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O.G. was 1.061. Didn't have time for a starter. Yeast packs dated December

So I made a belgian dubbel and planned to pitch 2 or 3 packets of 1214. I decided to pitch 3 but what I didn't realize is that one of them was a packet of 2124 lager yeast. Thus I still have a packet of 1214 I could pitch but I'm concerned about weather that would be too much yeast now and it...

Have you fermented WLP080 at 74F before? I have used that yeast quite a bit but I ferment mine cool in the low to mid 60's and have always had good results. White labs lists this: Optimum Ferment Temp.65-70°F (18-21°C) For a 5 gallon batch I use 8lbs of Strawberries. How much strawberry...

Renegades, how'd this turn out for you? Could you clarify your fermentation schedule for me. How long in Primary? How long in Secondary? From your above post did you leave this on the primary for a year? You noted 360 days from secondary. Thanks

Yooper, how'd this come out? I was looking at making something with El Dorado

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People do it, I don't. Where is the ice coming from, did you boil water, sanitize the container it's in and such or is it commercial ice? On the commercial end you have know way of knowing if the equipment making the ice is sanitary.

I've made a number of fruit beers and I always take fresh fruit, spray it off and freeze it in a sanitary container. Never had an issue. I rack onto the frozen fruit in the secondary and leave it for a week or two. I also sometimes put the fruit in a paint bag so all I have to do is pull the...

Definitely make a starter if it's a Double IPA. I have had success with WLP001, Wyeast 1056 and Wyeast 1332.

I have made a number of Cream Ales but will admit I have not tired adding vanilla yet, in fact I have a Cream Ale fermenting right now. I will say from my judging experience that I see a lot of beers like porters and stouts adding vanilla and most of them miss the mark. Of the 100 or so beers...

Since you're using mostly coninental ingredients, I'd go English. If you are going for High Alcohol as you say and you're OG will be 1.070 as you state you would do well to enter it into a specialty category like 23A. If you do this, call it an Imperial English Brown Ale, if English is what...

I have used WLP 080 for a cream ale. Started at 55 degrees in a swamp cooler. When it warmed up to 60 this baby really took off. I've scored anywhere from 38-42 in competitions with it in my Cream Ales. What I'm wondering is has anyone fermented this at a warmer temperature. Like I...

Are you saying you had a beer that was judged by two judges and their scores were 10 points apart? For example one scoring a 28 and the other scoring a 38? That would be very unfortunate and seems that a senior judge was not overseeing things. In all the competitions I've judged anytime...

I judged a different region and would echo what you said about the quality of the beers being low. Not just my opinion but those judging at tables around me. One of the Master judges even talked about it. Of the flights I judged, I had one beer that I thought was worthy of passing on to a...

Shame you can't just buy the roller section. I love NB but I would never overpay for the rest of that plastic stuff just because the rollers seem good.

Just curious if anyone has seen this. I've got about 80 batches under my belt and have never run across this. I've never had a stuck fermentation and I've only made lagers about 8 times. I made a lager on 1/18/14 and pitched 2 packs of Wyeast 2308 Munich Lager Yeast and did not make a...

Hi, I'm fairly new to this whole competition thing and am studying to be a BJCP judge so I'm trying to understand something. For this competition I've supplied the results link to I see there were 8 medals given for a single category(Stouts). While it looks like this was consolidated to...

Cool Colt - Looked like mouthwash. It was Blue Colt 45 with a mint flavor.

Thanks all for the info, I had not entered any competitions until recently. The info on the mini BOS and how it works is helpful. Mine was in fact a mini BOS. Again, thanks for your input, I appreciate it.

I entered a couple beers in a competition and got my score sheets back. One of my beers got a 40/50 from two BJCP Judges. One judge was listed as a Master and one as Certified and a Professional Brewer. While both judges gave me 40/50, my Final Assigned Score was listed as 38. How do you get...