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So im pretty locked in on the IPA and kolsch. The third is still up in the air. I'm thinking a nut brown or possibly that Oktoberfest ale recipe posted. Also I will have my friend that I brew with at the wedding to manage the kegs and do that work so I don't have to.

A brown ale sounds like a good idea. All ready checked if they would allow it and its all good. So it will be all homebrew and homemade wine.

Also im going to make something like this to serve it from.

This was pretty much my thought process. I wanted the kolsch for the light beer drinkers, a lot of my friends would like an IPA and the amber as another option that isn't quite so hoppy. I was also thinking about switching out the Amber for maybe just a pale

I dont have that good of a setup for lagers yet. Thats why I was think kolsch because I can ferment around 60 then lager in my keezer.

I've been starting to think about what beer to serve at my wedding that is in October. I'm going to run three taps and right now im thinking an IPA, amber and Kolsch. Anyone have any ideas?

I think I might go with the best malz pilsen. Im thinking 95% pilsen and 5% vienna.

Anyone know of a good pilsner malt to use for a kolsch? Thanks

What temperature was it fermented at?

Anyone know of a good receptacle for holding 4 ball lock kegs for serving? Also 2 and 2 would work. Ideally something that isnt to pricey. thanks

Ill be there this year for the first time.

Woke up to see my stout advanced in Milwaukee. Pretty good birthday gift.

It seemed like both judges enjoyed it and mostly good things to say about it. One thing both judges knocked me on was a slight astringency from the dark malts. I think I might have sparged a little too long as well. Maybe if I correct that for next time I can win a medal with this.

Just got results back from a comp. Scored a 39.5 on this beer but no metals.

Does anyone know of a good scale for weighing grain? Im looking for something not too expensive but can weight at least 30lbs. Thanks

I do a raspberry beer that has 25% wheat in it. I put frozen raspberries in secondary once fermentation is almost complete. Let that sit for a few weeks and then add some raspberry apple concentrate to back sweeten at kegging. It comes out very good.

I think you're supposed to put them at the top of the mash so they are sparged. They are said to add some hop flavor but no bitterness.

The CYBI black butte porter recipe

Which recipe?

What is the OG?