www.nthba.org

Smitty, thanks for having brew day at your place!

And Barrett, thank you for the presentation on sours!


Jess

At the meeting, there was a competition specifically for extract brewing. I ended up winning a can of malt extract in the raffle and thought I might enter this competition. Which one is it? Or is it a club only competition and not listed in lone star circuit?

Awesome. Thanks!

Palio's Pizza in The Colony has a back room and is BYOB. Not sure how large that room is but it seems about as big as the one we used at the Londoner. It is only few blocks north of 121 on Main so easy to find.

Is there a list of dates, times, and info for upcoming competitions? I looked around the site but did not find one.

Wow I am late to this discussion but I would like a couple bottles as well if there are any left.

For the question above that, would I need an RO filter to remove sodium from the water?

also, to make things a little more complicated, the water report from the water company may not truly reflect what's in your water since there could be differences depending on where you are in relation to a pump house and and the condition of the pipes along the way.. you'd be surprised at how man...

Revisiting this conversation, I am looking at the water analysis report on The Colony water department page and it lists a ton of sodium (at least it seems like a lot when looking at an online brewing water calculator). The water report says there is 363.5 Sodium (ppm). The online calculator lists 1...

What would be the best indicator that it is done in primary? 3 weeks to 3 months is a pretty big window...

I use a hop bag and I leave them in for 2 weeks typically. I have used various hops (all pellet) usually columbus or cascade. I buy the hops at HBHQ at the same time as the rest of the ingredients, probably about 2 weeks before they are in the carboy. I use 2 ounces most of the time. Edited to answe...

I have traditionally dry hopped most of my hoppy beers and other than a slight added hop aroma, it doesn't seem like there is a huge difference. Would it make more sense to maybe boil the hops for 10-20 minutes and then add the liquid? Or even add them to a liter of already boiled water cooled to ar...

Thank you for making sense of a very poorly worded and confusing question.

I was reading an article regarding mash temps and sparge temps had a question if any of you had a moment. I am planning an American IPA this weekend, probably going to be a hoppy hoppy sumbitch, and the mash temperature listed on the recipe I'm using for reference said 165 with a sparge temp of 180....

I have recently moved to all grain as well...how do you calculate efficiency? The beers we have made so far have all been very light it seems to me...almost watery. I would assume my efficiency is low but not sure and don't know how that is calculated at all or how to improve efficiency. And I reali...