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I've compared habanero tincture vs halved habaneros with seeds intact in kegs not bottles. I can say that the habanero flavor and aroma were much better with the actual habaneros when compared to a tincture. Using kegs you have the benefit of being able to transfer off of the habaneros into...

Make sure you don't use a store bought juice that contains Potassium Sorbate or it will not ferment. Campden is what I use to kill off anything in my pressed cider, 1 tablet per gallon in the juice and let it sit for a few days. If you weren't careful with what you let contact the cider...

I've done 3 brews with this yeast over the last couple of months. I cool to 70-72 then pitch, as fermentation kicks off it naturally rises to 74-76 for the first day or two and from there I make sure it rises about 2 degrees a day up to 84. 86-87% apparent attenuation in a little over a...

Dang, and I thought maybe I was special for still having my first hyrdrometer from 2001.

I've been doing some experimenting with Ringwood over the last year. For the D Rest I have had good success with 2 approaches: In the Primary raise the temperature 6-8 degrees when fermentation is about 80% complete. 3-5 days rest. In the Primary raise the temperature 6-8 degrees...

Thanks for the replies. Asking is clearly the best way to know what will be allowed. But I'm bottling stuff in general for competitions in the future, not a specific one. So unfortunately I can't just ask. But I'm generally entering smaller, local competitions where hopefully folks are not...

I have a lot of empty Deschutes bottles that have some hops imprinted in the glass around the neck. Does anyone know if these would be considered "unidentifiable" marks and OK for submitting into BJCP competitions? There is no name on the markings and the labels will obviously be removed...

Thanks for the ideas, I'll see what I can find in the stores.

I'll be making a cider from primarily Granny Smith apples as I can get a good deal on a couple of bushels locally. I'm looking for a tart, dry cider and I plan on splitting my batch using WY4736 for half and going for a wild yeast ferment on the other half. Does anyone have suggestions for a...

Here's what I did last year, very close but not exactly what you see earlier in this thread. I wanted to use Wyeast 1187 but the smack pack was old and didn't start, went English with WLP013 London Ale instead. I did a side by side comparison, mine had more roast and caramel flavors, and a...

DUDE Walter, I'm sure there's a reason you brought your dirty undies-- WALTER Thaaaat's right, Dude. The weight. The ringer can't look empty.

I split my last batch of Oatmeal Stout between my normal Scottish Ale yeast and the Wyeast French Saison 3711. The saison yeast did some great things with that big stout. I will definitely do it again.

FWIW I'm over 5000 feet and have never taken any special considerations. I force carb at 35 PSI for about 1 minute or naturally carb at 12 PSI for a couple weeks. No problems.

I'd also suggest using something plastic instead of metal, I've dinged the rubber on the poppet using metal before and had to replace it.

Never heard of this "up" issue before, I doubt it has anything to do with the balance of your system. I built my keezer after research here and the beer lines just kind of go where they want to, no issues.

All I would add would be that if you really want to be sure to hit a specific OG you should check your hydrometer reading after the mash and adjust the amount of extract you use based on that result. I've always had decent consistency with PMs at about 75% efficiency, but I've also had a...

Not long after building my keezer with 4 perlick taps I came home to find close to 5 gallons of APA on the garage floor and a empty tank of C02. One of the cats that live in the garage jumped up on the top of the keezer and knocked the tap handle forward. There was no saving it. I'm now...

Has anyone done this with the Ringwood Ale yeast from Wyeast? I recently had great outcomes with Ringwood for an Oatmeal Stout and have been looking for other places to use it. Thoughts on using it for something like the Jubelale?

I'd been wanting to combine rye and smoke for a while and recently had a stash of leftover ingredients to create a Frankenstein smoked rye. It won't get officially tapped for another week but the samples had a good rye flavor and the small amount of smoked malt definitely took a back seat but...