New England Regional
Posted: Mon Sep 15, 2014 5:51 pm
Got my entries submitted on Friday for the 9th Annual New England Regional Homebrew Competition(NERHBC), which will take place on 10/18. They capped the comp at 450 entries. Entries opened on Friday and as of today, three days later, entries are closed already. I guess I'm glad I acted quickly.
I submitted 8 entries representing 7 beers (one of them entered in two categories). Easily, it's the most entries I have submitted in a comp. Some beers I entered because they're good (IMO)....and one beer I entered specifically because it didn't turn out well and I want the constructive criticism. I have some ideas on how to improve that one, but want to get some expert opinions, as well. I've also entered a beer that's still in the fermenter -- twice.
My entries:
1) My basil lager, in the herb beer category (I really like this beer)
2) German pils (also not bad, IIMSSM)
3 & 4)Irish Red / American Brown (it was intended as an Irish Red, but it came out more like a Brown Ale, so I want to get opinions from both angles)
5) California Common (came out poorly, due to me using a yeast that threw way too many phenols at the temps I used -- live and learn -- but I'd like to get some BJCP-certified feedback on it)
6) American Pale Ale, featuring a touch of rye and lots of New Zealand hops. This was my first BIAB in a while, so I'm anxious to get feedback on the results of my process.
7) My wet-hop IPA, which I documented in a photo essay on the Borg, in one of the hop-growing threads
8) I also entered that IPA in the wood-aged category, as I have oak chips soaking in bourbon, which I will add to some of the bottles at bottling time. This recipe scored pretty well last year in this comp.
Of course, there will be a complete rundown of my results --as I did last year-- when I get them in about 5-6 weeks!
I submitted 8 entries representing 7 beers (one of them entered in two categories). Easily, it's the most entries I have submitted in a comp. Some beers I entered because they're good (IMO)....and one beer I entered specifically because it didn't turn out well and I want the constructive criticism. I have some ideas on how to improve that one, but want to get some expert opinions, as well. I've also entered a beer that's still in the fermenter -- twice.
My entries:
1) My basil lager, in the herb beer category (I really like this beer)
2) German pils (also not bad, IIMSSM)
3 & 4)Irish Red / American Brown (it was intended as an Irish Red, but it came out more like a Brown Ale, so I want to get opinions from both angles)
5) California Common (came out poorly, due to me using a yeast that threw way too many phenols at the temps I used -- live and learn -- but I'd like to get some BJCP-certified feedback on it)
6) American Pale Ale, featuring a touch of rye and lots of New Zealand hops. This was my first BIAB in a while, so I'm anxious to get feedback on the results of my process.
7) My wet-hop IPA, which I documented in a photo essay on the Borg, in one of the hop-growing threads
8) I also entered that IPA in the wood-aged category, as I have oak chips soaking in bourbon, which I will add to some of the bottles at bottling time. This recipe scored pretty well last year in this comp.
Of course, there will be a complete rundown of my results --as I did last year-- when I get them in about 5-6 weeks!