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Got the email saying I hadn't paid. Logged in and the website says the same thing but it won't allow me to submit a second payment. Got this message "The number of limit paid entries (750) has been reached. The payment system is no longer active." Emailed Janis Gross.

Same here

Having the same problem. And now NYC is closed so who knows if I even actually got my entries in.

Was able to register right away and now I've been getting error screens for the last hour while trying to enter just one beer. This is awful.

Used a little of my return to buy a decoction ladle, yeast aeration system, stir plate, and bigger kettle. Thinking of also investing in some wine equipment.

I've entered 3 or 4 "people's choice" competitions like this where 20-25 brewers each pour 5 gallons for the crowd. Never won (never even come close probably) but it can be a fun experience. You didn't mention whether you'd be serving the beer yourself or not but, if so, that's a great way to...

I brewed this Kentucky Common a couple years back. Following the directions, I mashed 20% of the base malt around 158 and then left it covered on my warm windowsill for 2 days until it developed a very sour milk/cooked corn smell and taste. Then I added that to my regular mash and sparged...

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I'm entering a couple of beers - a RIS and a Pilsner. I also signed up as a steward.

I like this beer a lot. I was going to brew Jamil's wit in the Spring but I'll probably do this one instead. Thanks for sharing!

Thanks for the update. I'll probably replace a pound of the Pils with Munich. What temp did you mash at?

How'd this turn out? I'd like to make a Nugget Nectar clone soon, but as you mentioned, there's 3 or 4 different recipes floating around HBT.

Yeah, I've heard that the Kolsch yeast doesn't ferment so well below that temp. I usually keep my primary fermentation in the mid 60s when I use it then rack to secondary and lager around the low 40s for a few weeks. It's mostly to clear the beer (that strain is notoriously powdery) and to clean...

Your recipe looks good. I liked the intensity of using 50% 2 Row and 50% Rye but yours looks like it'll have some good complexity. I have to admit that I'm not a big Centennial fan but I'm sure it'll work well with the Rye spiciness. One of the main reasons why I picked the Miss American Rye...

I brewed the Bye, Bye, Miss American Rye last summer. I had Simcoe on hand so I subbed that in for the Amarillo and Liberty. Turned out really well. I'll probably brew it again next Spring.

I tweaked my recipe above to include .5lb Chocolate Malt, decreased the C40 and C120 to .25lb each, and removed the Dark Crystal and honey. I basically ended up with a raisin/vanilla bomb. After 3 months, the flavors mellowed but still dominated the taste. This was one of my first times trying...

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