most competitions are registered with the AHA.
Comps are registered with the BJCP, not the AHA.
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I tend to drink a bit
Question: About what % of entries come from non-AHA members?
Well, I'll be damned...logging in as a mere mortal, I have the same "go down" problem. I've reported it to the AHA IT folks.
Welcome to the forum. Have you been brewing long?
I brewed one on Saturday and caramelized some wort. I actually cooked it down to where it was boiling like a true syrup, in fact I think the water was all gone by the end. Does anyone go this far? I smelled it to be sure I wasn't burning it, and I took it off and added right after it quit steaming. it really bubbles up a lot like when you make caramel candy.
Pitch at 65 and let rise to 68 is a good practice with chico yeast. And again, beer temp, not ambient air temp.
or go the mcab route and have other contests act as qualifiers.
wow, it would seem likely there's a lot of unmet demand here (I didn't enter but considered it - definitely next year!), but I wonder how much more growth can they have and still finish the final round in 1 day?!?
hopefully I can at least steward in Seattle and watch the Masters at work. Can't wait!