Search results

Sunday, September 4th (Sunday before Labor Day) 6p-10p at Deep Ellum Brewing Company. I'll be out there at Matty K's Home Brewery. Likely with an IPA and a fruited blonde. Registration and drop off is from 07/01-07/31 Who's going? Competing? I did this last year and had a blast...

http://brewriot.com/2016/01/12/brew-riot-2016/ Comp and festival May 15, 2016 in the Bishop Arts District. Enough time to even have a lager ready. Who will be there? I will be there for my first time! Looking to bring a stout and maybe a Czech pils.

Not gonna lie, I like his process. I also tend to really like his stuff when it comes to making brew day easier/shorter. I quit boiling for 90 minutes, even with pilsner malts. I am also considering how often I really should be using pure o2. What have you changed?

I have a batch of wine going that I would like to carbonate at champagne-like levels. I plan to back-sweeten it after it finishes out, force carb it then bottle it. If I force carb before bottling, can I use standard beer bottles if carbed at 5 vols? Or is that still dangerous?

http://www.opbravo.org/index.php/rules Cliff notes: -Event is 11/07/15 at Shannon Brewing Company in Keller, TX Honoring military and first responders -Registration deadline is this Friday 10/23/15 -You are allowed to submit one beer for BJCP judging ($25), as many as you like for the People's...

Bottling question...I brewed a Belgian tripel last week. OG 1.085 / FG 1.010. For yeast, I stepped up to a 5L starter from the dregs of a bottle of Fin du Monde. I normally keg everything, but it only seems right to bottle condition this one. Do you think the yeast can prime at 10% abv? Should...

STELLEN DOPPELBOCK Ingredients -15# Weyermann light Munich 5-7L -2#Avanguard German Pilsner 1.5L -0.5# Chocolate Malt ~400L -1oz Northern Brewer 60min -1oz German Tettnang 30min -Wyeast Bavarian Lager 2206 Yeast (5L starter) BIAB Process -Local Tap Water -Single infusion mash of 1.25:1 at 152...

How are you guys adjusting from the normal gran absorption ratios if you squeeze or drain for prolonged periods of time?

Anyone using something like this? http://auction.mainauctionservices.com/cgi-bin/mnlist.cgi?mainauction8/4173/2 I have been wanting to make the switch to natural gas lately, and these typically sell for less than I would have in purchasing/converting KAB4/KAB6.

Deep Ellum Brewing Company is holding a "Labor of Love" homebrew competition September 6, 2015. Details are scarce right now, but this is the registration link: http://www.lolhomebrew.com Has anyone participated in this before?

https://www.indiegogo.com/projects/fizzics-make-your-favorite-beer-better--2 https://www.youtube.com/watch?v=E_njHqx-Nn4 Insert bottle, pull handle to pour most of beer, push handle to make a creamy head. Seems kind of gimmicky, but I would like to try it. What say you?

SOLD Johnson A419 Digital Temperature Controller. Works like new. I brewed several batches of beer with it before building my own. For my asking price, I will also include a commercial chest freezer. Works great, wife says it has to go! Big enough for a single 6.5G fermentor and a smaller...

Cliff notes: Brewed a big IPA, three weeks of primary, beer was just about clear, dumped in hop pellets for dry hop. Three days later, I check on it before cold crashing and I have another krausen. Have you ever seen this: Details below: IIPA AG BIAB Recipe: Mashed at 150 for 75 min. Pitched...

Do your beers get past that initial green stage faster via room temp or cold storage? I keg, so I am typically packaging after 2-3 weeks in primary, but it seems it is usually another 2-3 weeks before my beers hit their stride.

My only request is that we use the word "cloying" enough to purge it from our everyday vocabulary when it comes to describing beer.:ban: For me it was Franconia's Eisbock at Big Texas Beer Fest. At 22% ABV and dead flat when I got my sample, it was a sticky, cloying mess of a beer.

Just something I have noticed in the last few weeks being repeated. Recipes without Crystal malts. I only started brewing last year, but I remember seeing Crystal in most if the recipes I found. Is this a thing?

Last brew day: Now I do this. Hoping to get every last bit of wort out of a big grain bill without hauling the ladder out.

Just spitballing here. I read here and there about people being able to pitch into "clear" wort after cooling. I can usually cool a 5G batch to pitching temps in under 12-15 min with a combination of IC and ice bath, but my wort has never been anything closely resembling what it looks like...

How do you distinguish the two?

For those interested, I am brewing a Sierra Nevada Pale Ale clone. I decided to split the five gallon batch into two and then pitch a different yeast into each. I pitched a fresh 1056 smack pack into one. I spent a little over a week prior stepping up two bottles' worth of dregs to a 1L starter...