Search results

Just looking to start a thread on how you manage oaking your spirits. I've tried many iterations of amount of toast, amount of char, temperature to toast American oak, etc. I've landed on using dark toast American oak, charred all over with a butane torch, and soaking in clear spirits at roughly...

What does everyone here think of the Las Vegas beer scene and availability of good beer?

Hi everybody, a humble question for those with competition experience and knowledge about an issue I have had several times. When submitting a beer into BJCP/AHA sanctioned competitions I have had a similar thing happen several times. A beer I submit apparently gushes when opened to be judged...

Hello everyone, I have a sour beer finishing primary, in the style of a Berliner Weisse. I'm going to be adding Granny Smith apples to it, along with cinnamon sticks, to try to replicate a sour beer I had at Cascade Barrel House in Portland, OR. I've added other fruits, cherries and berries...