[joverturf]

So my entry was not selected; they went with a mango pale ale instead. However, Jeff the owner really liked the Kottbusser and is interested in putting it on the menu this fall. Stay tuned!

[joverturf]

Woohoo! I am in the final three for consideration. LUKI will decide soon if they will be brewing up some Kottbusser for their anniversary party. I’ll keep y’all posted. Cheers!

[joverturf]

I am a fan of late addition and dry hopping with Amarillo, so I like what you are going for. I went in a different direction with my entry and did a second mash with pale wheat and flaked oats. I’m shooting for a twist on a Kottbusser.

[joverturf]

Hey Jim, I don’t have an immediate need for a mill but would take it to keep it off the scrap heap! If others could use it right away I would defer to them.

[joverturf]

If someone has a Zoom account we could do that, or I could try hosting through my Teams account at work. I like the idea of checking in, describing a beer, letting everyone know what you are brewing, etc. It can be a round robin type thing

[joverturf]

Great! Thanks for the kind offer Jim.

[joverturf]

Jim, I would go in with you on your mash if you are up for it. If that doesn’t work I have come up with a partial mash conversion of the grain bill that should be pretty close.

[joverturf]

Awesome. I know this is a great technique for wee heavies and scotch ales. I did it once for a winter warmer and did not reduce it enough.

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