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Have they posted any of the winners from other comps on Saturday? Any point in continually refreshing the page until my mouse breaks?

How did the barrels turn out? I'm looking at getting some from them myself...

That doesn't work, nor does requesting a password. When I registered I was brought to a confirmation page, but I noticed yesterday that I never received a confirmation email.

I am. I emailed AHA, no reply yet.

This happened to me too! I put an email to Janis. Hopefully there isn't some kind of glitch.

Same here. Must have grain!

Get a water spreadsheet like Bru'n Water and drop on your water profile and recipe. Always have pH in the 5.2-5.5 range, I always shoot for the low end. Get lactic acid and a baby dropper syringe to measure it out. I have two different hoppy beer profiles. My more traditional hop bite one is...

I totally agree with you. I've since switched all my IPAs to half of the IBUs at FWH and the remainder in whirlpool.

I wonder if they've adapted it to their brewery over successive generations. The attenuation that they report is much higher than 1056. Going by the figures on their website, they're getting 91% attenuation, 1056 is a mid-high 70% attenuator. Either their website is incorrect, or their...

I've had good luck using both Super San Diego and any of the Conan strains out there. Personally, I tend to get a bit of English yeast character from their beers, so I tend to prefer the ones fermented with Conan, but that's just nitpicking.

Has anybody done one of these? Can't find references to this specific model, but it appears to be like most other Danbys.

Has anybody done one of these? Can't find references to this specific model, but it appears to be like most other Danbys.

We'll see...I probably won't brew it for a while but I'll try to remember to post the results here. I've found too that putting in a little bit of vanilla bean helps to mimic the effect of long-term barrel aging if you aren't getting that characteristic.

Perhaps pineapple was the wrong descriptor. I tend to describe the combination of fruitiness and some barnyard character that way. The ester is the breakdown product of 4VG.

I'd add more dregs from some sour beers directly to the carboy. Maybe think about adding around 4oz of maltodextrine in some cooled, boiled water to add some complex carbs for the bugs to chew on. Let that go for a couple of months and taste again.

You may have issues with a Lacto D starter on a stir plate. Lacto D is an anerobe. You should use a stir plate for Lacto brevis, but not for Delbruckii.

I've moved to doing a ferulic acid rest in the 109-113F range on almost all of my Brett-secondary beers. Most turn out to be pineapple bombs. I don't know if MORE ferulic acid would really be a good thing.

So, couple of questions... 1) Was this a 5 gallon batch? 2) What wheat beer strain did you use to ferment this? Any off flavors? What temp? I've had good results in the past with "bourbon barrel" beers using 2oz oak cubes soaked with enough bourbon to just cover the oak. Then I drain...

Are you having swings in the ambient temperature?