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I have and oppurtunity to enter a BJCP judged competition, however my entry was only bottled today 1-24-15. It needs to be submitted by the 31st. That is only 8 days of bottle conditioning. I am leaning towards submitting if it is carbonated by then, but for those that have entered...

I do biab only. For 5 gallons of beer I mash in with 3.5 gallons to 4 gallons of water. I usually lose a 1/2 gallon to 3/4 gallon to grain absorption. I then batch sparge my grain bag with enough water to get my preboil volume up to 6 gallons. It doesn't really matter how much water you sparge...

I'm in hope to win. Sent from my iPhone using Home Brew

I likey. Sent from my iPhone using Home Brew

A tub of water, put your fermenter in it, put a tshirt over it. This will drop your temp by a few degrees. Hopes that helps Sent from my iPhone using Home Brew

Many stouts are 5% and less but if you want to raise it a bit increase your malt extract. You could add sugar but it will dry it out( not a big deal just saying). Lactose can be added at the 10 min mark of the boil same with any sugar additions. Sent from my iPhone using Home Brew

Update please. Sent from my iPhone using Home Brew

Hey Irish Guinness is only around 3.3 abv. It is bumped up a bit in the stuff they export for some reason. Sent from my iPhone using Home Brew

Yeah I'm with Smellglove. Doesn't look to worrisome to me, a little like yeast rafts but not quite. I think it's fine. next time skip the secondary especially on a wheat beer. Sent from my iPhone using Home Brew

5 gallons of milk stout =18,412 Sent from my iPhone using Home Brew

Done. This site is amazing. I sound like I know what I'm talking about because of all the wisdom that has been shared. Thanks Sent from my iPhone using Home Brew

Hope I win! I'm in. Sent from my iPhone using Home Brew

5 gallons Amber ale 18084 Sent from my iPhone using Home Brew

Bar Keepers Friend It works miracles. It is abrasive , but in the rubbing compound kind of way. Just make sure you wear rubber gloves. It will eat a couple layers of skin off with prolonged use. Sent from my iPhone using Home Brew

I can get you some Jai Lai I live in Florida I'm not familiar with Arizona craft beer so shoot me some recommendations. What part of Az are you from. I used to live in Prescott when I was a kid. Sent from my iPhone using Home Brew

Hi keylev. Not sure about Naples but there is a great club in the Fort Myers area. It's the Hanger 41 brew club We meet the second Thursday of every month at a place called time to make wine. There's probably 30-40 members and you'll get to sample a lot of good brew. Sent from my iPhone...

I would shoot for the low range of your yeast 63-64 because during active fermentation your wort will be as much as 8-10 degrees warmer. Then it will take on the se temp as the water in your swap cooler. Sent from my iPhone using Home Brew

How is your stove only getting to 140? Especially with only a couple gallons of water. That seems odd. Plus did you leave the burner on during the mash. Also you need more water for sure. Either a bigger pot or split your batch. Sent from my iPhone using Home Brew

Not sure about the gamma lids but the regular lids are fine for reuse as long as they have the gasket in them. I have used them before and there great. Sent from my iPhone using Home Brew

I can get cigar city. There Maduro brown is amazing. Florida cracker a Belgian white. Jai Lai IPA. Helles lager not my fave but many people love it. Sent from my iPhone using Home Brew