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Centennial, Amarillo, cascade. All perfect choices to replace Columbus. In fact, I would prefer any of those over CTZ.

In my experience, processing agents don't affect Kosher status. In my company's case, we used gelatin from pig bones. As with any religion, there are variations in strictness depending on the sect.

Alcohol comes from fermented sugars, so that's pretty much what you have to work with. There's different kinds of sugar: Either increase your grain bill for more maltose or you could use DME. Or corn sugar, cane sugar, beet sugar. Just remember that "white" sugars will just make alcohol, so...

Founders made a malt liquor with it.

Blackprinz is darker roast more like Carafa III, but if you are going for black anyway... Blackprinz does have an awesome smooth chocolatey coffee flavor. I keep it in stock at home.

I'm pretty sure they were all disintegrated upon the aroma part of their sensory evaluation, and were never heard from again.

Hop blocker definitely impedes whirlpool. I use it, and position my recirculation output so the clear wort flows through the coil at the thing so at least the trub gets pushed away from it. I have had lumps of hops plug up my tubing while recirculating until I figured that out. The hop rocket...

I guess I am not going for flash-cooling my wort. My 50' of 1/2" copper IC gets my 12 gallons to 65F in 10-15 minutes and I have been pretty happy with that. I have a plate chiller I use sometimes too and it does go to 70F with no problem. It goes real cold using my IC as a pre-chiller as others...

Wouldn't it be easier to get a 50 ft coil of 1/2 copper coil and make a better chiller?

I read that one before! I hope to write such clear, concise, creative, and hilarious evaluations some day.

One thing we just started was a 2 beer evaluation. 1 on the BJCP list and one from a local place. Hope to get some home brews in there too some day. We plan on this being the 1st 20 minutes or so for every meeting. It will be interesting to see how it goes. We have been doing versions of style...

This is my experience as well. If 13=0, then midpoint is 31! (I know, inflammatory). I guess the confusing spot for me is a 28 point beer that is just not quite the right style, but a good tasting beer = a 28 point beer that is brewed to style but has off flavors and I wouldn't drink it if I...

With my complete lack of judging experience, but having some good discussions with different judges at club night and other places. I am also thinking that the drink vs. pour is around a 21. I asked because I was reading some rules for a comp that had a disclaimer that they would try to...

Just out of curiosity, What score is the dividing line between drinkable and undrinkable? Is that 13?

8oz of special B will be great. I use it in my IPA and it is delicious.

It is true I like the aroma of my beer to be smelled in the other room as its pouring from the tap. But, normally I do 1.5oz Citra and 1.5oz Amarillo or something. So you may be right. Also, there is a thread for Odd-Side Ales Citra Pale ale clone. If the clone is anything close to the real...

Most commercial breweries are doing the equivalent of about 3oz/5 gallons so I would leave it alone. My comment would be to add more than 1 pack of US-05. I usually use 2 rehydrated packs for a 1.065 beer.

+1 yep!

Choose a neutral flavor bittering hop like warrior or magnum. Many of the really good aroma/flavor hops taste like crap in a bittering addition. Go for 30ish IBU contribution from the 60minute and make up the rest with big charges of late hops.

I used Belma in an American IPA today. Works great for bittering and mid-boil. I also used some leaf in my hop rocket mainly to filter out all the Citra and Amarillo pellets and cold break. Maybe they will sell it for $5 again. If they do, I will definitely get a couple pounds.