Search results

Received my sheets today so thanks Stu. Thanks to all the judges and stewards that made it possible. Heather and her team enhanced the standard of the comp and it wouldn't be the same without their time and effort. Last, but not least, a big thanks to all the sponsors. I certainly will remember...

Meeting this Friday, 30th August. I will bring 6 beers judged to be OK.

I will be there at 2.

Are the results in yet? :D

Many good points and hard to add much more. I use and like my KISS system. No pumps used (except for the cold water for the immersion cooler) only gravity feed. I try to minimise unnecessary forces to the mash, wort and beer. Vigorous stirring, high pressure pumping of the wort etc. does not...

I will let Stuster answer your question BlueSun19. I am sure others will make similar mistakes.

Yes mmmmmbeer black IPA's are in specialty.

Main thing is to wrap the bottles in bubble wrap or newspapers and place them in a sturdy box packed with newspapers to reduce shaking, falling over etc. I have pick up some entries that are just placed in a plastic shopping bag (which I made more secure in a box). On the other end of the scale...

The entry form with the list of entries needs to be filled out only once. Attach it with a rubber band to the first bottle to make it a bit easier for the organiser (i.e. Stuster). If you have just put the entry form into the box that is OK so don't worry. One only "Indemnity & Waiver" form is...

Vienna lager would be my favourite beer if I had only one. Vienna malt is the main base malt used in it (no great surprise).

No worries Koot. You just list the beers and category each one is in. The order is not that important.

Two points. Yes when the yeast is in suspension the beer does appear "lighter" in colour. The yeast masks the real colour. Also the Zymurgy Magazine did a yeast comparison trial a few years ago. They split a batch of wort and pitched six (iirc) different yeasts. What surprised them the most...

Just a reminder that Saturday 17/08/2013 is the last day to drop off entries at the participating Homebrew shops. Only 13 days to go. Remember you have to enter on line as well. See; Castle Hill and NSW Competition Information 2013.pdf

There has been some confusion concerning the number of entries per category. The AABC rule is as follows D2. Entries. No more than two entries are allowed from each entrant in any one Category. Within this rule, no more than one entry is allowed in any one style. (This rule would normally be...

It depends on a few things. A bock can be dark brown but it usually isn't black so it depends on the colour of your beer. A bock should have complex maltiness without harshness. The bitterness should be rather low. So if it has a fairly full malty mouthfeel and is not to bitter or roasty then it...

It has finished at 1.002 or just slightly less both times that I have used this yeast.

All the best mate.

I am not an expert at rye beers but I can give you some idea. I would start at 50-55oC for 10-15 minutes, 63-640C for 60-70oC minutes then 70oC for 15 minutes. Sparge slowly 80-85oC (water temp). Someone might have better hands on experience.

Just to clarify entry rules the AABC states the following: D2. Entries. No more than two entries are allowed from each entrant in any one Category. Within this rule, no more than one entry is allowed in any one style. (This rule would normally be enforced in State/Territory Qualifying...

I usually start in the low twenties and let it go up to the high twenties. Might need some added heat this time of the year.