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Messages - klickitat jim

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316
It should be about your knowledge on those styles. In other words, if all one knows about a certain style is what the guidelines say, for example you've never tasted one... you ought to check the box that you can't judge those. Check the prefered box on the styles you really know.
That's pretty much how I do it.  It's part of the reason I'm retiring my Scotch ale from comps after this year.  I love the style and have pretty much already proven I can brew a great one, so I hate excluding myself from judging them (although I'm probably the worst nightmare of people who can't brew a good one lol).
Actually enjoying one of my Scottish Exports right now while reading the new guideline on them. There's nothing its missing.  Finally! (Edit, meaning it doesn't have BBQd bog)

Interesting to see that Bellhaven is #1 now and Pelican is nipping at Orkneys heals.

317
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 06, 2015, 05:16:56 PM »
Drew sent me my review to PM, so I'm posting it....Drew thanks for the great descriptions and perceptions- hope you enjoyed:
Brewer: Ken Harvey

GERMAN PILS
I gotta tell you this is a style I tend to avoid, but I can't really tell you why after tasting yours.  The last Pils I had was from Breakside in Portland and it was memorable for all the wrong reasons.  I would happily take a four pack of yours to the golf course on a hot day.

-Good white head when poured
-Clear and bright as a Pils should be
-The aroma was what I would expect from a Pils, nice and light
-Great mouthfeel.  Nice and light without being thin
-Flavor matched and had enought complexity to keep it interesting and yet light
-A great clean finish that was crisp and gave a refreshing feel to it.

HELLES BOCK
This was my personal favorite, it really hit the mark and is the style I look forward to this time of year.
-Strong white head
-Great Clarity and copper color
-Good malty aroma, low hop aroma
-Medium bodied with smooth malty flavor offset by the hops
-Good somewhat dry, malty finish

VIENNA IPA
It is always a nice change of pace to get an IPA not made in the NW.

-Good head and lacing down the glass
-Color and clarity were great, the color was toward the copperish end
-Great citrusy and floral aroma without being overpowering
-Nice malty front leveled with hop bitterness, really well done
-Medium bodied with great transitions
-I wouldn't mind seeing the finish a little more on the dry side,  but certainly well within range.
Glad you posted it. Thats half the fun, reading about how these beers are coming out.

318
Ingredients / Re: dried sour cherries
« on: May 06, 2015, 05:02:53 PM »
I thought they said the guys name they were having on was drew, but could be wrong. In any event, its a brewer from Cantillon

319
Does anyone believe that we will eventually reach a point where there will be specialized certification within the beer categories?

I think it would be a good idea.  We'd have more judges because it would be far easier to be excellent at 1-3 styles.  The hard part would be at the level of managing judges & competitions - but that's what we have computers for right?

I vote yes.
I like the idea. But im also not organizing education or exams, so its easy to like ideas since there's no effort involved. My take on it is that why competitions give judges an opportunity to select what styles they prefer to judge, and which styles they don't want to judge. Those check boxes aren't meant to get judges on the beers they like to chug, and away from the styles they dislike. It should be about your knowledge on those styles. In other words, if all one knows about a certain style is what the guidelines say, for example you've never tasted one... you ought to check the box that you can't judge those. Check the prefered box on the styles you really know.

Its an interesting "perfect world" idea, but I can't imagine the organization nightmare that would go into it.

320
Ingredients / Re: dried sour cherries
« on: May 06, 2015, 03:03:22 PM »
Two great men together a couple of days ago: Russian River and Cantillon. USA and Belgium, one battle for beer!
https://scontent-ams.xx.fbcdn.net/hphotos-xpf1/t31.0-8/11170298_10205663683464203_1119773845261855619_o.jpg
He's supposed to be giving an interview in the Sour Hour. Looking forward to it.

321
General Homebrew Discussion / Re: Pics of recent brews?
« on: May 06, 2015, 11:20:13 AM »
I wish I had known that earlier on. Would save me a lot of grief by just calling my beer a "Hefe-IPA"

322
Hey everyone, the new guidelines are out!

Oh, dang. I'm late. I feel like I waited all year to see the ball drop, then slept through it.

I'm stoked about the way the American Wild Ale came out. Now my tasty beer wont be gouged for not being flat and not tasting like blue cheese and sweat socks. The only slight bummer will be entering a fruited one and a non fruited and end up competing against yourself. But thats a good problem to have.

I like a lot of the other changes too. Good job BJCP!

323
I'm disappointed in a sour beer that I made back in January and am looking to tart it up a little bit with raspberries. Anybody have advice on how much to use and best practices? It's a oats/wheat based beer, 4% and at about 1.008 right now. I don't want mouth-puckering, but rather a nice tang.
What did you pitch, and what was your method?

324
All Grain Brewing / Re: What causes a metallic taste?
« on: May 05, 2015, 04:04:36 PM »
That's the problem with describing flavor by distance. Perhaps chlorophynols taste metallic to him. I can see that happening. To me they are like a latex exam glove only stronger and far more disgusting.

325
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 05, 2015, 03:57:08 PM »
Pete.  Package received.  Thanks. 
 
hope no one thinks I'm anal because I spent so much time making them look professional.  ;)
No, that would be rude and insensitive. So, thanks for beating me to it. Now I don't have to ban myself

326
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 05, 2015, 01:38:06 PM »

Took the online written?

Dead Guy is frequently in my fridge. At $10 a six though, not too much

Just the online entrance. Scheduled for Sept tasting. Gotta rack some points judging as well.
Awesome! Good job. You will do well.

327
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 05, 2015, 01:36:08 PM »
Took the online written?

Dead Guy is frequently in my fridge. At $10 a six though, not too much
Is beer cheaper out there because of all the competition? Around here $10 for a six is about the starting point for craft.
I normally pay about $8 for a six $15 for 12 pack of Full Sail, Deschutes, Sierra Nevada, etc. Dead Guy is at least ten. Normally bombers are $4-5

328
General Homebrew Discussion / Re: Spring 2015 Beer Swap
« on: May 05, 2015, 11:57:00 AM »
Took the online written?

Dead Guy is frequently in my fridge. At $10 a six though, not too much

329
I do 1.035ish wort with extra light DME and about a half teaspoon of wyeast nutrients. Seems to do the job nicely. Tho it would be interesting to try a maltose glucose peptone servomycyes combo.

330
Beer Recipes / Re: First All Brett Beer
« on: May 05, 2015, 06:33:04 AM »
Duh... too early. I haven't done brett only. The ones ive tried that were clean were not brett b. I do my brett L at 68º. You might take a look at this http://www.brettanomycesproject.com/ lots of good info on how brett behaves and such. I think he was seeing brett b finish fermentation in 6 weeks at 70 IIRC. That doesnt account for flavor changes over time though, just hitting TG.

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