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My mother-in-law worked the Jury Pool here locally for a couple years. I never had to worry about jury duty back then! Now....well, she says she could pull strings if I asked nicely. I've only been summoned once, for Federal. I was one of the two people that got dismissed, everyone else...

I'm inclined to say that if whatever it is grew back after you racked to secondary, it's not good for you or your beer. You'd have had to try real hard to get that much traub from your primary into secondary and had a good bit of unfermented sugars hanging around for that to be a new krausen...

Go ahead and boil it and do your hop additions as usual. This will sanitize everything and get the break to fall out and all. You should be golden!

I worked there before Zach and JonR started. They got Jon to replace me basically after I left. I recognize your name now from RaceLubbock....I'm NowAV8 on there (AKA: nazi Admin to many).

My name is Matt...I worked at TSP from '03 to late '04. If you were up there during that time, I'm sure we met. I was the only full-time counter sales guy they had at the time, and Jason/Trevor helped when they were actually at the shop :)

I admin RaceLubbock and work at SDPC...I used to work at TSP a few years ago as well.

Nice Z! I don't have any pictures of mine to post, but it's a 2000 model, black, leather, t-tops, etc etc. That's why I started brewing, because I needed a new hobby that was cheaper than modding the car (hence the screen name). I work for the largest volume GM performance parts...

Yea, next year we'll be back in the Lonestar circuit...over the past year or so, the club has been turned upside down and we're all pretty new to it...so this year's Cactus was a big learning experience!! Next year should be much bigger (entries and participants) than this year!!

Our club entries should be arriving tomorrow, for the most part! :mug: Wish we could make the drive down for the event!

What many of us who lager our beers do is add a 1/2 packet of dry yeast to your bottling bucket before filling the bottles. The half packet has plenty of cell count to carbonate your beer without imparting any off flavors in it (so it doesn't matter which "flavor" of dry yeast you use). The...

My local homebrew club is starting study sessions for the BJCP test soon. I helped just some first round beers at our local competition recently and by simply sitting with certified judges and talking about these beers I learned alot about the methods of judging and what to look for in the beers!

I use one as well (and won a Best Of Show with it). The advice I received about using it was to boil water in it before the first use (all the way to the top). This gives it this dark oxidation layer or something, which keeps your beer from getting the metallic off-flavors. When I clean it, I...

^^Good call! I never think of checking their site for updates and extensions!

Here are the "specs" on the Briess 2-row :) I'd start with the US 2-row in Beersmith, and then modify the properties of the grain in your recipe based on that page (did that make any sense?). Hope it helps!

And what kind of beer are you making? The "brewer's 2-row" can likely be entered as either the US, Belgian, German, or UK 2-rows that are already there! You'll likely being using one of those in reality.

^^Agreed! Also, how big of a starter did you use? What was the OG?

Planning on entering a beer or two :) Will not be able to attend the festivities unfortunately.

60min IPA....if we get 2 guesses, then my next is Arrogant Bastard.

This recipe was my 5th beer to make since January when I started. I used their partial mash recipe. I fermented cool (around 45-50*) and then lagered at 34* for about 3 months, with a 36 hour diacetyl rest in there of course! Anyway, our local club help our 10th annual Cactus challenge this...

"What are you looking up here for? The joke's in your hands."