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Is "chocolate" considered a spice under the guidelines?

I have Chocolate Cherry Imperial Stout I plan on entering into a local competition. Anyone have any suggestions on what BJCP category I should put it in. *Cherry forward, Chocolate is present, finishes sweet and roasty. 20C. Imperial Stout 29A. Fruit Beer 34B. Mixed-Style Beer 34C...

Just brewed up an Imperial Stout (5 gallons final volume) and I was planning on making it a chocolate cherry stout by adding the specialty ingredients to secondary. -Does anyone have any advice on ingredients and volume? *I already have sweet and sour organic cherry juice to add to secondary...

Has anyone tried to max out the grain capacity in the 10.5 gl foundry system? In addition I am planning on doing a Russian Imperial Stout. Does anyone have any tips or ideas for bring this type of high abv. beer in a system with limited grain capacity? Cheers!

I'm from NJ and were doing the last harvesting of our sweet corn. I was thinking about picking up a bunch of fresh ears and try to incorporate it into a recipe. Has anyone worked with fresh corn? If so how would you go about using it? (Was thinking about striping the ears, grinding the...

Has anyone made a shorter stand for the Catalyst? I use a chest freezer as a fermentation chamber and I have 25 inches in height to work with. I know the height of the Catalyst with the stand is 26.25 + 4 inches for a bubbler. But it does look like the stand lets it sit several inches off the...

I did, i eventually figured around it, i'll make a new post about holding sarcasm until knowledgeable of all facts at another time :)

have an extra 5 gls of beer I want to play with, I want to add some coffee flavor to it, any ideas for best results? I was thinking just mash bag and let it steep in secondary or brew coffee and boil it down to a concentrate, then add.

thanks.... didn't wanna take the chance

all the yeast wont drop out if i dropped it down to around 35-40F during the crash??

I was going to crash the beer first (to better clarify), then bring back up to room temp, add some more yeast+priming sugar and then bottle. How has this worked for anyone??

Thanks guys

Just a quick question, i'm doing a stout and want to age it with some vanilla bean, I am going to do 5 gallons but i just need to know how much of the actual bean i should throw in the fermented stout for aging. (Yes, i am aware it is subjective and yes different amounts for different lengths of...

I'm brewing up an Amber soon, wrote the recipe myself, but its my first time using biscuit malt, its a little over 10% of the grain bill because I want it to stand out based on reading a few descriptions... but my question is, does anyone know any major craft beers that REALLY profile this malt...

Here it goes, I have lost 2 kegs so far from an infection that produces a vinegar taste, it is NOT happening during fermentation as the beer has tasted fine out of and i have went on to bottle some of the same batch which turned out just fine. The first batch I figured I lost due to missing...

its sitting at 60F

So here it goes, I'm sitting on a Russian Imperial Stout that quit fermenting at about 8%, the target grav was 12%, It was my own mistake as i overshot my mark and the yeast I chose could not handle the task... so this is my plan of action but any help or advice would be awesome. --- I'm...

Much better then the above adapter... those small co2 disposables are expensive go with a paintball tank... build ur own adapter to ur reg or buy one below http://www.homebrewing.org/The-Adapter-CO2-regulator-to-Paintball-Tank-Adapter_p_1122.html

Just was wondering if there were any drawbacks from converting a fridge and storing the co2 tank & Reg inside the fridge. What effects if any the cold will have on the co2 & Reg?

Thanks Guys