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Well, we are getting awfully close to the beginning of the final entry shipping window. I'd like to get my brew sent out soon, as I have a busy couple of weeks coming up! Anyone have any inside info as to when the final round site will be up?

What is the url for the final round website? Is anybody in yet to access their new bottle labels, etc?

I received an email stating the post-comp stuff would be available by May 3rd...

I've never used monarch. What part of the country are you in? I get my honey bulk from Honeyville, CO, just outside of Durango. I believe you can order it online... The prices are great, as is the honey. Raw, unfiltered, never heated, and delicious.

Anyone able to access their post-competition package on-line? I cannot access mine to download my certificates, ect...

I figured that the brew that advanced is the EXACT same brew I want in the finals. I don't wanna risk the of chance that it doesn't come out as well. My czech pils had been sitting at 34 in the bottle since I entered the first bottles... I figure it's just additional lagering time. It had only...

I don't plan to re-brew. I saved enough to send more in later, or drink, once I got the results.

Glad I could help. I actually did the same thing! It wasn't until the second time I looked at it more closely and realized I was advancing. Congrats!

The message was in the same email that I received my scoresheet in. It wasn't marked on the scoresheet though. Here's the text in the email: "Dear Stephen, Thank you for participating in the first round of the 2017 National Homebrew Competition, Denver region in category 3B. Congratulations!*...

I got my results in from Denver. My first contest ever entered. My Fresh Cut Pre-Prohibition Lager scored a 33, and my CzechMate Premium Czech Lager took second in the first round in its category with 37! I'm stoked... I'm on to the final round! Congrats to all who are there with me!

I'm fairly new to this as well, just sharing what I've read here and picked up from my own experiences. Its worked good for me. Maybe someone with more experience can chime in?

I've done a couple of batches so far fermenting under pressure. They both came out ok. The first was a quick and cheap test batch, which surprisingly tasted pretty good. The second was a leger I took a bit more time with. Here are a few pieces of advise I learned the hard way and wish I had...

I'm ready! On the left, Belgian Pale Ale, on the right, Czech Premium Pilsner. Both tatse amazing, prefect carb levels, and crystal clear! These are definitely two of the best I've ever brewed in 9 years as a homebrewer! Good luck to all!

Realistically, the science behind all grain brewing and recipe formulation are so much more than one could realistically share with you on this thread. Id suggest getting a copy of Palmer's "How to brew" or Papazian's "Complete Joy of Homebrewing" These will give you countless hours of reading...

According to the article, they are trying the technique on wine next.

sounds terrific! I used my standard Oatmeal stout recipe (a modified Samuel Smith's) minus 3/4 of the oats. Added cocoa nibs and whole chili pods to the secondary. The heat was there from the beginning, but hasn't faded at all after 3 months in the bottle.

Interesting read: http://www.ibtimes.com/how-age-liquor-ultrasound-ages-brandy-just-days-compared-years-study-shows-2490093 Think this would work on mead or wine?

Let me know how it comes out. I have some Nottingham on hand and some all natural cherry juice as well.

Nottingham provides a clean, neutral fermentation, for sure.