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I heard Mitch Steele talk about his days at AB in some podcast way back and he gave a summarized rundown on BUD and from what I recall, all this info is pretty spot on. I was thinking BUD was brewed to 8% before watering down, but I'm not positive on that. I can get a full keg (1/2 barrel) of...

Their website FAQ states you will receive a scoresheet.

He lives near me, too! I shot him a FB message today to see if I can get together with him to pick his brain!

Wow! Really speaks to the level of competition.

I toss mine in loose. Also do it in stages. Sometimes recirculate with purged chugger and hose too.

If I were closer to you, I'd like to have them. Been kegging for years too but have now nearly run out of bottles for competitions and aging.

Cheers!

Love seeing all these WS brewers!

Local gas company swaps out 5# tanks for $16. Airgas is $21. LHBS is $23.

I'm not.

Most ppl say the beers are infinitely better if they are bottle conditioned. That said, I racked mine to a keg and let it sit 6-mo or so on gas and bottled with a beer gun.

I don't have experience barreling beers, especially full size bourbon barrel (53 or 55 gallons), but I enjoy barrel aged quads. Check out Boulevard's BBQ for a reference. Locally, Olde Hickory recently release Magnus Caralus, another bourbon barreled quad which I really loved. I would...

Let me know and I'll see what I can pull together.

Any shot at an extra bottle or (2)?

Skeezer - Any chance you're going to be in Athens on 05/21? http://www.creaturecomfortsbeer.com/brewery-blog/2016/5/5/existence I'd love to get a bottle of this.

I'd trade it for Tree House and Trillium. Those folks never trade $4$ anyway unless you have a previous relationship.

BASC '16 is releasing on 05/21. Why not go get some? There's always a mega bottle share to boot.

I run OxyClean through every 1-2 kegs. I generally wait for them to clog with hop debris before disconnecting them and soaking.

HAHA!! This is exactly what I'm trying to fix!! My Belgian beers fizzle out like a soda!

I was planning on using the whole thing to make sure it fermented all the way down.