If there is a lot of hop sediment in the beer then the sediment may be forming nucleation points causing gushing.
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Some people have written off BJCP competitions in certain styles, such as saison, brett and sour beers, because the way the BJCP has structured those styles in the new guidelines and the way they are approached for certification makes judging them too inconsistent to make it worth the effort.My own experience for brett/sours/wilds is practically the opposite. I know of quite a few people that are chomping at the bit for the new guidelines since they don't want to just throw their brett, sour, and/or wild ales into 23 due to bad experiences there.
I know that the corny keg posts are different, but I don't know why it was ever setup this way. Most kegs are labeled inlet and outlet so you can tell which post/disconnect belongs where, but I don't know why.
I understand. That's why its hard when you don't have experience with a certain yeast and they are telling you it can be used for something that it shouldn't. I guess that's why I come here but it still bugs me...
At the BJCP reception, we also learned that Kentucky Common Beer did not use a sour mash.There was even a significant amount of debate on the BJCP forums on the style guidelines for it.
It wasn't really debate. None of the new guideline threads really involved much debate. They were all like, "This is what the Masters have determined, this is the way it's going to be, you don't like it then that's just too bad."
My opinion of the BJCP is reduced by a few notches. I still think BJCP is useful to a point. But I could do without the one-party politics and the one-upmanship by some of the highest ranking members.