HenryKDuff
Active Member
I just received the results from my first competition - a recently brewed IPA (14B) I (and every civilian who tasted it) absolutely loved and a porter (12B) I brewed a year ago and happened to have some bottles left.
Of course, my beloved IPA received a pedestrian 24.5 and the porter I thought to be decent but unspectacular came in 4th overall (third in flight) with a score of 34.6.
The IPA got dinged pretty heavily for diacetyl and the recommendations I got were for things I already did - use a yeast like 1056 (I used S-05) and give the yeast more time to clean up (I did a 4 week primary).
I tried researching the subject before bugging you fine people, but the overwhelming majority of material on the subject concerns the diacetyl rest for lagers. The judges didn't seem to think infection was the cause. 4 weeks is time enough for the yeast to clean up, correct? Are there other likely causes that I'm missing? This was my first use of the beer gun, could I be oxidizing somehow (I thought I purged the bottles sufficiently)?
Of course, my beloved IPA received a pedestrian 24.5 and the porter I thought to be decent but unspectacular came in 4th overall (third in flight) with a score of 34.6.
The IPA got dinged pretty heavily for diacetyl and the recommendations I got were for things I already did - use a yeast like 1056 (I used S-05) and give the yeast more time to clean up (I did a 4 week primary).
I tried researching the subject before bugging you fine people, but the overwhelming majority of material on the subject concerns the diacetyl rest for lagers. The judges didn't seem to think infection was the cause. 4 weeks is time enough for the yeast to clean up, correct? Are there other likely causes that I'm missing? This was my first use of the beer gun, could I be oxidizing somehow (I thought I purged the bottles sufficiently)?