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Are they ok with bringing homebrew to sample?

Same as my username here: Swillbilly, really cool app.

about 3 hours from Hampton Roads, just south of DC http://cockandbowl.com/

15 minutes from the house and still haven't made to the Cock and Bowl. Gotta get down there soon.

Swillbilly, add and I'll do the same thing.

Been brewing with FFX Co tap water for a couple years. Never had an issue with the water. Its fine.

Check out this blog from The Mad Fermentationist. He did a whole series on Kombacha: http://madfermentationist.blogspot.com/2007/02/i-realize-that-many-people-have-never.html

You'll be happy with the results when fermenting at 60. Also, remember that even though ambient temp is 60, the actual fermentation temp of the wort is around 5-7 degrees higher. Also, a guy on the HBD board did and experiment where he fermented wyeast 1056 around 45 degrees. Said he got...

Instead of the round picnic cooler, you might want to try something larger like the Igloo Ice Cube 50-68 qt coolers. Will allow you to do bigger beers or 10 gallon batches in the future.

Definitely use Maris Otter and dump the carapils. Maris Otter, Crystal and Challengers makes for a damn fine Bitter. Look for an OG around 1.038-41 and finish somewhat on the dry side and keep the carbonation on the low side as well. Try Wyeast 1275 or 1968.

I brewed Drew's GHT 3. Came out great. Still have a bit left in the keg. The amarillo's have mellowed a good bit, but when it was really fresh, man, did the amarillo's shine. Tasty beer indeed. QUOTE=Short Drive]Here's a couple of links to Gumball Head recipes. Gumball Head # 1...

I believe the point is to raise the temp of your grain bed to 168 degrees regardless of the amount of grain used. I've done 28 lbs of grain in a Wee Heavy down to 7 lbs of grain for an English Summer Ale. With both beers I sparged with 195 degree water and got good results.

This link will answer your questions about batch sparging: FWIW I sparge in with about 190-195 degree water. http://hbd.org/cascade/dennybrew/

I have an all Summit IPA thats been in primary for 6 days and the krausen doesn't look like its going to drop anytime soon. I had another beer that I brewed in which the krausen never dropped after 10 days in primary.

To control my temps I bought a 70 qt Ice Cube Extreme. I cut a hole in the lid so that a 6.5 gal carboy neck and airlock fit through the hole. I rotate frozen 2L bottles of water. I've been able to keep the temps in the mid to low 60's pretty easily. If I add more frozen bottles I can get...

You can say that ! Its pretty much become an obsession.

I brewed a Gumball Head like Pale American Wheat about a month ago. All amarillo hops. Really hoppy at 1st but its really mellowed in the keg. A really nice beer.

New to the forum. Been brewing since October, 3 extract batches and 15 all grain batches. Currently have an all-Summitt IPA in primary, a coffee stout and a hoppy american wheat in kegs. In bottle I have a Wee Heavy, Irish Red, Denny's Rye, Special Bitter and a Shilling 80. Looks like a good...