I understand the limitations you're under; that's why I said "when this is all over" in my first post.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
If you haven't bought the yeast yet, maybe try 2112. I use it at 55° for American Lager, Vienna Lager, and Oktoberfest. Others will poopoo that, but I've been quite pleased.
Can I accept my medal now or should I wait until the weekend?
Judging started last night at Cinder Block Brewery. Good luck guys!
Good points, Jonathan. I recently stopped drinking coffee during the week. I guess I'm a caffeholic since I'm
I always force carbonate my entries. Mostly because it's easiest for me to do it that way. I used to bottle condition my comp entries but I often got hit on appearance and flavor from suspended yeast. Remember you never know what kind of handling your bottles will receive...
In my opinion, those were crappy judges.