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11

I found this online a while ago and have done it this way ever since: Filling from a Keg: 1.Keg of beer must be chilled and carbonated. I like to over carbonate by a few tenths (0.2) of a volume of CO2 to compensate for lost CO2. (some of that lost CO2 is a good thing as I’ll state later) 2.I use a black Cobra/Picnic tap to dispense the beer from. I ...


10

I have judged in comps where an extract beer has taken best of show. It's a challenge, but there are certain styles that can be made well with extract and if you choose one of those and exercise great technique, you can definitely make an award winning beer with extract.


9

Most of what makes a great beer great is fermentation, not necessarily where the wort came from. Todays extracts are very high quality. And many extracts are becoming available to make wort you could only get as an all grainer. For example 100% Munich or Pilsner or English extracts. Focus on a great fermentation and you will make great beer. Then if you ...


5

I don't think it matters all that much. I've entered and judged many comps and done it both ways. Chilling then warming will not adversely affect the beer. So I say follow your basic routine of chilling after carbing, then do whatever will work best for you.


3

With that much caramel malt, I really doubt you could pass it off as a "dry stout" with a straight face. I would guess "sweet stout" would be the best fit, or possibly "foreign extra stout" (which is, frankly, a catchall style) if there's too much bitterness to put it under "sweet stout". And as Codehopper mentioned above, if it tastes like you added ...


3

Maybe an English Pale ale? Think more about the hop profile and count the rye as a bonus. There's also no rule that says you can't enter the same beer in multiple categories. Try a couple of different ones and see where it scores well.


2

Sure, you can make a great tasting beer with malt extract alone... but you will be unable to make that beer stand out in competition, as it will lack originality and complexity. If you don't want to make the jump to all-grain just yet, you could try a couple partial mash batches. This will give you greater control over the final product, without going all ...


2

Chocolate stouts and coffee stouts usually fit into 21A (Spice, Herb, or Vegetable Beer). You'll notice Bell's Java Stout and Rogue Chocolate Stout are listed as commercial examples of style 21A. If the whiskey is noticeable, it might nudge you outside of category 21 and into 23 (Specialty Beer). The most dominant flavor will determine which style best ...


1

Other special beer, since you added coffee.


1

This homebrewer's blog lists the categories with the five most and five least entries for at least the 2010-2012 NHCs. It looks like it was consistent over those years. This is the excerpt from 2012. 2012 MOST POPULAR BEER STYLE CATEGORIES Stouts (cat. 13) - 630 entries or 8.7% of total American Ales (cat. 10) - 603 entries or 8.3% of total India Pale ...


1

I think an 'answer' to this dilemma would be Brewing Classic Styles by Jamil. All award-winning, all relatively simple. The problem of the internet's wealth of information is definitely a lack of quality of the information.


1

If the rye is at all noticeable, you'll need to enter it as a specialty beer. If you read the style guidelines, rye is not to style for any pale ale or IPA. It's definitely not an Am. rye or roggenbier. The best way to determine which category to enter a beer in is to sit down and drink some while you read the guidelines for the style you're thinking of. ...


1

For minimal carbonation loss you would use a counterpressure filler. It allows you to purge the bottle with co2 and fill it will beer. The bottle is constantly under pressure while filling. I have a friend who fills all of his bottles this way for competition, and it is also great if you want to just fill a few bottles for aging, or give to friends. Jon ...



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