LotMW 2015 Results

Best of Show Winners

Best of Show – Beer

Place Brewer(s) Entry Name Style Club
1st Tim Thomssen Mild Obsession 11A: Mild Lincoln Lagers!
2nd Bill Becker Night Eyes 13F: Imperial Stout S.O.B
3rd Andrew Laidlaw Batch 49-3068 15C: Weizenbock StL Brews / Garage Brewers Society

Best of Show – Cider

Place Brewer(s) Entry Name Style Club
1st Tim Thomssen Raspberry Bush 28B: Fruit Cider Lincoln Lagers!

Best of Show – Mead

Place Brewer(s) Entry Name Style Club
1st Eric Armstrong GOT Mead? 24C: Sweet Mead South Omaha Brewers

Winning Entries

Table 1: Light Lager & Pilsner (5 entries)

Place Brewer(s) Entry Name Style Club
1st Rob Yeo Dortmunster I 1E: Dortmunder Export Brewligans
2nd Eric Armstrong Hat Czech 2B: Bohemian Pilsener South Omaha Brewers
3rd Gary Black Pale Pils 1A: Lite American Lager Jefferson County Home Brewers

Table 2: European Amber Lager (5 entries)

Place Brewer(s) Entry Name Style Club
1st Aaron Reif Oktoberfest 3B: Oktoberfest/Marzen Iowa Brewers Union
2nd Eric Armstrong Von Mises Muses 3A: Vienna Lager South Omaha Brewers
3rd Tim Thomssen
Co-Brewer: Brian Hoesing
Festbier 3B: Oktoberfest/Marzen Lincoln Lagers!

Table 3: Dark Lager & Bock (5 entries)

Place Brewer(s) Entry Name Style Club
1st Tim Thomssen Drunkel Tim 4B: Munich Dunkel Lincoln Lagers!
2nd Tim Thomssen Rock Out With Your Decoction Out! 5C: Doppelbock Lincoln Lagers!
3rd Tim Thomssen Drunkel Schwarz 4C: Schwarzbier Lincoln Lagers!

Table 4: Light Hybrid Beer (6 entries)

Place Brewer(s) Entry Name Style Club
1st Rob Yeo Kolsch V 6C: Kolsch Brewligans
2nd Tim Thomssen Humble Blonde 6B: Blonde Ale Lincoln Lagers!
3rd Gary Black Hoppy Calf 6B: Blonde Ale Jefferson County Home Brewers

Table 5: Amber Hybrid Beer (6 entries)

Place Brewer(s) Entry Name Style Club
1st Rob Yeo CA Born I 7B: California Common Beer Brewligans
2nd Aaron Reif Northern German Altbier 7A: Northern German Altbier Iowa Brewers Union
3rd Randy Pratt California Common 7B: California Common Beer MASH (Missouri Association of Serious Homebrewers)

Table 6: English Pale Ale (7 entries)

Place Brewer(s) Entry Name Style Club
1st Joshua Boldt Bob’s Your Uncle 8C: Extra Special/Strong Bitter (English Pale Ale) Jefferson County Home Brewers
2nd David Thompson
Co-Brewer: Dustin Piercy, Lance Anderson
A Life Less Ordinary 8A: Standard/Ordinary Bitter F.O.A.M.
3rd Aaron Reif ESB 8C: Extra Special/Strong Bitter (English Pale Ale) Iowa Brewers Union

Table 7: Scottish and Irish Ale (7 entries)

Place Brewer(s) Entry Name Style Club
1st David Thompson
Co-Brewer: Sara Farmer
Crazy Red Head 9D: Irish Red Ale F.O.A.M.
2nd Kurt Smelser Crazy Red 9D: Irish Red Ale C.R.A.Z.E.
3rd Jason Gabriel
Co-Brewer: ManCave BrewNiversity Students
ManCave BrewNiversity Wee Heavy 9E: Strong Scotch Ale

Table 8: American Pale Ale (10 entries)

Place Brewer(s) Entry Name Style Club
1st Andrew Laidlaw Batch 53-CI 10A: American Pale Ale StL Brews / Garage Brewers Society
2nd Tim Thomssen Cheech & Chong 10A: American Pale Ale Lincoln Lagers!
3rd Aaron Reif APA 10A: American Pale Ale Iowa Brewers Union

Table 9: Brown Ales (6 entries)

Place Brewer(s) Entry Name Style Club
1st Tim Thomssen Mild Obsession 11A: Mild Lincoln Lagers!
2nd Gary Black St. Louis Brown 10C: American Brown Ale Jefferson County Home Brewers
3rd Keith Linn Big Brown Beaver 10C: American Brown Ale

Table 10: Porters & Sweet Stout (8 entries)

Place Brewer(s) Entry Name Style Club
1st Andrew Laidlaw Batch 54 13B: Sweet Stout StL Brews / Garage Brewers Society
2nd Tim Thomssen Speakeasy Porter 12B: Robust Porter Lincoln Lagers!
3rd Chris Ford Phobos 12C: Baltic Porter Iowa Brewers Union

Table 11: Imperial Stout (7 entries)

Place Brewer(s) Entry Name Style Club
1st Bill Becker Night Eyes 13F: Imperial Stout S.O.B
2nd Justen Parris
Co-Brewer: Jason Parris
My Addidas 13F: Imperial Stout REFS, MUGZ
3rd Curtis Johnson
Co-Brewer: Justin Brooks
Tallywhacker 13F: Imperial Stout MUGZ

Table 12: Stouts (9 entries)

Place Brewer(s) Entry Name Style Club
1st Eric Armstrong Stout Enough 13D: Foreign Extra Stout South Omaha Brewers
2nd Tim Mannion Oatmeal Stout 13C: Oatmeal Stout
3rd John Campbell O-TAY Oatmeal Stout 13C: Oatmeal Stout MUGZ

Table 13: IPA (16 entries)

Place Brewer(s) Entry Name Style Club
1st Chris Ford Resolution Of Hector 14A: English IPA Iowa Brewers Union
2nd Rob Yeo
Co-Brewer: Greg Worzalla, Tom Nieman, Brian Jaszewski, Eric Morris
NE IPA II 14B: American IPA Brewligans
3rd Ian Hurd
Co-Brewer: Andrew Johnston
Beer For Airports – 49 14B: American IPA

Table 14: Imperial IPA (6 entries)

Place Brewer(s) Entry Name Style Club
1st Brice Swanson Hawk IPA 14C: Imperial IPA MUGZ
2nd Tim Thomssen Hop-Tarded 14C: Imperial IPA Lincoln Lagers!
3rd Justin Brooks
Co-Brewer: Anthony Mathis
Curt Johnson Is A Dad Slut 14C: Imperial IPA

Table 15: German Wheat and Rye Beer (9 entries)

Place Brewer(s) Entry Name Style Club
1st Andrew Laidlaw Batch 49-3068 15C: Weizenbock StL Brews / Garage Brewers Society
2nd Chris Ford Einkorn Dunkel 15B: Dunkelweizen Iowa Brewers Union
3rd Aaron Reif Weizen 15A: Weizen/Weissbier Iowa Brewers Union

Table 16: Saison & Biere de Garde (9 entries)

Place Brewer(s) Entry Name Style Club
1st Tom Dennis Naperville Farmhouse 16D: Biere de Garde Urban Knaves of Grain
2nd Justin Brooks
Co-Brewer: Anthony Mathis
Horry Sheet! 16C: Saison
3rd Rob Yeo Alliance I 16D: Biere de Garde Brewligans

Table 17: Belgian Specialty Ale (5 entries)

Place Brewer(s) Entry Name Style Club
1st David Thompson Funky Cold Medina 16E: Belgian Specialty Ale F.O.A.M.
2nd Gary Williams
Co-Brewer: Tiffany Williams
Holiday Haze 16E: Belgian Specialty Ale REFS/MUGZ
3rd Justen Parris Lime Leafed Saison 16E: Belgian Specialty Ale REFS, MUGZ

Table 18: Sour Ale (6 entries)

Place Brewer(s) Entry Name Style Club
1st Nick Smith Sour Sally 17D: Straight (Unblended) Lambic the brewing network
2nd Tim Thomssen
Co-Brewer: Sam Bates, James ErmanHammer, Paul Breitkreutz, Nathan & Emily Ruwe
Turned On It’s Head – Flanders Red 17B: Flanders Red Ale Lincoln Lagers!
3rd Andrew Steinbach
Co-Brewer: Andrew Foote, Patrick Millian
Backyard Wild Raspberry 17F: Fruit Lambic Basement Brew Crew

Table 19: Belgian Strong Ale (11 entries)

Place Brewer(s) Entry Name Style Club
1st Keith Linn Afterlife XLV 18E: Belgian Dark Strong Ale
2nd Andrew Steinbach
Co-Brewer: Andrew Foote, Patrick Millian
Base Camp Blonde 18A: Belgian Blond Ale Basement Brew Crew
3rd Gary Williams
Co-Brewer: Tiffany Williams
Biggins Big Blondy 18A: Belgian Blond Ale REFS/MUGZ

Table 20: English Barleywine (8 entries)

Place Brewer(s) Entry Name Style Club
1st Jason Gabriel
Co-Brewer: ManCave BrewNiversity Students
ManCave BrewNiversity Barleywine 19B: English Barleywine
2nd Joe Jordan Rough Seas 19B: English Barleywine MUGZ
3rd Nathan VanWert
Co-Brewer: Justin Brooks
Gnarley Wine 19B: English Barleywine MUGZ

Table 21: Strong Ale (7 entries)

Place Brewer(s) Entry Name Style Club
1st Marshall Van Tuyl Blushing Barleywine 19C: American Barleywine
2nd Bill Becker Big Bad Barley 19C: American Barleywine S.O.B
3rd Eric Wagner Rather Peculier 19A: Old Ale Rivers’s Edge Fermentation Society – REFS

Table 22: Fruit Beer (8 entries)

Place Brewer(s) Entry Name Style Club
1st Tim Thomssen Violet Beauregard 20A: Fruit Beer Lincoln Lagers!
2nd David Schumacher SchuBrew Raspberry Tart 20A: Fruit Beer Missouri Mashers
3rd Randy Pratt Apricot Cream Ale 20A: Fruit Beer MASH (Missouri Association of Serious Homebrewers)

Table 23: Spice/Herb/Vegatable Beer (15 entries)

Place Brewer(s) Entry Name Style Club
1st Stephanee Jordan Ginger Kolsch 21A: Spice, Herb, or Vegetable Beer Mugz
2nd John Campbell Coco Puffs RIS 21A: Spice, Herb, or Vegetable Beer MUGZ
3rd Rich Toohill Talley Ho Summer Ale 21A: Spice, Herb, or Vegetable Beer MUGZ

Table 24: Smoke-Flavored and Wood-Aged Beer (9 entries)

Place Brewer(s) Entry Name Style Club
1st John Campbell Bourbon Barrel Porter 22C: Wood-Aged Beer MUGZ
2nd Keith Linn Smoulder 22B: Other Smoked Beer
3rd Tim Thomssen Alcoholocaust 22C: Wood-Aged Beer Lincoln Lagers!

Table 25: Specialty Beer (9 entries)

Place Brewer(s) Entry Name Style Club
1st Ian Hurd
Co-Brewer: Andrew Johnston
Beer For Machines – 50 23A: Specialty Beer
2nd Larry Herriman Brett Gose W/peaches 23A: Specialty Beer Fellowship of Oklahoma Alemakers (FOAM)
3rd Tim Thomssen
Co-Brewer: Theresa Thomssen
Koo Koo For Coconuts 23A: Specialty Beer Lincoln Lagers!

Table 26: Cider (4 entries)

Place Brewer(s) Entry Name Style Club
1st Tim Thomssen Raspberry Bush 28B: Fruit Cider Lincoln Lagers!
2nd Rich Toohill Stone Me Cider 27A: Common Cider MUGZ
3rd Andrew Laidlaw Batch C12-F 28D: Other Specialty Cider or Perry StL Brews / Garage Brewers Society

Table 27: Muddy Waters (14 entries)

Place Brewer(s) Entry Name Style Club
1st Nathan VanWert Belgian Night 29A: Muddy Waters MUGZ
2nd Allison VanWert
Co-Brewer: Nate VanWert
Gnarley Wine 29A: Muddy Waters MUGZ
3rd Bob Moody Burnt River Brown 29A: Muddy Waters

Table 28: Mead (9 entries)

Place Brewer(s) Entry Name Style Club
1st Eric Armstrong GOT Mead? 24C: Sweet Mead South Omaha Brewers
2nd Andrew Laidlaw Batch M24-SP 25A: Cyser StL Brews / Garage Brewers Society
3rd Lou Brooks Lola’s Ginger 26A: Metheglin Mugz

20th Annual Land of the Muddy Waters Results

Thanks to everyone who entered our contest, and especially to those who volunteered to judge, steward, sponsor or otherwise help our event.  We judged 250 beers, meads and ciders in 31 different categories and we are pleased to share the results:

Best of Show – 20th Annual Land Of The Muddy Water

Beer

Place Brewer(s) Entry Name Style Club
1st Tim Thomssen Raspberry Tart 20A: Fruit Beer Lincoln Lagers!
2nd Tim Thomssen You Got Peanut Butter In My Chocolate 23A: Specialty Beer Lincoln Lagers!
3rd Mac Butcher Uber Alles 2A: German Pilsner (Pils) Fellowship of Oklahoma Ale Makers (FOAM)

Cider

Place Brewer(s) Entry Name Style Club
1st Tim Thomssen Raspberry Bush 28B: Fruit Cider Lincoln Lagers!

Mead

Place Brewer(s) Entry Name Style Club
1st Justin Brooks Saint Ambrose Is Packin’ Heat! 26C: Open Category Mead MUGZ

Full results are available in this Adobe PDF document.

LoTMW2014

The Land of the Muddy Waters is an AHA sanctioned hombrew competition. Each fall, entries from all over the country vie for one of the coveted Best of Show tap handles. Experienced and new homebrewers alike benefit from the feedback given by BJCP judges and professional brewers, while having the fun of competition. This year’s competition falls on Saturday, November 8th.

The following information is current as of October 10th, 2014

Entry Information

Online entries are accepted from Sunday, October 12th through Thursday, October 30th, 2014. Please ship entries for arrival no later than Thursday, October 30th.

You can register, make your entries, and review the contest rules and entry information. You can also pay online through PayPal;

If you are not able to enter online, you may print out the standard BJCP entry form, complete it, and send it in with your entries. You do not need to include your recipe. www.bjcp.org/docs/SCP_EntryRecipe.pdf

After registration, print out the standard BJCP/AHA bottle ID form for each beer: www.bjcp.org/docs/BJCP_BottleID.pdf Please include the name of the beer on this label, and send us 2 brown or green 10-14 ounce bottles for each entry. Please zip-lock and rubber band a completed bottle label to each bottle. Do not use glue or tape to secure the form to the bottle as your entry may be disqualified. Please send your check/money order with your beer entries. If paying via PayPal, PLEASE include a copy of your receipt with your entries.You will receive a confirmation email when your shipment arrives.
Entry fees
$8 for your first entry ($6 for MUGZ members) and
a reduced rate of $6 for each entry thereafter.
Please make checks payable to MUGZ, or use the PayPal option.
Drop-Off Location
U.BREW
1525 3rd Ave A
Moline, LI 61265
(309) 524-5219

Label Contest
kevinlabelFor those who have labels for your beers, you may now have them judged as well as the beers they represent. There is a catch though – only beers that are entered in the LOTMW competition may have their labels evaluated. As you fill out your online entry form, you will notice a category for ‘Label’. This is where your entry will be noted. Write the name of the beer on the back of a hard copy of your label and include it/them with your beer entries. We ask that you only submit labels that are crafted and designed by you, the brewer. Please no professional labels. If you happen to be a graphics professional that also brews, that is fine. The labels will be judged the same day as the competition and notification will be sent out as well as listed on the MUGZ website. There is no fee to enter your labels.
Muddy Waters Category
Do you brew a beer you and your friends love that doesn’t fit a BJCP category? If it is the color of the Muddy Mississippi, then this is your category. Beers will be not be judged to any guideline, rather they will be judged more hedonistically as a session beer. The winner of this category will not be eligible for The Best of Show awards. When entering online, scroll down and enter incategory 29A ~ “Muddy Waters”. Winner of this category will receive a small prize TBD.
Judges and Stewards
This year’s main judging session will take place on Saturday Nov 8th at the Blue Cat Brew Pub starting at 9 am. There will be a preliminary judging session to be held in the office space adjacent to U.BREW in Moline on Friday Nov 7th at 6 pm. We welcome you to participate as a judge or steward at either session.
We could still use some more judges for the event. If you are interested in judging, please contact MUGZ at mail@mugzhomebrew.org or sign up at http://lotmwhome.brewcompetition.com/index.php?section=register. Judging starts at 9 a.m. Doughnuts, bagels, pop, tea, and coffee will be provided, as well as lunch, for the judges and stewards. For additional information on judging or stewarding, contact Jason Sweat at 309-948-4131 or email jsweat_php@yahoo.com or visit our webpage at www.mugzhomebrew.org
RibbonsAwards
MUGZ will announce the winners at an awards ceremony after the competition, approximately 5-6 p.m. at Blue Cat Brew pub. Winners unable to attend the awards ceremony will have their awards mailed to them in a timely manner. MUGZ will attempt to have the score sheets available at the awards ceremony; otherwise they will be mailed in a timely manner. Prizes will be awarded for first, second and third place in each qualifying category (except for the previously mentioned ‘Muddy Waters’). The winning beer from each category, (except for the ‘Muddy Waters’), will compete against each other in a Best of Show (BOS) round. The top three BOS beers will win special awards.
**Again this year!! There will be a separate best of show for the top mead or cider, which will receive a special ribbon.**

This AHA/BJCP-sanctioned contest is organized by MUGZ (Mississippi Unquenchable Grail Zymurgists). LoTMW 2014 is one of the last qualifying events for Midwest Homebrewer of the Year.

OUR ‘BEDS for BREWERS’ OPTION
If you wish to have overnight accommodations, club members will open their homes to provide beds for judges. Please contact Jason Sweat at:
309-948-4131 or jsweat_php@yahoo.com so arrangements can be made.

For those who desire more private accommodations, the Holiday Inn in downtown Rock Island is located at 226 17th St, Rock Island, IL 61201 (It is about 2 blocks from Blue Cat Brew Pub, the site of the LOTMW competition.) To reserve, contact Jamie DeRudder, Director of Sales at 309-794-1212 Ext.1205. (877) 410-6681 or (800) 718-8466. Mention you are coming to town for the MUGZ homebrew competition.

Or right across the Arsenal Bridge is the Radisson Hotel, located at 111 E. 2nd St. in Davenport 563-322-4908 or 563-322-2200

For any additional information about the competition, contact Jason Sweat at jsweat_php@yahoo.com 309-948-4131 or visit our webpage www.mugzhomebrew.org.

Thank you and we look forward to seeing you at the Land of the Muddy Waters!

Some Rules for LoTMW
This competition is open to all homebrewers, MUGZ members and non-members. Beers brewed in commercial licensed facilities are not eligible. Judges may not judge a category they have entered. MUGZ will take the utmost care in ensuring that the competition is conducted in a fair and impartial manner. If a problem does arise, contact the competition organizer (Jason Sweat), and explain the situation.

The competition organizer will then render a decision that will be final. It is the sole responsibility of the entrant to complete all registration and recipe forms, enclose the proper entry fee and designate the category and subcategory in which he/she wishes his/her entry to be judged. Under no circumstances will registrars, judges or directors categorize entries. Beer will be judged only in terms of the categories and subcategories listed in the beer style list. If entering categories 16E, 17F, 20, 21, 22B, 22C, 23, 24-28, you MUST specify information relating to ‘Special Ingredients/Classic Style’.

Entries must be referred to by category NUMBER and subcategory LETTER. If a category does not have at least five entries in, it will be collapsed into a similar style. If this happens, the judges will be notified, and will judge the beer as the correct style, but it will then compete in the collapsed category. An entry must achieve a minimum rating of “good” (25 points on the BJCP score sheet) to qualify for an award. MUGZ does not have to award first, second or third place if beers are not of proper quality.

Any beer not used in the competition will become the property of MUGZ.

Come and enjoy.

Safety First

We have a fantastic hobby! There is tons to learn about, lots of great experiments to try, and many good friends to share the fruits of our labor with.

All that aside, we do need to remember there is a constant need to pay attention to safety. We work with large volumes of boiling liquids. We work near open flames. We have propane cylinders full of flammable gas and CO2 cylinders full of invisible gas which could potentially asphyxiate you if release in an enclosed space.

I had a reminder of this need for safety this weekend. Burned Fingers I had finished brewing my latest batch of Maibock and was cleaning up to get to an afternoon appointments. Because I was thinking about getting going I did not have my full attention on the process, and I did not leave my brew kettle cool long enough before flipping it over to drain. A second of contact time with hot metal was all it took to remind me of the error in my ways.

The point of this post was not to dissuade anyone from our great hobby, but to serve as a gentle reminder to pay attention to the task at hand and always focus on safety. Cheers!

A Tale of Two Sparges

This Saturday, July 5th started out overcast and appeared to be threatening rain.  This will not stop a die-hard outdoor brewer like me.  I brew outside on the deck, and I have a brewstand with I wrap in a tarp to help it withstand the elements.  If it looks like rain, I will get out my ladder to act like a tent pole, and stretch the tarp over my brewing area to shed the rain.

This setup accomplished, I set about brewing my first ever Light American Lager Fizzy Yellow Beer.  I decided to have 25% of the grist be cooked rice.  I boiled water and cooked this on the stove, and then poured it directly into my mash.  I was able to recirculate my mash for about a half hour, but then as I was about to sparge, my volume of wort circulating began to dwindle and then stopped.  I tried my usual method to clear a stuck sparge, I forced some of my sparge water backwards through the system.  This usually does the trick to free the stuck sparge, but not this time, not even after three tries.

It was time for “Plan B”.  I went into the basement and located the cooler and mash braid I have not used for two years, since I inherited my current brew system.  I gave it a rinse and then scooped all of the mash out into it and began to fly sparge form the cooler.  This worked and I was able to collect my wort for boil.  I was off to the races again.

It will be a few weeks from now after fermentation when I can see how it went.  In the meanwhile, there are a couple of options I need to think about to help prevent this stuck sparge if I brew this recipe again.  One common option is Rice Hulls.  This give some larger particles in the grain bed to help set up the grain filter and should allow for better lautering.  The second option is to perform a cerial mash rather than just adding the boiled rice to my main mash.  This option begins the conversion of starches into sugars during the gelatinization of the rice starches.  Given how gummed up my system was with the rice starch, I think the latter option is probably in order.

Hope to see everyone at the next meeting.

Regards,

Jason