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Good Luck! I took my tasting exam in mid-May this year, found out I scored a 75% on the tasting exam last week, so around a 4 month wait. Wished I got an 80% so i could eventually take the written exam, but still happy I passed.

Grain, 2oz Warrior hops, 1LB of centennial, Wyeast 1056, for my IRA, and a CO2 refill.

Should work great. Many breweries don't use 1056/001/US-05 for their IPA yeast anyways, and tend to go with an English strain instead. I wouldn't hesitate for a second to try it.

I love MoreBeer, everything i order is usually shipped the same day, and i usually get my stuff in 2-3 days. Never once had an issue with around 15 orders in the last year and a half.

a dab of keg lube may help. The O-ring may have just rolled on the keg. I've also had the flat head on top of the ball lock leak slightly, and a quick twist (do not overtighten) was enough to have to not leak. Spraying the keg with sanitizer or soapy water will help you determine the source of...

Either 34/70 or WLP833 are my favorites

I'm a member of a homebrew club that can be pretty thirsty at times, plus I always have co-workers looking for my latest batch of beer. Additionally, I have get togethers once every 3-4 months that does a good job of cleaning out my kegs. Last year the wife and I threw a xmas party, and my 5...

I'm interested in purchasing a 1/2 bbl system for when I go full electric, however, I have no idea how I could fit that much beer in my keezer. What do you guys do, do you serve it from a conical, do you have a way to store several corny kegs, or do you bottle?

Can't believe I haven't subscribed yet. Fixed that. Liked and subscribed keep them coming.

I have always rehydrated simply because its easier for me. I've pitched directly into wort before, and the dried yeast will stick to some of the left over bubbles of StarSan, which I'm sure is not good for the yeast. So I started rehydrating because it's not difficult in the least, can only...

I sent 3 beers to Tampa last week. They were a fest bier that won gold at a local competition, A pilsner that I would like some feedback on, and a British Golden Ale for the hell of it.

Same here, bought the yeast, was billed in Jan, and honestly forgot about it till now. I'm emailing them right now.

If you pitched an appropriate amount of yeast, a diacetyl rest isn't necessary. This is especially true with an ale strain.

-Bud Light was probably my first beer -Drank Bud Select for years -Chugged Coors Light by the gallon 15 years ago -Used to think Rolling Rock and Red Dog tasted good -Would get Session Lager at bars because they were $2 a pint -4Loko (the OG recipe that killed college kids)

I don't know why I never thought of that, albeit I have been focusing on brewing a better lager recently. They still float with the sack, but only a small amount (maybe 1% of what used to) breaches the surface. I'll try to add some type of glass to help weigh it down and see if it makes it any...

I've had this problem. I've told guys in my homebrew club that I can't make a good IPA, they all come out grassy. Turns out that my problem was that I was adding my dry hops straight into the fermenter without any type of bag. Within a few hours, they would be floating at the top, and quickly...

Ordered one. 3 to go

To properly do the fast lager method, start measuring once the krausen drops, and take readings daily until 50% attenuation has been reached. However, I would recommend simply fermenting your lagers in the low to mid 60's. I pitch my lagers at 60, ferment at 66, and I have had wonderful lager...

Just like the title says, I have an octoberfest lagering for a wedding near Halloween. I just can’t think of any names. I would love some suggestions including the themes of wedding/octoberfest/beer. Edit: forgot that the bride’s name rhymes with “scary”

There might be some chlorine/chloramine that is making your yeast produce phenols, or you could have some left over PBW (or any other cleaner) that is making the yeast produce the off flavors.