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Messages - udubdawg

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1
"low and slow is the way to go"

i get that it is not for everyone but it damn sure works for me.   8)

op, I've not used this yeast for cider but I'd absolutely expect that "lagering" will help this cider...though I'd also hazard a guess that the decision to age it -period - is more important the the temperature of said aging.


2
obligatory:  "I guess I could give this a try, but I generally just use hops."   

3
Homebrew Competitions / Re: Final Round Scores
« on: July 28, 2015, 07:51:55 AM »
Scoresheets arrived. 32, my lowest Finals score yet.   :o
 Man this was really not my year!  I guess ya never know; even that slam dunk you call your best ever just might not hit the judge's palate right that day. 
...see ya in Baltimore. I plan to return to that stage!  8)

4
Events / Re: 2015 NHC Impressions
« on: July 22, 2015, 07:58:59 AM »
after several years of attending, having seen most of the topics that are going to be covered, and knowing they'll be online shortly after the conference, I started just picking ones where the best beer would likely be served.  The Mead Panel was a no-brainer, and I think I had 7-8 pours of AleSmith Nut Brown and Speedway Stout at the final seminar on Saturday.

5
Homebrew Competitions / Re: Final Round Scores
« on: July 22, 2015, 06:06:24 AM »
Wait... my mead got judged by a Grand Master BJCP judge. That feedback was really good - if brief. Not much chance to get a Grand Master touching anything I submit regionally or at other comps. The ability to get a beer in front of really experienced palettes is part of the motivation.
I guess I hadn't thought of that.

some damn good judges there, as always.  Just as an example in the afternoon my Cat 28 flight also had dbeechum, Michael Fairbrother, and a couple Grandmaster judges who both know cider.  Before she was given an afternoon judging assignment AmandaK, a great judge in her own right, wanted to come over to be our steward and learn.  The feedback on a beer checklist may be thin, but with the level of experience and expertise at the event, the results are pretty freaking legit. 
Just sayin'

6
Homebrew Competitions / Re: Final Round Scores
« on: July 21, 2015, 10:22:14 AM »
I wish fewer people would re-brew after first round.  Especially bigger beers and lagers.  They just aren't ready.

ya wanna rebrew your hefe or IPA, that's cool. 

Was talking at NHC to Randy Scorby - I can't remember if it was his current Schwarzbier Gold or his previous HBOTY winner Classic Rauchbier (or maybe it was both?), that was >1 year old at the time.

7
Homebrew Competitions / Re: Final Round Scores
« on: July 19, 2015, 05:20:49 AM »
thanks!  back to the drawing board again...errr...brewing board!  ;)

Depends on the comments I suppose but if I scored 45 in Finals I'd likely not change a thing. Great job!

8
Other Fermentables / Re: Thinking about trying Mead
« on: July 15, 2015, 12:57:36 PM »
We have a 15 year old blueberry for a special occasion.

[obligatory "a bottle of well-made 15 year old blueberry melomel *IS* a special occasion!"]   

Last year I had a couple of the meads that Paul Gatza made for the 1999 NHC in KC, MO.  Amazing.

9
The Pub / Re: 10 days to exam
« on: July 15, 2015, 10:02:19 AM »
I've been offered a seat in an exam taking place in 10 days.

  77. 

a bit off topic, but I'd like to offer up thanks to a fast grading team.  I wish we could return all of them this quickly.

nice job OP.  I told you there were no worries with passing...

cheers--
--Michael

10
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 02, 2015, 09:04:12 AM »
If the quality of judging is so great, then how do you explain, as the article cites, these results from 2013?

Category 34: American-Style Cream Ale, 37 Entries
Gold: Natural Ice, Anheuser-Busch, St. Louis, MO
Silver: Old Style, Pabst Brewing Co., Los Angeles, CA
Bronze: Rainier, Pabst Brewing Co., Los Angeles, CA


Yes I have drank Natty Ice and yes it tastes terrible.  I can think of at least 20 cream ales off the top of my head that are better.  Of course, any cream ale that I have ever had and can think of its name is better than Natty Ice.

Full disclosure:  Old Style and Rainier aren't too bad of picks of 2nd and 3rd.... ;)

well technically I said that Gordon Strong said the judging quality was very high.  I used his name because, well, who is more qualified to speak of judging quality?  But if you like I can ask him to come defend his position on this thread.

11
General Homebrew Discussion / Re: My Floating sack problem
« on: July 01, 2015, 09:42:32 AM »
my dried hibiscus sank almost immediately. 

12
The Pub / Re: 10 Reasons Why the GABF Sucks
« on: July 01, 2015, 05:41:33 AM »
Does anyone here get upset at #2 happening at the NHC? I don't.

Gordon Strong spoke of the quality of the judging as about equal to the BOS round at any large regional competition, so I think that is pretty damn good. 

I don't go every year anymore, but I think it's something every beer fan should experience once...that first walk up the stairs and into this enormous room filled with great beer is fantastic.

#4 Zombie Tables is the most legit IMO.  I'm way more likely to stop at tables where the brewery staff is working.

13
General Homebrew Discussion / Re: classification for beer comp
« on: June 30, 2015, 07:00:49 AM »
That is very helpful. Thanks for your help. I mis-classified an entry for my last competition which hurt the score.

it happens all the time; don't feel bad.  There were a half dozen beers in the NHC finals in Cat 23 that could have gone in 21A.  Good judges will still judge them (A peanut butter and chocolate stout almost won the bronze medal), but if there's an obvious better place for it (based on taste, not ingredient list) then they should mention it.

efforts have been made to reduce confusion and find homes for things in the new guidelines.  I've seen some bemoaning the scope of the changes and size of the guidelines; well things like this are one reason why they are that way.

cheers--
--Michael

14
General Homebrew Discussion / Re: classification for beer comp
« on: June 30, 2015, 06:47:23 AM »
Well I am a bit confused now. I think I can only have one entry per category so entering both in 23 is not an option. It appears that they are using 2008 guidelines however are grouping most subcategories together; 16A-E will be one category.

After clicking around, it appears that this may not be BJCP sanctioned this year although they are using the guidelines. I will have to investigate.

basically you try to find a home for something elsewhere until 23 is the only option.  One beer has nothing but spices and herbs.  Both are flavoring the blonde base, not providing any sugar like a fruit.  So, 21A

Treat Belgians like any other style - find a home for them elsewhere, and then if nothing fits, treat 16E as the Belgian version of 23.

Robust Porter with raspberry = 20A.  Robust Porter with jalapeno = 21A.  Robust Porter with both = 23.
Witbier with pineapple = 20A.  Witbier with habanero = 21A.  Witbier with both = 16E.

if the base beer was already a Belgian specialty, then adding fruit/spices/both to it and it is still a 16E.

15
General Homebrew Discussion / Re: classification for beer comp
« on: June 30, 2015, 05:53:05 AM »
I'd put spicy pineapple wit in Fruit and Spice, 29B and the other in SHV, 30A with the usual caveat about balance between "specialty" ingredients and the base beer.

2008 guidelines?  pepper/pineapple wit in 16E, and the other in SHV 21A.


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