« on: September 19, 2016, 06:24:57 PM »
I'm not sure what you tasted either & I am a certified judge who doesn't judge as often as I perhaps should. But one thing I think is appropriate to mention is to cautiously limit your assumptions about the cause of the off-flavor as you perceive it. You will not know if they brewer: used dry yeast, used malt extract, fermented warm, had high mash pH, etc. Unless you can link specific off-flavors to specific processes (e.g. fusel alcohol flavors often are the result of warm fermentation temps), then just state your perceptions on the score sheet. Doing otherwise doesn't help the brewer, which is the entire point of judging (IMHO anyway).