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I've dry hopped apa's with Citra several times, delicious!!

We're going to be staying in the Orlando area for a couple of weeks, (Haines City), are there any nano's, micro's or brewpubs in the area. Sure would like to support some of the smaller breweries.

This^, and why not make just the Ninkasi a points race using BJCP sanctioned events throughout the year, that way all those who want to can enter as many different brews and competitions as they desire. You could still present the award at the conference.

This! When you live over a thousand miles away, you can't just pick up a couple of tickets off the classifieds a few days before the conference.

I will do just that!

Yeah, that's what I don't understand as well, I know the event grows every year, but, they have a great idea about how many will show up, it seems simple enough to rent a bigger space to accommodate all who want to attend.

Thanks Yooper, It sounds like my only option at this point then would be to krausen, because I had already let the temp rise to 68 f for about 36 hours before I racked to secondary. Do you have any idea about the best yeast to use, I've got some washed Irish ale 1084, Scottish ale 1728, and some...

Ok, thanks, I've already transfered to secondary, I'll just start ramping it back down then.

Oops forgot to list the yeast! I used Wyeast 2124 Bohemian Lager.

I have made my first lager, an Octoberfest, and I'm still getting a hint of diacetyl at terminal G and I was wondering if lagering will clean any of it up. 11.5# Vienna 6.5# Munich 5.5# Pilsner, Single infusion at 156 for 60 min. SG 1.059 Fermented at 50 f for 7 days, G 1.024. Very strong...

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"you can't say you've been drinking all day if you don't start early!" The founder of Hooters during an interview on Drinking Made Easy.

Yep, the classic "I only turned away for a second and crash"

A triangluar shaped glass hydrometer, so it doesn't roll off the counter!

My sunken ship robust porter, whoops it's all gone!

Thanks.

Hi all, first off just wanted to say that I have learned so much from you all, this place is great.:rockin: I do have a couple of questions I need help with though. Within the next two days, (Wed. or Thurs.), I will be getting around 300 to 400 lbs. of Cabernet Franc grapes. I was wondering if...

The software I used put the color estimate at 11 srm. I didn't put it side by side, but from memory it looked pretty close to the real tire.

I brewed the Dec. recipe in July. All grains the same. I used .50 oz. Centennial at 60 min. .75 oz. Willamette at 10 min. and 1.00 oz. of Fuggles at 0 min. With Wyeast 1272 with starter. Tasted great although maybe not as biscuity as I remember the real Tire. Keg is empty now, so will be...

+2 or 3 or whatever we're up to.