[mabrungard]

Extract brewers don't benefit by checking pH?

They can't do anything about mash pH.

Actually, they can. If they reconstitute with alkaline water, the resulting wort pH is likely to be higher than desirable. Even if using distilled or RO water, the brewer can still alter the pH of the resulting wort with base or acid additions.

[Stevie]

Extract brewers don't benefit by checking pH?

They can't do anything about mash pH.

Actually, they can. If they reconstitute with alkaline water, the resulting wort pH is likely to be higher than desirable. Even if using distilled or RO water, the brewer can still alter the pH of the resulting wort with base or acid additions.

No doubt, but that is after the mash and as I mentioned before takes away the simplicity of extract. IMO

[klickitat jim]

Agreed that any ph measure is meaningless to the drinker, but final product ph could be important. Form example, a sour beer classic example that is 3.2ph vs another one right next to it on the list but being 3.5, might help show the difference or allowed variation. Another that jumps to mind is dry stout. There's times it sounds like helpful info, but I can't imagine asking volunteers to test and document and keep track of changes.

Final beer ph is one of those fine points that every brewer is welcome to explore on their own. Secret edge... ?

[hopfenundmalz]

Do you guys use the guidelines when making a new recipe or do you more-so use your knowledge of past beers?

For competitions, the guidelines are what is the standard, so yes.

I have made a German lager, along the lines of a Landbier/Lagerbier that did not fit any BJCP guideline. It was not for competition, but tasted like those I have had in and around Bamberg. I liked it.

[dmtaylor]

IMO the BJCP should never have specified common ingredients in the guidelines.  Just stick with taste and the known quantifiable parameters of the final product.  Hell... OG probably shouldn't even be in there.  ABV, yes.  OG, no.

[duelerx]

What if i enter a really good Oktoberfest brewed with Kolsch yeast to a competition? or a Kolsch brewed with San Francisco Lager? Is it ok to enter a beer to a competition with a not traditional yeast?

[Stevie]

What if i enter a really good Oktoberfest brewed with Kolsch yeast to a competition? or a Kolsch brewed with San Francisco Lager? Is it ok to enter a beer to a competition with a not traditional yeast?

As long as it taste within style. I'm sure plenty would flip out of it won at NHC and got published in zymurgy. Last year, or maybe the year before a mild won with a OG that was out of style. Some had a big issue with this.