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Old 01-15-2011, 05:19 PM   #141
neovox
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Quote:
Originally Posted by ChshreCat View Post
We've actually talked about doing that sometime on purpose. Get a group to agree to it and pick a recipe, then each of us brew it. No ingredient changes allowed, but you can play with things like ferment time and whatnot based on what you normally do. Then we all enter the beer in the same competition. It'd be interesting to see just how much variation there would be.
I'd be game to participate. It would be really neat to see variation in results.
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Old 01-15-2011, 05:47 PM   #142
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I'd be game to participate. It would be really neat to see variation in results.
+1 for the guy who hates +1's Camino Is isn't that far from me either so we could cheat Cat!
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Old 01-15-2011, 05:51 PM   #143
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A quick point of clarification for those those of us who have never entered their beer in a competition. I know generally opinions differ on this subject, but as far as this competition goes, do submitted brews have to be from an original recipe or can they be from a recipe previously posted on HBT or elsewhere?
You heard the experts! Brew whatever recipe you want- steal it from a brewpub, copy Jamil's book, brew one of mine.....

If you have a great beer, as long as your brewed it yourself on non-commercial equipment, it's eligible.

If you have a non-great beer and just want some feedback on how to improve it, competitions are a good place to get opinions. The scoresheets are very well done, and will give you helpful hints on how to improve the beer.
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Old 01-15-2011, 09:43 PM   #144
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Quote:
Originally Posted by ChshreCat View Post
We've actually talked about doing that sometime on purpose. Get a group to agree to it and pick a recipe, then each of us brew it. No ingredient changes allowed, but you can play with things like ferment time and whatnot based on what you normally do. Then we all enter the beer in the same competition. It'd be interesting to see just how much variation there would be.
That would be fun to do. I would image that no two beers would taste the same do to variations with process, temps, and yeast cell counts.
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Old 01-16-2011, 02:02 AM   #145
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Oh, on the subject of using other people's recipes. If anyone wins anything with one of my recipes, I'd appreciate a picture of you with a glass of the beer in one hand and your medal/ribbon/prize/whatever in the other. I'll tack it up over my taps along with anything I win.

 
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Old 01-16-2011, 03:42 PM   #146
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anyone want to do Orfy's Mild and enter it in 11A, as ChesireCat said?
im in the West.

 
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Old 01-16-2011, 04:00 PM   #147
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anyone want to do Orfy's Mild and enter it in 11A, as ChesireCat said?
im in the West.
Good idea. I'm game!
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Old 01-16-2011, 04:13 PM   #148
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just sent in more money for an 11a.
bring it!

 
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Old 01-16-2011, 04:40 PM   #149
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How tight to the original recipe do we want to keep it? I'm all for sticking to the recipe exactly, 70C mash, nottingham yeast, etc. Sound good?
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Old 01-16-2011, 05:01 PM   #150
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Originally Posted by KingBrianI View Post
How tight to the original recipe do we want to keep it? I'm all for sticking to the recipe exactly, 70C mash, nottingham yeast, etc. Sound good?
yeah, as written for US imperial, adjusting only for your equipment/ hop aa etc, to get:
1.037 OG/ 23 Ibu/ 21 srm. 158* mash for 60 min.
for me- this means 5.5# MO, 1# 6 oz of C-60, 5 oz of choc.
cheers and good luck!

 
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