Home of the BrewNosers

Big Spruce Brewing wrote: Open to all home brewers. This will be a BJCP certified event.

Registration Fee is $25 per entrant. This fee entitles each entrant to submit one entry in any or all of the 3 style categories we have selected for this years' challenge. First, Second and Third Place will be announced in each of the 3 styles, plus there will be a declared overall "best in show" winner. Entrants that place in each of the style categories will each win a swag package, and the Best in Show winner will also be given the opportunity to brew their beer at Big Spruce Brewing for release in January 2016 at the 3rd Annual Craft Beer and Local Food festival put on by Local Connections in Halifax.

Each Home Brewers' entry fee entitles the home brewer to a one of a kind Big Spruce Home Brew Challenge 2015 T-Shirt, and attendance at the post judging party at the Wooden Monkey Dartmouth location in Alderney Landing at 4pm on Saturday November 28th, 2015.

Interested brewers should do/note the following:

- Express interest via email to bigsprucebrewing@gmail.com. We will send you an entry form by return email for you to fill out and return to us by email on or before Nov 23rd, 2015.
- Submit 3 x conveniently sized bottles of your entered beer for judging purposes no later than Friday Nov 27th, 2015. We will coordinate a Halifax drop off point, or beers can be dropped off directly at Big Spruce Brewing.
- The selected beer styles for the competition, per BJCP Style Guidelines 2015, are:

1) 21B. Specialty IPA - Red IPA
2) 7B. Altbier
3) 3D. Dark Czech Lager

The Best in Show entry, plus those placing in each Style Category, will be announced at 4pm on Nov 28th, 2015 at the Wooden Monkey Dartmouth.

GOOD LUCK!

amartin wrote:Any idea if the judging will be in Halifax or Cape Breton?

Broob wrote:So with the new guidelines under Red IPA you can specify session, standard or double. Can we enter a session Red IPA in this comp?

Keith wrote:Isn't he going by the 2008 style guidelines for this comp?

mthibodeau wrote:

Keith wrote:Isn't he going by the 2008 style guidelines for this comp?

2015 according to the first post

spears104 wrote:Are there any commercial examples of these styles in Nova Scotia? The only one that comes to mind is Temptation Red from Boxing Rock.

Lucas wrote:I have a question regarding the altbier fermentation schedule that may or may not be answerable, but I'm sure someone here can at least speculate. I've read that traditionally the beer is fermented at ale temps and then lagered at lower temps (maybe 5-10C) for a few weeks prior to packaging. If I were to ferment on a fairly standard ale schedule at standard ale temps, bottle condition warm for 2-3 weeks, and then put the bottles in the fridge for a few weeks before drinking would it have a similar effect to a genuine lagering period?

amartin wrote:

Lucas wrote:I have a question regarding the altbier fermentation schedule that may or may not be answerable, but I'm sure someone here can at least speculate. I've read that traditionally the beer is fermented at ale temps and then lagered at lower temps (maybe 5-10C) for a few weeks prior to packaging. If I were to ferment on a fairly standard ale schedule at standard ale temps, bottle condition warm for 2-3 weeks, and then put the bottles in the fridge for a few weeks before drinking would it have a similar effect to a genuine lagering period?

I think part of it is so that sulfur can off gas, and it won't do that in the bottle. However, that's really only a concern with yeasts that produce sulfur. Some alt yeasts are bad for it, others not so much. There might be other reasons to lager it, I forget.