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Messages - AmandaK

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436
General Homebrew Discussion / Re: HB Competitions
« on: April 03, 2014, 06:32:35 AM »

P.S. - a few top 3 placings were missed on the cover sheet even in KC last year.  I had a couple stewards annoyed at me because I was doing it myself this year, so for the final flight I let them handle everything.  When it came time to sort the scoresheets, guess which flight the steward had neglected to put the top 3 on?   ::)

Dang. Can't catch 'em all! :)

437
General Homebrew Discussion / Re: HB Competitions
« on: April 03, 2014, 05:57:58 AM »
Amanda,

Do you know if the scoresheets sent out from KC indicated a place or whether or not they advanced?  A couple years ago, I got my scoresheets back early but they didn't have any mark in the place awarded box so I thought they didn't advance.  It wasn't until Janis released the final results that I saw it did advance.  Thankfully, I didn't drink the rest.

So if you get your sheets back before the final results, you may want to hold off drinking the rest of your beer until the official results are in.

I was not nearly as involved with this NHC as I was with last year's KC NHC or this year's KCBM XXXI. Last year at KC NHC, I was the head of the 'cover sheet gestapo'. I made sure that the stewards knew how important correctly marking the 1, 2, 3 on the cover sheet was to the entrants at the NHC Regionals. AFAIK, every person that advanced had it marked on the cover sheet.

This year, I advanced a lambic that did not have anything marked on the cover sheet. So if you entered KC this year, I cannot be confident that the cover sheet will be marked correctly. However, I have heard rumor that the AHA will be trying to release regional information a bit sooner than normal this year - so there's that.

As to the 'Nashville didn't allow anyone to know anything' quip, that decision is left to the site organizer, which is why some sites are different.

438
General Homebrew Discussion / Re: HB Competitions
« on: April 02, 2014, 12:19:56 PM »
Either way you'll get scoresheets by mail. The top 3 beers in each category from each region go to the final round in June. If you are one of those winners you get instructions to submit the next set of bottles.

Sent from my XT1030 using Tapatalk

top 3, and have to score minimum of 30.

to the OP, you could actually volunteer in Denver and at the end hear whether you advanced or not.  Some regions are faster than others, but generally they don't take too long to be mailed.  KC mailed yesterday or today.

KC mailed yesterday.

439
General Homebrew Discussion / Re: Consensus while judging?
« on: April 01, 2014, 11:27:30 AM »
At the NHC in Orlando I was alerted to a pair of score sheets that gave a beer a score of 12 (I think) with very few comments on the sheet other than "some oxidized notes."  The two judges were nationally known and respected.  As competition organizer I asked one of them if there was anything else about it that made it score so low.  When the answer was "no" I got another BJCP National and we rejudged the beer so we wouldn't have to explain the bad score sheets to the entrant.  I think we gave it a 33.  Good beer with a minor flaw.
I don't mind seeing low scores, but there had better be a lot of writing to explain it.

Now that's a good competition organizer. 
"I'm in charge, this isn't right, and I'm not putting my name on something where an entrant is treated like this"

Exactly my thoughts! Good work Jeffy.

440
General Homebrew Discussion / Re: Consensus while judging?
« on: April 01, 2014, 09:42:23 AM »
As an entrant, I always treat the erased pencil marks as my true scores.  I sometimes wish that the judges wouldn't erase so hard so that I could actually read their original scores.

I think that's a big mistake.  I know that most of the time when I change a score, it's because my initial score was reached too quickly and after further consideration and tasting I have changed my mind.

I agree, I often find myself going back and adjusting beers that were scored early in the flight or late in the flight because I was being too critical early on.  My final score is probably more real and maybe more useful than the first impression.

+3

Plus, as an entrant I'm less worried about the scores and more worried about the feedback anyway. A 42 isn't going to make my beer better, but useful feedback will.

441
Beer Recipes / Re: Mosiac Hops
« on: April 01, 2014, 04:50:50 AM »
Try Deschutes Fresh Squeezed

Did this last night. Loved it. May try to make something like it since I have a pound of Mosaic in the freezer.

442
General Homebrew Discussion / Re: Consensus while judging?
« on: March 31, 2014, 01:15:56 PM »
Very phenolic, tasted exactly like friggin Carmex.  I believe I even used the term "Carmex" on the tasting sheet.  As such, I scored it relatively low, in the 20s.  It was an otherwise okay dubbel, with the dark fruit flavors, etc., but I just couldn't get past the Carmex.  Meanwhile the Master level proctors all loved it, scored it in the 40s, probably claiming that they loved the rich complex phenols.  = Carmex.  Yuck. 


Yes, taste is subjective, but being able to recognize your limitations and biases is usually the difference between Master exams and the lower scoring exams. (Alongside independent thought, completeness, and thorough descriptive ability, of course.)

For instance, I dislike Fuggles. They are dirt. I could be utterly convinced of dirt=flaw, much like you say "Carmex=flaw". However, I also recognize that Fuggles are totally acceptable in certain categories. So I cannot, and will not, be biased against them in a competition setting.

443
Yeast and Fermentation / Re: Lambic Primary Fermentation
« on: March 31, 2014, 01:05:40 PM »
I started them in plastic buckets.  I'm thinking it would be best to put them in glass at some point.  They've been in primary for a little over three weeks at this point.

I do a month undisturbed in plastic, then quietly transfer to glass.

444
General Homebrew Discussion / Re: Consensus while judging?
« on: March 31, 2014, 01:04:54 PM »
Here's the situation.  The delta between the scores was almost twenty points.  It was one of those beers that people either loved or hated (50% of the non-flight judges who tasted the beer loved it whereas the other fifty percent thought that it should be dumped).  I was going to give the beer a courtesy score of 13 before I saw the other judge's score sheet.  Our comments were so different that it made me believe that we must have tasted different beers.  I bumped my score up to 29, but there was no way that I was going to give a seriously flawed beer a forty.  The other judge would not budge.  The head judge was clearly uncomfortable judging the category.  He did not have an opinion one way or the other, so he adjusted his score up to move the beer on.   I finally reached the point were I told the head judge to throw out my score because there was no way that I was going to give the beer a score anywhere near forty.

If you gave it a 13 and the other guy gave it a 40, then you thought it was flawed and the other guy didn't.  What flaw did you find?

Also curious. 13 to 40 is a pretty large gap, but I've seen stranger things. :D

445
General Homebrew Discussion / Re: Consensus while judging?
« on: March 31, 2014, 11:47:12 AM »
An important thing is to make sure that beers that might be good enough to push, get their chance to shine in another forum. When you have large contests with multiple flights, there is a greater chance that other palates will have the opportunity to judge it. The beers in question, just need the opportunity!

This is really the most important thing. Ensuring that a medal-worthy beer gets a chance at medaling is more important than worrying about scores.

Usually, if the guy I'm judging with cannot see eye-to-eye with me, I will come down on score with the caveat that the beer will be pushed to mini-BOS. I explain to them that the worst case for that situation is that if the beer is really as bad as they say it is (e.g. a 29 for 'subdued hop aroma' in an APA), then the beer will be kicked immediately. No harm, no foul. But if the beer was as good as I think it is, it should place in mini-BOS. I'm usually correct in pushing the "questionable" beer to mini-BOS (in that they usually medal at that point), but I've been wrong before and seen a beer I fought for get kicked quickly. Better to err on the safe side though!

446
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: March 31, 2014, 11:00:50 AM »
Thanks Tom!

So the official date for the housewarming party is set for late April, which I had given up on getting the bar finished by then already. But as is tradition, the homebrew club came through with a ton of motivation and help!  ;D

To do list for the bar/tap build is now:
  • Flooring is being picked up tomorrow - club member is a wholesale distributor. BOOM.
  • Great friend and other club member is doing custom cabinets for the bar at near cost. Double boom.
  • Run PVC to tap box from collar
  • Insulate PVC runs
  • Rip out downstairs toilet and vanity
  • Paint
  • Install fan to push (or pull, haven't decided) air from/to freezer
  • Install back of box
  • Lay floor
  • Install new toilet and vanity
  • Paint trim and hang new doors

Wish me luck! I have less than four weeks to finish the rip out and build it all back up.

447
Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: March 28, 2014, 02:51:14 PM »
Today was one of my Fridays off, so I made some good headway on the "pouring beer through the wall" concept.

Started this morning with a bunch of mechanical in my way (I didn't take a true before picture, but it was this plus 6 Ethernet cables and a few phone lines.)


Cleaned everything up by moving all of the electrical and plumbing:


Built the substructure of the box that will house the taps and mounted that to the studs. The superstructure is also built, but not installed. Due to very tight space requirements, I need to install it after I get my polycarbonate back plate here. Ordered that today.
That tiny little white spec in the right area is where the shank height will be.


I silconed all of the joints in the substructure and put in some rigid insulation between the studs.


Used some Liquid Nails on the 4" PVC pipes coming out of the freezer. I'm letting that dry before I attach anything vertical.


Wired the Love TS2 up, but lost the temperature sensor somewhere in the basement... So it's still running on a Ranco at the moment.


So that's all the progress for now. Once the polycarbonate sheet gets here, I can press on with the box. In the meantime, I'll be building more dual stage temp controllers for my little wine coolers. Single stage is what I have on most of them now, and that needs to change with the constant 64F basement temps.

448
Not to mention that with very large chest freezers (20+ CF), you'll pay only a little more for a brand new delivered appliance than you will by buying a used one off CL and having to go get it and get it into your house.

I ended up paying around $550 for my 25 CF freezer with free delivery, whereas CL prices for the same item, but older and no delivery, is around $450-500 in this area. Easy decision.

449
The Pub / Re: Pet Peeves
« on: March 27, 2014, 05:46:26 AM »
I find the misuse of the descriptor "Belgium" irritating, as in Belgium Dark Strong Ale or Belgium Blonde. 
But I guess it's no worse than Indian Pale Ale. ;)

UGH. SAME.

There is one guy in KC who refuses to correct this. I hear the description getting made fun of at every competition in the area by the judges in Belgian Specialties. Sorry, Belgium Specialties.  ::)

450
General Homebrew Discussion / Re: Homebrew Wedding
« on: March 26, 2014, 07:21:38 PM »
We are also getting married in September. It was #1 priority in planning that we be allowed to serve our beer at our reception. In KC, that means we have to stay on the Missouri side of the State Line. We narrowed down our reception site choices to the two who would have us. The more friendly one got the job. So we will be serving beers on 4 taps (club member supplied) and toasting with my Belgian Golden Strong Ale.

I am a Board Member of our club, and we are very involved in the homebrew laws in both states, so I have the distinct advantage of being aware of what we can and cannot do within state law.

We have been brewing test batches since December and have brewed the first half (10g) of the toast beer so far. I am planning on brewing at least 10 gallons of each style, if not 20 gallons in some cases. Tis better to have too much beer than not enough.

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