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That isn't true. The CA State Fair has a regular amount of awards per category(1st,2nd,3rd), just like any other comp. They listed the winners by county in 2012 which may be where the confusion is coming from. :mug:

Was thinking if you are fermenting outside it could be getting colder than 68 in a temp controlled fridge. Im no expert, but I dont think you have a starter issue. When I started I brewed a few beers with no starter at all. They didnt turn out so well, but there were no attenuation issues.

Suck it up and turn it down to 65. ;)

What temp are you fermenting at...... is it fermenting outside of a heated area?

My favorite $10+ beer this year. Many delicious and distinct flavors going on. If I wasn't a cheapa$$ I would buy a bunch and age them. Worth the $13.... wont buy again this year.... but maybe next.

I have a dunkel on this right now. The pack was 2 months old and did not swell. The first starter took longer than usual to get going, about 24 hours. My beer has been on this for about 6 days now, and it is at a 1.038(1.056 og), which is bit slower than usual compared to other lagers I have...

Really liked this beer. Nice to find something different in the AIPA style, very nice. Tried Sumpin Wild also. Nice beer but thought the Belgian yeast was drowned out by the high IBU's.

I do add the salts to my boil as the spreadsheet suggests. My understanding is that it influences the flavor of the final product, enhances bitterness/maltiness etc. As for the 5.2, in my experience it is not neccesary with the EZ spreadsheet. I brewed with and without 5.2 at the same time I...

Bottle I am drinking right now has it listed at 70 IBU's, as opposed to 75 on the website. Bottle also has a "best after" date, which I have never seen before.

All the Samuel Smith's I have seen are in the $3-4 range....... except the Stingo. It was $13. I dont know if its worth it, but Im picking one up tomorrow night. Everything I have had from SS has been great. Most of the reviews on it are good too. COMMERCIAL DESCRIPTION Bottle conditioned...

Had one on tap a few weeks ago. Not bad, very drinkable, completely boring. Worth a try, but I won't buy it again.

A few things that helped me were spraying the outside of the pot with a spray bottle of water...... and stirring the wort gently to keep it moving. I dont think 23 minutes is too bad. I can usually get temps down to 80-85 in 15-20 minutes on a hot day. I dont think your going to get much...

Here is what Beersmith lists under ingredients for an American Amber...... Pale ale malt, typ Am two-row. Medium to dark crystal malts. May contain specialty grains which add character and uniqueness. Am hops, often w citrusy flavors, are common but others may also be used. Water can vary in...

I have to agree with KyleWolf....... I just looked at my recipe and it was quite a bit lower on the crystal... and it still was fairly malty. Only about a half pound total on my recipe. Maybe lower the cry60 to .25-.5 pound? I used cascade and goldings in mine and liked it.

17326 + 5 = 17331 Tasted liked like cheap wine at 4 months. Tried it at 9 months and it tasted ok, but I wasnt excited about it as Im not a white wine fan. Added 2 cans of frozen apple juice concentrate, kegged and stuck it on an empty tap. Now Im loving it..... and to think I almost chucked...

The only problem you could run into is that some fridges only go down to 40 degrees or so and you may want to lager lower than that.

Not that Im any kind of expert, but since your asking...... I would mash it kinda high at like 156ish, stick with the Fuggles, and maybe find a yeast that attenuates a little less/favors maltiness. Possibly a little less chocolate malt and sub the cry60 for 20 or 40. Anyway...... good luck with...

I brewed an American Brown with a very similar grain bill and the same yeast a few months back...... it came out great. I really liked the Pacific Ale Yeast, leaves the beer malty. I also dry hopped mine and it was a nice addition.

Sooo..... about a week ago I brewed a lager. The plan was a 1.048 OG. Instead I got a 1.037. It was late and I figured it wasnt the end of the world..... so I went with it. Now, a week or so later I come up with the idea to add a little honey. Is this a bad idea? If not, would it be better to...

Just had the first bottle that conditioned properly and I must say I was wrong about this yeast. Turned out quite nice and crisp. Most of the tartness is gone, and what is left is just right. This was with chinook and goldings(leftovers)... and a bunch of different grains I had laying around...