Dukeman9988
Well-Known Member
joshs said:Yeah, so did I. The problem is that half of them aren't my beers. I have contacted them to see if they can fix it.
Josh
That is very unfortunate
joshs said:Yeah, so did I. The problem is that half of them aren't my beers. I have contacted them to see if they can fix it.
Josh
27.5 on my Baltic porter (wasn't quite sure where to enter it)
30 on my pumpkin ale
31.5 on my ordinary bitter
soonami said:I got score sheets back too.
Results were interesting...
I entered a dry and wet-hopped gueuze in 23A but the judges really made little mention of the hops in that beer. Got a 38.5 in that flight. But the base beer entered as a Gueuze only scored 20.5?! I think my beer might have been mislabeled because the Judge was a grand master and mentioned that the beer might be too young and lacked brett or belgian yeast character, but this beer is a blend of 3, 2, and 1 year old lambics and is a brett bomb.
RIS got a 35.5, only good for 3rd in the category. That beer with Coffee, and Markers Mark soaked oak got a 37 and didn't place in Wood-aged!
I was surprised several of my beers were undercarbonated. This was the first time I bottle a lot of my sour beers so maybe they just needed more time. Many comments were that more carbonation would've greatly improved the beer.
Recipe: IPA #1 - 10 gallons
Brewer: Machine Shop Brewing Co.
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.00 gal
Estimated OG: 1.061 SG
Estimated Color: 5.6 SRM
Estimated IBU: 73.2 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
18.00 lb Pale Malt 2-Row Rahr (2.0 SRM) Grain 83.72 %
2.00 lb Munich Malt (9.0 SRM) Grain 9.30 %
1.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.98 %
56 gm Apollo [18.00 %] (Dry Hop 5 days) Hops -
56 gm Citra [14.50 %] (Dry Hop 5 days) Hops -
56 gm Summit [18.00 %] (Dry Hop 5 days) Hops -
28.00 gm Apollo [18.00 %] (60 min) Hops 29.7 IBU
56 gm Amarillo Gold [10.10 %] (Dry Hop 5 days) Hops -
28.00 gm Citra [14.50 %] (10 min) Hops 8.7 IBU
40.00 gm Amarillo Gold [10.10 %] (10 min) Hops 8.6 IBU
40.00 gm Summit [18.00 %] (10 min) Hops 15.4 IBU
28.00 gm Apollo [18.00 %] (10 min) Hops 10.8 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 21.50 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min Step Add 28.00 qt of water at 164.9 F 150.0 F
Holy hell, that's about a pound of hops in that IPA ( I know it's a double batch, but still). You must be a very rich man
hahahahahahahahaha!!!!!She's a liar but i love her.
30 on my Cascade Pale Ale....the one judge wrote "good recipe" and "well made" and he gave me a 28 (he also said he detected plastic and oxidation). The other judge said "not enough hop flavor" (he said no off aromas or flavors) and he gave me a 32. Oh well, still better than BMC. Too bad I only have 15 bottles left.
Don't take these people seriously.
I've been brewing for 4 years and have several medals. They didn't give any of my beers above a 30. Their commentary made no sense. They said both my English mild and pumpkin ale, both mashed at 154 and fermented with WLP 002, were "too dry." Numerous other comments made no sense either.
This gave me flashbacks of when I attended a brew club meeting and everyone there seemed to live for putting other people down. It really seemed like these judges were trying as hard as they could to give low scores. One comment on my mild was "a very boring beer."
I think the lesson here is never enter this comp again.
Isn't a mild by definition a boring beer? haha.One comment on my mild was "a very boring beer."
That stuff drives me nuts. I understand they are just doing their best, but some of this stuff gets a little frustrating.A light-flavored, malt-accented beer that is readily suited to drinking in quantity.
From BJCP-Pronounced citrusy/resiny hop character dominates the aroma, but some malt is also present ----- 8/12
So, where the hell did I lose 4 points? Looks like I pretty much nailed the aroma according to the comments.Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.
Comments from the other judge on mouthfeel-A little thin
Good carbonation, but the residual malt from underattenuation creates a fairly heavy beer.
Like I said, everyone is a volunteer and is just doing the best they can, but when they write things on the scoresheet that directly contradict the style guidelines, how the hell is someone supposed to craft a beer to style? You shoot to hit the style and the judges don't even seem to read the guidelines when judging the style.Many versions are dry hopped and can have an additional grassy aroma, although this is not required.
Grassy notes, Hops, hops, hops, seems underattenuated, fuller ferment might help dry out and bring hops to balance.
Yeah, I was wondering that myself. My numbers are: Aroma-7/12, Appearance-3/3, Flavor-13/20, Mouthfeel-5/5, and, yet, the overall impression was only 4/10. WTF? Based on the other numbers, I would think it should be at least 6/10.So, where the hell did I lose 4 points?:
jeremy0209 said:Yeah, I was wondering that myself. My numbers are: Aroma-7/12, Appearance-3/3, Flavor-13/20, Mouthfeel-5/5, and, yet, the overall impression was only 4/10. WTF? Based on the other numbers, I would think it should be at least 6/10.
I think the qualifications of the judges matter too. Dave Houseman and Pete Garofalo were there judging (both Grand Masters)-- those two guys were contributors in the first study guide and the style descriptions so I would trust their opinions. Newbie judges without any BJCP credentials? Maybe not as much.
Also, since I was stewarding, I remember certain categories were judged the Friday night and on Saturday in the morning session and which were judged later, so I think the quality of the palettes and comments might have dropped off a bit during the course of the day as people had more to drink
My saison had a note on it that said "warmth on the tongue seems to indicate a hot/too high fermentation".
Umm. is this possible for a saison?
- All entries become property of HOPS. No entries will be returned. Only home-brewed (not commercial or commercially assisted) beers may be entered (must conform to AHA guidelines for homebrew).
- Entries that do not follow these guidelines and entry requirements will be disqualified. Disqualified entries may be judged but are not eligible for any of the awards.
- Any questions or disputes that arise during the competition will be settled by the competition organizers with all decisions being final.
Your homebrew cannot have been brewed on equipment used to brew beverages for any
commercial purpose, whether for commercial research, production or any other purpose,
including equipment at brew-on-premises establishments.
With luck, [redacted]'s brewing skills will soon be available to beer enthusiasts everywhere, as he plans to go pro. “I’m in the preliminary stages of starting a brewpub/micro...”
Head brewer [redacted] has been entering [redacted] beers in Homebrew Competitions to get feedback from BJCP certified beer judges. As of January 2012 our beer has earned 6- 1st place, and 2- 2nd place medals in their categories. Our [beer] has earned the Overall "best of show" at the 18th annual [competition], and 3rd "best of show" at the [competition], and our [beer] got 2nd "best of show" at the [competition]..."
[redacted]is a start-up Craft Brewery... Siebel Institute "Concise" brewing course gradute and Head Brewer [redacted] is fine tuning our recipe's on our half barrel pilot brewing system as we put together our 15 barrel system and finalize the location and business plan for our commercial brewery/ brewpub. Our goal is to have our beer for sale in 2013. We will be posting updates on our progress as we go.
Isn't a mild by definition a boring beer? haha.
BJCP-
That stuff drives me nuts. I understand they are just doing their best, but some of this stuff gets a little frustrating.
My IPA comments from judge on aroma-
From BJCP-
So, where the hell did I lose 4 points? Looks like I pretty much nailed the aroma according to the comments.
Comments from one judge on mouthfeel-
Comments from the other judge on mouthfeel-
The beer had an FG of 1.010. How much more attenuated do they want it to be?
I got dinged on having some grassy notes too.
BJCP-
Like I said, everyone is a volunteer and is just doing the best they can, but when they write things on the scoresheet that directly contradict the style guidelines, how the hell is someone supposed to craft a beer to style? You shoot to hit the style and the judges don't even seem to read the guidelines when judging the style.
Flavor comment from a well known and experienced judge who will remain nameless-
If he tasted "hops, hops, and hops" then why is he dinging me for not bringing out the hops more?
I'm glad I'm not alone, I guess.
This isn't constructive feedback, this is "I'm a beer snob and I'm going to invent reasons not to like your beer." Very little of the feedback they gave me is useful. They said my pumpkin ale was too dry, and even though the recipe/mash temp/yeast/gravity reading/taste says otherwise, so what? Nothing in the category or base style says that is a flaw.
This reminds me of last comp, where a grand master judge said my Belgian single needed to be fermented at higher temps to get more yeast character. Sorry man, that's totally your opinion. What's next? "I like Chinook hops, you should have used Chinook."
soonami said:sometimes it's hard to identify specifically what a flaw or shortcoming in a beer is. I've been a craft drinker for 5 years and homebrewing for almost as long and sometimes i'll have a really fresh, hoppy ipa, but it just doesn't wow me. I don't know how to describe it, it's something in the balance of the ingredients or the combination of hops. There is some melding of ingredients that just doesn't take place where i'm not sure how to help it. It's really easy to drink a fresh pliny and say that's the perfect double ipa, but your local brewpub may brew the exact same recipe by vinnie and it's just not quite the same, can you always explain exactly why? Sure maybe it's not hoppy enough, even though it's 100+ calculated ibu and dry hopped with 10 pounds, or not dry enough, even it's 1.010, or not crisp enough even though us-01 was pitched at the right rate...
Finally got my "correct" score sheets back. The numbers match my entry numbers but I very highly doubt it was my beer being judged in two of the cases. "
Ha, well you received your "corrected" scoresheets, and I haven't received mine at all. And I live in PA, you'd think since it was a shorter distance for delivery I'd have had mine already. Oh well, based on what I've read here, I don't have high hopes!
Ha, well you received your "corrected" scoresheets, and I haven't received mine at all. And I live in PA, you'd think since it was a shorter distance for delivery I'd have had mine already. Oh well, based on what I've read here, I don't have high hopes!
This might be a stupid question, but how do you guys know if you got the right sheets? I have just been scrutinizing the notes to decide if they are.
Edit : I mean, of course the category matches but I could be reading someone else's sheet from that category.
MachineShopBrewing said:I haven't heard any updates on the results. I wonder when they will get posted?
It's been over a week. You would think it would be settled by now.
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