America's Finest City Homebrew Comp

bwarbiany · Post by **bwarbiany** » Wed Feb 06, 2008 5:47 pm

Comp Entry Form Here

I know I posted about this on the old site, but I'm planning on taking a bunch of entries down to this on Saturday... If anyone else is entering and needs me to take them down, let me know.

Or, if anyone is going to be dropping entries off early next week, I might prefer to leave them with you (I'm out of town Sunday->Wednesday, and will have to completely rearrange my schedule to get down there on Saturday unless I can convince my wife to go!)...

Let me know.

bwarbiany · Post by **bwarbiany** » Tue Feb 19, 2008 10:27 pm

Did anyone else submit to this, or was I the only one?

backyard brewer · Post by **backyard brewer** » Wed Feb 20, 2008 8:34 am

I was going to, but missed the entry.

BrewMasterBrad · Post by **BrewMasterBrad** » Wed Feb 20, 2008 9:36 am

I missed the deadline too.

bwarbiany · Post by **bwarbiany** » Wed Feb 27, 2008 9:22 am

Well, of six beers entered, only one placed. The Rye Pale Ale took second place in category 10, which many of you should be happy to hear, as I brewed 5 gallons of it for SCHF!

http://www.quaff.org/AFC2008/AFC_2008_Results.pdf

Given the beers I entered, the only other one I had high hopes for was the milk stout, but I know stout is usually a pretty fiercely-competitive category, so I'm not too broken up over it.

Rezzin · Post by **Rezzin** » Wed Feb 27, 2008 9:41 am

Nice! I'm curious, what percentage of Rye did you use in that recipe?

Once things settle down here and I can back into a brewing schedule, I'll hopefully have a few I can compete with.

Congratulations on placing in a tough category!

bwarbiany · Post by **bwarbiany** » Wed Feb 27, 2008 10:04 am

I posted the recipe here.

Not counting the rice hulls, it was about 18% rye.

I re-brewed this over the weekend as a 15-gallon batch, but with the Munich removed, and forced to sub Nugget for Chinook and Ahtanum for Cascade. The changes to the recipe bumped it to about 22% rye.

Rezzin · Post by **Rezzin** » Wed Feb 27, 2008 10:32 am

bwarbiany wrote:I posted the recipe here.

Not counting the rice hulls, it was about 18% rye.

I re-brewed this over the weekend as a 15-gallon batch, but with the Munich removed, and forced to sub Nugget for Chinook and Ahtanum for Cascade. The changes to the recipe bumped it to about 22% rye.

Thanks - I may add this to my rotation this summer.

bwarbiany · Post by **bwarbiany** » Wed Feb 27, 2008 11:55 am

Rezzin wrote:Thanks - I may add this to my rotation this summer.

Once we get it kegged and carbonated, I'll let you know if you want a sample.

BrewMasterBrad · Post by **BrewMasterBrad** » Wed Feb 27, 2008 12:30 pm

Hey Brad, did you put Brewcommune as your club affiliation on your AFC entry?

Rezzin · Post by **Rezzin** » Wed Feb 27, 2008 12:44 pm

bwarbiany wrote:
Rezzin wrote:Thanks - I may add this to my rotation this summer.
Once we get it kegged and carbonated, I'll let you know if you want a sample.

I'm always happy to sample others homebrew. I appreciate the offer. I brewed a Rye IPA a while back and I personally felt it was a little overhopped for my personal taste but I loved the rye flavor and mouthfeel the beer had. This APA recipe looks like it might fit the bill for me just perfect.

spkrtoy · Post by **spkrtoy** » Wed Feb 27, 2008 12:46 pm

Good job Brad! That's an excellent beer. Be sure to enter it in AHA National's.

When we all entered in 2005 all of our "brewcommune" labeled beers were slammed and only Brad N. placed in a couple categories and he did not have brewcommune as his club affiliation. We even went down and helped out judging and stewarding too.

bwarbiany · Post by **bwarbiany** » Wed Feb 27, 2008 1:03 pm

I put Brewcommune on my entry. So whoever we pissed off doesn't hate us anymore, I guess!

I would mention that the beer was hand-delivered by my brother-in-law to Alesmith, so I suspect it went straight into the fridge and was well taken care of.

You know what's funniest about this beer?

It was my first (and only) time using leaf hops. I even used them for dry-hopping. Which ended up plugging the hell out of my racking tube, so I poured the fermented beer into my MASH TUN to bottle, as I knew the hops would plug up my bottling bucket spigot.

I was seriously worried that my beer would immediately taste like cardboard from massive oxidation. I've never used processes that bad before, and was absolutely mortified knowing that if any brewer saw me do that, they'd slap me around for it! And yet it turned out fine, as much as 1-2 months after bottling (I think we bottled in early January).

bwarbiany · Post by **bwarbiany** » Thu Feb 28, 2008 8:06 pm

And now I'm even more upset.

I got my score sheets back, and I thought the comments for the milk stout were all wrong. One judge thought it should be an English Brown, another described it as amber and bready. I read that and I knew they were off their rockers. Then I started reading the score sheets for the American Amber... "Roasty", "black", "would score much higher in the correct style".

I'm officially no longer allowed to bottle and prepare for competition while playing darts...

backyard brewer · Post by **backyard brewer** » Thu Feb 28, 2008 8:23 pm

bwarbiany wrote:And now I'm even more upset.

I got my score sheets back, and I thought the comments for the milk stout were all wrong. One judge thought it should be an English Brown, another described it as amber and bready. I read that and I knew they were off their rockers. Then I started reading the score sheets for the American Amber... "Roasty", "black", "would score much higher in the correct style".

I'm officially no longer allowed to bottle and prepare for competition while playing darts...

ROFLOL! That sucks!