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Buddies and I are having a homebrew contest in early August and I just can't decide what to make. The audience/judging group will contain about half men and half women. Almost all are straight macro brew drinkers so I don't want to get too heavy or explosive with the taste. Also being in August...

When I made my oatmeal stout it had the flaked stuff in it too. Everything seemed to settle out just fine and it tastes great.

Having just made my first cyser recently I'm looking ahead to bottling after 4 weeks in secondary. Should I use the 3/4 cup corn sugar as with beer or is their something else that can give a good flavor to it?

Yeah lots of threads on this. Or try http://www.beertools.com/html/recipe.php?view=2661

I did this when I added the yeast. Got home tonight and noticed some slow bubbling has begun, hopefully it'll pick up. Thanks for the thoughts

Yeah I know this has probably been asked before, but I couldn't find a good answer by searching. I recently made an easy cyser (5 gals cidey, 3 lbs honey). I made a starter with Red Star wine yeast and pitched it about 24 hours ago. No activity yet but there are white "gobs" floating in the mix...

So I'm at my my LHBS buying some yeasties today for an upcoming brew and digging through Wyeast smack packs in the cooler for the strain I want. I find it and notice the price had been marked down to 99 cents. Curious I think since that's like $6 off normal. Looking at the package I see that the...

I bought these recipes off of EBay a couple months ago for $2. Should have waited :cross: I could have bought another couple Old Styles this weekend

Dark :drunk:

Every year a bunch of friends and I get together and go camping towards the end of June. Next year I'd like to bring along a nice strong homebrew with good taste for summer to them. I was planning to brew it this fall and have it sit for the winter/spring to mellow out. Any ideas for an extract...

I made a strawberry honey wheat using extract and at first it wasn't very good. Like was said before it tasted a little soapy. But now its been about a month and a half since bottling and its getting to be pretty tasty. Next time I would use real fruit.

I plan to make my first cider soon and was wondering a proper amount of cinnamon to add to 5 gals. I don't want something that tastes like gum but enough to tell its in there. Also, any recomendations on other spices to add to the cinnamon to get a good "Christmas-y" flavor to it? Thanx.

From what I've heard, I think its ok as long as you stay under a certain volume per batch or year or whatever it is. Anymore than the minimum and you have to register the still with the feds. That's what I've heard.

Yeah I was siphoning from secondary to the bottling bucket (which I had on the floor) and my dog came over and decided to take a look in. A few pieces of hair were floating in it and I'm sure drool got in but it ended up being my best batch. Never told anyone who drank it about the dog though ;)

I used about 7/8 cup. I had seen on here to use about 15% more than you would with corn sugar.

Just want to throw in my $0.02 that I just bottled an oatmeal stout using brown sugar for priming and I couldn't believe how great it tasted even before carbonation. Seemed to give it a little extra something special. But I don't think I would do it with every dark beer since it did sort of...

Yeah I was just thinking of ways to avoid a trip to the store to get ice. In a month or so the Wisconsin winter will supply all the ice and cold temps I need :) It'll be real easy to just stick the pot in a snowbank.

I didn't mean to add yeast right away. I meant instead of letting the pot cool in an ice bath, the wort cools in cold water in the primary. I just don't know how this affects the settlement of stuff and end result.

I have been submerging the brew pot in a ice water bath to cool after boiling but after reading some of Papazian's books he always seems to just dump the wort into the primary which has a couple gallons of cold water in it. Is this all right? It would cut some time out of the preparation. I...

Well, hopefully it floats so you could fill the carboy to full with water once the beery goodness has been transfered and try to pull it out with a pair of tongs. Otherwise, have someone else hold it upside down (it'll be easier if its empty :cross: ) and use the tongs to try and pull it out.