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Homebrewers are crazy for hops and this style is the ultimate showcase. Here is a recipe I took second with at my last comp. This is for 6 gallons. 8 lbs 2row 8lbs Vienna 2 lbs crystal 20 2 lbs wheat Nugget 1oz 60 Columbus 1oz 60 Chinook 1 oz 60 Magnum 1 oz 60 Simcoe 1 oz 30...

I have used both and both make a great beer. I was not impressed with the 3711 at first but after aging it became awesome. Try setting a keg back for a few months and you will be in for a treat.

I have 2 kegs aging and one about to kick. This recipe is very close the origional. I suggest you make another batch with your yeast. It will further beat down the cost, and this beer gets much better with about 6 months age.

No step up here. He means make a 3L starter and pitch into that.

Your may want to check out MCABXIII. This may give you some direction for competitions to enter. Any first place finishes in the qualifying events gets you into the MCAB next spring.

I have an eisbock in the keezer right now. I put it in the freezer in a better bottle and let about 25 % turn to ice crystals then put a hop bag over my racking cane and kegged it. I was left with about 1.5 gallons of slush in the fermenter. It turned out fine although a little too smooth.

I would use both, they go well together. Jamil's hop hammer (pliny clone) uses columbus, centennial, and simcoe in a 2-1-1 ratio and it is awesome. I have used this in several IPA's and love it. With you OG I would go with one ounce columbus, half centennial, half simcoe,cascade, or amarillo.

You may want to look into getting a tank from a gas supplier. It takes a tank and regulator but then o2 is cheap. 90L o2 tank cost 18 for me to fill and will do probably 200 batches. I mean a welding tank not medical. Both are filled from same source and 99.99 percent pure.

Usually you print labels at registration and put in a sandwich or small ziplock then rubberband to the bottles. At the comp they usually put two labels with serial numbers on each bottle as they check them in so all bears remain annonamous to judges and stewards.

I considered it a journey to explore Brewing Classic Styles and see if they were truly 80 award winning recipes anyone can brew.

I thought I would start this thread to see how everyone did in brewing competitions this year. I got the bug last year and went all in this year. Competitions entered: 7 Number of entries: 188 1st place: 28 2nd place: 14 3rd place: 22

I tried to PM you but your box is full. I will try again later.

I am looking for someone in the frankfort area near the buffalo trace distillery who might be willing to do me a brewing favor. I will be happy to pay you for your time or send you beer. Thanks Derek

Whole hops loose will clog the diptube unless you have a surescreen or stainless scrubbie at the end of the tube.

I just finished one a month ago. Don't be suprised if fermentation takes a couple weeks. I was at 1032 at a week and kraeusen had mostly dropped. I thought I was in for another fun ride trying to get attenuation but at 2 weeks it had dropped to 1006. I never let it get over 75 so be patient...

I tasted a light lager made with canadian lager yeast, six row, and only us saaz. 5 pounds for bittering and 5 at flameout for 30 barrels and it was delicious. I would consider this hop delicate not harsh at all. This was 2008 crop from hop union.

Lagers need to be fermented at 48 to 52 from beginning to almost the end when some will raise temp about 10 degrees for a diacetyl rest. Starting your ferment at 70 will produce loads of diacetyl. If it taste like a butterbomb you know thats what it is. I usually pitch at 45 and let temp rise...

My Wife's favorite is rasberry wheat. I add 3 pounds of frozen at end of primary or secondary if reusing the yeast. This creates an almost alcopop type beverage that is red and very berry. Wal Mart or ALDI are cheap places to get steam pasturized frozen rasberrys. Derek

If you use brewing software it will tell you what the preboil gravity of your wort should be. Check this with your refractometer and adjust your boil time, add water, or add dme if needed and you should hit your numbers exactly every time. Derek

I have one that needs replaced too. I have considered using a tapered rubber stopper from the back side of the lid to plug the hole. Then to degas just depress gas poppet if needed. Any opinions on this. Derek