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My worst beer was definitely my pumpkin spice. We got it boiling at like 3am and started throwing the spices in. Well, the cloves smelled really good, so we just kept adding them by the handful, needless to say, it has alot of "character."

22, been brewing for 2 years, bought the kit at 19 failed on my first one, then started brewing for real at 20

So yesterday I entered my first homebrew competition. My American Pale ale got a 31, and my Specialty Porter got a 34. I know these are not GREAT scores, but I think its good for my 9th and 10th batches of beer.:ban::rockin:

50 Gallons, in 8 batches. thats counting the two I have in secondary which I wont drink till mid January Edit: Oh yeah, and 5 gallons of wine

I read once in a beer book that the Egyptians would throw plums into the wort, which had wild yeasts on it, and cause fermentation to start.

I was sitting in school and came up with this recipe for an interesting porter. 8lbs Pale 2 row 1lb Crystal 1lb Chocolate 1lb Mixed Almond, Pecans, and Walnuts 64oz Grade B Maple Syrup 2oz Cascade Hops Nottingham Dry Yeast First I toasted the nut in the oven at 350 for half and hour...

Hi all, I was wondering if there is a good reference table that I could use to tell the amount of sugars I can get in my beers. I am trying to calculate my efficiency so I need to know how many PPPG each type of malt will impart in my beer. Thanks