It sounds like you are using a sanke keg as a fermenter, a 2" Tri-Clamp fitting will fit right over the top and you could use some adapters to hook your pressure relief valve
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I had given some thought to doing some creative editing on the actual label to get in an updated description for a cat 23 beer after the closing date for editing. Figured it would be cheating so didn't do it, but if the labels are your entry form I'm sure there's someone out there who's going that route.
On the other hand, there is a bar code on the label. Will they be scanning to get information or manually copying it from what's written on the label?
I must be blind...
I registered a beer and a mead, all paid up, no edits required... but I just want to print the labels so I can ship my entries. Every link from the rules/regs goes to http://www.brewingcompetition.com/
No link to login on that page, and the few generic guesses I tried didn't work, ie. http://www.brewingcompetition.com/login
Anybody have a better link?
Start by making the competition open to AHA members only. Period.
Doesn't solve all the problems, but it's a start.
actually might be exactly what the yeast should do, minus the slight off flavour.
They mention on the site that it is intended to eat as little maltotriose as possible as to not thin out an already finished beer so the low attenuation might be just what they were expecting.
I've got a 2011 in the closet somewhere I think. at least I think it's a 2011.
The year I got that one there was a vertical at the club christmas party and one year, I wanna say the 2010 had an infection and it was actually quite good. nice sour note with some funk in the background. major gusher though.
I was lucky enough to grab a bottle in Ft. Worth a few weeks ago and thinking about putting it in the Cellar? My question is when will it mature? How long have you guys cellered past vintages of The Abyss?