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Nice beers. Last year was my first time entering a comp and also helping out as a steward. It was a great experience. Sitting down with the judges all day, the most common fault was guys not leaving their beer in primary long enough. The judges picked up lots of faults they said would have been cleaned up had the beer been left on the yeast a little longer.Personally I took away a couple of good ideas. Lots of people, me included, leave too much headspace which helps the beer oxidise. I leave at most 1” now and perhaps even less. Also, to do well in the comps, your beer needs to be judged at peak drinking. So I brewed my RIS, Barley Wine and big Belgians last year so they’ll be half decent by June. My Hefe and IIPA will be finished and bottled two weeks before hand so they are in peak freshness.You’ll get tasting notes from the judges as well, which you can use to improve your beers for next time.
Nice beers. Last year was my first time entering a comp and also helping out as a steward. It was a great experience. Sitting down with the judges all day, the most common fault was guys not leaving their beer in primary long enough. The judges picked up lots of faults they said would have been cleaned up had the beer been left on the yeast a little longer.
Personally I took away a couple of good ideas. Lots of people, me included, leave too much headspace which helps the beer oxidise. I leave at most 1” now and perhaps even less. Also, to do well in the comps, your beer needs to be judged at peak drinking. So I brewed my RIS, Barley Wine and big Belgians last year so they’ll be half decent by June. My Hefe and IIPA will be finished and bottled two weeks before hand so they are in peak freshness.
You’ll get tasting notes from the judges as well, which you can use to improve your beers for next time.
