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Here's one I've been dreaming up. A fairly traditional dry stout with a few grain substitutions for complexity and character. All Grain 11.00 US Gal OG: 1.047 FG: 1.011 11.2# / 50.0% / UK Pale Malt 2.69# / 12% / UK Flaked Barley 2.24# / 10% / UK Roasted Barley 2.24# / 10% / UK...

In my opinion: YES, you can become a competent beer judge with the proper amount of training. It takes a lot of dedication, which in this field means sitting down with style examples and drinking them alongside the BJCP notes. It takes time, patience, and concentration, but you get to drink...

Very well done sir!

Since I've subscribed to this thread I've brewed two sours with steeping oats for unconverted starches and have used 16oz for 11 gallons, in a mesh strainer as my wort hist 170F, pulled them out just before the boil. ALSO might I add...I ate those oats for breakfast immediately and they were...

Actually has nothing to do with genes. All taste buds are structured exactly the same...it comes down to a person to person variance in the way the taste receptors are grouped and the way our daily experience changes / breaks them down over time, which is basically a crap-shoot. The biggest...

Buy This Book. It's concise, informative, and will be a vital tool in your library. I've won four medals using the recipes, and have my fingers crossed on another 2 or 3 in the next month.

Due to person-to-person variance in the size, density and location of taste receptors, as well as minor differences in the way these tastes are perceived neurologically, it is very common to get a different 'taste' than someone else. Also, these receptors have a tendency to change/breakdown over...

I've got a year to spare. I think I'll do the same!

I found this thread quite helpful. Had to download a scientific calculator widget but it was worth it.

And to clarify for my sake...this is essentially emulating some of the benefits of a turbid mash?

I don't suppose you've enjoyed the results just yet? My brewing partner and I are having an extended debate on how to handle our next round of sours. I'm interested in this whole unconverted starch thing and he insists on adding simple sugars way down the line. Normally we'd just split...

I'm brewing 10 Gal of a blonde sour tomorrow. Any idea on what percent maize and/or steeping oats might be beneficial? I'll be fermenting with ECY20 and bottle dregs...

So this thread has gotten me thinking quite deeply about my next batch of Cider. I'd love to add some depth and mouthfeel, but would like to avoid adding DME so I can make sure I have something Gluten Free on tap to offer my SO. Does anyone have any experience with sorghum syrup and whether or...

Question: if this has happened several times, have you taken note on which fermenter produces the bad beer? If it's the same one each time, it would be easier to tell if you needed to replace a bucket. I also split my batches between two fermenters. I use buckets when I need a little more...

Any sugar or honey on hand? I've 'saved' a few batches of low OG beer with a last minute simple sugar addition.

Anyone have any more information on this beer? I'd think the hop/tea flavor balance would be hard to nail in an IPA.

I highly recommend the DeKoninck strain, WLP515 Antwerp Ale Yeast. It's clean-fermenting with a slight fruitiness. I ferment low, around 64, then lager for a month as I prefer my BPA super clean, but a lot of folks around here ferment 515 in the low 70's with a saison-ish temperature ramp to...

Super interesting....how are you getting that stuff into the cider? Dissolving it in cold juice? Also, are you using the DME in place of corn sugar or in addition? thanks

I'm actually going to be bottling an WLP002 Apfelwein tomorrow morning. This batch is intended as gifts for the family, so there's no time to age. To cover up some of the alcoholic heat Im going to pull off a liter or two of cider and simmer with mulling spices. After some careful testing I'll...

+1. Corn Sugar adds a dryness to my single and double IPA's that I love.