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So, what is the status of this competition? Is it being judged this weekend or next weekend?

I'm Off to New York City tomorrow, until next Monday. Can anyone recommend any places to go for a drink and talk about beer?

Welcome and feel free to ask any questions that you wish. I know starting out can be quite daunting as there is so much information and it's hard to establish whether or not it applies to what you are doing. My advice to anyone starting out is to try and get a firm understanding of the process...

It's amazing how much difference the correct carbonation level can make. Too much can make the beer taste sharper, watery or light, too little and your beer can be flat/ aromaless and boring. Ultimately you need to make sure your carbonation levels are style appropriate, as I've mentioned here...

It's the same as allowing too broad a spectrum of brews into any category, how are judges supposed to compare brews if they can't judge them using the same criteria? It would just be a case of picking the best beer generally, rather than the best SMASH beer. Keep it simple I recon, Single...

It might not necessarily be a particular hop, it might be the way in which they are using them. Different addition techniques result in different levels and combinations of hop oils, all of which can create a huge array of different tasting beer.

You need to keep it a little warmer, ale yeast will start slowing down at 17 degrees. Move it to somewhere that's around 20-22 degrees C. Hefe needs between 2.5 and 3 volumes of C02. I use https://www.brewersfriend.com/beer-priming-calculator/ for bottle conditioned ales.

Mine should arrive today if it hasn't already

Well I would assume that thier published measurements are post-treatment, for quality control and audit purposes. It wouldn't make sense to publish what the water is prior to treatment. Saying that however the water is losing a lot of hardness between their output and my tap.... But then...

Okay, I have recieved the results from Phoenix and they are in the same ballpark as those recieved from Murphy and sons. So my actual hardness is nowhere near where Welsh Water claim that it is. In fact my water is quite soft, good for pils etc.

I was just given a pack of Crossmyloof Kolsch Yeast by my neighbour. I have a few other brews planned before I use it though, as I have some harvested samples to test out.

It's hard to say without knowing the darkness of the crystal too. I'd say its probably Roasted Barley, or chocolate malt. Given the small amount specified and the colour of final product that you are after. I'd be leaning more towards chocolate, as roasted barley adds a dry mouthfeel, and you...

March 2017 - Belgian Ales Second Place:- Here's my recipe. Magnum AA was 10.2% Boadicea AA was 5.2% The Hersbrucker was around 2.5% 60min single Infusion mash.

Here's my recipe. Magnum AA was 10.2% Boadicea AA was 5.2% The Hersbrucker was around 2.5% 60min single Infusion mash.

Get into Belgian beers, they can comfortably be fermented up to 30 degrees c with the right yeast strain.

See how it turns out, given that fermentation is mostly complete It will probably be quite hard for infection to take hold.

A very warm welcome! I'm pleased to say that I'm successfully making beer in my twenties :smile:

Can't beat Steve Hughes, he's got a great take on many modern non-issues.

Welcome, I hope that we are all able to help.

I won't be participating in this one.