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Greetings! I have a tasty passion fruit sour beer that I want to enter into a local competition. The beer has a very lambic-like base, but the non-traditional fruit addition has me thinking it might do better in category 28c. (American Wild > Wild Specialty Beer) rather than 23f. (European Sour...

Correct, I took 3 of the remaining gallons and put it on 3 lbs of apricot puree. The last gallon wasn't great, and ended up getting dumped.

Never thought of myself as a long-term project guy, but just recently finished up a blended Gueuze (style) beer that incorporated three annual batches of Lambic (style) beer. Each year's batch was split with three different cultures, so I ended up with 9 different beers to choose blending stock...

Cream Ale 35 - Mini BOS Marzen 34 Both were way past their prime, so I'm happy with the scores. It'll be fun to read the scoresheets. Congrats to all the winners!

I bet its the same strain. That said, it's a (7) year old bottle, so I wouldn't expect there to be any viable yeast for culturing in there anyways.

I wouldn't put any malto dextrin in this recipe, or really any crystal malt for that matter. You're going to have a tough time fermenting out that much malt extract which will leave it plenty 'thick' on its own. I'd leave in the cane sugar.

Scores online. Also got a UPS tracking number indicating a shipment from the BA. Anyone remember what the prizes were supposed to be? BA English Barleywine - 37 Eis Bock - 41 (2nd place)

They're completely different. FWH may give you a bit of flavor, although this is debatable. It will mainly contribute bitterness (it is a bittering addition). I would not rely on it for flavor and aroma. Hop bursting will give you some bitterness depending on the timing and size of additions...

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Anyone else notice that QUAFF appears to be in the lead for Club of the Year over the Brewing Network (Club)? I always like rooting for an underdog, but it looks like it may actually happen this year.

It sounds like you simply transferred incompletely fermented beer into the keg. I'd expect there to be a ****load of yeast in there as it sounds like it was still fermenting when kegged (judging from the 1.030 to 1.020 gravity drop). I'd bet against infection. More likely just funky flavors from...

If you are set on steeping that much crystal malt, I would drop the amber LME and use a golden / pilsner LME instead. The amber LME already contains crystal malts, which would add to the significant amount that you have in the recipe.

Low to moderate carbonation is to style in an 80/. I say go for it.

How timely, I just finished up making a batch and wrote about it below. I used a bit of Bragg's vinegar to get it started, although simply leaving it open to the air will eventually create vinegar. http://www.thepourreport.com/brew-your-own-malt-vinegar/

I use this worksheet. It allows be to correct for gravity deviations during the process as well.

This is correct. Adding more sugar to a beer with potentially too much residual sugar isn't going to help the cause. If you're lucky, all of the simple sugars will be metabolized by the yeast. You'll end up with a beer with more alcohol, a higher overall attenuation rate, but with the same...

- 22% C60 crystal malt would be insipid. Try 5%. - Between the amount of crystal and relatively high mash temp, it'll be tough to get to 1.030 from 1.120. I'd lower the mash temp, dramatically lower the crystal, and consider including some simple sugars to get that low. - 9-12 months in a first...

Highly unlikely that it is autolysis. Without really extreme mistreatment, autolsis is tough to achieve. Burnt rubber is a phenolic compound. This often occurs if you're using water with chlorphenols. It is also a compound thrown pretty typically by wild yeast. Given the no-chill method, my...

There are a large number of variables that determine "body" in a beer. Hopping, starting gravity, yeast strain, recipe (other malts like crystal), attenuation level, water chemistry, etc. all come into play. I think you're alluding to this fact and acknowledging that it is a sliding scale...

Sounds like a really sweet beer with that much crystal malt and that little of hops.