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Messages - MDixon

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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.

General Homebrew Discussion / Re: BJCP Tasting Exam....I Passed!
« on: April 07, 2015, 03:53:40 PM »
When I became National (number 304 in the program, 2004), it was difficult to find more than a handful of higher ranking judges at any comp and we only had 50 judges in the entire state of NC. Now we have 117 active judges and enough Masters that I must advance my rank or risk not sitting on the BOS round.

The Pub / Re: Sourcing ingredients post apocalypse
« on: April 06, 2015, 06:49:06 AM »
I don't think I'll have an issue sourcing ingredients so long as they still exist. I have ammo, lots of ammo.  8)

The Pub / Re: Simplified BJCP Score Sheet
« on: April 02, 2015, 05:26:22 AM »

The Pub / Brewconomy Trailer
« on: April 01, 2015, 02:25:33 PM »

(FWIW - Currently 147 permitted breweries...)

The Pub / Re: Whiskey
« on: March 28, 2015, 04:58:52 AM »
I.W. Harper will be back on the US market in April. Anybody ever had it?

The Pub / Re: Oscar Blues Buys Perrin Brewing in MI
« on: March 27, 2015, 04:22:57 PM »
Oskar Blues seems to have it under control. Since the day they opened in Brevard, NC they have constantly expanded. Last I checked to expand more they would need to add another building. For all I know they may have that under construction.

All Grain Brewing / Re: Decoction - The Toast Test
« on: March 25, 2015, 03:02:07 PM »
I personally have never seen anyone decoct to that level. When you do, snap some photos or take a video. ;)

All Grain Brewing / Re: Decoction - The Toast Test
« on: March 25, 2015, 02:36:46 PM »
Wort is at best 2% fructose (Palmer) and that caramelizes at 230F. Sucrose and Glucose are 320F and Maltose 356F. So unless the temp is above 230F you are not getting any caramelization and for sure you are not getting any significant caramelization until you are above 320F. Again, if water is present, caramelization is not occurring, simply maillard reactions.

All Grain Brewing / Re: Decoction - The Toast Test
« on: March 25, 2015, 01:24:03 PM »
If water is present you are not getting caramelization, as was pointed out the temps for that to occur are much higher than boiling.

As far as what a decoction provides to a beer. IME a decoction provides an intangible complexity worth at best a point or two on a score sheet. I never found my decocted beers to be more malty, simply a slight bit more complex in the malt profile. YMMV.

The Pub / Re: Whiskey
« on: March 25, 2015, 05:13:40 AM »
My understanding is the higher end Jefferson's (what you had) are really good. I personally found the Jefferson's Bourbon to be pretty boring.

BART actually thinks that a beer named B.A.R.T. may hurt their brand? I guess they forgot Fruitvale Station already kinda put a black cloud over it.

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