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Old 12-03-2012, 09:56 PM   #11
BVilleggiante
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Aug 2010
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Thank everyone!

I used white peaches.

Quote:
Originally Posted by cheezydemon3 View Post
AWESOME!!!!!!! What kind of fruit?


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Old 12-10-2012, 11:28 PM   #12
BVilleggiante
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Aug 2010
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Hey everyone,

I promised I'd post my results when I got my scorecards, so here they are.

American Pale Ale: Didn't Place

Total Score: 21.5 out of 50

Comments:

Really good and consistent comments from the judges. Basically I need to increase my hop aroma/flavor on this beer and it was oxidized. In fact, both my beers were oxidized so this is something I really need to try and rectify in my brewing. I didn't have any diacetyl which was good so I'm letting my beer sit in the fermenter long enough to clear. Need to increase mash temp a bit also to produce a little better mouthfeel. Judges said it was slightly thin.

Peach Pale Ale: Placed 3rd

Total Score 33.5 out of 50

They said peach is a very hard flavor to do correctly and I did it very well. Again, oxidization occurred and they would have liked more hop aroma/flavor. It was slightly over carbonated (need to account for the sugars the peaches add next time when I carbonate and carbonate a little lower). No fusel alcohol's or astringency. Again, it appears I need to work on my hop profile a bit more and fix the oxidization and I'll have a real winner.


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Old 12-10-2012, 11:41 PM   #13
BierMuncher
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Congratulations. Nothing like hanging some hardware in your brewshop.

 
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Old 12-11-2012, 12:12 AM   #14
BVilleggiante
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Anyone have any tips for the oxydization issues I appear to be having? I transfer from glass Carboys and only do a primary fermentation.
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Old 12-11-2012, 12:48 AM   #15
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It can occur in a couple spots. One is transferring from carboy to bottling bucket. Couple things to look for -

1.) Make sure seal is good from your siphon to any tubing - sometimes airbubbles will get sucked into a line while transferring. Make sure tubing is tight.

2.) Make sure hose goes all the way to the bottom of the bucket - no "drop" of liquid from hose into bucket - no splashing.

3.) When you start filling bottling bucket - tip the bucket so that one corner fills up deeper faster, and make sure the hose is under the beer, as it fills, you can level it back out - but, basically, you want as little disturbance as possible.

4.) If you keg, and have CO2, purge the bucket first with CO2 so there is no O2 in the bucket.

5.) Same as above if transferring to a keg.

6.) If bottling, make sure tubing is tight and not letting bubbles in between spigot and tube, or tube and bottle filler. Also, tilt bottles to make sure one corner fills up first and disturbance of liquid/splashing is kept to a minimum.

Those would be some things to watch.

Congrats on the Competition. I had brewed for a long time and just started entering some this year - like you, I got some good feedback that has helped me fine tune things in my beers.



 
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