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I certainly think so. And will cost you a fortune, especially if you're doing 10 gallon batches! 20 oz in dry hops for 10 gallons? A pound and a quarter split between 2 vessels? That just seems excessive and I've had some bad results when I've let someone convince me that those numbers make...

I certainly think so. And will cost you a fortune, especially if you're doing 10 gallon batches! 20 oz in dry hops for 10 gallons? A pound and a quarter split between 2 vessels? That just seems excessive and I've had some bad results when I've let someone convince me that those numbers make...

The waiting is the hardest part... Especially when you know 2 of the 3 categories you entered have already been judged. :-)

So they already mailed out scoresheets even though they say they're "Compiling" them?

Wait, what? I have never seen a kegerator with 10-20 feet of line running through it, so this doesn't make any sense (yes I realize this is an older thread). If I were to run my kegerator at 12psi to serve I would have a mess everywhere, therefore I must bring it down to "dispensing pressure" as...

I know this is an old thread, but why such a long time in secondary (3 months?!)? Seems like an awful long time for that step.

I know this is an old thread, but I am hoping to get a reply anyway. I have a wine thief that I have used to sample a souring stout from a bourbon barrel that I have. No problem so far, as I keep my sour stuff separate from my clean stuff. However, somehow (whether in a drunken stupor or someone...

Holy cow dude. That is WAY too much work just to sanitize and store bottles. 12 hours in the oven? 2 minutes in some sanitizer and you're good to go.

The souring effect takes 6-8 weeks in my experience. I did one awhile back and tried it in secondary and got no tartness at all, so I left it. Tried it again about a month and a half or two months later and bang! Delicious.

Does the time make much difference or does it basically reach a certain point and that's all that can be released? I only dry hopped with a couple of ounces, but I may have to delay bottling for another week. Shouldn't be an issue should it?

That's the same problem I had, along with bottles exploding (which is a first for me) due to the fermentation continuing so far after it was bottled. It was ideal when I bottled, but just dried out completely. The only reasonable solution that I have found is to bottle, let carbonate and then...

I brewed a red ale last week and when I transferred to secondary there was a noticeable "funk" to it. It wasn't the worst thing I have ever tasted, it just wasn't what I was looking for. I used an American Ale yeast from White labs so it should not have had any off flavors from the yeast. The...

I have been tweaking it to get it where I want it, but the last one (which was killer until it dried out) was: 5 gal. water 2 lbs. Ginger root (peeled and chopped in food processor) 5 lbs. corn sugar Zest of 3 limes 2 packets dry ale yeast I boiled the ginger and water together for about 20...

I have made a couple of batches of ginger beer at around 5.5%, but they keep drying out on me. Does anyone know of a way to keep some of the residual sugar or stop the yeast from eating it all so that I can end up with a product that is somewhat sweet, but still has the kick I am looking for...