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My biggest problem with this comp is their judges. The last time I entered this comp a certain LARGE manufacturer entered at least a dozen categories with wines aged at the time frame they state are quite drinkable ( normally 3-6 months) and medal with these wines. I have absolutely no problem...

A stout isn't any easier to make than an IPA. Same process. I think you might be confusing lagers and ales. Lagers are fermented in a cooler atmosphere such as in a temperature controlled refrigerator. Ales are fermented at room temp, hopefully aroung 68F. Extract kits with steeping grains...

The glass thickness on screw type bottles is not as thick as cork bottles. You can, and will easily break them. This public service announcement is brought to you by first hand experiance.

There are quite a few comps nationally, just do a Google search. A couple other big ones that come to mind is the American Wine Society Comp and the Indiana State Fair comp. I consider these the biggies along with the Winemaker Magazine comp.

Where you get the tap handles at? I think I have saw those in the past, just don't remember where. Are those the handles that you can use your printer to make a label and it slides inside a cleat tube?

Welcome aboard. Glad to have you here!

Welcome aboard, glad to have you here. I am guessing you a Firefighter EMT? I am a paramedic.

Mine normally sit at least a year and a half before I even open the first bottle. Many will disagree and say that is too long but I find when they are around 2 years old there is no difference than the average bottle bought at the wine shop. I have never had a red kit wine meet my expectations...

They ought to be just fine.

I do like Wade does with kits, just record dates and stuff on a tag on the neck of the carboy. When its done I toss it. For scratch wines I keep records in a notebook.

Let that kit sit about another year and you will notice a difference. The Kit Taste ought to have went away. WE Selection kits make good wine but it will have to age a whole lot longer than what the manufacturer claims.

I can't really say I have a favorite "brand" of beer. Style wise it would be Pale Ales (Imperial Pale Ales, American Pale Ales, Ordinary Bitters, ESB,). I like so many other styles as well but Pale Ales would be the favorite.

Yes, if proper sulfites are used it will last that long just fine.

You used to be able to do something like this with PayPal. I don't know if you still can though. It was actually very nice. If you found a site that didn't take PayPal which many didn't, you could generate a one time Visa or Mastercard number that paid from your PayPal account. I used to use it...

I am guessing you are in the Houston TX area? I love St Arnold Amber. Their Brown Ale is pretty tasty to. I have to agree with the other poster, a Pale Ale would always be my first choice. Of your list though, I would do the Brown Ale. I am not a fan of wheat beers though. Can you lager? If so...

Merry X-Mas as well. Have to work today which is a bummer.

Welcome aboard. Glad to have you over here on the sister site.

I forgot to add, you can do a Chargeback through PayPal if you used your credit card. https://www.paypal.com/chargeback

We actually had a post where someone asked about that place a while back. Normally if you do a Google search of a unknown companies name you can find all kinds of info to help you decide if they are good to deal with or not. One more reason as I posted the other day, buy the vendor, not just the...

Nothing wrong at all with a starter. Most people re-hydrate or as I call Proof their yeast and call it a starter which it isn't really. I recommend at least proofing the yeast. Depends on the wine. I always make a full blown starter for blueberry wines. I will use orange juice a lot for that...