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So, did you use re-harvested yeast in the 80/- as well? And was it the same yeast used for the other batch of beer that tasted 'off'? I think I would get a fresh vial, and start over, and also be careful during starter preparation. This sounds like an infection problem more-so than a...

It's either going to be IPA's, or the exact opposite of IPA's, which is probably white IPA's and black IPA's.

You should probably be fine. Most homebrewers just roll with what they have, and the bottle conditioning goes fine. Pro brewers, OTOH, usually add yeast at bottling, from what I've read. Here is a powerpoint from Duvel/Boulevard about how they bottle condition their beers. Boulevard uses dry...

There are terpenes in hop extract. Myrcene is a terpene; I'm sure there are others in hops. I would just stick with myrcene-rich hops.

Yeah, without any more info, if you enter a dry stout into the IPA category, you'll get killed on the scores, but the judge may think it was an otherwise great beer.

It's easy enough to remove carbonation by pouring hard or swirling if you think you have a little too much, but a lot harder to put CO2 back in the beer. I say go 2.3.

A lot of pro brewers judge these competitions as well, so I don't see what the big deal is if they enter them as well.

My entries had similar scores (35, 34), and there were no markings on the scoresheet. I think that 30+ point beers are normally advanced to mini-BOS if there is one, but maybe if there were too many entries in that range, the qualifying score had to be a bit higher. I would have figured that a...

If you decide to pass on the walnut, I hear that toasted Hemlock can be quite nice in a porter.

You can do a Smash dry stout using Pale malt, flaked barley and roasted barley; the latter two haven't been malted, and are adjuncts.

I'm not sure that making lagers on a large scale is that much more expensive than ales. You basically just need more tank space, which is an up-front cost but doesn't carry on so much during production once the tanks are purchased. I guess there's more overhead for the larger storage area...

Great job!

Nice job! It kind of blows my mind that there were *only* 22 entries in APA but there were 21 entries in dark lager, a category that is usually one of the lowest entered. I guess dark lagers must be really popular in Texas, or maybe the quick lagering methods are making lager entries more...

That blows! Waiting the extra few weeks for the Denver judging only to have that happen is a kick to the sack. Did they give you any indication what was wrong? They must've been sorting them, and found a problem, I guess, but the least they could do is tell you what the issue was.

If you get Left Hand beers, their 400 lb Monkey IPA uses Boadicea hops. I've only had it once, but thought it was pretty good.

The stir bar probably cracked the flask while you were swirling it, or you ticked the side of a counter and didn't realize it because the flask broke at that moment.

You scored a 42.5. Personally, I wouldn't change anything unless you want the beer a little different yourself. The judges have to say something. I doubt they could give you a good idea on what to do if they had the recipe right in front of them.

I have a Shirron plate chiller, and it does not handle particulate matter well in my hands, so I use a hop spider. Be prepared to reverse flow on your chiller and also to swear a lot if you try to just throw the hops in. Others may have had better experiences than me, but I'll never do it again.

I use one of the cheapo orange plastic wing-cappers on bottles like that all the time. There is a trick that works for me: pull outwards on the handles before you start pressing down and crimping the cap. This will allow the two metal grips to grab ahold of the bottle above the glass ring that...

Wow, there are a lot of lager entries. And there's only one Brewing Network member.