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12-29-2009

Last Activity:

10-16-2014 6:54 PM

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  • Posted in thread: Lambics and Oak on 06-20-2014 at 03:28 PM
    Well, this confirms what I thought/have experienced about lambic. I entered/judged a sour
    competition last weekend that had horrible judging to say the least. I entered a geueze that
    got tore up becau...

  • Posted in thread: Lambics and Oak on 06-17-2014 at 07:05 PM
    I would rather the judges learn to correctly judge a style than have to oak a lambic. I feel
    oak is distracting in this style. The purpose of the oak is to provide a home for the
    organisms, not enhanc...

  • Posted in thread: Lambics and Oak on 06-17-2014 at 06:06 PM
    Is lambic/geueze supposed to have a noticeable oak character to it? I have never really picked
    up on any oak character in any commercial lambic/geuze. When brewing my own I have also never
    noticed any...

  • Posted in thread: Priming Gueuze on 04-25-2014 at 01:51 PM
    Does anyone have any advice for priming gueuze? All the reading I have done says that
    traditional gueuze has no sugar added and uses young beer to provide the fermentables for
    bottle conditioning. The...

  • Posted in thread: BJCP Category for Carbonated Lamic on 04-10-2014 at 02:38 PM
    Judges are given a print out of the category they are judging.I am aware of the judging
    process. I am Certified (just waiting to take the written to make National should the test ever
    be made availabl...

  • Posted in thread: BJCP Category for Carbonated Lamic on 04-09-2014 at 03:07 PM
    This is the part that pisses me off. Especially on the bigger level where judges are national
    or whatever. They obviously READ the criteria, enough to understand and get tested on it. And,
    tell me, wh...

  • Posted in thread: BJCP Category for Carbonated Lamic on 04-04-2014 at 07:15 PM
    I carbonate all my lambics as I prefer that style. I would like to enter enter a sparkling
    lambic in a BJCP competiton but the current BJCP description of lambic states that the beer
    should be still. ...

  • Posted in thread: Kentucky Common and Sourness on 12-12-2012 at 07:43 PM
    Thanks for the reply. I just got done reading through that thread and am still unsure what
    method of "sour mash" was used. I assume that since it was brewed in bourbon country where
    whiskey sour mash ...

  • Posted in thread: Kentucky Common and Sourness on 12-12-2012 at 07:27 PM
    Im currently researching the kentucky common style and cant seem to tell if this beer is
    supposed to be sour. Many recipes I have seen call for a berliner weisse style sour mash. The
    wikipedia article...

  • Posted in thread: Packaging Geuze for Competition on 11-20-2012 at 04:15 PM
    I wasnt sure as to post this in the wild or bottling forum but how do you all go about
    packaging geuze for competitions? The standard bottles will not hold 4 vols and 750ml champagne
    bottles are not a...

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