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Messages - klickitat jim

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886
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 26, 2015, 06:34:41 PM »
This sounds encouraging by all accounts.  I just don't know how my numbers will compare to the proctors, who have substantial experience in assigning numerical scores to the five scoring categories.  The rest I think I can get through reasonably well, even with an old worn out palate.
Its pretty subjective. But keep this in mind. 50 is perfect, nothing at all could ever be improved on, like at all. For example, an Anchor Steam, at the brewery, fresh off the faucet, in a year when all of the ingredients were all at their prime, might get somewhere between 42 and 48, even though it defines the Cal Common style. 30 "can" win a gold medal at NHC, in theory.

Having said that, I believe the best approach is to score em as you see em and let the chips fall where they may. I wouldn't worry about trying to think like someone else, or as they say, game it.

887
Equipment and Software / Re: The Zymatic has landed!
« on: February 26, 2015, 05:30:15 PM »
Sounds like HAL might have other ideas for your beer....

Gotta be sure to brew styles HAL approves of, or you'll pay the consequences.  Brew a bland rice lager, you could be scalded 'by accident '.   A pumpkin peach beer, worse.

Must be all Galaxy hops.
Priceless
Dennys next book, Hombrewers Guide to the Universe

888
Equipment and Software / Re: The Zymatic has landed!
« on: February 26, 2015, 05:29:53 PM »
Hoppy Amber Lager

889
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 26, 2015, 01:38:31 PM »
I got mostly master level completeness and descriptions, my feedback was between certified and national, but I fubard a couple scores (one too high, one too low as compared to the proctors) which ends up counting against you twice because those scores are going to be based on perceptions,  right? So I gave a Leffe a 39, too high. And a RIS that I got soy age in a high 20s, too low. In the end I am happy and confident with my judging ability and at the same time not not implying someone else screwed up. Certified (once I have the points) is right where I should be. Nothing to be ashamed of for a self taught judge whos been brewing less than 3 years. And still plenty of room to grow.

My suggestion for anyone getting into judging, be confident but open to input and change. Judges should have an opinion. But not fight tooth n nail over it. Its ok to be wrong. How else do you learn?

890
Homebrew Competitions / Re: How best to describe 22C?
« on: February 26, 2015, 07:09:53 AM »
Its important, I think, to describe based on what someone perceives in the glass without a recipe in front of them, rather than describing based on recipe. For example, the 2014 NHC gold medal Flanders was actually a kriek lambic if you look at the recipe. But obviously, based on how it did in the glass in front of judges with no recipe, it was perceived as a great Flanders. So if I entered in 22c I would write my description off what the beer is not what the recipe was.

891
Equipment and Software / Re: The Zymatic has landed!
« on: February 26, 2015, 06:56:38 AM »
No more starter DME? Man, it would pay for itself in about 900 brews

892
Homebrew Competitions / Re: How best to describe 22C?
« on: February 26, 2015, 06:50:14 AM »


Sometimes it's better to be vague, but if you clearly have a excellent base style, then it is better to be more specific.

Agreed. Without having tasted your beer, it sounds like you have a great description.

What really is unneeded in a special category are things like "50% 2-row, 12% Munich, 4% Chocolate, 6% C60, 20% Pils, and 8% I just wanna confuse you, English hops, US-05 yeast." or... "In my opinion, all Christmas beers are too heavily spiced. This is a LIGHTLY spiced Christmas ale with allspice, cinnamon, coriander, nutmeg, mace, white peppercorns, ginger, juniper berries, and Sichuan peppercorns."

Hahaha... Sometimes the descriptions crack me up. :)
Ah, I get it. You left out the Chipotle. That's what makes it light spiced.

893
General Homebrew Discussion / Re: New PNW Beer Blog | Brewspective
« on: February 25, 2015, 09:16:54 PM »
Cool! Its a bit wonky on an android tablet, but good job!

894
nah, we don't need a whole other section for it. we've got good general sections. talk all you want about sours and those that are interested will find it. and those that think they aren't might find it too instead of just skipping that 'yucky sour' section.
Agreed. I read everything, so to me the whole forum is sours. Or IPAs, or...

895
General Homebrew Discussion / Re: New to the hobby
« on: February 25, 2015, 09:07:47 PM »
Malt plus water plus hops plus yeast equals beer, usually. Beyond that there are many methods that work. Lots of debate over which is best. Start simple. When making big purchases try to pick things you will use for a long time. When the gods speak, listen and try but dont take everything as law. Sometimes the experts aren't. Its pretty hard to not make beer. Its pretty hard to make world class beer. But in the middle is some fine and fun ground. Enjoy the journey

896
There's a bunch of good funky farm out there. I'm enjoying my peche brett right now. Pretty darn good if I say so my own self.

897
Homebrew Competitions / Re: How best to describe 22C?
« on: February 25, 2015, 08:39:25 PM »
You answered your own question. I wouldn't game it. Have confidence and go for it.

899
General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: February 25, 2015, 06:59:49 PM »
I got my Recognized pin today. Wore it around for a while but no one recognized it. I'm 1.5 points from certified, maybe I'll be famous then

I plan to stay certified until I have the points for national. At that point if I know for certain I could score high 80s and I have time to do what nationals do, I'll retest.

900
The Bug Corner!

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