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http://www.elsinorebrewing.com/#!awards "Future Head Brewer Dennis Decker has been entering his Home Brewed beers in Homebrew Competitions to get feedback from BJCP certified beer judges." http://www.elsinorebrewing.com/#!mission "Our mission at Elsinore will be to offer fresh and exciting...

I didn't get one either. I think the moral of the story is "just brew your recipe, that way at least you have beer". Oh yeah and Triumph doesn't know what they're doing.

Wait, everyone is elligible? Is the June 11th judging date still on? And are they going to judge all of the unconfirmed 250-300+ entries? That doesn't sound possible. Not asking anyone in particular... just have so many questions! EDIT: I called Triumph. Was told that the manager...

I submitted a recipe as well. Did anyone hear any word back? I believe they said they would contact the brewers by today re: their recipe, if it was picked.

Fair enough, maybe I wasn't clear in the OP. I've been brewing for 3 years, all grain for about a year. I've brewed enough good batches and seen enough pictures of positively-identified infections to know that this is, in fact, an infection. Regardless, I bottled the beer so, if it's not...

I don't think it was a sanitized hydrometer. Usually, I spray an iodophor solution onto a turkey-baster and draw up enough beer to take a reading. The last time I drew a sample, some beer spilled back into the fermenter, a little less than half the baster. I'm pretty sure this caused the...

Hmm, good point. I thought about this. However, the reason I'm leaning towards drinking it ASAP is because I'm not convinced that time will do anything but harm this beer! I've seen some of the mold in my basement and it's not pretty.

I brewed an oatmeal stout two or three weeks ago. I think I introduced some bacteria into the beer when I was checking FG about a few days ago. There's a significant pellicle forming on top, but the beer tastes perfectly fine as of yesterday. As I see it, there are three options. 1)...

Thanks for the extensive and informative reply. Here's my plan. I'll shoot for a mash temp of 152F since I like a little body in my pilseners. I'll cool wort with my immersion chiller as much as possible, then will set temp controller on fermentation/lagering fridge to 48F. When wort...

I've been lurking on these boards for quite a while and finally have a relevant question. I've been doing all grain for a few batches now, starting to get the hang of making ales. I got a kegerator, mash tun and temperature controller for Christmas, so I am going to try my hand at a lager...

Looking for a good extract mild recipe. I anticipate that this will be one of the last beers I brew before I go all-grain (I have everything but the mash tun), and also my first British ale. Here's what I formulated off the top of my head... need some help fine-tuning it, and a yeast...

I am making Who's in the Garden Grand Cru from Papazian's Joy of Homebrewing. This is my second batch. 5 lbs. Briess Golden DME 2 lbs. honey 1.5 oz. crushed coriander .5 oz. dried orange peel 1 oz. Hallertau 60m .5 oz. Hallertau 15m .5 oz. Hallertau 2-5m Belgian Wit Wyeast smack pack...

Greetings to all. I'm 25 and work in legal services at a law firm in Center City Philadelphia. I live in Collingdale, about 30 minutes outside of Center City. Let's start from the beginning. My Dad introduced me to craft brew by accident by infrequently partaking of a Saranac or a Beamish...