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Agreed. Most competitions I've judged they make every effort to have at least one certified or higher ranked judge in every pair. They may have been short on certified judges. Neither provisional rank nor novice judges have passed their test, so honestly, I wouldn't sweat this too much. Submit...

Recipe was extremely simple - 6# 2-row, with a .5oz glacier hop bittering charge (30mins), .25 glacier at 15mins, and .25 in whirlpool. Mashed at 153F. 3 gallons finished, though I think it came out more like 3.5 gallons. Think my boil off rate is off. Was honestly more concerned about the...

Yep, that makes more sense. Apparently the calculator I was using sucks. Thanks. Wouldn't say I was really "messing" with it, I've just had Notty finish very quickly in the past. I'm going to be gone all weekend, but wanted to take the third day second reading when I got back to potentially...

So I brewed a SMaSH blonde this past weekend. Mashed overnight in my cooler MLT. Only weird thing I can think of is I mashed to thin and couldn't vorlauf clear for the life of me, so I just ran it through a small filter to take the grain out of the runnings. Refractometer gave a post boil...

What kind of yeast were you planning on using?

Last minute decision to brew this weekend. Mashed in a simple SMaSH a little while ago, will brew it up tomorrow.

A couple years back I made three all grain 1 gal batches of beer with what turned out to be a bad thermometer. Mashed WAY high on all three, the FGs were absurd. In an effort to experiment, I mixed the three, added some brett and dregs from a sour beer just to see what would happen. Was actually...

A couple months ago at a homebrew comp I judged a kellerbier pilsner. Had to read through the guidelines, it was the first kellerbier I'd ever had. It is basically supposed to have some diacetyl, and possibly acetaldehyde and DMS, plus be more bitter, a bit hoppier in aroma and flavor, and lower...

Please post the score sheets when you get them, if you would. I'd be interested in seeing. I'm a BJCP judge, and I can tell you there could be a lot of reasons that your judges didn't rate it high, and it certainly doesn't mean other judges wouldn't rate it much higher. Beer judging is still...

Didn't take a pic... shared with guests a Speedway Stout and a Vlad from Hailstorm. Also an old ale I brewed 4 years ago, got good reviews from that one.

I brewed up a 3 gallon batch of an RIS on 4/29. Did 3 gallons because its all the grain I could afford at the time, and wanted to do an RIS because, well, I like them. Now's the time to make one for winter. At any rate, I didn't do a great job of planning ahead. I had planned to bottle (no keg...

If its an Irish pub go for O'Grainy's.

By morning it had dribbled out into the airlock. Weird timing, I guess.

+ 6 gallons Scottish 80/- 38,469

It's the old brew, btw, if that isn't obvious (carboy vs. bucket). Bucket is bubbling away nicely.

Just thought I'd post this up. Very bizarre. I had this Scottish 80/- in my temp controlled chest freezer for secondary at lager temps for a couple weeks. Determined the brew is ruined by chlorophenols, but that's a different discussion. Need to dump it - that's the point. Anyway I rebrewed...

Yea, like I mentioned, eased up to just 3 cloves. Add to taste is good advise. Any other thoughts on the rest of the recipe?

Anybody else have any thoughts on this? Thanks!

After further research I decided to pull back the cloves to 3... So yes, I agree on that for sure. I'm aiming for full bodies and fairly sweet, thus the 158 mash temp. I've also considered doing a first runnings concentration like in a Scotch ale to help do this, but I suppose I cooks also add...

Thinking there maybe too many cloves, but not sure how many would be effective. Anybody with experience with spices - input would be appreciated.