I still have one available. Please send me a private message if you still need one, and we can go from there. My cost $50 is your cost. Note, attendees to the banquet also have to have a conference pass.
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I'm sure they will be formulating the judge assignments in the next few weeks. I expect that we will hear something a week or so beforehand.
Been using this Blickmann Therminator for a couple years now. I run 5 gallons of PBW at 140+ degrees then 5 gallons rinse water via pump to clean, then back flush till clear. I thought all this time I was giving this plate chiller a really good cleaning out. Finished brewing last week and cleaned the plate chiller as usual. Unplugged the unit and set it in the sink to drain. Everyday this week I have run the back flush hose and I am getting quite a bit of grain bits/whole cone hop debris. I think I must have never, really cleaned this chiller out completely!
I am trying to come up with a good way to totally clean this plate chiller out spotless. I have heard of brewers putting these in the oven and literally baking the thing. Seems to me this would only burn the debris to the plates. Thought about using caustic.....
Anyone got a great, sure fire, total clean method for plate chillers like mine that must be encrusted with barnacles of brew kettle debris?
This said, I am rather upset about the sheets I received for my entry in the "Wood and Smoked Beer" category. Sure I got a low score and am a bit bitter about that (but don't worry I'm not going to tantrum here and defend the merits of my beer, etc.). What is really disappointing is that this category was paneled solely by a non-bjcp and an apprentice level judge. So, not one of the judges has scored higher than a 60 on the BJCP exam...
For a national competition where prices were rather steep and stakes rather high, I find it extremely disappointing that I did not receive scoring or feedback from a more experienced judge. I understand that there may be a lack of judges, but even at the smallest of competitions in which I have judged there has always been a "recognized" or higher ranked judge on each panel (and typically "certified" or higher). I'm not one of those entrants that throws every beer I brew into the national competition; I only send the beers I think would do well, and I do expect to receive feedback from experienced palates that will enable me to fine tune and better these beers.
To be clear, this has nothing to do with these two particular judges -- I am grateful for their effort in tackling a rather difficult category with limited experience, and will most likely be responding to them individually with my specific responses to their scoresheets. (If you're out there guys, thanks for the feedback, and stick with it!)
I'm curious to hear if others met with similar panels in other NHC regionals, or if this was only a problem in the NYC regional.
Some people recommend adding the honey as active fermentation slows so the yeast consume the complex sugars first and then go on with the simple sugars of the honey but IMO this would create the drier, thinner beer