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then i'll just scratch the cloves and go with nutmeg... why not, right? time to be a mad scientist once again...

any help?? nutmeg vs. cloves??

To make it gingerbread, I have read that Mosher says the following: use a lightly hopped brown ale as a base and add 4gs of cinnamon, 2gs of ground ginger, 1g of allspice, and 1 gram of clove. Could I substitute the 1 gram clove with 1 gram of nutmeg? Does this seem like an adequate amount of...

So I brewed a wheat and messed up big time. Read a 3 gallon recipe and applied it to 5. Needless to say, was a little low on my OG (1030), added 1 can of raspberry oregon puree, ended with a 1004 FG. Kegged and tasted, nothing to it. just raspberry whatever. I was thinking of throwing it back...

sounds good. there was a film though before i took the picture. i moved it and it broke up. oh well, im trying it. cant hurt. so im thinking 3 carb tabs per bottle for a double milk stout (2 lbs lactose)

Should I bottle this? Does it seem infected? the gravity is 1.020 and it tastes and smells fine. its a milk stout so maybe its lactose. its about 40-50 bottles worth and i dont want to waste my time if its infected. Please respond!!

If you were asking me.. No, im not in a local homebrew club

Sadly, they were partials... :( thats why i was happy with the ipa because it was more about the hopping and i came up with my own hopping schedule I have brewed 3 all grains, but they were not ready for the competition. So in my opinion... its kind of cheating. but i'll take it for now.

HOW DID I MISS THAT???? I just thought.. hmm, that chart seems familiar.. ITS ON EVERY SHEET! I guess I just get caught up with comments that I dont even look around before posting my questions. Sorry folks

okay. well the good news is they were 40 and 40 for the ipa, and then within three number seperation for the other two. so it wasnt like one guy said 50 and one said 30, but still i understand why more input would obviously result in a better understanding. thank you.

So I got my results back from my first competition. War of the Worts in Pennsylvania. I just want to know if this is a good set of scores... Irish Red - 34 Holiday - 36 IPA - 40 (2nd place out of 41 entrants) This is the first competition and I just was wondering where these would...

how would you submit this beer to a competition? 21A. spiced? what would the base beer be? a pale ale?

any suggestions or tweaks??

its because you fill that out when you brew the beer. its the "actual" and "measured", and since i did not brew this yet, I felt i should just leave it "blank" and thats what the program had in there. i find it hard enough to be happy to brew a beer with less than 5%, let alone 0.6%!! The...

So this is my first recipe i put together. i think it looks good but i would definitely appreciate some input. thanks guys!

not to go off topic, but i was wondering if there is some kind of result from adding lactose or vanilla because i took a hydrometer reading from the fermenter and had little gray dots. we tasted it and it tasted fine, the FG was 1.008-1.009. any idea on what this could be? it doesnt seem like...

Did anyone brew this yet???

wow. both sound great now. i think i'll do a barley wine for now. then try some meads. and possibly do it. i plan on doing 2.5 gallon of whichever i choose. i cant stand to watch a 5 gal. carboy just sit there for that long!!! anyone have good recipes for either the barley wine or the mead??

thank you very much... poll added!

i've never had either so i will be trying them and that will most likely sway my decision. but i am new at this (only 4 batches in) and i wanted to know more of the process. which is easier? how long do you have to wait for each to ferment? which is has more alcohol? which do you prefer? i'm not...