Registration is now open for the Capital Brewers Kettle Sour competition. Registration will close on the 23rd of September. Judging will take place at The Headline bar on the 7th of October. Further details are available on the website http://comp.capitalbrewers.org/ (http://comp.capitalbrewers.org/)
Get Brewin!!
Time isn't on our side
Nice. Just entered, will brew the week after next, plenty of time!
I need to buy a kettle
Got to get the finger out and Brew that Berliner I've been planning for the last 4 months.
Quote from: beerfly on August 14, 2017, 10:38:05 PM
Got to get the finger out and Brew that Berliner I've been planning for the last 4 months.
Are Berliners permitted?
The rules dont mention them but is specific on the souring process that is permitted.
"This is strictly a competition for clean kettle sours a.k.a. "fast souring" using lactobacillus in the wort before the boil.
Sour mashing, mixed cultures in primary, inoculation from yeast, yeast derived from wood or fruit in secondary, and anything with Brett are not permitted.".
Yes Berliners are permitted as you can make a Berliner using fast souring method.
Yeast derived from fruit isn't allows but are you allowed fruit additions in secondary at all? Have a kettle sour I put on raspberries I was thinking of entering.
Just curious, how will you know (other than representations from entrants) that something has been kettled soured rather than sour mashed or soured in the primary?
Quote from: molc on August 17, 2017, 10:42:10 AM
Yeast derived from fruit isn't allows but are you allowed fruit additions in secondary at all? Have a kettle sour I put on raspberries I was thinking of entering.
Yes you are allowed fruit additions in the secondary. Just remember to call it out in the entry form to give the judge as much information when judging.
Quote from: mr hoppy on August 17, 2017, 11:13:20 AM
Just curious, how will you know (other than representations from entrants) that something has been kettled soured rather than sour mashed or soured in the primary?
The winner should have to disclose the recipe.
(Not sure if thats in the rules)
Quote from: johnrm on August 17, 2017, 01:01:14 PM
Quote from: mr hoppy on August 17, 2017, 11:13:20 AM
Just curious, how will you know (other than representations from entrants) that something has been kettled soured rather than sour mashed or soured in the primary?
The winner should have to disclose the recipe.
(Not sure if thats in the rules)
It is, recipe should be provided when submitting the entry.
The recipe is a representation from the entrant, which is fair enough, but it doesn't answer the question.
I won't be entering as I've always soured in primary but I'm genuinely interested as to whether you expect to be able to tell the difference otherwise.
Wondering if Kit Sours are allowed... ???
Quote from: mr hoppy on August 17, 2017, 03:10:44 PM
The recipe is a representation from the entrant, which is fair enough, but it doesn't answer the question.
I won't be entering as I've always soured in primary but I'm genuinely interested as to whether you expect to be able to tell the difference otherwise.
We have a very sophisticated solution.
Similar to the solution that we use for the risk of people entering a commercially made beer into the nationals claimed to be made at home.
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Quote from: johnrm on August 17, 2017, 03:16:26 PM
Wondering if Kit Sours are allowed... ???
would have to be extract at least, the hopping levels in kits would prevent souring also your beer would not be reproducable
Cathal and Emma could easily hire a lackey to dump a few dozen canisters of kit slop into the boiler...
Lads be like (https://uploads.tapatalk-cdn.com/20170817/81308943516261b7549da2a1470a91fe.jpg)
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Quote from: Hingo on August 17, 2017, 05:34:42 PM
We have a very sophisticated solution.
Great answer. ;D
Good site here on how to do a kettle sour using fast souring method. I've tried it myself before and you can turn around a pretty decent sour in a couple of weeks.
http://sourbeerblog.com/fast-souring-lactobacillus/
Still plenty of spots for entries to the sour competition. There was some good quality sours at the Capital Brewers meet during the week, turnaround time for most of them was very quick so plenty of time to get brewing still.
Doing mine this weekend. Reasonable enough abv (sub 5%) so once its in the bottle in a couple of weeks it can condition all the way to the day
Hi Everyone,
Registration for this competition closes this Saturday the 23rd of September!
Please make sure you have your entries logged in the system before then
Thank you
Quote from: DoubleG on September 19, 2017, 12:17:04 PM
Hi Everyone,
Registration for this competition closes this Saturday the 23rd of September!
Please make sure you have your entries logged in the system before then
Thank you
and paid, if they're not paid, they're not confirmed and will be not included when the registration window will close.
All entries have been confirmed and collected. The judging will take place this Saturday in the Headline bar. We have some great prizes from Rascals on offer, including the chance to brew your winning beer with Rascals!
Thank you to everyone who entered and best of luck!
Some great prizes on offer today courtesy of Rascals. Judging just getting underway!
Results are in!
1st Simon Finnegan - Margerita Gose
2nd Ian Lynch - Margerita Gose
3rd Sean Conlon - Pineapple and Mango Berliner Weisse
Great standard of beers in the best of show, interesting battle of the Margerita Gose!
Delighted :)
Ha! I really thought my idea was the most original ever.
I'm super chuffed
Had a bit of trouble with uploading the scoresheets online. I have emailed them out now to the entrants. Let me know if you have any problems or didn't get them.
Thanks again to everyone who took part!