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Well I have now gotten all my entries bottled and have just now paid my fees. All I have left to do is print my bottle labels and get them into a case box. Assuming I can handle those mundane chores now all I have to do is wait for my annual pounding by the judges.

Interesting. I am usually trying to dry out and thin hoppy beers however of course the lactose will work in the oposite direction. I will be interested to see how a so called "MilkPA" turns our.

Enter them, enter them all. You want your heffe really fresh so do it at the last minute. By the way, depending on how "Robust" you porter is you might consider entering it as both a brown as well as a robust porter. Oh and good luck.

Ok, so this post is for some of our newer members who may not have yet entered a competition. There are three things you need to do to win metals 1) make good beer 2) enter, and by that I mean enter alot and 3) be a little smart about which categories you put entries in. There are guys/girls in this...

With entry submission coming up pretty soon I thought it a good idea to remind folks that that the entry deadlines are approching and of course it would be nice to win this sucker yet again. This year, I'll be entering the following beers in no particular order: CAP Munich Dunkel Oktoberfest Milk St...

Yeah, that is good advice Jimmy. I'll likely jump some ESB out of my 5 gallon keg into one of my 3 gallon kegs for exactly that reason.

Well, if people are stupid enough to actually drink the swill I make besides me; like Jimmy I offer a choice. I have three beers that should be ready to go; a Munich Dunkel, CAP or possibly an ESB. Both the CAP and the Dunkel are decent (which means absolutely nothing coming from me) and the ESB is ...

Well to follow up on this post I gave this a shot this weekend. I made an ESB and the recipe calls for about 1lb of flaked corn; so rather than do that I slow cooked ground corn instead. What I did was kick it off about 10PM the night before and actually got around to brewing about 9AM the next morn...

It does seem that education is a big deal based on the survey results. I wonder though, are most of the responses wanting more education from the newer members? If that is the case then that might dictate what topics might be popular. I wonder how many of the folks that responded that way are extrac...

I did a CAP this last weekend which has 20% corn meal in the grist. Of course to do that one needs to do a ceral mash which as anybody who had done one knows makes for a longer brew day. To speed things up I wonder if it would be possible to do the ceral mash in a crock pot the night before? It woul...

Yeah, it's a 1.065 O.G. beer. I'll bring some in a growler and you can give me some feedback (but be gentle). Of course after you get a swig of something like that all the good German beer will taste like sweetened water.

In regards to the upcoming party two questions. First, is the club getting a commercial keg (at times we have in years past)? Secondly, is the club keggorator going to be in attendance (as that will effect what beer I choose to bring)? As usual I appreciate the work involved in putting on this most ...

Well I would have to say that worked out pretty well. I ended up dropping 1/2 a pound of that Mexican sugar in the copper (stuff looks like a little hat in the package) as I found some cheap at the grocery store, I could see doubling up next time to dry it out even more. The beer tastes fairly agres...

We really need to discuss that Barret. Since I am a big time Dogfish Head guy, I tend to push the Amarillo/Simcoe late but with this beer I thought I would swap out the Amarillo for either/Mosaic and/or Citra so I could get alot of the citrus action going. Of course if you use Mosaic you are also go...

Oh I wouldn't use a German Heffe yeast on this; I was thinking the dried Chico yeast. Ferment at about 65F and hopefully get the normal, neutral ale yeast flavors. I don't know that a bunch of late hopping would work real well with the bananna/clove thing. I wanted the base to be wheat because that ...