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If you SUBSTITUTE malt for sugar, then final gravity will decrease. This is because you've gone from something 65-75% fermentable to 100% fermentable.
I made my last pumpkin ale about 10 years ago. Everybody loved it - I had a pint and gave the rest away. All of a sudden I hit the saturation point with spices. +1 to SN Celebration as a great holiday ale . I usually brew something big like a Quad or Wee Heavy as my holiday ale.
Well all 4 of my entries made it to the mini-BOS round. The IIPA didn't medal though (35). The other scores I got were 40.5 (1st-sweet mead), 38.5 (3rd-Tripel), and 35 (1st-xmas ale)
Well, at least one of my ciders made it to mini-BOS so I don't feel like a complete failure
The title of this thread sounds like we are breaking up.
That's a good point. It doesn't happen when I clear the lines first before pouring a full pint, which results in less foam and no island patches of foam. I just wonder what would be causing it because I never see it when I get a heady pour at a bar or from a bottle.
I see brewers with decades of brewing under their belt that dont know what ferm control or a yeast starter is, why would they know what coldcrashing or post secondary fining is? Is not the point of a competition to submit your beer and get it critiqued by a more advanced brewer?
http://www.abarabove.com/costco-kirkland-bourbon-review/ sounds interesting and qualifies for the price-point.
How about this. Boil the water, adding a couple of tbs sugar. Transfer HOT into a corny and cool under CO2, then push under pressure into the fermentor and wait for the yeasties to do their thing.
Why do we not worry about oxidation when bottling for bottle conditioning?