What would be a proper BJCP category to enter a Pale Ale with Rye and Wheat? The wheat contribution is nearly 30% but the Rye is less than 10%. It is crystal clear with a nice light rye bite. It tastes like a great Pale Ale to me, but I would imagine it would be disqualified due to the rye content. Alternate fermentable is an option too.
So, I'm in a process of planning for the next year competitions. In fact, I'm little bit behind since I'm planning to do big brews (few meads and beers). I already had a similar thread about packaging entries using different types of corks, even though I've got my answer I've got more questions. So, most of the competitions require 12oz bottles with crown cap. There are few exceptions, like Mazer Cup (mead competition). For them you should enter the product …
Quick question regarding packaging for competitions... Usually samples should be submitted in 12oz bottles with caps... is it the case for Belgium styles? Some beers have to be conditioned in bottles, which may create some potential additional fermentation... Is it allowed to use corks instead of caps? For example 18C (Belgian Tripel) "traditionally bottle-conditioned" according to the 2008 Guidance. Should I use corks with muselets? Thanks, guys!
I've brewed up what the recipe calls a Stout, and from the samples I've taken, its quite good I think. There is a local competition coming up, and I was thinking about entering it, but I'm not sure what category to put it under. I think its the regular BJCP categories, the competition is [here]. The recipe is [here] and below, and my question is, what category would this fall under (hopefully a stout, like the name says), and further, …
It seems like there are a lot more entries in certain style categories (American Ale, Belgian and French Ale, Specialty Beer) and a lot fewer in others (Lager categories). A category with more entries should be objectively more difficult to win in than one with less, so it's something to consider if you want to compete in a category where you have decent odds. You could add facts or opinions about why this is the case (e.g. lagers are arguably …
Brewing recipies posted online are very numerous, but I get the feeling that a lot of them might be 'ideas', and maybe have never been even brewed. I'm sure some members here have had success with posted recipes or posted recipes they have had sucçess with. If you have repeatedly brewed essentially the same recipe several times, like the result, maybe even won a ribbon, and that recipe is posted somewhere, I think it would be valuable to have a …
I was wondering if it's possible to make a beer worthy of entering a competition that stands a chance of doing well. I'm still pretty new to brewing but wanted to know if I need to make the jump to all-grain before making a beer that's competition worthy.
I'm going to start entering my beers in competitions. I'm really interested in getting good feedback from BJCP judges. To improve my showing, is there anything I should do with my bottle conditioned beer beer before dropping it off (or shipping it?) In my experience the beer really benefits from some time in the fridge after conditioning has completed. Typically I let it condition at 70+F for about three weeks, then I move the beer to my cellar and put …
Into what BJCP category should I enter this beer for competition? I think I have to enter it in 21A - spice, herb, or vegetable beer - due to the use of cacao nibs, coffee, and bourbon. The underlying style, I think, is either 13C - Oatmeal Stout - or 13f - Russian Imperial Stout. It is an oatmeal stout, but the OG was 1.080, which is too high for 13C. Can I enter this into one of the stout …
I created a beer called Rye of the Hurricane II and would like to enter it in competitions. Problem is, I am not sure it fits in a BCJP category. Where would you enter this? It is too dark for American Rye (6D), and may be out of category for Roggenbier (15D). It has great body and plum/raisin maltiness. While it is full-bodied the beer is not heavy. Traditional British hops give it a earthy, muddied bitterness leading into a …
I keg my beer but I would like to enter some of it into competitions. I've bottled directly out of the tap, but carbonation suffers. What would you do in this situation?