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Great job cekramer! That was a bear of a work out. I got 16:38 RX. The whole work out was like, can't wait to drop the bar...then burpees:(. Good luck to those who have not don't it yet, and remember keep moving!

Good job guys ,and good luck today or this weekend. Just finish 16.4. 171 reps. Words of wisdom, do singles for the DL, everyone at our gym that did touch and go had a much slower pace than those that did singles. Good luck guys and gal can't wait to here your results!

Try some unflavored gelatin, it will give you super clear beer in a few day in the fridge.

Good morning CF Brewers! 16.3 in the books 23 reps RX. That was my goal and I did most bar MU I have ever done in one day. Good luck! This weekend, and have a home brew:)

Good good man! I love the open, shows us what we need to work on :mug:

16.2 154 reps. T2B suck hard. I will try breaking it up different and try to get at least some 185 SCleans. Good luck guys, and gals!

+1 MO for pales use it all the time

145reps. rx. Damn those over head lunges :)

Hopstopper. Best $75 I have spent. No need to whirlpool just gas off and cool. Work great with gravity or pump.

tgif!

Interesting! Let us know how it turns out.

Try your local paint ball store. I get my co2 filled there for half what the gas cylinder exchange places charge. Good luck:)

Personally I would wait for it. I some time get very long lag time (couple of days). As long as you have sanitized well and pasteurized your fruit you should be fine.

I got a question actually 2 for you sir, kinda off topic. I have never primed in the keg before usually just hook it up to the co2. I want to try this because right now I have no room in the keezer. Do you prime with the same amount as bottling or you cut it in half? And do you have a problem...

This is how I feel when it comes to the aging process. Let it go, try it along the way when you think is good, drink it:) Nothing arbitrary about that.

This is how I do it: for most beers. 6 weeks total: 3 weeks primary Crash chill and and fining. Rack to keg, set psi and forget for 2 weeks. Beer will improve with time at cold temps just think of it like lagering. Warm storage will help big beers round out some of the harsh alcohol flavors...

When I brew a coffee stout I add 4 oz of ground coffee of my choosing and add it to my wort at flame out, lid on for 20 mins then chill and pitch. They all way turn out great. 2 oz ground And added to fermentor just like dry hopping for that extra aroma/flavor.

that makes scene. the MO was actually pilsner malt. That brings me closer to 95% I was going by the yield in beersmith. I will have to look up a malt analysis for what I ordered.

Good morning brewers So yesterday I brewed a Durtmender Export from BCS. The recipe is as follows and did some math for my total points (weight*max yield) 8.5# Pilsner Malt (8.5*37) 315 ***edited MO*** 4# munich (4*35) 140 3oz malanoiden (.185*37) 7 total points: 462 Ok so here's what I...

Thanks again! once I hit 50 I will pitch:)