North Texas Homebrewers Association

I am amenable to the change. It's one less category to judge. And we're a beer club. As an addendum to this post from two years ago: Amanda is sad that cider got axed because that's what she likes to brew. And I am sad that I seconded removing the category because I have a cider in cold storage I c...

As an interesting topic for the club educator: how about walking us through parti-gyle math? Here is the scenario: Rob Eger, John Krupka, and me are contemplating a big mash of Vienna lager on my 15 gallon keggle mash tun. I have not tried brewing that much wort on this system and Rob suggested we m...

It is my experience that pH probes need to be used frequently or else they fail at a high rate. The tip just does not like intermittent use.

Not a huge hazy fan but this should be delicious as long as it is not also too dank. I enjoy the American wheat style as a canvas for showcasing other ingredients like fruit. This ought to be a good beer for showcasing the flavor and aroma of those New Zealand hops which are supposed to be very frui...

I don't know why I didn't think of this sooner! Once I'm ready to brew this beer, I'll have a large yeast bed built up; why not brew a Baltic Porter?! Recipes are plentiful and ingredients are readily available. A Baltic Porter is after all, a big porter brewed over lager yeast. Plus, I can use some...

I am amenable to the change. It's one less category to judge. And we're a beer club.

...Or...an Imperial Stout that I fermented over the yeast bed previously used to ferment lagers. Why not? It's yeast, isn't it? Anyway, I'm looking for feedback on my recipe. I am writing this as an extract recipe because my time is at a premium these days and I don't have time for an 8-hour brew da...