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Great info, thanks!

Yeah, I always use my stir plate. I have a 3L flask as well but figured a 1L starter in a 2L flask was plenty of space, guess not! It’s clear now it depends on the yeast. Is too much head space ever an issue (1L starter in a 3L flask) or doesn’t it make any difference? Cheers!

Another thought if you don’t have fermcap-S…….would a simple piece or string going underneath the flask and then up over the top of the foil work? In other words, the string would hold the foil on but let anything on the rise forced out on either side?

I’ve never used fermcap-S. Will do that next time.

Cool. Haven’t done any dry age myself. Looks great.

I made a 1L starter with Cosmic Punch yeast and a Propper starter. Put it in a 2L flask and thought that would be plenty of head space with loose foil on top. Overnight it blew the foil off with dried starter all over the place. Maybe it wasn't as bad as it looked as it still looks like I have...

Oklahoma onion smash burgers! Can't get enough of these....

Hazy IPAs Runner up: Stouts I have a 3 tap setup and always have a Hazy and a Stout on.

Yakima Valley for hops. Local homebrew shop for grains/yeast.

Interesting. So that makes sense, every competition is going to be different and each competition category is not necessarily a BJCP beer style, there could be and very likely will be categories that are combined. For instance, from the Standard American Beer Style (1A, 1B, 1C) combined with...

YES! I assume they were trying to make 8 equal categories of about 10 entries each? I know last year they had 7 categories but less entries than this year I think? So if a category doesn't have enough entries, they start combining sub-styles like Golden Ale, American Lagers, Cream Ale...

Hi, Can anyone tell me how brewing competitions group the different styles into categories? For instance, I entered a competition at a local brewery this past weekend. This contest allowed entries from 27 styles. There were about 40 entrants with about 80 entries (you could enter up to 3...

Mmmmm, tri-tip. Looks great.

Really like Brewfather.

Yeah, that does sound good. For ease this time, I just cooked a couple boneless skinless chicken breasts on the grill and cubed it up after and threw it in at the end...but so many ways to do it.

Hey, here you go... Creole Make ahead of time: 2 cups chicken stock rice shrimp or chicken The rest: 2 tablespoons olive oil 1 cup diced onions (about 1 medium) 1/2 cup diced celery (about 2 stalks) 1/2 cup diced green bell pepper (about 1 medium) 1 tablespoon minced garlic (about 3 medium...

Chicken Creole! Grilled the chicken then combined.

I don't take anything apart, I use a small pump (with a ball lock attached) and a 2 gallon bucket with liquid line cleaner and circulate for 10-15 min. Super easy.

Amount of time doesn’t matter to me, I always clean the line right after the keg kicks. I’ve have beers on for 3 weeks and as long as 3+ years (with a bourbon oak stout). I clean the line right after it kicks so it’s ready for the next one.

This would be my advice to a new brewer: 1.) Read, read, read. The more you know the quicker & easier you are able execute what you know. After 10+ years of brewing, I still feel like I know more about brewing (grains, water chemistry, yeast, hops, pH, etc) than I have practical brewing...