I also see it as a catch22... If they wait until all the sites are done judging there will be endless complaining about the results not being posted lol.
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I've been the judge director for Seattle region several times, but it's been a couple years since I did it last. Even if they post the results right away, I don't think its an advantage, and here's why:What you're missing about the rebrewing isn't that the beer needs to be rebrewed to score well in the second time. I think a lot of entrants get that (not all lol.) The issue is people don't want to rebrew the same style they just had if it isn't necessary... That's where you see people that got results late and didn't rebrew even if they wanted to.
The styles that need to be rebrewed need to be rebrewed. Period. I've seen a LOT of 30-34 point 2nd round beers because the entrant didn't rebrew. We can tell. Trust me.
The entrants are only entering a max of 6 beers. That is a lot but isn't so much that it's impossible. The rebrew dates for all entries should be set ahead of time, which may or may not be after the notification date, depending on the styles. The worst thing that can happen if you rebrew without knowing if you advanced is that you won't have to mail them in. You'll have a fresh batch of a style that is best served fresh anyways. You could send it in to another comp, or bring it to club night, or bring it to your friend's kid's graduation party, or drink it yourself, or a hundred other things.
Oh, and don't expect a lot of great actionable feedback that you could apply to your advancing beer. You'll get better feedback at local comps and from the guys in your home brew club. At NHC, with the check box score sheets, we are really only documenting what is there and not offering a ton of feedback. Its sheet is too brief and there are too many beers to judge to provide really full, expressive feedback.
No I haven't, but if I think to do it next time I have an IPA or APA I'll certainly do so.I usually just pick it up at my LHBS, though I recently bought a pound of it last time I was at the Dark Horse general store.... Maybe a bit overboard lol.
I would bet that this has a non-negligible effect on the beer pH as well. Have you ever measured it before and after the acid addition?
Downside of having almost 40 kegs.I'm not sure how much I would worry about oxidation in the mash. My worries if oxidation on hop forward beers is with the oxidation of the hops. So I use it on the cold side to prevent then from oxidizing.
I've not done side by side comparisons, but I have noticed when I don't do it my IPAs will fall off a few months sooner (I sometimes forget to add it lol)
I am impressed your IPA's even last that long.