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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. bluue13

    What category?

    I recently brewed an imperial stout with coffee and cinnamon and I'm thinking of entering it in my local homebrew competition. Wondering if anyone familiar with the categories can recommend if I should enter it as 20C or 30A? The cinnamon is not overly pronounced, just there with a bit of...
  2. bluue13

    Re-introduction

    Hey All, Greg here from RI. I joined a while ago when i was attempting (key word) to make wine. I just don't have the time to focus on it anymore and I've recently in the past 2 years or so started making beer. I've found that I'm much better at it and after having done a few extract kits...
  3. bluue13

    aging to reduce oak?

    I have a wine that I think I may have over oaked. It just tastes a bit too woody at this point in time. Will bulk aging reduce the harshness of the oak tannin or am I stuck? Thanks!
  4. bluue13

    5 gal/stuck ferm?

    So I've been making wine for about a year mostly in 1 gal batches so that I can get the hang of it. I have had great success so far with fruit wines and have not yet attempted grape. My question is this: I have had successful fermentations in all of my 1 gal batches, but the two 5 gal...
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