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Utah is a beer wasteland. That's why I homebrew. No advice here, sorry.

I just bottled an IPA that I boiled on the 10th of March. It spent at least 5 weeks in primary, and two weeks in secondary. I'll give it 3 weeks to carb up, and then I'll taste. Patience is a virtue (in my case, procrastination...) But it fermented out nicely. Went from 1.061 SG to 1.012 FG. The...

I'm betting those moonshine states are still leery of moonshiners frankly.

I'm totally a savory man. (The one exception is Cool Mint Doublestuf Oreos) Beer is savory right?

I am now free to mention that I'm in Utah, and my name is Jeff! I am no longer an outlaw. :D

The six-pack amendment was stripped in conference. It passed w/out restrictions.

UPDATE: The Utah senate has passed this bill, and it will now go to the Governor's desk. I see no reason why he wouldn't sign it, given his stated goal of liberalizing Utah's liquor laws. Huzzah! I'm no longer an outlaw! :D

Not true pils. I used Wyeast 1007 German Ale yeast, and it fermented at about 61-64 degrees.

I just made an all-extract Pils. I never got around to putting it in a secondary. It's now been 3 weeks. If the SG is right, should I just bottle it? What would I gain by putting it in a secondary for another week?

Or speeding on I-5 between Portland & Eugene.

The thing that gets me is I tell people they need to pour it in a glass, then they drink it from the bottle and tell me it's "bitter."

Well, because the existing law (ALL breweries must be licensed) is never enforced, and because I think the violation is like a Class B Misdemeanor. None of the ingredients of beer are illegal. (Unlike cannabis.) We have head shops too, although their "glassware" is advertised for tobacco...

There's two good ones in SLC I know about that operate openly already.

It died last year due to it being introduced on or about the last day of the session. Not for lack of support. It appears that it finally has enough support, and since this is the START of the session, we may finally be de-criminalized.

Now it just has to pass the Senate. House passes bill allowing home brewing without a license - Salt Lake Tribune :tank:

Even with a full Kreusen?

Well, my first brew was the victim of the 1.020 curse w/out me even knowing it. I bottled at 1.020. My second which I brewed on Saturday is an all extract Pilsener and I am going to try to get it *fully* fermented, so I'm interested in techniques for rousing yeast. It remains to be seen if it...

How would one go about swirling an Ale Pail?

That's where my final reading was on my last batch. It read 1.020 upon racking into the secondary and 1.020 a week after that, so I figured it was good to go. I've pretty much got it all drunk up, and it was great. No overcarbing, or bottle bombs etc.

I made an all-malt Bohemian Pilsener kit from The Beer Nut in SLC, UT. Everything I did wrong with my first batch, I did right this time. I used a stainless kettle instead of Aluminum, I used my new wort chiller, and with the cold water from outside, it chilled in no time flat. I strained it...