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So your 12 day old, uncarbonated, unconditioned, fermenting beer tastes better than your hours old unfermented wort? You're not the patient type, are you?

You drank unfermented wort, there's a reason that's not in AB's line-up. Be fair to your efforts and give it some dang time.

The Host is a Korean monster movie. Not "scary," not great, but genuinely had me laughing at points intentionally. Cabin in the Woods and Tucker & Dale are more directly horror-comedies, but The Host certainly fits as well.

I dunno how Dead Snow qualifies as overlooked. Recent horror I've watched/ re-watched: Evil Dead 2 (classic) Event Horizon (worthwhile) The Bleeding House (so-so) Hellraiser (they've got all of them, hit and miss) Tucker & Dale vs. Evil (very worth watching when in the right mood) The Host I...

Remember that yeast will continue to work after the gravity appears stable (in part by busting up acetaldehyde and such), and that aspects of yeast like flocculation and sedimentation characteristics will affect both primary and clean up fermentation efforts. Lactic will give a sharp-ish...

Bottling process (fill bottle in a bucket, place cap on, allow bottles to foam over while filling other bottles, cap on foam to make sure you're not just sealing in O2, ie. don't rush. 2-step cleaning process for bottles, caps, tubing, etc. sanitize primings before bottling), Infection or weak...

Very excited, disappointed I don't already have them in hand. There's a bit of information on the BJCP FB group re: style changes. It sounds like the guidelines should be posted to BJCP.org in "a few weeks", and video of the presentation at NHC should be up sometime this week.

General rule: rely on perceptions of the final beer (your own or an experienced friend) to determine how to enter. If it "seems" fruity/ spiced/ barreled/ smoked, like you can ID a fruit or notice a fruity influence that's uncharacteristic of the base style, then it's not a good fit for the base...

No, there's no nickel added to Spiegelau glass. Yes, they are more durable than they appear. From the presentation I attended last year by one of their reps, the glass they source starts "unusually pure" from the mines. The "blue/ green" tint that is seen in some "colorless" glass (like a...

Saison = French for "Season." Style name derived from "saisoniarres" = seasonal farm hands who buried jugs of low ABV beer in the fields to keep them cool during the day's work. Grain bill was what was available, often wheat or 'rustic' grains, spices used to improve flavor and balance. ABV...

My baby sleeps on spent grains in half a sanke keg.

There's a competition in Japan: http://www.wancup2.org/home-en.php with a contact address at the bottom. That might save some dollars for shipping.

Yep, according to this article Fredrick area pitchfork and torch retailers are going to be happy!

I would be pissed about a commercial brewer, "Frey's Brewing Co.," who had a booth and was pouring at the festival, winning the grand prize.

Rule #4: All beer entered MUST have been brewed at home and cannot be brewed under commercial operation or equipment. Once delivered, all entries become the property of Beer Bacon Music." Frey's: "We received our Maryland Beer Manufacturer’s Class 5 license on February 1st, 2013" And it...

Hope you at least get some good feedback on your strong ale entry

Very curious how this shook out for both entrants and fest-goers. I judged a 'remote site' and we were pretty sceptical from the get go. I hope they had good results, I know this was a novice organizer with a lot to handle.

Judges don't get the dank! There was a discussion (maybe on the BA forum?) where a judge said he was particularly confused by the description and thought it should describe musty basement smells. To me, it's something I want to roll around in, mmmmmmm dank!

Well, I'm going to disagree with the previous posts. You said the kumquat was "very subtle," very subtle fruit characteristics do not do well in cat. 20. If a judge has to guess or wouldn't be able to identify the fruit w/o being told, it's not likely to do well. If someone knowledgeable tasted...

Beer judges aren't fickle We might be perceived as arrogant, ignorant, or incongruent We might appear to have our heads in the clouds or other less sunny places We might be a touch mercurial or have certain dubious notes Sometimes we are presumptuous, pretentious, presumptive and impudent...