« on: June 23, 2012, 05:34:45 AM »
It's when it has the flavor and aroma of added fruit. A beer entered as a fruit beer but having no fruit character won't get very far, regardless of how much fruit was added.
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Perhaps it is that sulfur flavor that I'm thinking of from the yeast...
Hope it works for you. I've heard from others who have tried that that there's no enough heat excahnge from the hose.
I noticed when altering my water profile in this tool, that my base profile without adjustments has green cells for cation and anion but when I start adjusting the profile with salt and acid additions, then the balance is thrown off and the cells are no longer green (yellow cells, cation: 5.3, anion: 4.3). Should I be trying to make adjustments to create a balance between these ions?
Anyway, at a recent non-bjcp competition that was judged by the brewer and owner of a local microbrewery, it was suggested that I mash at 160, or even a bit higher. Traditionally, I start freaking out if I get to 155 or so. The two beers I entered were a Session IPA and an Imperial Stout.
The same brewer made the statement "crystal malts are the enemy of good beer"
I understand the enormity of the competition, but I still don't think that the judges comments should be given to those that qualify for extended rounds. To me, that implies a do-over.
I suspect there's a lot more to perceptions of dryness than just apparent attenuation though.