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Old 08-13-2012, 09:21 AM   #101
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I can't say anything from competition experience. But from judge's tastes I'd assume that would be regional. With porters and stouts you can cover up the most mistakes. Clarity, fruity esters, strong aromas. I've been designing my beers not to be the greatest tasting but to have the fewest mistakes. I just made a Belgian Pale that stood up sip for sip against Sierra Nevada's Summer beer. But I used real whole fruit instead of peels or extract so my beer was a bit hazy. I didnt use any coriander seed so it was light on aroma and it was also 1-2 SRM points above competition quality Belgian Pale. For competitions I've been designing easier simple recipes the I can make the fewest mistakes with. I've also doubled or tripled down on my equipment so I can get fermentation temperatures right, longer boils, greater efficiency, etc.

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Old 08-17-2012, 05:52 AM   #102
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Did we count the brewers in DE? It seems easy enough, maybe, 20? I don’t think that could support another brew pub. Of course they could be a heavy drinking 20.

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Old 08-17-2012, 04:16 PM   #103
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Did we count the brewers in DE? It seems easy enough, maybe, 20? I don’t think that could support another brew pub. Of course they could be a heavy drinking 20.
You don't have to be a brewer to drink at a brewpub.

And there are hundreds of homebrewers in DE. However, most of them don't participate on forums or join clubs.
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Old 08-17-2012, 04:51 PM   #104
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Do any of the experienced competition home brewers have any statistics on beer styles favored by the judges? I’m not making any accusations. I am just curious if any one has numbers (or an opinion) to show a particular beer wins more then others.
I have never entered or judged a competition, but reading recipes, studying styles and results from HB competitions, I believe I have observed that pushing the ABV of the style seems to yield more favorable results. If others feel that this may be a perception bias, then feel free to disagree and teach me to the contrary. :-)

And that's not to say you can brew a 9% mild ale and win... Judges would knock that for being out of the style guidelines, but pushing it to the edges would be my strategy. I mean, let's face it, what homebrewer doesn't like a strong beer? It will make the competitors seem watery by comparison.

Obviously, this suggestion probably wouldn't work in the styles where lightness of flavor is important (American Lagers, Berliner Weiss, Hefeweizen, etc).
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Old 08-17-2012, 05:18 PM   #105
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Originally Posted by Sir Humpsalot View Post
I have never entered or judged a competition, but reading recipes, studying styles and results from HB competitions, I believe I have observed that pushing the ABV of the style seems to yield more favorable results. If others feel that this may be a perception bias, then feel free to disagree and teach me to the contrary. :-)

And that's not to say you can brew a 9% mild ale and win... Judges would knock that for being out of the style guidelines, but pushing it to the edges would be my strategy. I mean, let's face it, what homebrewer doesn't like a strong beer? It will make the competitors seem watery by comparison.

Obviously, this suggestion probably wouldn't work in the styles where lightness of flavor is important (American Lagers, Berliner Weiss, Hefeweizen, etc).
I think you have a good point. In fact, I think I remember reading a caution against this type of bias in the BJCP Study Guide.
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Old 08-18-2012, 02:45 AM   #106
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Yes, good point. I’ve only created one recipe of my own and specifically tried to keep it on the lower side of the guideline. My thinking (after 2 or 3 maibocks) was it would be more drinkable with less ABV. Now that I think back, those maibocks were 9%, so I don’t know if it was the alcohol flavor or the thinning of the blood. I think your point makes much more sense.

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Old 10-11-2012, 05:33 PM   #107
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Bear brewer here. Haven't brewed in a while, but I do have some wine that needs bottling.

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Old 10-16-2012, 06:23 PM   #108
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Bear brewer here. Haven't brewed in a while, but I do have some wine that needs bottling.
You look bored in your avatar.
Don't be bored, be brewing!
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Old 10-24-2012, 06:45 PM   #109
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Brewing in Millsboro.

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Old 10-24-2012, 09:59 PM   #110
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Newark here (among the many). Been brewing for the last 6 years or so. Have my own home bar down in the basement, completely custom built. So glad to see all the DE folks here! (Now if I only was on more often I'd be more up on what's going on around here!)

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