Lawrence Brewers Guild

Never been to Durango, so can't speak to that trip. Looks like Colorado Springs wouldn't be too far out of the way for that drive though. if you're just wanting to push a little further into the mountains than the front range, there are several breweries up in the Summit County & Vail area. Laur...

I still have all of this stuff. If you're interested but don't like my prices, shoot me an offer.

Kevin

My amazing wife gave me a 5 gallon whiskey barrel as a birthday/father's day gift, so now I need to figure out how best to use it. Are there any good resources out there for the proper care & feeding of a barrel? I'm particularly curious if there know if there is a typical progression in the typ...

My brother picked up some used kegerator parts, then changed his mind about making a kegerator. He's looking to get rid of the following: CO2 tank (I believe it's a 20#er): $100 Single Gauge Regulators: $20 each (he ended up with 2 of these, somehow) Micromatic Sanke 'D' Keg Coupler: $20 Faucet, Sha...

I've always put the whole issue of purging oxygen in the RDWHAHB column. I usually just pressurize & vent the head space a few times after I fill the keg, and assume that gets the majority of the oxygen. Sometimes I push the CO2 in from the liquid tube like Jon mentioned, and when I do that I pu...

It is possible to just treat the keg like one giant bottle: Add priming sugar and let it naturally carbonate at room temp. It sounds fancier when you call it cask conditioning or real ale. You'll only need about half the total amount of priming sugar that you would have used for individual bottles. ...

A few random ideas:

Off flavors (what causes them, how to prevent, etc)

Time saving techniques like no chill, BIAB

Cooking with beer, or maybe just beer/food pairing?

Careful now. This guy is a 6-sigma black belt.

I'm pretty sure that has nothing to do with Karate, but I'm not going to take a chance by insulting his beer of choice.

Well, I could have posted a serious reply with the little bit that I know about statistical process control, which would basically be a list of acronyms I've heard of. But I'm guessing your lab skillz already include more of that than I've ever heard of. So I defaulted to smart-ass mode. I do know a...

You'll probably want to take a printout of this troubleshooting guide to your interview:

So I figured I should report back on how this went. In short, it worked very well with just a couple of minor hickups: a boil-over & stuck sparge. For my initial mash, I had just under 30# of grain, mostly 2-row, with some Caramunich 60 - this was for the Double-IPA portion. I wanted to be sure ...

Frank - I may take you up on that offer. Are you around this weekend? It's looking like a Sunday brew-day right now. I did a little strategizing over lunch and it looks like it's possible to pull this off with 1 burner. But having a second burner should shave at least half an hour off of the brew da...

Interesting. If I steep post-mash, that would allow me to make the 1st/big beer something dark, then have something like a pale from the second runnings. Regarding over extraction, do I just need to make sure the gravity doesn't get too low? I read somewhere it's best to stop lautering if it drops t...

Santa brought me a bigger cooler/mash tun, so I'm thinking about doubling up on my next brew day. I need to crunch the numbers, but my initial thought is to make 4-5 gallons of double IPA with first wort, then add in some dark malt & get close to 10 gallons of lower gravity porter or stout from ...

I've never had any issues doing like Duane (usdtc00) mentioned: mix the priming sugar w/ water, place in bottling bucket, then transfer beer into bucket. That mild whirlpool action has always been enough to mix the sugar in. I did at least 30 batches that way. Being a little off about the total amou...