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Both are pretty subtle. But really, i just want to see the scorecard in hopes of getting some constructive criticism.

Yeah, it says DQ if you enter in the wrong category. They're also discouraging any contact. I guess I'll go with the spice category and hope for the best.

No misc category. Both the orange peel and the coriander a pretty subtle. Here's the spice category: Division 621 – Spice/Herb/ Vegetable Beer Class A: Spice, Herb or Vegetable • You must specify the underlying beer style as well as the type of spices, herbs, or vegetables used. You must...

I just learned there's a homebrew competition in my area and I thought I'd drop an entry. Had I known earlier, I would have brewed something specifically to enter but I just found out about this today and the entry date is in 2 weeks. The only beer I have ready now is a variation of a recipe I...

Weird. I wonder why they changed it?

Anyone in the Orange County, CA area considering opening a brewery? I'm a very new home brewer with a dream of opening a commercial brewery. I'm looking for an experienced brewer with an interest in going pro with a partner. Ideally you have commercial brewing experience. Reply or PM if...

I brewed the AG version of this kit three days ago. I watched the video posted above and I have to compliment Northern Brewer for making a kit with a recipe and procedures that closely follows the Alchemist's philosophy, particularly with hop additions. The recipe calls for hop shots (extract)...

I'm brewing a Chimay Red clone with a 1.070 SG.

I'm growing yeast from Chimay bottles for the first time. I started slowly with a small amount of low gravity wort in a mason jar and I worked up to a 1.6 liter starter on a stir plate over one week. The starter took off and after 48 hours I'm now cold crashing. My plan was to keep it in the...

Good luck me.

Does yours look something like this? Sent from my iPhone using Home Brew

I'm all for easier. Thanks. Sent from my iPhone using Home Brew

I'm now making staters after doing a few batches with dry yeast or pitching two vials of liquid yeast at a time. I currently have a 1600 ml starter on a stir plate and I'm wondering about temperature. Is it as important as when I'm fermenting my actual beer? Could off-flavors transfer into from...

The recipe called for WLP001 and I pitched two vials, 4 oz priming sugar for 4.5 gallons and it's currently at about 70 degrees.

Thanks for the reply. Ambient temps are around 70, in an upstairs closet enjoying cool June Southern California closet weather.

I've read a few threads about cold-crashing and there doesn't seem to be a consensus on if doing so drops the yeast out enough to prevent proper carbonation in bottles. Some insist they never have issues, others say add yeast at bottling "to be safe." I'm a new brewer, on my eighth AG batch...

This is sound advice. I've brewed seven all grain batches now and I always feel compelled to try one at about two weeks. Most have been fine but all end up tasting better after four weeks. Some, as state above, changed significantly. Or it could be your recipe wasn't aligned with your...

Brewed this one but added 3 lbs of DME I had sitting around which upped the OG to 1.075 and it finished at 1.020. It's pretty sweet but also quite tasty. Love the orange color!

Same thing happened to me with the "one or more items" error. I'm a new brewer but I'm buying LOTS of equipment and ingredients. I stopped buying from Austin because of the website issues. I buy from MoreBeer now.

I personally like being able to take samples without having to remove the lid. I'm also looking forward to racking to my bottling bucket without using a siphon. In my case I just didn't "hand-tighten" the nut enough. It's good now. Sent from my iPhone using Home Brew