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The bubbles are common and not usually a problem if you run a small amount of beer out into a bucket immediately before filling each bottle. If they still create too much foam, simply fill as much as you can, set the bottle aside and gently top it up when the excess foam subsides.

I've tried a few different methods but have settled on this: - After flame-out, chill the wort to 170-175F (temperatures above this will isomerize alpha acids and add bitterness; in this case, unwanted bitterness). - Turn off the chiller and add the whirlpool hops, stirring gently every 5 mins...

Quick update... This recipe took 2nd place in its category in the 1st round of the NHC.

They are most likely different yeasts. I always used Conan when making this and have been very happy with the results. I'm still not sure what yeast Sean uses for SOS. All of this being said, stepping up a starter from the can dregs is fairly simple. I would recommend allowing one can to sit...

None of the names stuck out to me. What categories?

No problem using your dedicated picnic tap. The bottle filler wand slides in and out with no issues.

Excellent work! Congrats! So much for my BS theory!!!

Try my Descending Arc IPA. It's very tasty, I promise. Clean bittering with lots of citrus. Edit: It can be found in the recipe database.

Your score sheet cover page would've indicated the place awarded if it was top 3.

Plan as thoroughly as you possibly can. Think the process through from start to finish so you always know what your next step is. I would recommend paying close attention to the following details: - preheating mash tun (boiling water, 1 gallon at most while your strike water heats up. Dump...

Was in the other day for the first time and chatted with Kevin for a bit. Place looks great! Can't wait to try the brews this summer!

The numbers given reflect my own brewing liquor after treatment (relatively soft tap water with CaCl2 and CaSO4 added). I have no idea what profile Lawson would shoot for on this particular recipe.

https://gregdwulet.wordpress.com/2015/09/04/hop-storage-index-hsi-explained/ This article is great if you like the chemistry side of all things brewing. Essentially, under a vacuum and freezing temperatures, little to no degradation in both alpha and beta acids was measured over a 12 month...

You can find information on the hop storage index which will tell you how much AA% loss to expect over a given time. Anecdotally, I've found that vacuum sealing and freezing pelletized hops seems to be an excellent way to store for extended periods of time.

The hopstand is definitely key. Just be aware that adding large amounts of hops after flame out but above 180F will add bitterness; in some cases, way more than you were looking for. I like the idea of getting the bitterness dialed in by a FWH or 60 min addition and then using additions at 10...

Sounds interesting. Would love to see the full specs on it. Been looking for a good Belgian IPA recipe.

Nice work! I'd love to see your recipe for this (Belgian IPA) if you're interested in sharing. You know, they say the truly great brewers never hesitate to share recipes and information. Drop me a line if you post it.

10 Lbs Pale Malt 2 Lbs Munich 10L 1 Lb Flaked Oats 12 oz Crystal 20L 1 oz Columbus @ FWH 1 oz Simcoe @ 10 1.5 oz Citra @ 5 1.5 oz Simcoe @ 5 Hopstand 170F -> 160F 1.5 oz Citra 1.5 oz Simcoe Dry Hop 3 oz Citra 3 oz Simcoe Wyeast 1318 w/1.5L starter Mash for 60 mins at 152...

It's only in bars/restaurants until they get the new brewery up and running this summer.

As far as I can tell, the only info required (other than personal information) is co-brewer if applicable, name of brew, and BJCP style of brew. All of these things can be changed up until label printing and shipment.