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Messages - udubdawg

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526
Events / Re: NHC 2013 Entry Problems - Possible Solutions?
« on: February 27, 2013, 09:25:27 AM »
at this point I don't see how everyone, or even most, can be made happy.  Last year, having a region full and the whole competition 2/3 full in 8 hours was uncharted territory, yet interest seems to still have jumped by another order of magnitude.  If you believe the numbers listed on the 11 regions, we filled up 90% of an 8250-entry competition in barely an hour of the system actually working.
limit to 10, or 5? - there is only room for 1/4 of the membership to even enter a single entry! 

The average is 3.25 entries per person right now (again, assuming the numbers on the regions are correct...)  Last year it was 1733 people averaging 4.5 entries - way less than 10% of the membership.

cheers--
--Michael

P.S.  I don't care much about fame, but glory?  Sure, I admit want to beat the rest of you yahoos!   8)

527
Events / Re: NHC Direct links email
« on: February 26, 2013, 03:24:00 PM »
My brother in law was able to register for San Diego but was unable to get any beers in before it got full.  Can he switch to another region?  Zero entered in SD...

yes, but don't wait!  Your next three closest regions will be full very soon!

No joy.  Locked his membership number to SD.  This sucks.  We brewed 15 beers for the competition and I was able to enter 4 and him zero.  :(

wow, that is terrible.  sorry man. 
SD shows up here as not full yet, so perhaps some people will not pay and a few spots will open up.  keep your eyes open.
http://www.brewingcompetition.com/
The concept of registration only working for one site is silly.  I'll be judging in KC and Tulsa but apparently I cannot actually register to judge in KC since my entries are going to Tulsa?  C'mon AHA...

528
Events / Re: NHC Direct links email
« on: February 26, 2013, 03:03:55 PM »
My brother in law was able to register for San Diego but was unable to get any beers in before it got full.  Can he switch to another region?  Zero entered in SD...

yes, but don't wait!  Your next three closest regions will be full very soon!

529
Events / Re: NHC Direct links email
« on: February 26, 2013, 01:14:50 PM »
"Currently, 0 entries have been logged."

I guess fears of how fast this was going to fill up were unfounded!   ;D

530
Events / Re: NHC Direct links email
« on: February 26, 2013, 11:55:09 AM »
29A American-Belgian Style Ale (Custom Style)

???

I don't see this mentioned in the rule changes, and don't recall it last year...

531
Other Fermentables / Re: Cider Carbonation
« on: February 26, 2013, 10:52:13 AM »
still can have a little carbonation.  I don't know how much a little is though...

I'd love for some guidelines on what the term petillant and sparkling mean in terms of volumes of CO2.  I've been using ~1.5 and 2.5 or higher but am tired of judges spending too much time with personal interpretation of what they mean and not enough on actual evaluation.

I've put "very lightly carbonated, but not enough to call petillant" on a registration form before, and that sounds like your cider.

532
Events / Re: NHC entry registration - how fast does it fill up?
« on: February 23, 2013, 07:13:02 AM »
this may have been asked/answered elsewhere but I can't find it....   how fast do the slots fill up when the bell rings at 3pm EST next Tuesday?  do i have a day, or 6 hours, or only 1 hour???

FYI, I live in NY so would have to register in the NYC area?  or can I ship to say, Ohio or Atlanta if NYC fills up?

-red

you can pick any 1 region to send your entries.

considering how things have been going, of the three choices you give, I'd say 6 hours to fill up some locations and 1 day to fill up most. 
I believe last year after 8 hours it was over 2/3 full at 5500 entries and at least one region was completely full with others nearly there. 
Assuming you want the local region I'd plan to be online in that first several hours...

533
General Homebrew Discussion / Re: Last minute BJCP
« on: February 22, 2013, 10:57:48 AM »
in the case of a beer with a big flaw like a bad infection, make sure you talk about something other than the infection.  Maybe you can't taste the Munich Dunkel under the brett, but the graders need to know that you know the style.  Don't say "malt hidden by infection."  Somewhere you need to say what it SHOULD be.  "The infection is hiding the (X,Y,Z components) that define this style."

use good descriptive words.  "Malty" is not enough.  What does it taste like?  The scoresheet has those nice reminders under Aroma, Appearance, Flavor, Mouthfeel, so be sure to describe them all, even if the level is zero.  if a style often has hints of something like sulfur or DMS, I'll comment on whether it is there or not.

you won't have the exact same opinion that the proctors had of all 6 beers, and that's OK.  Back up what you say with specifics - if you find a beer to be astringent, saying "check your sparge temps" doesn't tell the grader that you really know your stuff.  Perhaps the proctors were fairly blind to diacetyl while you are very sensitive - show that you know how to address it.

good luck--
--Michael

534
Homebrew Competitions / Re: Judging at 2nd round NHC
« on: February 06, 2013, 10:22:49 AM »
There were plenty of Certified judges last year and I recall some Recognized.  I'm fairly certain they'll want more experience than you've got but you've got months to go get some more.  At the very least you can steward and watch some of the highest-ranking judges work and taste some great beer.  You'll learn a lot.

cheers--
--Michael

535
Events / Re: Congrats to the lucky few
« on: February 05, 2013, 03:00:11 PM »
[
It's okay,

I have to travel thursday anyway so I likely wouldn't be in till the afternoon or evening. I can still do the social stuff thursday, just not the presentations. I actually thought that was a cool option for those of us who have to work wednesday. it's only $10.00 difference in price but...

nice little nod to the judges who give up their Thursday seminars too.  It's only $10 but little things like that are appreciated.

536
Events / Re: NHC - Registering Family, Multiple Members
« on: February 05, 2013, 02:10:53 PM »
really like the ability to just buy a banquet/awards ticket.  Thanks AHA!

...naturally, after b****ing all year about this, I recently found out I cannot go this year.   :'(

hopefully they keep this for 2014!

cheers--
--Michael


537
The Pub / Re: The OFFICIAL AHA 4M's NFL BULL SH$%^&TER'S THREAD!
« on: February 04, 2013, 10:21:06 AM »
And that go-daddy commercial was just wrong.

I assume you mean the the closeup and the noises more than the concept?  As one of the many overweight, funny-looking enginerds out there who has far outkicked his coverage in the wife/girlfriend department, the concept didn't really bother me.   8)

cheers--
--Michael

538
Beer Recipes / Re: Doppelbock recipes
« on: February 02, 2013, 08:55:56 AM »
Kao has a good one on his page. You tasted that one in Minneapolis.  ;)

Link?  Please.

http://braukaiser.com/wiki/index.php?title=Imperator

A bit of a side note, but this kind of decoction schedule brings up a question I've always had:
During the long (maybe 90 minutes?) acid rest in the mash tun, phytase is slooooowly breaking down the phytin, right?  Assuming your water chemistry was right pH isn't getting anywhere near "too low?"  ...Is anything else going on at this time?  And if I've done this right, how long would it take for it to be "too long?"  Several hours?

I assume this is just a good temp to leave the mash at since there's no other enzyme activity?

539
I like bottling 2-3 per batch in the little 6.3 oz size to see how things are coming along without wasting too much of the precious.

hope your beer is awesome!

cheers--
--Michael

540
Events / Re: NHC competition site change.
« on: January 30, 2013, 10:36:48 AM »
exactly, membership is not required to enter this competition.

On that note, Tom or anyone who knows:  What % of entries come from non-members?  $15, now $17, is a lot to pay to enter one beer...Just curious as I assume members make up the great majority of entries.

cheers--
--Michael

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