Many styles are fairly close and I have heard of people that take the same beer and enter it into 2 or 3 categories and see how it does. Has anyone done this? I can see it working for something near the border between substyles (Best Bitter/ESB, Scottish 70/80, etc.).
Here is another question: I was also wondering if anyone has tried adding water to a portion of their beer at bottling time to drop it into another category. For example, I have an English (read: lightly hopped) Robust Porter that comes in at 1.062 and plan to bottle some of that. But I was wondering for the rest of it, if I added about 1 part water to 2 parts porter, would it be anything like a mild brown ale or would it just be watery porter?
Here is another question: I was also wondering if anyone has tried adding water to a portion of their beer at bottling time to drop it into another category. For example, I have an English (read: lightly hopped) Robust Porter that comes in at 1.062 and plan to bottle some of that. But I was wondering for the rest of it, if I added about 1 part water to 2 parts porter, would it be anything like a mild brown ale or would it just be watery porter?
