until AmandaK does a retake and sets a new record score, I'm Kansas' only Master Judge.
figure it out.
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It is a good point, but in the same breath, what's the point of having a sponsoring a comp and more than 50-60% of entries come from your own club taking home the bulk of medals? Is it just to amass a lot of points to place in the AHA club comp? MCAB Comp? Homebrewer of the Year award? If that's the goal, then I plan on doing more research on the club sponsored competitions I decide to enter in the future.
He says it would be helped by fermentation temps being watched, but I fermented with a fermentation thermistor and thermostat at 50 degrees F in a thermowell. This just seems to be a judge looking for flaws.... I am willing to accept constructive criticism, but not erroneous criticism. Sorry to sound sour grapes, but really.... At least get it close to being accurate.
Since its actually close to me I would like to sign up to judge for the experience but I'm not planning to attend the conference. Is that possible?
Marriott filled up on Tuesday in the time it took me to make a couple clicks, so I'm at the Amway for the other 4, at least. Will make other arrangements for that first night or check back later in the spring...
glad that's mostly out of the way, at least.
Was just able to book the JW Marriott with the AHA link for Tues-Sun. JW's are usually really nice. You might want to try today now that the rooms are released.
More threads like this and I might just go for BJCP status. I think my palte is not up to speed, but I am getting better. I really have trouble with not wanting to make a mistake and not detecting the proper causes to an effect, but it sounds like you don't have to have a remedy, just because the beer has a detectable flaw?
How important is the wording in the "Special Ingredient / Classic Style" block? Is it transferred word for word to the judging sheet or is it paraphrased by the stewards or someone else? Do the judges just get the classic style and ingredient and none of the verbal BS?Hi Tesguino,
Asking because I went to clean up a silly description today and found the edit button is gone.
The edit capability was inadvertently disabled, but it should be available again now. Please be as succinct as possible in your description. Thanks for editing your entry.
Hopefully I'm not derailing the thread too much, but… Does it bother anyone else that an all-Vienna grist doesn't hit the color "target" for a Vienna Lager? It seems like it's the only BJCP style that requires a grain addition for color adjustment only.
I guess the better question is, why the discrepancy? Were "Vienna" malts that much darker back in the day? Or did the style just become darker with the mass-market Mexican examples using coloring agents?