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Messages - MDixon

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The Pub / Re: Whiskey
« on: April 29, 2015, 01:31:44 PM »
Picked up a fifth of IW Harper today, skipped the Town Branch for now as it was plentiful and almost 40 bucks.

The Pub / Re: Whiskey
« on: April 29, 2015, 05:18:55 AM »
Duke Bourbon is made by Wild Turkey.

General Homebrew Discussion / Re: Clam chowder saison
« on: April 29, 2015, 05:11:28 AM »
It ain't beer until you add the peeps!  8)

The Pub / Re: 10 days to exam
« on: April 20, 2015, 07:27:32 AM »
Scoring is against the style guidelines, Overall Impression requires style comments, and the Stylistic Grid considers the style. It would be a great methodology to ignore the style in AAFM and the tick boxes at the left and then focus on it for the three areas where it is required.

The Pub / Re: 10 days to exam
« on: April 20, 2015, 06:43:08 AM »
The style you are judging will be announced. Keep in mind for the exam in the Aroma, Appearance, Flavor, and Mouthfeel sections you are best served by simply discussing what you perceive. Use the Overall Impression section to discuss style and how to better emulate style. More than likely if you make a style comment in AAFM you will be off the mark.

I've seen people say things like - Amber - too dark for style, when in fact amber color was smack dab in the middle of style, same for diacetyl - someone said low diacetyl - not to style, but low diacetyl was allowed. Had they simply said low diacetyl and left it at that or Amber and left it alone they would have been describing what they perceived and been correct as opposed to adding incorrect verbiage which did not advance their overall score on the exam.

I think you mean August 2014, not 2013. If 2013 then it is probably a glitch in the system.

Shoot me a PM with your info (name, BJCP ID) and I will see what I can find out.

The Pub / Re: 10 days to exam
« on: April 17, 2015, 10:26:58 AM »
Kinda wordy, identify what you can. Complex phenols of pepper and .... would be better IMO.

Just because the beer may not have been made with a particular ingredient does not mean the aroma and flavor might exhibit it. Use something you know and can identify, but be sure others can identify it as well. One could say "aroma of my grandmother's house", but we have no way of knowing if that is dirty and musty or floral and fruity so saying apple pie spicy phenols of cinnamon and... will let the grader immediately imagine what you perceived.

The Pub / Re: 10 days to exam
« on: April 17, 2015, 07:54:42 AM »
Astringency is more of a puckering of tissue in the mouth like the sensation (not flavor) of sucking on a tea bag. What you most likely experienced is dryness in the finish and lasting spicy phenols.

FWIW - very few beers are astringent, you know it when you feel it.

The Pub / Re: 10 days to exam
« on: April 17, 2015, 06:05:20 AM »
You have 15 minutes. The goal when judging is to complete each been in 10, so there is a plethora of time IMO during the exam for a seasoned judge. The key is to write what you perceive and don't overthink it. Be absolute in your observations. Beer in a cup is absolute, not a range. Read back though the links I posted earlier and use what will benefit you. Fill out a sheet for every beer you have between now and the exam, even if it is the same beer 4 times.

The Pub / Re: 10 days to exam
« on: April 17, 2015, 05:27:01 AM »
Just random notes:
What are exotic spices
Don't try to figure out where things come from, low level citrusy ester is what you perceived. All that extra guessing doesn't earn points
spicy aromatics either overpower or they don't, they should not "appear to"
Loose the "possibly yeast derived"
Now everything should fit in the Aroma space, writing in the margins rarely earns extra marks. Only do it if you must.

don't compare appearance to another beer, describe the appearance. I'd lose the 25% of sample comment, just describe it as very tall and moussy or whatever fits

Low phenols, what kind - bandaid (bad), or spicy (good)? Explain the exotic. Better terminology would be Low spicy phenols of pepper and star anise (or whatever). Once you fully describe, then it would be fine to just call them phenols. Alcohol warmth is a sensation and should be in mouthfeel. Alcohol flavor is a flavor description. Be sure to put things in the proper location. Don't use the term "swallow", better to describe the finish and aftertaste.

Thin body? Was it low, medium, high or some combination, explain the exact level. You said it wasn't astringent and then said it was. It is an absolute, it either is astringent or it isn't. FWIW - I have never had an astringent Hennepin.

If it was astringent and out of balance at best it would score a 32-35, perhaps lower. Better feedback is required, discuss how to take it from whatever score you gave to a 50. If your Stylistic Grid at the bottom was for a 43 beer at least two of the aspects would be full ticks. On the left since you mentioned astringent it needs to be ticked. Phenolic needs to be ticked. Esters need to be ticked. If it is present in the beer it should be marked.

I'd probably give that sheet a Certified score if grading. Tweaked as suggested above with attributes in the correct section and I'd go National.

The Pub / Re: 10 days to exam
« on: April 17, 2015, 04:40:16 AM »
You may find this useful. Keep in mind beers vary bottle to bottle so one person's 40 might be another person's 30.

All Grain Brewing / Re: Saison attempt
« on: April 14, 2015, 04:36:26 AM »
Go with some raw wheat if you can get it. you could even toast it a bit. then cook  it the night before or overnight in the slow cooker. then get it to mash temp and add it right in. if you cook it long enough it will gelantenize all the starch which doesn't happen well at 148 in the mash without grinding the wheat to flour.

Many moons ago I looked at the gelatinization temps for wheat and what I found is it all depends upon the type of wheat. I wish I could find that info, but IIRC a few types gelatinize at standard mash temps and many require a higher temp. My suggestion with cracked raw wheat is just to boil it.

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