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I am excited to post this recipe for my Standard/Ordinary Bitter, which just won a gold medal in the final round of the 2013 National Homebrew Competition! I hope you enjoy brewing it and, of course, drinking it as much as I have. If you have any success with it in competition, please share the...

I still can't believe it, but I won a gold medal in the English Pale Ale category at NHC this year with my Ordinary Bitter! Just wanted to say THANK YOU to everyone on this forum. I've learned so much from simply reading and interacting on this site. Couldn't make it to Philly, but I hope to hit...

I will be moving up to 10 gallon batches and need to find a more efficient way of chilling my wort without breaking my back or my wallet. Anyone use a pond pump? If so, would this be sufficient to pump ice water from a bucket through the IC in my keggle...

If so, would you be willing to share APL's wings recipe? I used to have a copy, but it was my old roommate's and he has since moved out. Really want to cook these for the Superbowl.:mug:

So I was watching a video on Basic Brewing recently about a beer festival and one brewer interviewed mentioned a sour the brewery made using a Scotch Ale as a base, fermenting it out with a clean American yeast, then racking to Brandy barrel and pitching Brett Lambicus. This sounds unique and...

It's always read way low when cold, but the last few days, ever since I force-carbed my porter, it's been reading as 800+, which is usually higher than when I get it newly filled! Anyone know what gives?:confused::confused:

Recently washed wyeast 1028 London ale from a robust porter I brewed a month ago. Can't seem to separate the yeast from the rest (pictured) even after repeating the washing process. I've done this three times successfully from other batches, but they were lighter beers, so I'm wondering if the...

If you are making a 2-liter starter, should you start with 1 liter and step it up? Or just boil enough water with enough DME to make 2 liters right off the bat? I'm curious because I keep reading volumes don't matter -- just as long as the starter is 1.040 or less. Thoughts?

This recipe was designed for a fun "wacky" ingredient contest for my homebrew club. I drew lemon and rosemary out of a hat, so my job was to design a beer using those ingredients. Since summer was just drawing near at the time, I thought a refreshing American Wheat would make a fine base recipe...

This is my first time using chiles in beer, and I'm looking for some constructive criticism of this recipe I designed. Here's what I'm shooting for: a dark, malt-forward robust porter with notes of chocolate, coffee, and subtle heat and flavor from the chili peppers. I am adding the...

I'm in beer nerd heaven right now. I submitted two beers to a competition in Ohio recently, one of which won second-place BOS. But it was the OTHER beer I entered that I am excited about right now. I just got score sheets in the mail, open the envelope, and when I flip the score sheet for my...

Spiced/herb/vegetable beer or specialty beer? And why?

This is my first IPA recipe, which recently won a gold in the IPA category and a third-place Best of Show at the Olde Hickory Pro Am in North Carolina. It also won a bronze in the Colonial Cup in Charleston, S.C. Definitely the best beer I've brewed thus far. My efficiency was only about 63% on...

I'm going to be kegging for the first time this week and have gone through a ton of threads on kegging on this board. I know everyone has different methods for carbonating, and I'm pretty sure I'll figure out what works best for me with experience. That said, I still have kegging-for-dummies...

So I have yet to enter a competition, but I plan to enter two next month. The recipes of the beers I plan to enter are my own, but I'm wondering about entering clones, whether they are of commercial beers or of other homebrewers' recipes. First, is there a special category for clones of...

So I tried to get a little more precise when carbonating the last pale ale I brewed, but I'm wondering if I under-carbed it a bit. I used the BeerSmith recommendations -- on the lower end of the spectrum for pale ales -- of 2.3 volumes of CO2, which came out to about 3.8 ounces of corn sugar...

My first AG IPA is happening this weekend. What do you all think of this recipe? First time using Munich. Walker Ave. IPA American IPA Type: All Grain Batch Size (fermenter): 5.50 gal Boil Size: 7.24 gal Boil Time: 60 min End of Boil Volume 6.24 gal Final Bottling Volume...

So I am attempting to make a GF beer for a friend with a gluten allergy. I have a copy of Brooklyn Brew Shop's Beer Making Book for small batches, which has several GF recipes in it. You can find the sprouting and mash process here: Brooklyn Brew Shop's Beer Making Book: 52 Seasonal Recipes...

I'm using BrewTarget to convert a partial mash recipe to all grain for a pale ale I came up with a while back. I really liked the beer but I'm concerned about changing the bittering and flavor components as I'm adjusting hop additions for the AG version. Should I just aim to get the same overall...

So I have a 2-gallon all-grain batch of Amber Ale fermenting in the carboy now. I used northern brewer for bittering and cascade for my late addition -- just a 1/2 oz. I was planning to add the other 1/2 oz. of cascade in the primary after a couple of weeks to get a nice citrus aroma to it...