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1

Being involved with the AHA and having judged national finals several times, I can tell you there are 2 concerns...first, there should be nothing on the bottle to identify it came from you. That's not too difficult. But with the number of entries we get these days, storage is a concern. The reason you should use standard 12 oz. bottles and caps is so that ...


3

Be patient. It will carb, it will just take longer. Wait another week or so, then start sampling to see if it's carbed yet.


0

The rules for the National Homebrew Competition, Part I talk about bottle specs. It doesn't appear to restrict the cap type.


8

Hopefully I can add something here, making the answer non-duplicate. In regards to 'need to add sugar', it is much better to let the yeast ferment everything that they can in the beer, and then add a measured amount of additional sugar. The other choice is to try to predict where the yeast will actually stop, which requires accurate measurement of sugars, ...



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