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There is no oak in Ten Fidy, that smoke you are tasting is definitely from all that dark malt. I have done more batches and altered the recipe and used less dark malt and more pale making a thinner beer and the roastyness was definitely less. I have some bottles left from my first batch a...

We get Hoppin' Frog here in Colorado, good stuff. I'm going to hit the Founders and 21st Amendment first!

I live in Colorado and have very soft water and I had the same issue. I started using Gypsum in the mash and boil and immediately noticed the difference. I would suggest playing with the EZwater calculator and trying some Gypsum additions. I found that it really helped with hops utilization...

It turned out really good. Funny part is, I made 3 batches of this and thought the first two were bad at first. But my LHBS guy told me to bottle it and let it sit and it might get better. So, I did and it sure did get better. When the beer is new it is sickeningly sweet and fairly wild (maybe...

My wife likes to go up the mountain to a spring just outside of Cripple Creek, CO. She uses it for baking bread. So, I've been up a few times and brought a bunch of carboys with me. I've brewed with it a few times and it is great. However, my water out of the tap is about the best you can get in...

Yep, this and I have found that sometimes you can actually make an accidental sour so no need to pitch.

When I went on a tour of Twisted Pine Brewery, their owner told us that all of their fermenters have an open port at the top to the beer can "open" ferment. I've also done something similar before without any negative impact. Also, you have to remember that when actively fermenting the pressure...

I used concrete backerboard like beerloaf above. Also, in other places that get some heat I used spray paint meant for BBQs.

Well, after several failed attempts I finally did it. Fermenting a 1.104 beer takes some extra skills it seems. Especially during the Colorado winter. So far it tastes great 2 months in the fermenter. Just added some oak to 1/2 of the batch. I'll keep you posted once it goes to the keg to carb.

I carbonated a stout in a growler before. Put in about 1/2 a tsp of sugar and used the he-man grip on a good cap. Left it for a few months to age and came back to a highly carbonated beer. Maybe not ideal, but I had about 1/2 a gallon left over after filling a keg and didn't want to throw it...

Free Stuff is mine!

I bought a 6-pack Imperial Stout sampler (22oz) from this place a few weeks ago. Came really nicely packed via UPS. They do ID while signing for the package. http://www.letspour.com/deals?deal_type=beer

I really love fresh hop beers and this year I would like to find a place where I can buy some fresh off the vine, so I can attempt a batch or two. Does anyone in know of a farm in Colorado that would allow a home brewer to buy (and maybe pick myself) hops fresh from the vine? I contacted...

No problem! Are you going to any of the Homebrew Day events in town? I'll be up at Pike Peak Brewery with the Brew Brothers.

Well, I have found that my creation isn't watertight. You might be able to fix that though. After using it a few times I have come to the conclusion that it is more trouble than its worth, until I make it water tight. I basically have to separately regulate the flow of wort through it since it...

I finally got a Ward Labs report for my water and I think it explains why my hops uptake seems to be low. There is nothing in my water! :p So, I thought I'd post this here for anyone else on COS city water. Anyone here have any quick suggestions for adjusting my water to make better IPAs or...

Boil Size: 5.95 gal Post Boil Volume: 5.20 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.50 gal Estimated OG: 1.106 SG Estimated Color: 68.7 SRM Estimated IBU: 80.0 IBUs Brewhouse Efficiency: 65.00 % Est Mash Efficiency: 65.0 % Boil Time: 90 Minutes Ingredients...

I'm in Colorado Springs and joined the BBoPP in November. Great bunch of guys (and gals) and they do a lot of events. http://brewbrosco.com/wordpress/

"You're not your job. You're not how much money you have in the bank. You're not the car you drive. You're not the contents of your wallet. You're not your fu*king khakis. You're the all-singing, all-dancing crap of the world." ~Fight Club

I dry hop quite a bit and always use whole hops. I just throw them in the secondary loose and pretend they aren't there when I rack into the keg. They have always settled to the bottom while I am racking as a big semi-solid piece and I haven't had any issues with sucking them up into the racking...