Brewcommune

I didn't see it there in an obvious place ... I'll look again.

Dan

Anyone know how many entrants in this year's PBC? (Total Beers entered)

Dan

Interesting ... but I'm not that far "out there" to try that.

But Robert is right .. the spiciness might make for a great Belgian.

Dan

Thanks Lyn. Glad you had a good time judging AND that my beer impressed you. I think that one will get a little better with some additional aging. I'm really sorry now that my Kolsch disappeared before I could enter it!!:cry: I might've given the BOS winner a real run for his money with that one. :s...

Thanks everyone ...

Edit: Recipe posted in the recipe DB.

Dan

Well my dark strong did pretty well. The porter scored a silver as well. Funny, that porter didn't make the cut for the club only comp.


http://www.pacificgravity.com/pacificbr ... index.html

Dan

Welcome to the board Pat.

Lyn is right on ... there are some guys here that have forgotten more about brewing than I'll ever know. We hope to see you on the board regularly and I'm looking forward to meeting you someday when I venture south from Camarillo.

Dan

Well I was there for the coming out party .. has it changed much since then?

Yes, Brad e-mailed me about the fest .. I'm going try to handle it this year ... start reminding me a couple of weeks in advance.

Dan

I might have to see if I can get a hall pass for this one ...

Dan

I've used Star San in my carboys for a little while now ... I usually put in around a tsp and a half, and about a gallon of water .. shake vigorously several times over the course of a 15 minutes, empty, throw in a little more water to help get the suds out, and then invert until use. No issues here...

Brad:

At what point in the ferm cycle do add gelatin?

Dan

You're right BC ... that is what I meant .. if you're well attenuated, then use a larger amount, if not, adjust appropriately to avoid "bottle bombs" as Pat put it.

Dan

I missed this one ... did anyone get entries in?

Dan

Well I dropped off a Raspberry Stout (23a) , a Robust Porter (12b) , and a young Belgian Dark Strong (18e) today ... bottled with my new beergun. I LOVE THIS DEVICE. Thanks Brian!

I know Brad is entering a couple .. anyone else?

Dan

I would think it depends on your attenuation .. if you're well attenuated, then you'll need more sugar, if not, then 3 oz should do. Take a gravity reading and let that guide you.

Dan