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Hi all, I've noticed something on my bottled beers over the years that drives me nuts and I'm ready to figure this out. I do well at competitions, and I feel all of my practices are solid, but I notice that whenever I bottle for competition, the beers taste more bitter to me than in the keg...

Some things I've done in the past...so many more ideas. The bowling pin I did 10 of for a bowling alley in Knoxville, TN.

In the older version I had, I was able to put the entire preboil volume under "Mash" on the Water Adjustment page and then put my actual mash volume under a "Mash Water Volume" box giving me the correct Water to grist ratio... I typically calculated the total amount of each mineral and then...

Ahh, I see. Well that makes me feel a bit better...I suppose I've just finally stumbled upon one of the slightly "gray" areas in brewing. I guess at this point, I'll just taste the beer, take good notes and adjust to taste. Again, thank you for your response...it is greatly appreciated.

Thank you both for the responses! I did recently become a supporter and have the most recent version, though I am still playing with it a bit and getting used to it. I was more familiar with the brewers friend calculator, so for today I used that. I will be changing over soon. The funny thing...

I'm also still confused and shocked at how many of the water experts we look to for advice can't seem to agree on whether the 5.2 to 5.4 range for a pale beer should be 5.2 at room temp (meaning 4.9 to 5.0 at mash temp), or 5.2 at mash temp (meaning 5.4 to 5.5 at room temp). I've spent much of...

Recently listening to Palmer about water. He says when building from distilled you can add salts at mash for mash volume of water, skip the sparge addition, and add the rest to the kettle (total boil volume minus mash volume)... My question.. If I add lactic acid to dial in a mash pH of 5.2...

I just had the Waldos Special Ale yesterday! I don't think it is quite as good as last year, but it's still an excellent beer. Maybe someone that lives near the brewery can get a ballpark recipe this year....

Thanks! I was surprised that no one else responded...I recently took 2 stabs at citrusinensis in small batches and bottled them last week. Based on what you said, I'll need to make some adjustments and add more wheat, but the taste at bottling was promising nevertheless.

It is a 7.5% saison...Instead of the traditional noble hops though I used only American hop varieties so I'm thinking I would lose major points if entered in the saison category for it not being in line with the classic style. Is this a safe assumption?

I guess I never thought to do that...I WOULD like to get as much feedback as possible from the judges so maybe enetting it in bother isn't a bad idea. It is a bit young still in the bottle at the moment (2.5 weeks). The alcohol is there but not overly harsh...I've noticed on some of my other...

Awesome...thanks so much guys Congrats on the 41...I'm surprised it didn't place. Competition must have been tough! Thanks for your help.

So, I have a strong saison that I'm entering in a competition under the 2008 guidelines...because of the abv I am required to enter it as a strong saison in the belgian specialty category. My question is that because you are required to explain your beer a bit in this category, is it within...

Well, since their website reports the Citrusinensis as being a wheatier version of their new dogtown pale ale with the addition of blood oranges, etc. I guess the next logical step on my day off would be to go buy a six pack of the new dogtown and see what i can learn...

I agree with you on the hops...has to be the more modern hops...I can almost guarantee the use of Amarillo in the hop bill, because after i had this I had a Double Dry Hopped Stone Ruination in which amarillo was the chosen dry hop. It was very present in the aroma and I picked up a similar...

Hey guys and gals, So I have a deep love for 2 beers from Lagunitas's One Hitter Series this year. The Waldos' 420 Special Ale and CitruSinensis Pale Ale.... I would absolutely love to try and clone these beers and can't seem to find a whole lot of info on them. I guess my question is, does...

I agree with you on having the constant draw from all sections. I was unable to find any theory as to why it was never slotted. Being in the middle, I don't see the harm in it. Also, having slots down seems to make more sense given that you wouldn't be wasting wort. However, Dave Miller's...

So I built my CPVC octagonal manifold today and I have a few questions. I am reading Dave Miller's Brew Like A Pro at the moment in which he states that he has tried both ways and consistently gets better results with slots up despite popular opinion. Most on here say slots down but I did...