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Thanks bensiff, good info! mwilcox, the competition is in Lafayette, Louisiana. It does say that best of show can be selected for a GABF pro am, and looking at it again all of the other info isn't required so maybe I should just leave them blank? I guess I would just feel weird handing in a form...

Hey everyone. I will be entering 2 of my beers in my first competition in a couple of weeks, a brown porter and american amber ale. Does anyone have some tips on filling out the forms? I rememer hearing that it can determine how your beer is judged. My brown porter's FG is actually 2 points...

Hahaha. Reboiling it is a great idea, not sure why I didnt think of that, but thats why I love these forums

Hey guys, just made a starter wort and the gravity was a little high, so I added a little water out of a gallon jug..that I took a sip out of earlier. So there are obviously germs in the wort now.(I know, I should have boiled the water regardless)But the thing is, I am pitching 2 smack packs...

Nice! Why do you think it might be infected? If it tastes good then it should be alright

Thats what I thought, Thanks!

Hey everyone, just bottled my first ever all grain batch (biab of course), a brown porter. My gravity sample tasted great already. There was some beer left at the bottom of the bottling bucket where some trub had settled, so we drank it of course, haha. We noticed an alcohol taste that wasnt...

Pitched! :)

Its cooled down to pitching temp and I still see it in there. As long as the gravity is between 1.30 and 1.040 it should be fine?

I just made some starter wort and see quite a bit of particles floating in it and on the bottom of the flask. I boiled it for 15 mins and stirred the crap out of it. I didnt have this problem my first two times but it is a lighter DME this time. Is this normal? The gravity is 1.038 by the way...

Makes sense, thanks!

Hate to bring back an old thread, but figured it would be better than starting a new one. I'm new to all grain and water adjustments. I had all my adjustments on bru'n water perfect, but then realized I had my starting ph at 6 instead of 7. When I changed it to 7, my estimated ph didn't change...

Do you guys double crush your grain? I didnt for my first batch and got 60% efficiency so I was thinking about double crushing this time. I hear people say you risk getting pieces of grain husk in your wort. But the mesh on wilser's bags are so tight I dont see that being a problem.

I was thinking that too, Jim. I had one more question, since i will be adding Willamette later in the boil now for more flavor and complexity, is there another hop I should replace it with or will the Willamette character work well with the cascade?

Thats a good suggestion, that way I would also get some flavor and aroma from the williamette and it would add some complexity. I will make that change for sure. Now I have a more educated way to come up with recipes too

Thanks guys, good advice. Ive never had anchor steam but I'm looking it up now

It's that bad? Haha

This is my starting point. This is my first attempt at building a recipe, so I need all the help i can get. Haha. According to beersmith: American Amber Ale OG 1.050 IBU 22 SRM 11 ABV 5% 6 gallon recipe 9lbs maris otter 1lb munich .75lb crystal 40 .75lb victory 2 oz chocolate Mash at 154 1 oz...

Great news! Time to start building a recipe!

I'm still very much a noob. But I want to start designing my own beers eventually and I have to start somewhere. I really love malty beers with biscuit flavor, like fat tire. I also love beers with cascade or amarillo hops, that citrus hop character. I was wondering if those two flavors would...