Who is entering competitions this year?

How clear is it? Berliner's are allowed to be "somewhat" hazy per the guidelines.

 

I love the idea of club pride being the primary reason to enter competitions. I would actually enter some comps if it was more about club representation than personal glory/affirmation/whatever.

 

Not as hazy as a hefe, but not as clear as most commercial versions. I realize that appearance is worth relatively few points though too.

 

If I were to modify my Stone Ruination, I'd enter it in a comp. The one I made recently tastes delicious, but has some serious chill haze which I'd need to get rid of. My cold break was too slow (used ice bath instead of wort chiller)

I haven't been fortunate enough to try Double Sunshine yet, but would love to try making this one down the road. Knee Deep's Simtra or Hoparillo are probably next on my IPAs 'to brew' list.

 

Entered 3 competitions with my Belgian Tripel:

The Brew Hut (Dry Dock Pro-Am):
1st place - Belgian Strong Category - 17 entries (score: 39)

National Homebrew Competition (First Round):
3rd place - Belgian Strong Category - 37 entries

Roaring Fork Brewing Pro-Am:
Not awarded - Belgian Category
(and I'm willing to bet this entire competition had <60 entries, only 6 categories total ?!?!?!??!!??!?!!?!?!.... Out of six categories, 18 awards, 12 of which went to five individuals and mine didn't even place - I lost to an American Barleywine in the Belgian category?!?!)
https://www.facebook.com/RoaringForkBeerCompany/posts/923110847709989

Strange results.

 

I had this same exact thing happen but with gravity. Entered a Wee Heavy (9.2%) and was told the mouthfeel was more like a Scottish Export (which BJCP lists as 3-5%) and the other judge said to raise my O.G. (which the BJCP says max ABV for Wee Heavy is 10%.... I was left a little amiss as to whether or not they really understood the gravity of the beer....

Another beer I entered was a Gose (entered under Berliner category since new BJCP standards aren't out yet) and I had Gose in the name of the beer, and listed salt and coriander. Neither judge pulled either of those flavors out and considered what they were tasting instead as "malt vinegar" which was probably just the salt. I've had pretty much everyone enjoy my Gose, left that a bit confused as well since it scored 11.5 points lower than my Berliner Weiss (37.5) which was the EXACT same recipe and same kettle souring, the Berliner just didn't have the salt/coriander and was bottle conditioned with Brett. Only difference.

 

I bet it would have fared better in cat 23. IMO that's where it belongs (though one could argue for 21A I guess, saying salt isn't a spice). Plus the judges for 23 get to see your special ingredients listed. The judges probably didn't (and shouldn't have) even seen any of your written specs in 17A.

 

Good point