well i got into a competition near to me, i was ment for Hombrewers only, but all judges were all BJCP certified or recognized at least, so they destroyed me completely on their reviews but they are right on the point on my mistakes,
i got 4 entries, the fiest one was a cream ale, and the feedback wasnt bad:
scored 23.3 points, most remarks were, sulfur smell, lack of alcohol heat, fusel, medicinal and plastic, also some notes of chlorophenol also one judge felt isovaleric acid he siad maybe form old hops.
the traditional mead score was 21.3:
one judge felt "fast legs" on texture but more remarks were on lack of balance and wattery, it was a 1.01 mead, so i believe it should be thin on body, another remark was on the acidity, he said that i need to find a balance in PH from the water and the honey acidity, maybe i used too much tartaric acid on this one, maybe the body thin and the watery taste can be solved with tannis? i did add tartaric acid but not tannins in any way.
i got a Weissbier with 16.5 this was a bad taste too acidic due maybe infection, that was the lower one and the most hated of my entries.
finally a braggot i did submit a braggot at 8% abv it scored 19.7 this one had DMS, sulfiric smell, one said something that translated should be something like "stagnant water", legs semi fast and some sort of infection was remarked by the 3 judges so i need to clean all and maybe buy need plastic things like siphons or any other pastic equipment.
i would to get some pointers about how to improve all this flaws in my beers or maybe some direction to what not to do, im thinking on a RO system and a better cleaning