I just brewed and bottled the following recipe as a Traditional Bock. https://www.brewersfriend.com/homebrew/recipe/view/1526867/bonham-clay-henry-bock If I were to enter a contest, what beer style would I enter? I see the Trad Bock (5B) no longer exists after 2015. Thanks, Todd

I'm hoping this is not some type of foreshadowing an ominous message......;)

The bucket/wort temp is sustained at 72*F I was curious about the flavor profile and also only had this yeast strain on hand at the time. Sure, I could've ordered other yeast strains, but I figured, What the heck! I suppose I'll find out soon enough. I appreciate y'alls responses and will...

I'm hoping this batch of Trad Bock didn't get ruined. With an OG of 1.064, I filled my 6.5 gallon fermenting bucket with 5.5 gallons of wort. I aerated it ever so slightly, then pitched the SafAle W-68. After fitting the lid and installing the airlock with the proper amount of Star-San...

Yes, I added sugar (corn sugar dissolved in boiling water, then cooled) to the bottling bucket prior to transferring the wort, then bottled. I did not add additional sugar after uncapping and adding yeast, then recapping. The wort/beer must be a hostile environment, killing any yeast...

To finish this thread off..... The addition of the yeast to the previously capped bottles (which were re-capped right away) did nothing to further carbonate the beers. The control group also showed 0 signs of carbonation after 4 weeks of conditioning. This batch is ready for the drain...... I...

Clogged my disposal and had to replace it because I dumped too much thick trub from a 5 gallon batch. Lesson learned. Todd

Carbonation is hald at 72* F. I'm going with the yeast kill off for the batch in question (red ale), as a guess. I actually have 2 hydrometers of differing manufacturers, both of which read identically. In the red ale batch, prior to priming, the FG was 1.004 I then primed with corn...

I chilled another bottle, beginning Friday 27 Feb and opened it on Sunday 01 Mar, and still 0 carbonation. I went with a small pinch of dry S-04 into 6 bottles, one bottle at a time, sanitizing each step of the way. Upon opening these six bottles for the new yeast addition, they exhibited a...

I'm going to wait another week before chilling another. Would it be unthinkable to uncap and add a bit of yeast to each of the remaining bottles if in fact there were not any viable yeast at the time of original bottling? If that is possible, how much dry yeast should be added? Todd

I chilled a bottle over the weekend, for 48 hours. Upon popping off the cap, there was a noticeable lack of "pop" of air escaping. I poured into a well cleaned and chilled pint glass. Nearly 0 carbonation and absolutely no foamy head. It tasted sweet at this point. I let a sample warm up to...

Alice in Chains opened for VH in Hampton, VA in 91....I got the merch

Beer is good

I just want to know how it turned out....the suspense is...

It's all bottled, boxed, and stored in a deep plastic tub. I'm hoping to contain any potential explosions. I'll be checking caps daily... Todd

When I was 16-18 years old, I worked in a beer distributor's warehouse during summers and other school breaks. My job, in the un-air-conditioned warehouse in the blazing south Texas heat, was to take broken 6 and 12 packs (cans) and make them whole again. The stench from the damaged cans...

I mashed in at 152* down to 148* by the end of 1 hour. Taste-wise, there were no off flavors nor was it sweet. I might even go as far a saying it was "good". If anything, it may have had a "thin" taste, but I don't believe I'm a good judge of room temperature, flat beer. Yet. Todd

My latest brew is currently in the bottle conditioning stage. The recipe for this Irish Red Ale can be found here: https://www.brewersfriend.com/homebrew/recipe/view/1528312/bonham-buckley-s-irish-red Expected SG after mash 1.034 Recorded SG of 1.033 (1.021 at 125*) Expected OG after boil...

I will be bottling the next batch tomorrow....... Todd

I can see this theory playing out. Where would oxidation most likely begin? I ferment in a bucket with airlock. I did remove the top at 10 days to take a gravity reading, making certain everything was sanitized, and then re-topped with the airlock until day 14 when bottling took place. For...