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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Q&A for the 2016 BrewUnited Challenge

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homebrewdad
Charter Member
Birmingham, AL
2480 Posts


BOS judging is done! Keep an eye out for a post announcing the winner in the morning!

Full sheets are almost ready. :)




Posted 34 days ago.

Fenix159
Hayward, CA
32 Posts


@saltymirv I do indeed live in Hayward. North Hayward. Basically wedged in an odd space between San Lorenzo/San Leandro.




Posted 34 days ago.

saltymirv
Murica
10 Posts


Ah, you live in the trifecta then. I'm in the outskirts by Chabot College. Hayward has the best water in the east bay, it comes from Hetch Hetchi and not from EBMUD




Posted 34 days ago.
Edited 34 days ago by saltymirv

NosefaceKilla
Arlington, VA
10 Posts


*drumroll* ;)



Posted 34 days ago.

Fenix159
Hayward, CA
32 Posts


Yeah, our water is great here. I just campden it and roll, because it makes damn fine beer.




Posted 34 days ago.

jtlemig
Sioux Falls, SD
11 Posts


Any idea when the sheets will be uploaded or when BiS will be announced?  I'm not sure if I'm looking in the right place, but I assume they'll show up under the "Latest Blog Posts" section on the right side of the page?



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Best of Show will get a front page announcement, should be up tomorrow.

Sheets are waiting on one set. As soon as I can get those, we're done.




Posted 34 days ago.

jtlemig
Sioux Falls, SD
11 Posts


Great, thanks!



Posted 34 days ago.

Chal
Wenham, MA
45 Posts


Hi 2tall - congrats! on the first place.
I brewed a Ky Common for the competition as well. It didn't score as well as some of my other beers but my kids seem to love it. I think the corn gives it a refreshing finish. Curious to see how your recipe compares with mine.
Well done!





Posted 34 days ago.

2talljones
Warren, MI
45 Posts


I have brewed different variants of the kentucky common over the last 3 years.  I normally use rye  and a lager yeast at ale fermention temps to give it a slight bite with esters but was happy the way this turned out too.  My brew club agrees that the version with the rye/steam ferment is tastier.  I brought a vertical of the last 3 I have made including the brew united version to the last meeting.  For this one I went with 3# 2 row, 3# 6 row, 2 1/4# flaked maize, 2oz black patent malt, 2oz 120 crystal malt.  .7oz cluster at 60 min and .3oz cluster at 30 min.  US05 yeast starter.  Ferment at 68 for 4 days then bump up to 72 for 10 days or so.  The corn flavor is definitely refreshing.  I always have some of this draft at all times.  As for my rye version I use 4.5# 2row, 2 3/4# flaked maize, 1# rye, 2oz black patent, 2oz 120 crystal, cluster hops as above.  American lager wyeast 2035 and ferment as stated above. I love the steam version.  



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Hey 2tall,

I love the steam yeast at ale temps and a little rye in my Kentucky Common, as well. It does give it a little bite, and a ton of flavor.




Posted 34 days ago.

Chal
Wenham, MA
45 Posts


OK - now I know that I need to throw another Kentucky common into the fermentor for Christmas/New Years.
I didn't realize that Kentucky Common was so common. I was relying on a recipe from 1912 to keep me from straying to far.
The Rye and a less-boring yeast selection sound like a worthwhile adventure.
Hoping I can still get that sparkling dark copper color that is so mesmerizing.
Thanks to both of you!




Posted 34 days ago.

Chal
Wenham, MA
45 Posts


OK - now I know that I need to throw another Kentucky common into the fermentor for Christmas/New Years.
I didn't realize that Kentucky Common was so common. I was relying on a recipe from 1912 to keep me from straying to far.
The Rye and a less-boring yeast selection sound like a worthwhile adventure.
Hoping I can still get that sparkling dark copper color that is so mesmerizing.
Thanks to both of you!




Posted 34 days ago.

Chal
Wenham, MA
45 Posts


OK - now I know that I need to throw another Kentucky common into the fermentor for Christmas/New Years.
I didn't realize that Kentucky Common was so common. I was relying on a recipe from 1912 to keep me from straying to far.
The Rye and a less-boring yeast selection sound like a worthwhile adventure.
Hoping I can still get that sparkling dark copper color that is so mesmerizing.
Thanks to both of you!




Posted 34 days ago.

2talljones
Warren, MI
45 Posts


I know of only one guy in my group that has done one so it not very common.  I prefer it so I keep brewing it tweaking it alittle each time.  I use the feedback from contests also to help me improve the next batch.  



Posted 34 days ago.

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