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Hey, As anyone ever built a site for a home brew comp? Specifically I need to add some online registration software! HELP!!!!!! Cheers,

Hey, I'm starting a competition here in Vancouver with the help of a local association (which I'm now apart of, I suppose). Beers are due April 16th and there will be a little party during the week of May 10-16. The event will be part of the inaugural "Vancouver Craft Beer Week" Check it...

Hi, I have a Flanders Red that I made with plenty of specialty malts, mashed at 154F. I just took my first sample, after about 4 months, and it is very thin almost watery, but with sour notes and some brett character. Obviously it's not carbonated, and it's also not finished. But it will...

Hi, I've built a recipe for a coffee stout. However, I'm wondering if some of you can share your experiences, and discuss the success you've had with various methods for adding the coffee. I was thinking about adding it ground, with about 2 minutes remaining in the boil. I tasted a coffee...

It might sound silly pairing alcohol with more alcohol, but my late grandfather drank "a beer and a shot" pretty much every day for over 60 years, and it's become a bit of a tradition and favourite drink of mine. I thought this would be a good place to get a few ideas about brewing a beer...

Hi, I found an old wine barrel on craigslist. The guy said he hasn't used it in 20 years, but that he cleaned it out and sanitized with campden it when he last used it. But he admitted that it should be cleaned again and will need to be saturated with water so that it expands back. I...

Hey, A friend and I are trying to get a Vancouver, BC based competition off the ground. I was curious is there are any BCJP judges in or around Vancouver? If not, has anyone had any good experience using non-BCJP judges for competition? For example, I know several pro-brewers that could...

Hi, I've got a lager with a some noticeable astringent character. I am pretty sure that this is due to my crush, which is a whole other issue I am working on. Anyway, I'm wondering if I can improve the beer over time via further lagering. As anyone noticed if lagering reduces tannins and...

So I shared my beer with a few brewers last nite and a beer journalist from the UK. (pretty cool experience) But on the downside my Saison was described as having a slight butyric acid quality on the nose (old cheesy, rancid fat, etc...) Everyone had seconds, so it wasn't a huge detractor...

Hi, I'm brewing a Flanders' Red. I am concerned I may have too much headspace in my carboy. It's about 3/4 full. I am using the oak peg method, but also, the peg is not touching the beer, either, because it's so far down. I am worried that this may cause too much vinegar/acetic acid...

Hi, My neighbourhood is overwhelmed with blackberries so I feel obligated to use them. I really want to create a recipe around blackberries as opposed to adding blackberries to a porter or some other recipe. Here's the recipe I've come up with. I often find that blackberry beers I've had...

Hi, Generally fusel alcohols don't dissipate from brew. However, does anyone have any experience on fusels in sour beers? Or long-aged oxidized beers (over 1 year) I have a fusely flander's red which will be getting fair amounts of oxygen (via oak-peg method). I have heard that oxidized...

Hi, I've got a Hefe I fermented with Wyeast 1010. It's the first time I've used this yeast. Now, I know it's known for kicking off sulfur, but I heard that should disappear after 2-3 days. Mine's been 8 days in primary and I've hit my FG, but it has still got a slight sulfur aroma. I...

Hi, I've got a beer I want to oak. It's been in the keg for a few months already though. I was planning on putting 1 or 2 oz of medium toast french oak cubs into the beer keg. My only concern is that it might get too oaky too quick. I just don't know. There's probably about 3.5-4 gallons...

Hey, I'm making my first Am. Rye beer and I have some crystal hops kicking around. What are your thoughts on using them in this? If so, bittering or aroma? Both? Recipe is pretty much 6.5 pale 3.75 rye 3 wheat 1.053 OG Mash @ 152

Hi, Now that I'm arguably at the advanced stage of my brewing I have been pretty successful at most brews and many styles. Every so often I screw up, but I can usually identify the problem quickly, and adjust process or recipe next time. One trait I've recently noticed in most of my...

I just tried some Citra hops yesterday in an IPA a local hombrewer made. Damn. You guys are going to want these when they become available later this year. They are super fruity, juicy, and they have something I am still trying to put my finger. I don't know the AA% but they come through...

Hi, I'm looking for BJCP judge input if I can get it - don't worry if your not accredited though, please chime in anyway. I've read the style guide, and Jamils BCS book. But it seems to me that the big difference between Robust Porter and American Stout is amount of raost character and...

Hi, I'm making my first Barley Wine. I'm aiming for a 1.110-1.115 OG. I'll be using around 26 lbs of grain*. I can handle the large grain bill in my 15 gallon cooler no problem. My concern is about water volumes and efficiency though. My schedule will look like this: Mash in with...

Hi, I just got a refractometer, and used it for the first time today. It gave a reading of 11 plato on something my 60F hydrometer gave at 1.062. I'm not sure what's up, especially because they both are accurately calibrated to give distilled water a 'zero' reading! Any thoughts?