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DylansDad · 05-21-2009, 07:51 PM

Hey Guys,
I made a Scotch Ale a couple of months ago and during the process I let it ferment too long and (according to the local homebrew shop) that's why it didn't carbonate fully; the yeast was too dormant by the time I bottled it.

So long story short, I think it's a great beer and the little bit of carbonation it has I think makes it more enjoyable. If I enter it in a contest will the lack of carbonation severely dock me in points?

Thanks,
Dave
Cheers!

ChrisKennedy · 05-21-2009, 07:53 PM

Only if the judges suck.

carnevoodoo · 05-21-2009, 08:02 PM

Quote:

Originally Posted by ChrisKennedy

Only if the judges suck.

Now, now. If the carbonation level is to style, it should not hurt. If it is flat, they will ding you. For a Scotch ale, the carbonation should be "moderate". So if it is low carbed, that's a flaw, so they will likely ding you for it.

Sigafoos · 05-21-2009, 08:13 PM

Mouthfeel is... I want to say two points. (looks up) Damn, five (I'm not a BJCP judge yet, but I'd like to be in a few years, so I like to test myself). That includes body, though, so at most you'd be dinged 2-3 points which, when taken out of 50, won't kill you.

I entered an undercarbed (which I liked for its smoothness) irish red into AWOG and the judges didn't like it for reasons other than the mouthfeel, so the carbonation wasn't an issue.

DylansDad · 05-21-2009, 08:15 PM

Thanks, I just wanted to make sure it wasn't going to completely bomb. I might call it a little flawed since it isn't as carbed as I wanted it. However, I'm interesting seeing what they say about it as a whole. So I guess I'll enter it.

On a side note:
Anyone else entering (or entered, since entry closes on Saturday) in the Alameda County Fair Competition?

carnevoodoo · 05-21-2009, 08:16 PM

Quote:

Originally Posted by Sigafoos

Mouthfeel is... I want to say two points. (looks up) Damn, five (I'm not a BJCP judge yet, but I'd like to be in a few years, so I like to test myself). That includes body, though, so at most you'd be dinged 2-3 points which, when taken out of 50, won't kill you.

I entered an undercarbed (which I liked for its smoothness) irish red into AWOG and the judges didn't like it for reasons other than the mouthfeel, so the carbonation wasn't an issue.

Mouthfeel might only be a few points, but carbonation levels will change the entire perception of a beer. It will change the flavor profile (more carbonation makes a beer taste more dry) and even the perception of complexity. It isn't just about mouthfeel. This could sink an otherwise good effort.

DylansDad · 05-21-2009, 08:25 PM

Good points. IMHO the mouthfeel on this is great because the carbonation isn't overpowering. However I am not a judge and wouldn't know where to start. I just know I enjoy drinking it.

carnevoodoo · 05-21-2009, 08:27 PM

Enter it. They'll tell you how far from style it is, not how good it is. Competitions are half opinion and half rules. That's about it.

**Laughing_Gnome_Invisible** · 05-21-2009, 08:33 PM

Don't take this the wrong way, but you are American, right? The level of carbonation that you are accustomed to, and possibly expecting from your Scotch ale might well be inappropriate for the style, even though it seems very low to you. British ales are typically mildly carbed, and maybe even more so than you are assuming.

Buy a bottle of McKewan's and do a comparison?

axr · 05-21-2009, 08:35 PM

Quote:

Originally Posted by DylansDad

Hey Guys,
I made a Scotch Ale a couple of months ago and during the process I let it ferment too long and (according to the local homebrew shop) that's why it didn't carbonate fully; the yeast was too dormant by the time I bottled it.

So long story short, I think it's a great beer and the little bit of carbonation it has I think makes it more enjoyable. If I enter it in a contest will the lack of carbonation severely dock me in points?

Thanks,
Dave
Cheers!

Hey DylansDad-

Did you find your recipe on HBT? I'm interested in brewing a Scotch Ale for my next brew and have been searching through the recipe database looking for a decent recipe. Was yours Extract or AG? Would you mind sharing it?

Thanks
axr