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July post about finalist judging: http://www.mercurynews.com/jay-brooks/ci_21084291/brooks-beer-homebrewing-glory Final four were judged close to 10 days ago: http://beerpulse.com/2012/09/flanders-red-ale-among-samuel-adams-longshot-2013-competition-finalists/ I'm guessing we will get them...

I originally intended to ferment it warmer (and weeks ago) but the temps here in Chicago took a nose dive and I don't own a brew belt, only a chest freezer that has a split personality fermenter/serving vessel. I believe steady temps are more important than higher but fluctuating temps, so I...

Thanks for the quick reply! Yeah, at the airlock and during the active ferment it really blew out a lot of the fresh apple skin type aromatics, I was just really disappointed in the hydro sample. Hopefully once the majority of the yeast drops and it's carbonated the esters will get kicked to the...

I tried my hand at a Belgian golden strong ale, and I had a question about how the banana/clove flavors develop. Quick recipe notes: 7# Castle Pale malt 5# belgian pils 1# belgian wheat czech saaz hops for ~34ibu 1388 belgian strong ale yeast, stir plate starter. I started...

I'm afraid I don't off hand, but give them a call. http://www.nfccompany.com/

I concur with all the praise for NFC on Leavitt. They are awesome, fast, and friendly. I'm usually in and out in 5 minutes. It's in a very unassuming building, orange brick and gray security door, but ring the bell and walk in if the door isn't already propped open. Good place for keg parts and...

Northern brewer has a 1psi secondary regulator that will replace the hard spiel on your cask and keep oxygen from getting in. Worth looking into, and you wouldn't need to change your brewing process or batch size just for "real ale" serving techniques.

With a nod to the Chemistry that goes into our brewing, I'll leave this link here as well. http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/ (same blog as the link at the bottom of the front page, different article)

Did you pitch yeast using a starter? Did it ferment in your yeast's optimal fermentation temperature range? If so, it'll most likely bottle condition just fine but you'll need to give it more than the usual 7-14 days conditioning time. I'm talking a month or two. My version of this got close...

Let it warm up, let just a little CO2 off by way of the pressure release valve, shake it really good to re-suspend the yeast, and let it sit a week or two at room temp. There should be enough yeast still in suspension (assuming you didn't sterile filter) to take your beer down a point or two...

I have always added pumpkin to the boil, not the mash. Usually 5-10 minutes before the end of the boil actually. Out of curiosity, why add them to the mash?

Seconded.

I built a rolling kegerator similar to the one found in another thread around here, no cold plate, but sometimes I get plenty of foam. I've found that the beer foams up really bad for the first 2-3 hours if I don't let the kegs settle down after being moved. Also I'm guessing all the channels...

So, how was it???

I'd email the brewery. I had the pleasure of touring their brewery a couple months ago and while there the guide was more than happy to explain in detail how the coconut porter was made. I don't see why the pineapple wheat would be any more sacred.

Oh, and my inspiration for the name is from MST3k episode, Space Mutiny.

Just wanted to share what I did with my tiny variation of this recipe. Bulk aged in a keg for the last 5 months, finally decided I needed to make room in my keezer so I bottled it. My friend took my sketch for a label and put his professional design skills to work, then each one got a wax seal...

I'm a big fan of Midwest Supplies ice pack shipping for yeast that I can't get at my LHBS.

Well, as I said the original plan was and is to use the BJCP score sheet. I was just wondering if anyone had any good suggestions or who may have held similar contests between friends. Thanks for the input.

Myself and two friends will be judging Pilsners we each brewed at the beginning of March. All Wyermann pils malt and Czech Saaz hops, and a German ale Wyeast yeast. Carbonation was to be by bottle conditioning to prevent force-carb and cold crashing clarity helpers. The goal was to keep the...