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I'm sorry about this. It might be the bottle they opened was a dud, and judges are supposed to crack open a second if they think there's a problem with the first, but I've observed they don't always do this. I've had your beer before and I know it's really good. There's a good element of luck...

I came third in sour and funky beers with a score of 39. I'm so happy with this!

I don't think I've ever used a blow off tube and don't remember having problems any different from regular yeast. I tend to use farmhouse kveiks. Good luck! Do you know what type of kveik you're going for and in what type of beer?

I'm kegging mine tomorrow, I'm in.

Do we know when the results get posted online? Edit: just went on LAB website and tomorrow they will be posted. And congratulations to everyone who has won, placed or has an honourable mention!

Good luck everyone, I think I'll wait to see what feedback I get before posting 😂. I would do a swap but I finished this batch of beer. Have fun whoever is going down there today.

I'm having a series of setbacks with my saison. I wanted to transfer it to keg at the beginning of the week, but realised my tubing was last used for a Brett/sour beer and is now dedicated to wild beers. I don't seem to have any other tubing to fit my syphon (I somehow have multiple syphons but...

Unfortunately I won't be able to judge anymore and won't be down that weekend. I'm still entering though.

great! have fun judging this weekend and I look forward to the feedback!

Thanks for your replies. I thought it was just dextrose, but wondered if there was anything else in corn syrup to give it any added flavours. When I started home brewing my sister gave me this book which has some great recipes in. It's quite dated though and made for an American audience. I'm...

I have a recipe calling for corn syrup, I've not looked online yet but can't find it in the shops. Would golden syrup be suitable replacement? I'd rather not buy online as it's probably one of those things which is cheap enough, but with P&P becomes expensive for just 500g. In 7 years I've...

I'll probably drop mine off in person, get a couple of beers whilst I'm there. Hammerton are a top brewery.

I have a standard chest freezer which I use as a white board. I drew a grid on with a sharpie and wrote a beer menu in drywipe marker pens.

25°C. It can go up to 29 apparently.

It's called Farmhouse but seems to only have a single saccharomyces strain. According to the Wyeast website there should be a stronger flavour more like a saison, with some tartness. I will try a warmer fermentation next time.

Mine has reached FG surprisingly quick! It could probably do with a but more time for the yeast to clean up, but is tasting pretty decent already. I'm really looking forward to it! I'm using WY3727, I made a litre starter from a massively out of date pack, fermented at 25c. It's currently...

I recently made a schwarzbier, best one I've made yet and I added the grains just before sparging. My dark grains were a mix of chocolate and black, and there is no astringency. If you go by the BJCP definition of schwarzbier then the "dark" flavours are subtle and putting them in the mash will...

Thanks. I want most the flavour to come from the yeast. The Chinook is homegrown so has a different character to American grown Chinook. More earthy with some resinous flavours, but there more to add dimension to the yeast phenols & esters. I don't wanna hold everyone up so if mine is not done...

I brewed my saison today: Saisons in the Abyss (for any Slayer fans out there). 4kg pilsner malt 5g magnum @ 60min 20g Chinook @ 20 min 30g Chinook @ 5 min 30g Chinook @ FO Wyeast farmhouse ale. I brewed 23L, fermented 19 with wyeast farmhouse and 4 litres with skare. The latter isn't a...

I'm changing my entry but not sure on the category to enter. I found a ~9 month brett beer and a ~6month sour beer in small demis. The brett beer was 4 litres of a wheat beer that wouldn't fit into my keg so I added b.bruxellensis and forgot about it. Similar problem with an amber sour beer I...