www.nthba.org

Yes, the BJ's in Lewisville does have an enclosed patio area to the left as you walk in. They use it for restaraunt seating, so I don't know if they'd be willing to dedicate it to us, but it's worth asking, if anyone other than me and Cody want a Lewisville meeting, that is. If not, we'll just have...

Echo comments - had a good time and thanks to Pam and Walter...

Cameron

I use duct tape It's lasted on my carboy for a year. I'm sure I'll replace it soon (it is beginning to shrink and goo off). But I like the double duty thermometer idea... may have to do that on the next one.

Thanks to everyone who helped as well as had the lengthy discussions with me about this at the Christmas party... definitely not oxidation, some astringency, some other issues - Going to take the consensus vote and start by looking at water chemistry and controlling the mash a little better. Will le...

Are you sure it is oxidation and not astringency from over sparging the grain? It is easy to over sparge a light beer and leave it with a flat lifeless dried out taste. This can taste very similar to oxidation. What efficiency are you hitting with your grain? Hmmm you may be onto something here - I...

OK OK I get it - everyone wants to try some beer... yeah yeah. If I do have some with the problem left, I may try to bring it around to some function or another. Or I could hand off a few at a meeting for later review. Assuming I don't drink them all. As for the flavor, I don't notice much aroma, bu...

Ha - thanks for the "cask conditioned" tip. I do rack off to a secondary fermenter after a week or so generally and let it sit in the secondary for two weeks, and that's usually a pretty quiet racking as well. Both fermenters are glass carboys and I use a stopper and airlock on each, prett...

So I had a couple of batches come out with the typical "wet cardboard" oxidation off flavors (albeit not too overwhelming) and I'm not particularly sure where it is coming from, but I want to isolate the problem and get rid of it (obviously). So here's what I have figured out as far as pat...

Dropped of mine just under the wire...
California Common
Kolsch
Blonde

Phew!

Thanks - dry malt would have been good because I did come up a bit short on my boil gravity - good thing is that it was supposed to be imperial, now it's more standard IPA so it should still be fine. I also learned three fun facts with little penalty on this beer but good to keep in mind for next go...

Thanks, and yes, mine is a 10 gallon Igloo cooler, not quart.

Thanks, and perhaps I'll give it a shot.

Quite

Is it worth even bothering trying to do an all-grain Imperial IPA with a single-mash infusion setup? Seems like it would be 24 lb or more of grain to get what I was looking for to replace my extract recipe. Not even sure I can fit all of that in my 10 qt cooler and get any sort of decent extraction ...

So drop off is same time as Limbo?

So I know gold crown caps and reused caps with marked-out black magic marker are ok... what about these colorful green caps or otherwise that HBHQ is selling? Are those accepted in competitions? I did not even think of that before I went ahead and bottled an entire batch with them. I am assuming so ...