Recent content by YeastFeast

Interesting. So that makes sense, every competition is going to be different and each competition category is not necessarily a BJCP beer style, there could be and very likely will be categories that are combined. For instance, from the Standard American Beer Style (1A, 1B, 1C) combined with...

YES! I assume they were trying to make 8 equal categories of about 10 entries each? I know last year they had 7 categories but less entries than this year I think? So if a category doesn't have enough entries, they start combining sub-styles like Golden Ale, American Lagers, Cream Ale...

Hi, Can anyone tell me how brewing competitions group the different styles into categories? For instance, I entered a competition at a local brewery this past weekend. This contest allowed entries from 27 styles. There were about 40 entrants with about 80 entries (you could enter up to 3...

Mmmmm, tri-tip. Looks great.

Really like Brewfather.

Yeah, that does sound good. For ease this time, I just cooked a couple boneless skinless chicken breasts on the grill and cubed it up after and threw it in at the end...but so many ways to do it.

Hey, here you go... Creole Make ahead of time: 2 cups chicken stock rice shrimp or chicken The rest: 2 tablespoons olive oil 1 cup diced onions (about 1 medium) 1/2 cup diced celery (about 2 stalks) 1/2 cup diced green bell pepper (about 1 medium) 1 tablespoon minced garlic (about 3 medium...

Chicken Creole! Grilled the chicken then combined.

I don't take anything apart, I use a small pump (with a ball lock attached) and a 2 gallon bucket with liquid line cleaner and circulate for 10-15 min. Super easy.

Amount of time doesn’t matter to me, I always clean the line right after the keg kicks. I’ve have beers on for 3 weeks and as long as 3+ years (with a bourbon oak stout). I clean the line right after it kicks so it’s ready for the next one.

This would be my advice to a new brewer: 1.) Read, read, read. The more you know the quicker & easier you are able execute what you know. After 10+ years of brewing, I still feel like I know more about brewing (grains, water chemistry, yeast, hops, pH, etc) than I have practical brewing...

Back yard with neighbors and beers. We were in an 85% path. Fun afternoon. Pic from an eclipse lens covered iPhone at 35% (according to the fancy app my wife had).

Something similar happened to me years ago. Start working with them, they'll want pictures and eventually a decision will be made as to what they'll do and/or what you will need to do to get a replacement. They were very good to work with.

Sounds like we've gone down the same path, except I started about 10 Hazy IPAs batches ago over several years. I was determined to make a brewery quality Hazy. Things that made a big difference: 1.) Dry hop in the 50º-60ºF range. I drop hop at 55ºF and sit at this temp for several days before...

Interesting chart. I don't have one so I don't really know the pattern during fermentation of my beers. ...other than they always ferment out just fine until now :mad: