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No one seems to address this and I can't find a definitive answer... My concern is that when using a priming sugar calculator that considers the temp of the beer, is that number going to be accurate no matter what fermentation temperature regimen the beer has gone through? The theory is that...

Oh well at least it's just a sweet stout so it's not like THAT should be very sticky. Ah the smell of burnt sugar on a hot day... :cross: As soon as it happened I thought I heard a faint "hooray!" from somewhere just outside my garage where it occurred. Later I figured out it was the resident...

I'm curious to read the comments you've seen on your BJCP score sheets that 'judges' have made that are questionable at best and/or downright laughable at worst. No judge names please, we don't need to point fingers. I'll start: * I got docked 2 points on appearance because my Belgian Wit "is...

Performed my first ale starter last week with perfect results; very easy.:ban: This week I tried a lager starter and it's 40 hours later and still no fermentation.:( 400mg extra light DME with about 4l water and 1/2t yeast nutrient, boiled 15 mins. (around 1.042 grav) Cooled to 20C...

I'm considering entering this competition. How big is it in relation to others in the area?

Searched all over for info on this and couldn't find anything except in the eisbock threads. I'm wanting to concentrate fresh fruit juices. So, what is the best way to remove water from juice? 1) simmer/boil it? I don't think so. Would probably change the characteristic and flavor adversly...

I put together this 1.112 OG, 5 gal batch in late May 2011 and racked it after 3 weeks. Then racked again every 60 days until a couple weeks ago. Then I stabilized it with a crushed campden tablet and 2.5t potassium sorbate where it foamed all over creation! I then added a bit of honey. I...

I heard Charlie Bamforth mention on a podcast that some commercial brewers where asking him how to maximize shelf life of their beers. He said first and foremost that the industry should look into using potassium metabisulfite, Campden, to help with preserving beer as does the wine industry...

I'm not sure this is a kegging/bottling issue but it's where I'm starting to look first. I first noticed a problem when I made a coconut porter. After it was fully carbed in the keg it was unbelievably good. I nailed the perfect balance of coconut flavor and was so proud. But as the weeks...

I've entered several different beers and ciders into two different competitions now and there is a trend forming already. All my scores are between 25-35 with no serious problems. Here's what's starting to bother me, the comments from the judges. I get lots of comments like: "pleasant and...

My corn of centennial blonde tasted awesome last night. Now, after a 2 hour drive it's not so good. I've got it on ice and going through a jockey box. Will this clear up overnight?

Just tasted my strawberry wine that I started on 7-6-2011, it's got the dreaded rubber taste. Not overwhelming, but definitely noticeable. This is disappointing because of the amount of work and expense of this 5 gallon batch. And the color is an unbelievably beautiful clear red! Following...

Here’s why I think using dry heat is the best way to sterilize your wine and beer bottles: 1) You can do it as many days prior to your bottling day as you like so it cuts down on stuff to do on bottling day. 2) You are actually sterilizing the bottles, not just sanitizing them. 3) It’s...

This thread is a continuation of https://www.homebrewtalk.com/f25/sg-going-wrong-way-256260/ From such an obvious mistake as contained in that thread, I now understand more and continue to learn. So... please humor me and read this excerpt from Jack Keller's wine making page: "...Take...

I'm sure this has been addressed but I must be searching for the wrong keywords. I made a 6 gal batch of strawberry wine last Wednesday. Here's the ingredients: 17.5 lbs fresh hood strawberries 12.5 lbs table sugar 5 gals water 5 tsp acid blend 5 tsp pectin enzyme 1.25 tsp grape tannin Yeast...

2 questions for the group: 1: What are the legalities and logistics of shipping a keg filled with homebrew across state lines? Specifically from Oregon to Madison, Wisconsin? I'm sure there's no way get it on our flight. 2: If question #1 can be answered by someone satisfactorily, is...

My first bottling is this weekend so as I scan through my recipe to determine the amount of priming sugar to use I realize I think I made a huge mistake. I'm making the Oak Butt Brown Ale from Palmer's 'How to Brew' book. I made a photocopy of the recipe and handed it to the guy at my LHBS...

Just brewed my first batch on Saturday but before I did I read read read this forum! I picked up a bunch of helpful tidbits from you guys and look forward to someday returning the favor and contributing. I'm Jason from the Beervana that is Oregon, specifically the Portland, Beaverton...