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what was the fermentation temp? What was the OG and FG? Your primary time makes me raise my eyebrows... But, nine days in primary might be ok provided fermentation was complete and you gave the yeast a chance to clean up. It could also be too soon - did you check final gravity a couple of times...

I've read a lot of books Kolsch

I live on an island and I order from Ontario Beer Kegs

Tell me about it. I had what was looking like a perfect brew day 2 weeks ago - and then I made the mistake of acknowledging how smoothly everything was going. Long story short, my burner decided that the best time to pack it in is in the middle of the boil. Do not anger the brewing gods with...

Greasy sausage sandwich, served in a dirty ashtray

I got my Topsflow brew pump today - Signifying the beginning of the end of caveman style!

haha I was just ribbin' ya man!:mug:

I gotta disagree with the artichoke comment. Artichokes are wicked on pizza. Are you saying beer doesn't go with pizza? :cross: :D How about... ummm this is tough.... oh I know, after eight mints. Mint and beer is a bad combo IMHO

Dude, I think I overpitch as well as I typically eyeball what I need and use a vitality starter. I am still using slurry from over a month ago.

According to Mr.Malty, you need 289 billion cells for this batch. If you use the default settings for harvested yeast slurry, even at a week old you only need 160ml (.145 quarts). I even adjusted mr.malty to use the thinnest possible slurry with 25 percent non-yeast and you still only need a...

1) I think your pitch rate is ok, but you didn't mention the age of the yeast or whether you used a starter 2) If it were me, I would've taken the beer down to ferm temp before pitching, but there are a number of conflicting theories on this. I think you'll be ok. 3) most definitely use the...

You can get drunk off of bud light?

Amen to that!

I am so glad that I did not have a mouthful of coffee when I read this. As for the original question, if it were me, I would do something a little weird and throw some Sorachi Ace along with the Columbus in there just to mess with people. The hint of dill would be interesting...

Awesome. Thanks for the replies everyone. Looks like there are tons of great options. I haven't been down to the States in a few years so I am pretty stoked.

Thank you @DisturbdChemist. That gives me something to go on for sure. Cheers :mug:

Hey everyone, I am heading to San Antonio this September. Does anyone have any advice for some good brew pubs to visit? What other beer related tourist attractions should I check out while I am in the area?

I like to transfer to the keg and drop the temp in the kegerator down to 50. Then I add the gelatin (don't shake or stir). Then I cold crash at around 34 Deg for 36 hours.

That is a good point. I have tried mainly with mid range AA%. Like others have mentioned here, I typically reach a boil in 15 minutes or less though so maybe that has something to do with it.

Yeah I sometimes FWH just to see what happens and to be honest I haven't really noticed a difference. I batch sparge so I wonder if there could be a difference for those who fly-sparge. Maybe this could be an exbeeriment.