Just tried it. I'm as big a hophead as anyone, but this isn't for me. It's hop juice.
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I committed to brew for our housewarming party at the end of April, so I should really get on it.
(The wording was really intended to prevent a doofus like me starting "Drew's Brews for the Cure - of his Empty Wallet Non-Profit", donating my homebrew and then auctioning it off. aka circumventing the regulation of alcohol sales in the state to funnel money to an unlicensed operation. I suspect this was added both at the behest of the ABC and the state's distributors)
what'd it finish at, gravity-wise?
also, how's the honey-fruit balance?
This is my "lazy" batch so I didn't take gravities or anything like that. But it isn't super sweet nor overly dry.
I definitely get a lot of fermented fruit character and not as much honey as I would have hoped. My initial thought was to backsweeten... But now I am reading about acid levels, too, which sounds like low acid levels can cause a lifeless character.
I am now calling this my "test" batch for when I brew it again in a few weeks
Wow! First post and you choose to basically YELL and SCREAM?!?
Makes me sorry I posted a thread for asking an opinion on something......
Again, to all, sorry if my question ruffled some feathers:(
It is a good point, but in the same breath, what's the point of having a sponsoring a comp and more than 50-60% of entries come from your own club taking home the bulk of medals? Is it just to amass a lot of points to place in the AHA club comp? MCAB Comp? Homebrewer of the Year award? If that's the goal, then I plan on doing more research on the club sponsored competitions I decide to enter in the future.
He says it would be helped by fermentation temps being watched, but I fermented with a fermentation thermistor and thermostat at 50 degrees F in a thermowell. This just seems to be a judge looking for flaws.... I am willing to accept constructive criticism, but not erroneous criticism. Sorry to sound sour grapes, but really.... At least get it close to being accurate.