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Soft and creamy. It almost coats your mouth.

We kept it in the primary for a couple weeks then transferred to secondary for 3 months. Both sat at around 65 degrees

We entered the beer again in the New South Brew Off and it won Best in Show. It's now been aging for almost 2 years.

I had a beer recently that reminded me of salami. they said it was a combination of the smoked malts and simcoe. it was odd but i enjoyed it.

Hill Farmstead if you can. I also enjoy Von Trapp and Zero Gravity.

Just noticed this was posted in the wrong spot. It was meant for the normal cider forum, not recipes.

So I am making my first batch of cider this weekend and need some advice. I've read some of the threads here but I am still confused about something. I have unpasteurized apple cider but they said it wend through some kind of UV thing. Is this considered pasteurized now? I've read that...

Don't worry about the place. Use the scorecard to improve the beer and try again. 32 is, as others have said, a very good score. I took my RiS from 33 in its first competition to Best in Show at a recent competition in Tennessee. Use the feedback and improve the beer. Cheers.

Some goes to the chickens, some to the compost and if the dogs are being good boys ill make dog treats out of some.

Oktoberfest, Munich Dunkle and a RiS

Pretty often. I like to try new things so I can tweak my recipes.

My first competition is going to be hard to match, I entered 2 styles and placed in both. One got a 38 and one a 42.5. I received great feedback on both and used it to improve the lower scoring beer. I also learned that it is completely subjective.

I started out by looking at recipes and then searching comparable hops, you can really learn a lot that way. Other than that its just a preference thing. I love Fuggle hops in most beers, some people don't. You will learn. Here is a nice website to learn from. https://ychhops.com/

Congrats! You got very luck here, sometimes you don't get much feedback at all. I entered my RiS this spring and got an incredible score but very minimal feedback. It's hard to improve the beer without feedback. Post the score/recipe if you enter it again.

https://www.midwestsupplies.com/escali-primo-digital-scale This is what I use. Got them at a local headshop.

How does this look? 5.5 gallon batch. 9# 2-Row(US) 1.5# Chocolate 1.0# Caramel/Crystal 60l 1.0# Munich Dark 20L 1.0# Lactose (boil) 12oz Flaked Oats 10oz Flaked Barley 3oz Carafa III 28oz PB2 .5 oz Magnum 60 min 1 oz East Kent Golding 15 min Safale S-04 Mash 60...

Thanks for the info. Just to be clear. If I have a beer that is suppose to ferment at 50ish but for the first couple days sat in my 60 degree basement because of lack of space in my fermenting chamber then I would calculate the priming sugar based on 60 degrees?

Yes, they bottle condition at about 70. I just bottled my first cold crashed beer and noticed that when trying to calculate the priming sugar needed that it was much lower when the beer was at 40 than it was at 70. just curious if people compensate priming sugar due to temp or adjust temp in...

I've recently started to cold crash my beers but noticed that the amount of priming sugar changes significantly when you go to bottle at lower temps. If i cold crash for a few days and then turn the temp on my fermenting chamber up to 70 for a day to get ready for bottling will that affect...

1.101 og 1.030 fg