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Did any of you have your beer mis-labeled on their website when you log in? I entered a Coconut Ale and it says my beer title is "Northtown Brown" If i get judged based on a brown ale i'm going to be highly disappointed. I contacted every email I could find about the contest to notify them...

That's what I saw as well so I figured we would hear something if we made it to the second round. I did see the part about returning score sheets by Sept. 1. I want to drink my left over beers as well!

I'm not sure how much water you would add. I see the argument, I just let the cherries do their thing and I didn't get much if any flavor out of them. Which is why I had to use some extract. I froze my cherries differently this year so I'm hoping that will help.

1) They say the rule of thumb is 1# per gallon. I did that in a cherry wheat last year, and I didn't get much cherry if at all in a 5gal batch. So i'd ramp it up twice as much however not much room left in the carboy then. 2) I only pitted and froze the cherries and chucked them in. This year...

I've also heard the general rule of 1# of fruit per gallon. I used 5# of fresh cherries (pitted / frozen) did not pasteurize them. No problems but I had to buy some cherry extract and put 2 oz in at bottling. This year i'm going to ramp up the #'s of cherries if I get that much on my tree.

Mocha Stout sounds delicious. Also, best way to ship beer is prepaid. No questions asked other than "Prepaid?"

Good Luck! What are you sending? I'm thinking about submitting my coconut ale.

Excellent indeed! Are you saying Boo or Boo-urns?

Simpsons plus my last name is Burns

Nice!

Nice glasses. Looks good! Where did you get them from?

Ah that makes sense about dropping too fast. Thanks for the bottling tip I didn't even consider that.

Awesome! Do you know what the step down in temps over the course of x days does? Any reason not to just crank it to 35?

I haven't found much via search/google on lagering times or when or when not to d-rest. From what I've gathered primary fermentation check out what yeast you're using and ferment around that 50-55. Then when fermentation is done bring it up to low 60s for a few days. Then step it down to ~35...

Since I'm going to be taking off after the brew session perhaps spreading it out on a couple cookie sheets and have a fan (on low)?

I was curious how you guys store spent grain. Do you dry it in the oven let it dry naturally on the counter or other? I want to make some food with it http://brooklynbrewshop.com/themash/category/spentgrainchef/ They have an article to dry it in 7 hours but I'm taking off after I brew so in...

Any thoughts on the recipe? Additions subtractions?

Awesome thanks mtnagel!

Mash @ 152 60 min with 1# Toasted Unsweetened Coconut Flakes 8# 2-row 2# Vienna .5 oz Centennial @ 60 .5 oz Centennial @ 25 Pacman Yeast SG 1.051 FG 1.013 After Primary Fermentation Dry Coconut (Toasted flakes) 2# for 7-10 days (Recipe set at 70% efficiency) Any suggestions for the...

So from the many pages I've read (Not all naturally) It seems a 1 pint mason jar of yeast is generally going to be fine for a starter with a normal gravity range. My SG will be at 1.048 and I have 2 half pint glasses how do these look?