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Not sure how much time you have before the comp, but have you thought about blending with another light(er) beer as an option?

Without my Brewlog I can't say with certainty. Variation in the type honey would be my main suspect as well. At the time I was buying both grocery store honey and getting some local stuff from the farmer where I have my lease.

I used Flieschmans and it finished very (very) dry - i think .998? (My laptop died about two weeks ago, waiting to be shipped for repair, but all my brew logs are trapped inside...). I've had several Europeon friends who've drank my JAOM comment that it tastes very much like a traditional Euro...

Subscribed. Will be watching to see how it goes. I don't think I tried my JAOM until it was 6 months post -pitching. At 2 years it's really coming along.

On my way to Yelm in not too distant future. Blackberry Honey ale is on my top 5 first to brew once I get in town. Looking forward to getting back to PNW.

Great point. This gets directly to the point about for whom are you brewing? Solely your own personal enjoyment and taste buds? Pride, competition or a paying consumer? As mentioned, I've considered using this technique, and Strong's reasoning appears sound. There probably are research-based...

Did you ferment differently between the four batches or did you hold the conditions constant across all? Both are nice yeasts. I like 04s esters and sometimes let its temp run wild in some 'house ' brew fermentations.

Strong describes it in much more detail in his book 'Brewing Better Beer' in conjunction with his observations on cold-steeping versus hot-steeping or mashing. I don't recall him providing any emperical data- just anecdotal observations backed up by his stellar record in brewing competitions and...

You could employ the parti-gyle method with batch sparging to come up with two distinctly different worts. Figure out which aspects you want to change and add additional grains to your cooler after you draw off the first (big) wort.