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Topics - jimpdx

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So about three years ago I started entering lots of competitions and wanted a way to track all my scores, upcoming deadlines, links to comp websites, etc. I built a Google Sheet that a number of our homebrew club (Oregon Brew Crew) members use and I realized that I never posted it to AHA.



Each entry (name/style) is listed as a column with upcoming competitions listed down the left (plus location and number of bottles required). Place a "X" for each entry you plan on submitting or a "B" to highlight beers you still need to bottle I like to link the name of the competition to the comp website. Input the event date and deadline. Column C will calculate the number of days you have until the deadline. I erase the deadline cell once I have shipped or dropped off my entries. Once scores come back, just enter the final number and it will average all the scores at the bottom and color-code according to BJCP score ranges (Fair, Good, Very Good, Excellent, etc).

This is a free template that anyone with a Google Account can access and use. Go to File -> Make A Copy, then look for it at http://drive.google.com under "My Drive". Feel free to use it and shoot me an email if you have any questions or comments!

Click here to view the template

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Homebrew Competitions / 15th Annual Oregon Brew Crew Fall Classic
« on: September 14, 2016, 04:56:21 AM »


The Oregon Brew Crew's
15th Annual Fall Classic
Homebrew Competition

November 5th, 2016
Deadline: 5pm October 28th, 2016


Registration: http://fallclassic.oregonbrewcrew.org

Hosted by Ecliptic Brewing
825 N Cook St, Portland, OR 97227
             
Best IPA - Sponsored by Breakside Brewery
Best Cider - Sponsored by Rev. Nats Hard Cider
Best Scottish - Sponsored by Ancestry Brewing

Entry Categories

All BJCP recognized categories are eligible for entry into this competition (23 beer, 3 mead, 2 cider). Recognized categories will be judged to the 2015 BJCP Style Guidelines. Categories may be combined to expedite judging. Awards will be given to all category winners!

Special Categories

Best New Homebrewer
These entries must be a homebrewers first EVER entry into ANY homebrew competition. Please write "THIS IS MY FIRST COMPETITION" on the top of your bottle ID tags. Winner will be best overall SCORING entry from a new homebrewer.

Best Fresh/Wet Hop Beer
These entries must be made entirely from fresh/wet hops harvested from the current hop crop. Hops can be commercially obtained or homegrown. Please specify the hop varieties used and the base style of the beer for the judges to consider. Judging will be based on the fresh hop character present and how well they are integrated with the declared base style.

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Dear fellow AHA members,

I am excited to tell you about this great competition coming up in a few months here in Portland, OR. I may be biased, but this is my favorite event (probably because it was the FIRST competition I submitted to). We are still finalizing some amazing sponsors and prizes but trust me, you won't want to miss out! If you are local to the Pacific Northwest, we are always looking for judges and stewards as well.



The Oregon Brew Crew's 14th Annual Fall Classic Competition
October 24, 2015


Entries due THURSDAY October 15, 2015

Event Website
http://oregonbrewcrew.org/fallclassic

Event Location
13 Virtues Brewing Company
6410 SE Milwaukie Ave, Portland, OR 97202

Entry Categories
All BJCP recognized categories (23 beer, 3 mead, 2 cider) are eligible for entry into this competition.

Special Categories
Fresh Hop category: these entries must be made entirely from fresh/wet hops harvested from the current hop crop. Hops can be commercially obtained or homegrown. Please specify the hop varieties used and the base style of the beer for the judges to consider. Judging will be based on the fresh hop character present and how well they are integrated with the declared base style.

Best New Homebrewer: these entries must be a homebrewers first EVER entry into ANY homebrew competition. Please write "THIS IS MY FIRST COMPETITION" on the top of your bottle ID tags. Winner will be best overall SCORING entry from a new homebrewer.

Entry & Judge Registration
You can register and pay for entries ($7 each) and register to judge or steward online on Monday, July 27th!
Thank you for your interest in the Fall Classic, the Oregon Brew Crew's yearly AHA/BJCP sanctioned homebrew competition held after hop harvest.

Any comments or questions may be directed to competition@oregonbrewcrew.org

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All Grain Brewing / Screwed up my big black IPA
« on: May 05, 2015, 10:30:37 PM »
First post on AHA forum, nice to meet all of you. Have been homebrewing about 6 years and done around 50 batches. I decided to brew up 12 gallons of a CDA/Black IPA. One of my favorite breweries had posted this on their Facebook page when I inquired about one of my favorite dark hoppy beers of theirs:

Quote
Midnight wheat ,Carmel Munich , Munich ,soarchi ace , citra, cascades . $4# per bbl . FG 1.018 usually

I ended up with the following grain bill based on some research:

  • 72.7% Munich
  • 10.6% Caramunich
  • 10.6% Midnight Wheat
  • 6.1% Carafa Special II

Having recently learned that Vienna and Munich are only slightly more kilned than pale 2-row, I assumed it was a safe base malt that would contribute lots of body and malt sweetness to standup to the 85 IBU I had planned. I included two bitterless black malts since many CDA recipes feature Carafa II and I wanted more dark malt than just the midnight wheat.

After a healthy pitched starter of 1056 with pure O2 and nutrients in the boil, the ferment completely died at 1.030 (from OG 1.072). I know that 1056 can hit 75-78% attentuation so this puzzled me. Looking at my daily temps, the fermenter had reached 78 degrees which I do all the time with Belgian strains but I understand that upper 60s, lower 70s is better for this strain. I swirled the fermenter and added some yeast energizer but no joy.

The resulting samples from primary after 7-10 days are fairly acrid and bordering on the dreaded "ashtray" descriptor I have seen thrown around, and an extremely full body. I did more research on Munich as a base malt and although you get conflicting answers, many seem to say that it should not exceed 30%. While it may have not as much diastatic enzyme, I *did* hit my OG after all so I got good conversion. I kept the mash between 148 and 154 - both of which should provide enough fermentables to have a lower final gravity, or even a lower gravity after primary.

I don't really want to pour 12 gallons of this down the drain but not seeing many other options. I thought about diluting it with some distilled water, blending it with a lighter second batch or even throwing in Champagne yeast. However losing more sweetness will only further exaggerate the crazy high bitterness, which I don't believe will fade all that much over time.

Any suggestions, ideas, comments?

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