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I brewed 14.2 gallons of Doppelbock four months ago and it has been lagering for three months and normally is left alone until December when it is turned into an Eisbock. This is the third year for this recipe (maybe slight variations each year). I just pulled a sample and it seems overly sweet...

What's the point of competing if you don't get good feedback? My son and I will not likely renew our AHA next year.

Received judge sheets from AHA Nationals. Very unimpressed that they didn't follow the normal scoring method of assigning a number. At least the "Unofficial" judging at SF last year provided the standard scoring methodology. Even the comments this year were sparse. If I cut corners making my...

Been doing it long enough to have a good understanding of the judging and numbers. The highest I have ever received was a 44. The reason for 'non-standard' is that the grain profile uses some UK malts which I can taste. I had only made a small batch resulting in only 12 bottles being available...

I'm waiting for the judge sheets from AHA Nationals. Just heard they will not arrive until end of this week. Submitted a non-standard Eisbock and don't expect more than 38 points, but will use the results to compare to what others have said and my unofficial ability to judge beers. I need to...

If you are drunk, everything is a bit hazy

What yeast?

I often pick a solid beer and send it to different competitions to see how well those competitions are actually executed. A beer that won a Silver at the 2020 “The (Very Unofficial) NHC 2020 SF Region 1st Round Awards” in the Strong UK category, plus other events, and had been given a decent...

I made three lagers with 34/70. Two were Gold (Am Lager) and Silver (Light Am Lager) at CA State Fair. The third was a 1st stab at a Peroni Clone. The only change was the yeast from Czech Lager. All three had a lemon-flavor and none would medal at any competition.

I understand that temperature alters a hydrometer reading, but what if the beer is carbonated after fermentation. The dissolved CO2 seems like it would impact the reading also. Any thoughts?

Curious if I make a keg filled with liquid Margaritas (no crushed ice and filter limeade pulp) if using nitrogen would be a better option than CO2 to push it out of the keg. I don't think a bit of CO2 carbonation would be bad but nitrogen would solve that. My other concern is that the solid...

I kept getting dinged for oxidation by judges and could not identify how this was occurring. Yesterday, I transferred 12.4 gallons from three primary kegs used for fermentation to three secondary kegs. When I setup my canister filter (5 micron) I realized that canister was likely the only source...

I discovered that I need a specific part but don't know how to find out a source for it. This is the plastic part in the Z that connects to the pickup tube. There is some sensor inside this part. Photo attached. Any help would be appreciated.

Likely brewing my last beer. Making 12.6 gallons of Doppelbock to be freeze condensed to Eisbock in the fall. It is the same recipe that I am entering into NHC 2021. I've gotten to the point that I make beer, compete, and give it away but don't drink it anymore. Currently drink homemade...

It appears that when the hex temp gets 30F above wort, it trips the error. I tried the 'New Clean Beta V6' to see if that would get through a clean cycle, but it constantly tripped the code 6.

I was able to prime the system using the FAQs, but I continue to get Code 6. I'm not finding any leak source and the flow is good. The flow is going really good and then there will be a simultaneous Code 6, alarm and stop of flow.

One of my two Zs is not circulating and then drop a Code 6 for overheating. Is there a way to get the system primed or diagnosed or at least some solution to the problem?

I had repeated a Marzen/Oktoberfest recipe that won a Gold at the 2020 State Fair (named 'Bierbauch') but it didn't attain the proper FG. I decided to see what it would be like as an Eisbock. So far it seems like it will turn out fine. My estimated ABV is 15.5%. I used the warm up 100ml to ~175F...

I haven't bought CO2 lately, but I use (I think it is) a 50 pound tank (5+ ft tall). The last time I swapped it out the cost for food grade CO2 was $35 + fees. If I don't have any leaks, it will last me 18 months and I keep six kegs hooked up, plus use it to transfer from keg to keg, and similar...

I had a similar issue. Used double quantity PBW - did nothing. Poured in some Sanstar and used a non-scratch pad, rinsed. Assembled and sterilized. Now I wonder if I missed another keg with the same problem. Need a bore scope to go down the dip tube.