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Old 04-08-2011, 12:49 AM   #291
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Quote:
Originally Posted by AnOldUR View Post
Pretty sure you'll be assigned a new entry number for the 2nd round.

Oh wait, you're right. Just checked. It's the same number.
I put my original entry number on all my 2nd round entries.
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Old 04-08-2011, 12:50 AM   #292
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Nope. The same entry numbers which were assigned at the very beginning!
So, we should take the score sheets off this thread for now?

 
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Old 04-08-2011, 12:52 AM   #293
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Quote:
Originally Posted by AnOldUR View Post
So, we should take the score sheets off this thread for now?
I doubt the judges are scouring this thread searching for entry numbers to pick their favorite! The National judge (and I thought a master, maybe?) aren't on the forum, and the lead judge is probably way to busy to even glance at this thread. No one will be picking beers based on "entry 413 is so-and-so's" and picking that. I guarantee it.
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Old 04-08-2011, 12:56 AM   #294
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agreed but lets delete the advancing cards just in case.

 
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Old 04-08-2011, 03:11 AM   #295
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Ok, here are my scoresheets. If I make this again, I definitely agree that a different yeast would be in order!






 
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Old 04-08-2011, 03:23 PM   #296
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i don't understand the "needs more malt" comment.
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Old 04-08-2011, 03:47 PM   #297
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Apprentice strikes again... his mouthfeel buds must have improved during the flight


lol, if we didnt make the exact same beer (+ Palefire & I have the same water source!) we'd never know.
This has been fun, even w/ the nit picking.

Let's vote on the best replacement yeast!

 
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Old 04-08-2011, 04:14 PM   #298
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Quote:
Originally Posted by midfielder5 View Post
Apprentice strikes again... his mouthfeel buds must have improved during the flight


lol, if we didnt make the exact same beer (+ Palefire & I have the same water source!) we'd never know.
This has been fun, even w/ the nit picking.

Let's vote on the best replacement yeast!
I'm considering splitting a batch between US-04 and 1028. It's what I have in stock and on slant.
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Old 04-08-2011, 04:30 PM   #299
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I really like the Fullers strain for a really big malt profile and the Ringwood strain for producing those quintessential British aromas and flavors.
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Old 04-08-2011, 04:45 PM   #300
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i just meant i don't get the comment in general. "add more malt"? but i only wanted a 1.038 beer....

also, my rebrew of this recipe with 1318 is currently cold-crashing. so, we'll soon find out.
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