Makes a great chiller if you can set it up right.
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is there any specific advice we can give?
to build body in an AG beer, a higher mash temp (154-160F) along with use of wheat, rye, or flaked barley would help, as would choosing a less attenuative yeast strain. As for being flavorless, that's a recipe issue. Gotta experiment with malts and hops.
The bigger problem with the BJCP is that these styles tend to be under-taught to judges (see Jim's comments) so much so that many BJCP training courses barely address them and they are barely tested. The stories of horrible judging in these styles are endless. I've personally seen judges say they don't like sour beers and score down sour beers because they just didn't like it (in cat. 23) or give the best scores to the least sour beers in the flight out of personal preferences. It seems too accepted and although these complaints have been raised to BJCP leadership it doesn't seem like they care.
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.
Both UPS and Fedex have it on their website that you can print a label and pay on the website. Then drop it off at their store, or have it picked up. I have never been asked the contents.