I've never had an issue with staining or smells on plastic that a good soak (and I only mean an hour or two) with PBW wont shift.
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You stop listening halfway through many brewery tours and just read signs, record boards, and box labels.Or you are muttering to yourself every time something is wrong and your wife gives you the "don't be that guy nudge".
Ah, I get it. You left out the Chipotle. That's what makes it light spiced.Sometimes it's better to be vague, but if you clearly have a excellent base style, then it is better to be more specific.
Agreed. Without having tasted your beer, it sounds like you have a great description.
What really is unneeded in a special category are things like "50% 2-row, 12% Munich, 4% Chocolate, 6% C60, 20% Pils, and 8% I just wanna confuse you, English hops, US-05 yeast." or... "In my opinion, all Christmas beers are too heavily spiced. This is a LIGHTLY spiced Christmas ale with allspice, cinnamon, coriander, nutmeg, mace, white peppercorns, ginger, juniper berries, and Sichuan peppercorns."
Hahaha... Sometimes the descriptions crack me up.
IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “BROWN ALE” IS ACCEPTABLE). THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE.
Crazy to think that 30 is 50 degrees warmer than this morning.
Yeah, it is crazy. We're getting ~ 5-7" tomorrow. Over it !
Wayne Wambles, the head brewer, says, "We are not selling to AB. If you read this, please spread the word.
I am humbled by the fact that many people are concerned and have sent me personal messages but everything is fine.
Enjoy your beer and relax."
Something doesn't add up. Mid-Winter is using 2008 guidelines according to their web site, so there shouldn't be a category 34 in the first place.
Maybe they split categories apart and your entry landed in Table 34, or Medal Category (not BJCP category) 34?
Is it in Texas?