First BJCP Results Help

[Yooper]

I was just thinking that another cause of the oxidation (especially if it wasn't severe) could be the bottling from the keg. Without a counter pressure set up, oxidation is a real risk. You could try being a bit more careful, and using a beer gun, or using the "we no need no stinking beer gun" method from this forum (Biermuncher posted the link) but to make sure that co2 is present when bottling.

 

[OatStraw]

Thanks for the feedback.

I bottled from the keg using a bottling cane and picnic faucet. The cane remained full because it has the spring retention on the end. I also caped on top of foam, so the bottles should be purged.
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It is practically the same as the wdnnsbg thread. Plus i always cap on foam.

Not saying there wasn't oxidation just tough to pinpoint. Thinking it was too much head space in 6.5 gal secondary for 5 gal batch.

 

[KevinW]

I'll be getting my first "constructive criticism" sometime after March 5 (Slurp and Burp '12). Hopefully I can muster the courage to post my score sheets. I'm entering a robust porter, but they also have an alternate category for new brewers (less than 1 year experience). I'm torn as to where I should put it. I think I'll probably sack up, and pit it against the big boys.

Sweet, I plan on being there myself! This will mark my 3rd year!

I have a couple IPA's I want to enter! I would recommend putting in on the new brewer category! They will give you the same feedback as any other entry and the prizes for new brewer are usually pretty good!

Good luck

 

[mlyday]

My first competition is this weekend. The world expo of beer. They had over 1000 entries, so I dont expect too much. What I really want is the feedback from an impartial judge. So far all my feedback has been from family and freinds. Ill post my sheets when I get them back.

 

[Darwin18]

If you can afford it, I would highly, highly recommend purchasing a chest freezer and a temperature controller. You can purchase a used chest freezer on Craigslist for cheap and even new they are not very expensive. Honestly, you will see a huge increase in the quality and consistency of your beers with temperature control, yeast starters (especially liquid) and aeration.

I honestly believe those three items are what separates brewers from the home brewing crowd.

 

[OatStraw]

I am looking for a chest freezer, probably something around 5.0 Cu Ft, but will be brewing a stout this weekend and plan on using the swamp cooler method till I can get my hands on the freezer.

I will be making the starter for the stout with LME so will use about 20% more than DME is what I've read.

 

[rhamilton]

One judge says it's overcarbed, the other says undercarbed -- damn you subjective measurement

 

[weirdboy]

That is actually great feedback!

Well, I dunno if Judge 1 only wrote those two sentences for flavor I would be disappointed in the quality of the feedback, personally. If he wrote those two (negative) descriptors among a bunch of other stuff that didn't make it into the spreadsheet, that's another story.

 

[weirdboy]

It is practically the same as the wdnnsbg thread. Plus i always cap on foam.

Not saying there wasn't oxidation just tough to pinpoint. Thinking it was too much head space in 6.5 gal secondary for 5 gal batch.

It is also possible to get oxidative flavors somewhat more easily in older IPAs (compared to other beers) because of the breakdown of the hop acids over time, in particular if they have been stored in warmer temperatures. If you had more aromatic hops in there before, I did notice that the commentary complained about a lack of it. Those two things coupled together would indicate the breakdown of hops leading to the oxidative flavors, IMO.

 

[OatStraw]

The spreadsheet is inclusive of everything that was of merit (good and mostly bad) judges sheets. The 1st judge hardly wrote anything.

I did find it funny that they had a discrepancy on the carbonation level. Figured it could have been how tight the cap was on one, but don't know

 

[weirdboy]

The spreadsheet is inclusive of everything that was of merit (good and mostly bad) judges sheets. The 1st judge hardly wrote anything.

I did find it funny that they had a discrepancy on the carbonation level. Figured it could have been how tight the cap was on one, but don't know

They sampled from the same bottle, so it wasn't that. What is more likely is either a difference of subjective opinion, or that the "certified judge" made a mental note of the carbonation level just after the sample was poured (as you are supposed to) and the "experienced judge" waited to determine the mouthfeel only after he filled out the other sections, giving the sample a longer time to off-gas.

 

[OatStraw]

Interesting. Hopefully the fermentation temps and yeast will be easy to resolve with a swamp cooler and starters. Will need to try the same thing again next year to see if there is an improvement.