Gordon,
Has there been any discussion regarding increasing the catagories for sour and wild fermentation beers. It seems like Belgian Specialty and Catagory 23 are too broad for all of the great beers that can be made with wild yeast and 100% Brett fermentation.
Cheers,
Michael Crane
Gordon
Would the BJCP consider a method of getting good experienced feedback on submitted beers in a non competition format? It seems like it would be a great way for rural brewers to grow their skills and knowledge without having to take up space at a competition. I'm planning to send a couple to a friend who is a judge, but I think this would be great for all of us. Seems like BJCP could make a few bucks in the process.
Jim
So far this looks like a book advertisement disguised as a forum thread.
So far this looks like a book advertisement disguised as a forum thread.
You'd be wrong there, Carl.
So far this looks like a book advertisement disguised as a forum thread.
You'd be wrong there, Carl.
Right you are Denny. My bad. I did not read the entire OP. Responses will be posted in November. Lo siento amigo.
Gordon,
Are there any plans within the BJCP to institute a way for a judges ranking to be keyed to the on going quality of their judging?
I have seen in contests where I was stewarding or participating judges with quite high ranking sometimes make glaring mistakes throughout a flight, not simple disagreeing on a particular entry but misapplying guidelines or making comments to others at the table that they have no sense of smell etc.
I am sure this is a complex proposition and the big focus is increasing the pool of available judges but it seems like maintaining a pool of Quality judges would be even more important to the goals of the organization.
Thanks,
Jonathan Fuller
My question is this: what is the fastest/youngest to the National judge level and/or the Master judge level?
I ask because I am usually the youngest person around at any competition in the area at 26 years old. I also have realized that within a little less than a year and a half from my first exam, I had made National. At my current rate, I could be at Master by the beginning of next June. I'm sure someone has done it faster than me or younger than me, but I'm curious.
Cheers!
Hi Gordon, thanks for the Q&A.
I don't mean to be too generic with my question but as a new homebrewer I ask this when touring breweries and have received some great info.
What is one tip that you would share with a newer homebrewer to improve the quality of their beer?
I know there is a lot of debate on Hot Side Aeration.
Would like to know your take and experience on this.
Thanks,
-- mark
Mr. Strong,
There are several things I changed about my brewing process after reading Brewing Better Beer: I started brewing with reverse osmosis water, I reduced mineral additions, and I began adding dark grains during the sparge rather than mashing them.
I’ve found that, even using 100% RO water, I can hit my target mash pH without the need to add any alkalinity if I don’t mash the darker grains. However, a lot of the water adjustment spreadsheets available to homebrewers suggest that bicarbonates are necessary.
In your opinion, if the target mash pH can be achieved with a water profile that contains little or no bicarbonates, is there any reason to add them? Do they have any discernable or beneficial effect on flavor, mouthfeel, etc.?
Thanks for your time,
FH
Hi Gordon,
I was listening to a recient podcast in which you spoke about first wort hopping adding hop flavor, I was wondering if you'd done any specific experiments that backed those findings, or if it was just your experience brewing recipes with FWH that provided the evidence.
Thanks,
Aaron
Gordon,
Has there been any discussion regarding increasing the catagories for sour and wild fermentation beers. It seems like Belgian Specialty and Catagory 23 are too broad for all of the great beers that can be made with wild yeast and 100% Brett fermentation.
Cheers,
Michael Crane
Gordon
Would the BJCP consider a method of getting good experienced feedback on submitted beers in a non competition format? It seems like it would be a great way for rural brewers to grow their skills and knowledge without having to take up space at a competition. I'm planning to send a couple to a friend who is a judge, but I think this would be great for all of us. Seems like BJCP could make a few bucks in the process.
Jim
Hi Gordon,
Three questions.
What is your take on the value of decoction mashing especially dark german lagers? Recently I tried a hybrid decoction starting with dough in protein rest at 130F for 20, another infusion to 142F for 40 min then a thick decocotion, rest at 160F, boil 15 and adding to get mash to 158F for 20 min then a thin decoction to mash out, drain then batch sparge. (I'm limited to mashing in a 10 gal cooler.)
Secondly, how long is too long for fermentation? Many suggest going a full month rather than after reaching FG. Does this negatively affect the beer? Would lager yeast differ than ale yeast in this regard?
Lastly, for my hoppy beers, what is the most effective dry hop duration? I read a study that says 1-2 days is all you need. What dry hop method gives you the best aroma?
Thanks in Advance
Bob Manke -Kansasville WI
Gordon,
Has there been any discussion regarding increasing the catagories for sour and wild fermentation beers. It seems like Belgian Specialty and Catagory 23 are too broad for all of the great beers that can be made with wild yeast and 100% Brett fermentation.
Cheers,
Michael Crane
piggybacking on Mr Crane's excellent questions...
what if any significant changes would you like to see made to the style guidelines? Any styles in particular that need updating? Any styles in particular that need to be added? We know the cider guidelines are getting a much-needed update; anything else?
I keep seeing contests loaded with 16E entries that seem to have more in common with Cat 17, 18, 20, 23 than witbier or BPA. Any ideas on what you'd like to see done with this category?
cheers--
--Michael
Gordon
Would the BJCP consider a method of getting good experienced feedback on submitted beers in a non competition format? It seems like it would be a great way for rural brewers to grow their skills and knowledge without having to take up space at a competition. I'm planning to send a couple to a friend who is a judge, but I think this would be great for all of us. Seems like BJCP could make a few bucks in the process.
Jim
This one is important for me as well. The insight I get from people who really know both beer and styles is highly valuable. I'm not opposed to competitions; I'm looking for ways to get critical feedback.
Half my recipes are for fun (the house IPAs), but I am trying to land styles with my own recipes to see how well I understand and execute (say a kolsch or pilsner). It keeps me in check with the learning curve.
Thanks Gordon!
Gordon,
What goes into consideration when adding and/or modifying categories to the BJCP guidelines? What is the best kind of feedback from BJCP judges and competition organizers to help with the process of expanding and/or modifying the BJCP guidelines?
Gordon, how many judge experience points have ya got?
would "When 900 XP you have, look as good, you will not!" be a close approximation? ;D
Hi Gordon,
As a 3-time Ninkasi winner and the highest ranking BJCP judge, what advice do you have for all those homebrewers looking to go pro? There's a lot of good homebrew out there these days, but I feel as if a lot of homebrewers are trying to jump in the game before mastering the art and science of the craft. (Note: business experience is a whole other issue, I'm more curious of your take on the brewing/judging side of things.)
Also, why didn't you ever decide to "take the leap"?
Cheers,
-Jeremy
Gordon, Your book has been very helpful to my brewing and is one of my go to reference books. With that being said, is there anything in the book that you would change or clarify based on new information or experience? Thanks again.
I"ll throw in a few:
For an overall BOS round for a moderately sized competition, say 200-400 entries, do you think all gold medal winners from all 23 beer categories should be included in the final BOS round? I've seen many comps just pick the top 10 highest scoring beers or so, and I think that fails to take into account scoring variation.
How important was becoming a highly ranked judge to improving your brewing?
What has been one of your favorite judging experiences/memories (I'm sure you have many to pick from)?
Thank you,
Dennis
My question is how does a brewer develop great malt aroma in beer? Is it the type of malts used? Is it the brewing process? Is it a water profile? I'm sure the answer is all of the above, but I'm wondering if there is a major factor in overall malt aroma? My lagers tend to have a much better malty flavor than a malty aroma. I use fresh, quality ingredients and have even built my water up from RO, so I'm at a loss.
It seems that when I brew my favorite recipe, I can have great hop aroma in about 2 weeks of bottle conditioning, but the malt flavors are missing, or I can have a nice roasty malty tasting beer in 4 weeks but the hop aroma is almost non-existent. How can I get that balanced malty and the nice hop aroma at the same time? I should note that I bottle condition... would kegging help?
Hey Gordon,
Pleasure meeting you at the NHC in Philly during the BJCP Tasting Exam, and again at your book signing. I must say that you were super friendly and approachable, which was a pleasant surprise given your notoriety.
In your book, and you when you talk about your home brewery I cannot help but think that you have a Sabco Brew-Magic setup, is that what you brew on?
BTW, loved your recent "Hop Techniques" podcast on BeerSmith!
Cheers!
Dan
Are there plans to update the guidelines for IPAs, category 14? It seems that the style has rapidly evolved, both with alcohol content (triple IPA) and with balance between hops and malt. The current description includes "the malt backbone will generally support the strong hop character," which is not necessarily the case in the current best and most popular commercial examples.
I recently entered a well-brewed variant of a highly hopped IPA (PTY) that scored 42 in one competition and 28 in another. The results varied only based on the judge's interpretation of the style, not on flaws in the beer.
Gordon,
What is your general process on the cold side of making a lager? I have only made 3-4 lagers but none of them have really been up to my standards yet and I am looking for ways to improve. I have temp control, make large yeast starters, oxygenate my wort alot, etc... I tend to have alot of issues with acetaldehyde the most... I have tried leaving the beer in primary for many weeks to allow the yeast to clean it up they just don't seem to...
Thanks.
Hi Gordon,
For a spiced ale; is it best to add the spices (tea or tincture or...) to the secondary or are some OK for the boil? I worry about astringency when tossing cinnamon sticks in the kettle. Boiling wood doesn't sound like a good idea to me. What is your take?
Thanks for sharing your knowledge and experience!
Phil
Gordon,
When building your water profiles do you fine adding magnesium to be a desirable flavor ion for any styles?
Hi Gordon,
Do you feel that competitive brewers and the BJCP have become too exclusive? Do you think more casual brewers have an equal playing field, particularly at the national level? Is there any thinking about restructuring competitions to address the "submit as many beers to as many competitions as possible" game?
Any recommendations on the testing process for BJCP judging? What's do you think is the best place to start?
Thanks, Matt
Hi Gordon,
Listened to an interview with you on Beersmith. Enjoyed it very much! I had a couple of questions:
* You mentioned that you have a false bottom in your kettle. Do you prefer whole hops or does your false bottom filter pellet hops as well?
* As a big fan of FWH do you have a preferred variety?
* I had read some tips that you gave in Zymurgy. You said that one of the ways you can brighten up a finished beer is to add some phosphoric acid to it. Do you have a target pH range for hoppy beers? Do you think lower pH helps with flavor and aroma? How low is too low?
Sorry for all the questions!
Best,
Thom
Thanks to everyone who posted a question for Gordon Strong to consider! The question submission window is now closed, and Gordon will post his answers by 11/11/13. Stay tuned!
Cheers,
Duncan
Thanks Gordon, good read.
Thanks Gordon. Maybe I am overpitching in all my lagers. I usually use a yeast calculator to determine how much to pitch but a 1L starter seems super low. Though I have ALWAYS made sure to try and pitch a ton of yeast for a lager (since that's what you always hear) so I never have tried it with less... I'll have to give it a go next time. Thanks again.
Gordon
Would the BJCP consider a method of getting good experienced feedback on submitted beers in a non competition format? It seems like it would be a great way for rural brewers to grow their skills and knowledge without having to take up space at a competition. I'm planning to send a couple to a friend who is a judge, but I think this would be great for all of us. Seems like BJCP could make a few bucks in the process.
Jim
This one is important for me as well. The insight I get from people who really know both beer and styles is highly valuable. I'm not opposed to competitions; I'm looking for ways to get critical feedback.
Half my recipes are for fun (the house IPAs), but I am trying to land styles with my own recipes to see how well I understand and execute (say a kolsch or pilsner). It keeps me in check with the learning curve.
Thanks Gordon!
I really do think this type of evaluation is best done at homebrew club meetings or between friends at the enthusiast level. A competition isn't going to give you this type of feedback. I'd love to see more of a grassroots solution, like people doing beer trades on the social media beer sites rather than trying to implement a top-down solution.
That said, we're open to ideas. I'm sure there are good ideas out there that we haven't considered.
Gordon, I have always heard the acetaldehyde in Bud, and it is even in the BJCP study guides somewhere.
This guy - Mitch Steele - says no, it is very low, but the yeast has apple esters. Go to paragraph that starts with acetaldehyde.
http://hoptripper.com/what-is-quality/
Drew: "$#!+, $&@&, is it too late to change the results?"
Hello Gordon,
Last december (12/5/12) i made a 17% braggot, its been aging a year in the secondary. Its come time to bottling, and i really want to bottle condition it. How should i go about it?
fyi-my friends said to force carb and bottle.
Thanks,
Todd
The window is now open to ask Gordon Strong questions!Good evening Gordon,
The window is now open to ask Gordon Strong questions!Good evening Gordon,
Is there a preference with brewers that you know, in regard to adjusting brewing water ph vs monitoring mash ph and directly adjusting the mash. Thanks for your time.
The window is now open to ask Gordon Strong questions!Good evening Gordon,
Is there a preference with brewers that you know, in regard to adjusting brewing water ph vs monitoring mash ph and directly adjusting the mash. Thanks for your time.
Snook, the Q&A period is officially closed now. But maybe Gordon will pop in and see you question.
Although, I can tell you he'll say mash pH is the key.
Hey Gordon,
Thanks for sharing your knowledge and experience!
Do you know how many competition medals and BOS awards you have won over the years?
What do you do with all those medals, are they on display or are they tucked away in a rather large box somewhere?
Cheers!
Tim Thomssen
Gordon,
Do you have a style or two that you like to brew nowadays more often than others ?
Hello gentleman, I'm a first time brewer in Rushville, IN. I pitched Safale American yeast into my wort then into my 5 gal. fermenting bucket. Twenty-four hours later it began bubbling. After three or four days it has stopped completely. Tomorrow, Mar. 7 is 7th day fermenting. My question is, should I bottle it tomorrow?
I don't have a hydrometer. All advise and suggestions welcomed.