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Thanks for the quick replies, everyone. Natas, it's cool to see you on here, too, and thanks for the info. I really appreciated all the judges remarks. That's why I entered. So, thanks for taking the time to judge at the Fair! I wish I could have sampled all the brews there. That would...

My IPA (my third batch ever) placed 2nd at the Lane County Fair in Eugene, OR! I'm pretty pumped. I didn't think I would place either of my beers and was just looking for some comments from the BJCP judges. Of course, for all I know there could have only been two IPA entries! :) My porter...

How about: "There can't be good living where there is not good drinking." -Benjamin Franklin or, "Give me a woman who loves beer and I will conquer the world." -Kaiser Wilhelm :)

Here's my addition for the six-pack holders I've got.

Go Big Green! It will be interesting to see where Stewart and Dixon go in the draft this weekend. I wish my Dolphins had a shot at grabbing Stewart!

Sweet! Have fun and good luck!

I've found the 22oz bottles that the yeast sediment gets trapped just below the neck of the bottle. Pouring carefully should be fine.

Thanks, guys. Deathweed, I moved to an icebath after this brew and it worked very efficiently. I actually dropped my wort down to 56deg in under 15 minutes!! Lesson learned.

This is my first brew, an IPA with 85 IBU's. Three weeks in the bottle with the setting sunlight behind it. Next to it is the bottle with my first label, entitled "The Take" on a flyfishing theme. The "take" is the moment with the fish hits your fly. There's no feeling like it, expected...

First Label of first brew IPA - "The Take"

First extract brew, an IPA with 85 IBU's Taken at 3 weeks in the bottle

My steeping temp was right at 155 and dropped to about 152 over the 20 minute steep. I did ring out the musling grain bag pretty well, though. Could that have made a difference? BTW, when I moved it to secondary it tasted great! I guess if it's a little lower on ABV, but tastes great I can...

I thought it might be the cocoa, but how could cocoa make fermentables less fermentable? I can see the high OG being due to the cocoa, but should the overall fermentation be less?

Here's the recipe: 7lb Amber Malt Extract (syrup) .5lb 2-row .5lb Chocolate .5lb Special B .5lb Crystal 60L (all grains steeped for 20min) 10 minutes left in the boil I added 4oz. Cocoa. I calculated my assumed OG to be 1.055, it turned out to be 1.060 My FG was calcluated to...

Well, it was bubbling away after 15 hours (2-3bubbles/second), so I figure it was just fine and warmed up well. Now it's sitting at 66deg and still vigorous. I had read that there are less esters at lower temps. I guess I'll get to see! :) I love this hobby, but this whole waiting thing...

Thanks to all. I figured as much, but thought I'd check. It's comforting knowing there's a place for such noobie questions. :)

I started my second batch today, with steeped grains and extract. I cooled the wort in the kettle down to 75deg in 20min in the sink with ice and water, and not completely thinking, added the extra 3 gallons of water to bring it up to ~5 gallons. The water had been cooled so when I checked the...

There are color laser copiers at any copy shop (Kinko's, etc.) Kinko's just had a 49cent color copy sale the other day. Not sure if they still have it going, but I had a few dozen 22oz labels printed up at 4/page and they turned out great for $4. With them you can even upload the file off...

Looks like a fun label! Great job!

It's the protein, casein to be precise.