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Old 02-20-2013, 03:23 PM   #1
Xpertskir
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May 2012
Morgantown, Wv
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Figured we could share what we are entering for now, and perhaps some people will share scores or results after the fact.

Im going to enter a Rye IPA, American Wheat, and perhaps a stout or porter.

 
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Old 02-20-2013, 03:42 PM   #2
zeg
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Jan 2012
West Lafayette, IN
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Haven't decided yet (thanks for reminding me). I may submit a doppelbock, but it's going to be borderline ready at that point. It's in bottles, but I am not sure it'll be carbed in time. The only other beer that might be worth entering is a Vienna Lager, but I think it's too far out of style to be worth entering due to some late hopping. It's good, but I'm not sure where I'd enter it.

I guess I could send a cider I did early last year, it should be nicely aged if it hasn't oxidized.

 
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Old 02-20-2013, 03:54 PM   #3
Braufessor
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Yeah.... I kind of realized over the last week or two that I did not plan as well as I needed to for NHC.... with the long windows between entry, shipping, judging and (hopefully) a second round - it is a hard comp. to prepare for. I am not sure.... but some candidates that I have are:
Dortmunder Export
American Brown Ale
Belgian Golden
Belgian Dark
Barleywine
Pilsner (Will I have any left, too old by then?)
American Amber (too old by then?)
American Pale (too old by then?)
British Mild (brewed last night.... will it be ready??)
Could try to brew in the next week and get some things ready.... but cutting it close - maybe something like a blonde, pale ale, british pale ale....

Like I said, I did not plan out real well, so I guess I will have to see what looks good in another month or so.

 
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Old 02-20-2013, 04:22 PM   #4
pjj2ba
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I plan to enter everything in my signature including the future brews, but not the on tap stuff, or the imperial alt. Obviously not the kicked stuff
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On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Secondary:
Primary: Ger Pils, CAP
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Old 02-20-2013, 06:56 PM   #5
LakesideBrewing
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Mar 2012
Methuen, MA
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Either a Belgian Golden Strong Ale, a Belgian Tripel, or Belgian Specialty Ale; not sure where it fits in yet.
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Old 02-20-2013, 07:02 PM   #6
Darwin18
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Nov 2008
Garner, NC
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I'll be entering a Dortmunder Export, a Brown Porter, and a Blueberry Kolsch. Registration for entries to NHC is Feb 26th and it fills up VERY QUICKLY. If you're going to enter be sure to get them registered that day.
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Old 02-20-2013, 07:07 PM   #7
StoneHands
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Jun 2009
Birmingham, AL
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Doppelbock, helles, dunkel, and oktoberfest for me (German theme this year apparently). Helles is about perfect, doppelbock is good. Dunkel is still lagering and looks good, but needs another week or two at least to lager. Ofest is about to go in the keg, I haven't tried it since it was wort.

Just need to figure out the best way to bottle off these kegs. BMBF didn't do well for me last year in that it infected the bottles I sent (although one of the 3 still advanced). Certainly my fault and not the equipment, but I may invest in a BeerGun in the next week....

 
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Old 02-20-2013, 07:11 PM   #8
Darwin18
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Quote:
Originally Posted by StoneHands View Post
Doppelbock, helles, dunkel, and oktoberfest for me (German theme this year apparently). Helles is about perfect, doppelbock is good. Dunkel is still lagering and looks good, but needs another week or two at least to lager. Ofest is about to go in the keg, I haven't tried it since it was wort.

Just need to figure out the best way to bottle off these kegs. BMBF didn't do well for me last year in that it infected the bottles I sent (although one of the 3 still advanced). Certainly my fault and not the equipment, but I may invest in a BeerGun in the next week....
The method I use, and it works very well for me, is to do the following:

1) Turn PSI on CO2 down to 2-3 PSI.
2) Vent all kegs.
3) Run about a pint from each keg.
4) Fill bottles directly from the tap and cap on the foam to reduce oxidation.

You're going to make a bit of a mess. So long as you have a few towels down, you can minimize the mess. It also helps to have a second person to help; my wife fills the bottles, I cap, and wipe them down. I make sure that I sanitize my bottles with Starsan ahead of time. I'm sure the beer gun is nice and all, but I'm a cheap bastard! I did try a porter I bottled before Christmas using this method last night, and it was carbonated perfectly. I could not taste any oxidation or off-flavors.
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Old 02-20-2013, 07:15 PM   #9
TNGabe
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Aug 2012
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16C and 17A for sure, possibly 16E, 20, and 23.
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Old 02-20-2013, 07:16 PM   #10
TNGabe
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Aug 2012
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Quote:
Originally Posted by Darwin18 View Post
The method I use, and it works very well for me, is to do the following:

1) Turn PSI on CO2 down to 2-3 PSI.
2) Vent all kegs.
3) Run about a pint from each keg.
4) Fill bottles directly from the tap and cap on the foam to reduce oxidation.

You're going to make a bit of a mess. So long as you have a few towels down, you can minimize the mess. It also helps to have a second person to help; my wife fills the bottles, I cap, and wipe them down. I make sure that I sanitize my bottles with Starsan ahead of time. I'm sure the beer gun is nice and all, but I'm a cheap bastard! I did try a porter I bottled before Christmas using this method last night, and it was carbonated perfectly. I could not taste any oxidation or off-flavors.
That sounds like a lot more work than just bottling in the first place.
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