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I recently pitched 1098 into my brown ale. It started fermenting ONE hour after the pitch with a starter. It's been going strong ever since...on day three now and things are starting to slow/almost done fermenting.

Was just reading Yeast, and they mention how phenols are often and indication of a wild-yeast infection. I think you're onto it with that carboy possibly being the agent, though, hell, who knows...

I brewed a Citra, Amarillo, and Centennial IPA and, while it is fantastic, it is lacking a certain something. Maybe Simcoe would fix that....

Yeah, I always go with S&K. As good a selection as Mr. G's and better prices...really nice and helpful staff too.

Also, Kegs and Barrels off of 15th and Alma has a great selection...more Belgians than most places around.

I always go to S and K off 75 and Spring Creek. It has the best selection around. You often have to ask to get the more limited releases, but show your face enough, and you'll get all the rare beers before they make it to the shelf.

This is a really cool idea and something that I have thought about only a small amount. I've never used Tettnang, but I do work with a woman who lived in Germany where they grew it. Still, description from your own experiences with it? Citra seems like a hop that would be easy to overdo with...

Alright, I recently brewed an IPA that turned out really great. That said, I find the hop profile to be "missing" something. I'm thinking it needs more pine note or something to boost/compliment the hops already present. The hop addition looks like this: Citra (bitter) Citra Amarillo...

Eh, beer or not, I agree with Lynch: http://youtu.be/F4wh_mc8hRE

It actually was nice of QC to pop in anyway, shows there is a concern....There are so many factors involved here, it would be impossible to tell what is causing it...though, I have a had a few cases of "rogue" hangover after only a few beers. My question is, do you mostly drink at Founder's? If...

Agreed! I'm just getting off a Myrcenary kick...drank the last bottle from a trade. I was pretty stuck on Odell in general when in CO. I've also bought three six packs of Saint Arnold's Weedwacker. I almost never buy three six packs of anything in the same month. It's a great beer that is...

Left Hand TNT. This beer was truly disgusting.

I think Fireman's 4 is waaaaay better than Shiner Blonde, though, I can't say I'm a huge fan of either. The Lost Gold I had was a bit disgusting I have to admit...almost chalky tasting hop profile. That said, I like the brown and just had 2010 Sisyphus, which was fantastic.

Yeah welcome. You are going to have to have fermentation temp control or constantly brew saisons, heh.

This! Also, I like to buy several commercial examples of the styles I have in the pipeline and compare once my brew is ready.

Search Dave's Cheap n Easy fermentation chiller....would probably only really work with carboys. I took this basic idea and made something very similar (don't currently have room for a chamber or extra fridge). It works really well. Holds temp to whatever I get it down to, and I only switch out...

My votes go for two things: fermentation temp and water. I had this same off flavor for my first few batches and, after adjusting my water (RO that I build up) and, now, controlling fermentation temps, the flavor is gone. Bottled water is often simply water from another tap, so watch out for...

This. And I'll toss in that the few times I've used honey malt, I have not been pleased with the flavor.

I agree here. For me, the key to getting rid of astringency was adjusting my water pH. Now I use RO water that I build up and it works really well.

The Meddlesome Moth has an excellent tap wall with good food.