Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - udubdawg

Pages: 1 ... 11 12 [13] 14 15 ... 71
181
The Pub / Re: Chocolate stash
« on: January 22, 2016, 11:09:15 AM »
My favorite are the scotch whisky ganaches from Theo in Seattle.

Theo used to have several single-origin semi-dark to dark chocolates.  The Madagascar wasn't that dark, like 56%, but had the most beautiful fruit notes, and made magnificent pairing with a ~3-year old Stone IRS.

I miss that stuff. 

182
just going to toss this out there and leave the room   ;D

"BJCP-Trained and Sh**ty Palates are not mutually exclusive"

thanks for the data.


183
Amanda, any idea how many paid entries are in so far?

I'm hoping to get my <blank> together and get a couple entries out to this.  I can't let Wilcox sweep the cider categories :)

I'm not entering; knock yourself out.  Prizes are tempting though.
I'll head up to judge if possible.

cheers--
--Michael

184
General Homebrew Discussion / Re: Questions about competitions...
« on: January 12, 2016, 09:50:16 AM »

Sorry, should have said that in the post exam discussions the judge indicated that they could tell that it was PU.  Interestingly, my friend and I both indicated that we also though it was PU... that had been spiked.

ugh.  Reminds me of the BOS event a year ago where one of the BOS panel was absolutely convinced the winning beer was his and thus he shouldn't have been there.  It wasn't his.

Never assume you know what the beer is.  I don't care what your ranking is.



185
Good stuff.
On a side note I like to occasionally visit local clubs on my travels, and present one of my best beers to them as "wife got me a Mr Beer; let me know what you think". Then leave them wondering who the savant is. I'm not a nice person.   ;D

Note this only works when your face isn't instantly recognizable among brewers. 
On a serious note, it does tell me a lot about how friendly, helpful, welcoming clubs are to noobs, and if any are set in their ways on styles.

Thx
--Michael

186
Commercial Beer Reviews / Re: Deschutes Pinedrops IPA
« on: December 25, 2015, 09:48:40 AM »
I certainly could be an acquired taste.

Unintended great description of most of us here.  8)

187
Commercial Beer Reviews / Re: Deschutes Pinedrops IPA
« on: December 25, 2015, 07:10:36 AM »
I really liked the beer. Other than a fairly underwhelming aroma after so many intense, often fruity hop bombs, every other aspect of flavor, mouthfeel, balance, unobtrusive alcohol, really hit my sweet spot for IPAs.

188
General Homebrew Discussion / Re: Opinions on Homebrewing Equipment
« on: December 20, 2015, 09:02:09 AM »
Simplicity in my brewing is the only thing that lets me afford the amount of honey and cider apples I buy.  I suppose *needing* to acquire a new expensive honey could be similar though.

For actual gear acquisition, I'm familiar with this more through my reefkeeping than brewing.

189
Beer Recipes / Re: Quadruple & the BJCP Guidelines
« on: December 08, 2015, 01:07:21 PM »
I've made/entered their recipe; 44 pts under the old BSDA number. No one blinked an eye at the color fwiw.

190
FYI, it is Amanda's birthday. Gifts are unnecessary, though she is accepting 12oz and 500mL bottles featuring "IT" please/thank you.

...have a great day, my annoyingly-young friend.  ;D

191

See there in lies the problem, and admittedly its all mine. I am not "just trying to make beer at home", I refuse to accept that I made beer at home, and in that people can tell I made it at home attitude. I am trying to make the beer Ayinger does, and I stack my beer directly against that. If it does not pass a triple blind test, or whatever other means there is, its NOT acceptable to me. Again this is where I differ, and people who understand what that means will as well. There very dominant attitude here that I am going to go whatever is fastest, simplest and the least amount of work...Which is totally cool if that why you are here.. again I get it, its a hobby and all that. But there are some of us, who are meticulous when it comes to this, and flat out you have to be to make beers that you can test against the examples I cited. So there in lies again the problem (again mine) when I see people say hey I made this Helles with a ale yeast and it is the best, but I refuse to compare against any Continental example because its not the same. No, no you didn't. If it was as easy as that I am pretty sure I would have "stumbled" upon it in my some odd 700 batches of beer made.

IMO (see how I did that?) your problem is the assumption that beer at home is not as good.  Not sure where you got that idea, and it's unfortunate. 

Also, I don't aim for Ayinger, I aim to surpass them.   8)


192
Whether you believe something has been done better before or not, some folks on here are interested in hearing the results of these experiments.

It seems like some of the folks on here are afraid someone will say their technique is not the best or needed and the tone of their posts are abrasive to put it gently.

yep.  As I told Amanda recently, I give out much less advice anymore.  It's just not worth it.  I might say "here's what I do" or "In my experience this happens" or even "I found the beer to have XYZ"

I don't go around telling people they are wrong for doing something else, or not leaving room in my statements for differing opinions. 

tl;dr - I like my results and will keep doing what I've been doing, but I welcome any new data.

193
can we get a new AHA ad with Papazian hoarding all his bottles, saying "THIS DATA IS MINE; GO CREATE YOUR OWN!"



194
Homebrew Competitions / Re: how much detail for category 23 entry?
« on: December 02, 2015, 01:17:48 PM »
I had a lesson with spice beers. A lot of it is in the wording and how you describe the beer. You are laying he foundation to how it will be judged. I had a Robust Porter that I added Chocolate and Coffee to. It scored a 36 in a comp and had some valuable feedback. I sent the beer off to another competition 2 weeks later and changed the description from "Porter, Chocolate and Coffee" to "Porter, Coffee and Cocoa" as the Coffee was more upfront and the Chocolate was more Cocoa like. It then scored a 46. I know it was a separate comp and different judges but I believe the wording played a part in how it was judged. Remember the beer is not being judged for how good it is or how much they like it...its being judged for how good of a Baltic Porter it is. List only what you want to be judged.

Thanks! For some reason these things have never been very obvious to me. Any spice notes on this beer are not outside of the baltic porter guidelines and not obvious as actual spices. Hopefully I don't misenter...

I don't want to dismiss what PORTERHAUS has said as I don't really disagree.  However, you'll find the judging will vary significantly so at some point it's not worth worrying about.  Give your beer the best shot you can, and then understand there's nothing else you can do.  I just got a gold medal for a beer that was destroyed in the NHC First Round.  In another comp the same weekend, it scored a 22.  Such is life.

195
remember giving me your garage code? 

Yeah, I may have switched the labels on your fermenters, so what you think you know, is totally backwards, sorry.

 ;D

Pages: 1 ... 11 12 [13] 14 15 ... 71