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You didn't say what kind of Imperial Pilsner you brewed, (German,Bohemian,Classic American), and you didn't state much about your yeast and other ingredients, which would help determine if your beer would have had some diacetyl character at "normal" gravities. I think you can surmise that if...

Good discussion on attenuation here: http://braukaiser.com/wiki/index.php?title=Understanding_Attenuation

In my experience, when the 1968 is done, it is done, and that's usually no more than 4 days. At 1.030, you have Apparent Attenuation of 63%. Wyeast gives a range of attenuation of 67-71% for this yeast, so you are not horribly far away from the lower end. You may have had a minor fermentability...

My last beer of 2011 is a homebrewed Weizenbock "tribute" to the wonderful Schneider "Aventinus".

Give the "Meantime" IPA, the current BJCP #1 classical example of English IPA a try.

Incorrect. In fact, all of my beers that advanced had a blank in Place Awarded, and the "Advanced to Mini-BOS was not checked. The one scoresheet that did have a place awarded did not advance.

Yes, I have my scoresheets that I received 3 days after the judging was finished, but there is absolutely no information about whether or not any of these beers advanced to the Second Round. Your comment about my being on crack is not useful to the discussion about certain individuals in certain...

Inasmuch as new entry numbers are reassigned when NHC entries are checked in, the only thing that the Judges and Stewards know is the newly issued entry number. Only a select few have access to the Master List that correlates the new entry numbers with the online-issued entry numbers, which have...

double post

This is not the way the system is supposed to work. Having advance notice gives those people who want to rebrew a significant head start. I suspect Denver will be hearing from AHA regarding this practice.

What are the numbers for your water?

Wyeast 2001 is the Urquell strain. WLP 800 is noted as a "Czech Pilsner yeast from the premiere brewer", so I think you can consider them equals. I've always thought the Urquell strain left a bit of a sulfer aroma, but not objectionable. Wyeast 2001 is a slow starter in 50 deg. wort, and a...

Higher efficiency saves money. Pretty durned good reason. Gotta watch the end of your sparge though, to make sure your runoff is still below 6.0 ph, otherwise you're going to pull out some tannins. Commercial brewers extract virtually 100% of available sugars routinely.

Something simple, good, and easy? Charlie Papazian's "Rocky Racoon's Crystal Honey Lager" has given many new brewers the encouragement they were looking for: Rocky Raccoon's Crystal Honey Lager (Original) 3 1/2 lbs plain extra light DME 2 1/2 lbs light clover honey 1 1/2 oz Cascade or 2 oz of...

Category 23 is always appropriate.

+1

Today's Brown Malt is a much different critter than it was historically. I'd say your recipe would be about the right color for a Brown Porter. You would want to add some Caramel malt to that grain bill as well. Historically, Porter was kind of a moving target, because originally it was...

Technically, if the O.G. were above 16 Plato it can be considered a Bock. Above 18 Plato it can be called a Dopplebock (under German law). Weizenbocks are wheat-based Dopplebocks, so the O.G. could be anywhere from 18-28 Plato.

Rumour has it that Wyeast #3638 IS actually the Schneider yeast, although you can't go wrong with the Weiheinstephaner strain. Both yeasts require tons of headspace in the fermenter, as they are true top-cropping strains.

Sounds like you made an "American Wheat IPA", rather than a Weizenbock. I think your attenuation problems are probably due to wort fermentability issues more than anything, in which case no amount of rousing or kraeusening will take it any lower.