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Thanks - that's helpful. Now...figuring out how to fit all of that on these tiny labels...

I'm entering my first big competition and have an oatmeal, coffee and chocolate stout. We're limited to the BJCP bottle ID labels, but the guidelines state that I must include underlying style AND spices used when entering category 21A. How do I put this on the label? Would the following...

Would love to try these labels out!

This is a watermelon wheat. Transferred it to secondary 6 days ago and added 6 cups of watermelon juice (fresh - used a food mill to extract juice/pulp from the melons). The white stuff seems to be on the sides of the carboy, and the stuff floating on top is just pulp (I think). Could this be...

Hmm. So no one advises more cinnamon, spice, something else in an attempt to have it ready for the holiday season?

I brewed what is supposed to be a Holiday Red almost a month ago. The recipe (it was my first all-grain batch) was based on Northern Brewer's Brickwarmer Red, but I changed the grain bill to accommodate for what I could get my hands on (still nice, malty character). The recipe uses 1oz. of sweet...

Wow, some of you have been using hydrometers for years? I'm impressed. I felt better when the dude at the homebrew store told me he'd broken 2 in one batch before. I've been thinking about a refractometer investment. Next thing on my list...

It's an all-grain brew, but I'll try this then... Thanks!

My 2nd hydrometer in 8 brews...these things are fragile! And I'm a klutz... Can I take a wort sample now and test it tomorrow (after I get to the store to buy my 3rd hydrometer...)?

Thanks for the replies. I'm relaxed, and a good bit has dropped out at this point. It's my 4th brew - learning stuff every time!

It's been in the fermenter for about 10 hours now. Is this an early sign of infection? Almost looks like the cold break happening again, floating in the carboy? (It's an IPA) Help!