can't imagine why it would, though to be sure you could rack onto hibiscus well after the bugs have done their job.

Seems like way too much Bay leaf...I'd cut that significantly, maybe 1/2 a leaf for each addition.

After finding little to no solid advice on how much dried Yarrow to use for some herbal beers I am developing, I recently embarked on an extended experiment. Just kegged part one of this experiment, a light session herbal beer with Yarrow as the bittering addition. My idea was to create a...

Some Rocky Mountain offerings... Samaels Oak Aged - Avery - 2014 Limited Release Volunt Plus Erat (barrel aged sour w/ grape must) - Avery - 2013 Limited Release Chimayo Sour Ale - Three Barrel Brewing 100% Brett Aged Pale - My own homebrew, aging for 7 months now, super yum. I wish I had...

Another question Bauer...any guess on how long this beer will age before consumption?

+1

Hopefully I am not being redundant with a new thread on this strain, but I am looking for some additional information on this isolate and what you all have been doing with it. It's been for sale for two weeks or so at Love2Brew so I picked one up now it needs a home. My first inclination is...

Drank two of my brewing partner's English Bitters that have been sitting around for close to a year and has totally lost its carb. Need the cellar space. Got to do my part. :)

Subscribed. Any insight on what the white grape juice prime might add to a beer? I also brewed a wheatwine based off of "Brewing With Wheat", about 2 months old so far, but I'm eager to finish it properly. Best of luck!

More specifically, I am wondering if there is any benefit to having the yarrow in during primary as opposed to just dry-hopping with it in secondary...?

I found myself rereading through Buhner's book again, and noticed that a recipe for Yarrow Beer called for 1/2 of the yarrow to be boiled and 1/2 of the yarrow to be added to the fermenter prior to pitching the yeast. Does any one have experience in adding Yarrow (or other herbs for that...

Thinking of splitting the flaked barley / flaked rye and lowering the rye malt by a few points...looking for a subdued but apparent rye flavor. 11.2# / 52.0% / UK Pale Malt 2.69# / 6% / UK Flaked Barley 2.69# / 6% / UK Flaked Rye 2.24# / 10% / UK Roasted Barley 2.24# / 8% / UK Rye Malt 2.24# /...

True, but Brett can be quite persistent, and can take up residence in the tiny scratches and dents in soft plastic equipment, so while proper sanitation techniques should suffice it is possible that the Brett will live on. Vinyl tubing is particularly susceptible, and plastic buckets.

I like the idea...I wasn't sure if I would get the same head retention benefits from flaked rye but the flavor boost might be worth it.