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Originally Posted by EO74
I just got the score sheets in the mail final score was a 25 which isnt bad. Somehow both score sheets detected sulfur which i was unaware of even though i drank 5 gallons of the stuff? Both found the body a little heavy and taste a little cloying maybe due to my higher mash temps. Im thinking the sulfur must have been due to the kolsch yeast?
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I would be surprised if they dinged you much for sulfur... it really isn't a defect in a Kolsch and I actually think it can be a nice touch. The mash temp could have got you though, a bit lower and you could have attenuated more and had a more clean/crisp beer.
Sorry it didn't do as well in competition as you had hoped, glad you enjoyed it though!
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Originally Posted by BJCP Guidelines
Aroma: Very low to no Pils malt aroma. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).
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