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I have a digital thermometer attached to my boil pot. I can set an alarm to sound at say 200*. When that sounds I turn down the flame and have a spray bottle of water which I use to spray into the pot to keep it from boiling over as I make adjustments to the flame.

I sent the same beer an Imperial Stout to a contest two years in a row. The first year it took 2nd Place. The same beer aged a year in bottles took first place the next year. So you are correct that our taste buds change but the written memory of the judges is there in black and white. Ok I...

Over here competition only requires two bottles of anything entered. Try a little steel wool or sand paper. Shouldn't be hard to remove any marks.

Today I bought a 4 pack of Murphy's Imported Stout. I wanted to have an Irish Stout to compare the one I'm going to brew up tomorrow. I opened it and poured at a 45* angle as shown on the can. There was a great foamy head, but soon the beer was as flat at a glass of water. What did I do...

Did my last lagering in bottles. Came out great. But what ever works works. LOL

Taste it. If you like it...ITS GOOD. Weather it's correct to a STYLE then you need a contest or a friend that'a a judge.

Never had any of those problems from any judges in various contacts here in the islands. I'll go look for a picture of my "crush".

I do 2 gallon batches and turn my grain to flour in a blender I can "mill" 7 lbs in like 12 min.

Are you a "home brewer"? What in the world are you going to do w/25 gallons of the same beer? Not trying to be a wise guy, just trying to understand that volume

Maybe you didn't get a good mix w/your top off water.

In late 2015 I brewed an 11% Imperial Stout..In 2016 it took a 2nd place in a local contest and the alcohol taste was strong. A year later in 2017 it took a first place the alcohol bite was gone. I'm aging another batch now for 1 year maybe 2.

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RM-MN knows of what he speaks. I'm to old to convert metric so I won't comment there. I've been using buckets for 5 years, so easy to clean and cheap yet produce prize winning beers.

No can't dig. Most likely will use the freezer shelf for storage and the rest to ferment. This recipe took first place last year in local competition after one year storage at about 60*. This year's batch is about 10% ABV the late 2015 brew was 11%.

I have 36 bottles of an American Imperial Stout that have been carbonating at 70* for a month. I plan to age 12 for a year and 12 for 2 years. It would be easest for me to box and store under my house where the temp would range from 63 winter nights to 85 summer days. Or I could store at...

I add my cold brewed coffee to the bottling bucket at the rate of 8 oz for a 2 gal batch using 10% Kona Chocolate Macadamia Coffee.

How long was it in the primary and why move an IPA to a secondary in the first place?

Switch to smaller batches. I had the same problem, well the volumn problem not the bad beer problem, about 4 years ago. I switched to BIAB doing 2 gallon batches (3 SixPacks). I mash in a 5 gal cooler and ferment in HD 2 gal paint buckets. I've never looked back to 5 gal batches. My...

Next time take you sample as soon as you open the fermenter. Then after adding the sugar to the bottling bucket pour in the sample.

I always do 2 gallon batches w/about 1.75 at bottling. Why did you not have enough for a hydrometer reading? I always take one and pour the sample into the bottling bucket. Never had a problem doing that. Not sure what you are brewing. How about a recipe?