grade yourself and be honest

[Peruvian802]

I don't know, I've noticed differences in professional brewed beers from bottle to bottle. Their consistent for the most part, but I've found flaws in many commercial beers.

x2. Maybe not BMC, but I've noticed significantly different flavors in beers from different batches by pro breweries. Heck, we admit all the time how hoppy beers taste different after a few weeks in the bottle/can, or if the handling was poor during delivery.

As for home brewing, I think it's pretty easy to be a B-/C+ brewer these days. There is so much more access to good equipment, ingredients, and information than 15+ years ago that if you pay attention you can make darn good beer.

 

[Howhownow]

I have been brewing with varying levels of frequency for 5+ years. A bit over a year ago, I moved to all grain. 6 months ago, after having some very good batches, and some less than, I decided that I wanted to get serious about the hobby. I made big (and ongoing) equipment upgrades, and I brew nearly every week. It is amazing the strides that one makes with consistent brewing. It is easier to concentrate on consistency in your process, and tweaks from brew to brew and their impacts. Each brew is not such a singular experience. My beers have improved dramatically. That said, I would not give myself any more than a C- I have a long way to go. At this point, though, I have a clearer idea of how to get there.

On a side note- maybe I just have nice friends- but does anyone notice their friends being much less critical about their beer than they are. I think about every beer I make from a "would I be happy if I ordered this in a bar" perspective. Rarely do I have a beer I would deem 'pub worthy'. Other folks who come by to have one seem to consistently think differently.
I think I need to get to know more local brewers for some perspective that is less influenced by 'free beer is good beer'.

 

[LakeErieMonster]

Consistency is my biggest issue. Recently, I brewed an A-/B+ (something I would order more than once at a bar and is indiscernible from commercial brews) and then turn around and brew a D (not something I would serve to others)... I attribute a lot of that to me still learning the art and still learning my system. Ive been at this for about 8 months, so a lot of room for improvement.

But consistency is really what I strive for. I believe you are only as good as your worst (recent) beer.

 

[evanmars]

I would have to say C/B- (maybe C-/C+).
I like just about everything that I brew, but I'm not super picky either. My friends and family seem to like it too, at least they sure do keep my supply low.
How do I know if it is as good as a professional beer? If I like it or not? If that is the criteria, then my beer is much better than all of the IPAs I've ever had. But that is only because I prefer malty over hoppy. (Don't flame me bro. Not knocking IPAs)
I doubt I could be a judge, I don't think I'm sensitive enough to the off flavors. Which I'm fine with. More beer for me to enjoy.
I'm sure I could do much better. I don't pay enough attention to fermentation temperature control. My measurements aren't that great, I'll often add a bit extra of some malt or other if I have just a few ounces of it left over after putting the correct amount in. I just splash the cooled wort into the carboy to aerate. I don't take notes. I don't adjust water chemistry.
My water volumes are usual very close to what they should be. My mash temps are usually spot on. My OG is normally within +/-.002. I make starters when I use liquid yeast.
I have won a few ribbons at local competitions years ago, but never a 1st.

Hopefully, my self rating will increase in the near future, as I promised myself that I would start correcting my laxness in the very near future.

 

[AnOldUR]

Well, you're only as good as your last batch.

My recent run of three beers using successive generations of ECY29 Conan has dropped me to a D at best.







Actually, when beer hits drain, it becomes a solid fail!

 

[2drunk2]

If I spend $X to brew 5 gallons of beer, and I can't buy 5 gallons of beer that's as good for the same amount of money, then I get an A.

I give myself an A.

 

[Chadwick]

I would have given myself a solid B. However, I recently had a batch get infected. Not so happy about that. It was a fluke thing where the lid popped open even with the blow-off in place. I didn't catch until it was open to the environment for a couple of days. This is the first batch I've had to go south on me. I give myself a C as a brewer for allowing an infection to occur.

As for the my other brews, it varies. Most are pretty darn good. Sometimes the stars align and it is simply astonishingly good, sometimes its just ok. I've found that lately I'm experimenting less with different yeasts and recipes and brewing more of what I know I like best. However, what is good or isn't good is subjective. In the end, it only matters to me that I like my beer.

 

[Hello]

Solid C+ here.

 

[catdaddy66]

I've noticed that my beers have improved since going to all grain, so grading my beers when I was brewing extract at a B or B-... My all grain brews have been solid B+ or A (a couple!).

The only time I tried a clone (Two Hearted ale) it was good but not close to the original. I'd give it a B- or B for my tastes but a solid C or C- for being close to the original.


Sent from my iPhone using Home Brew

 

[henchman24]

I have only been all-grain a short period of time (yearish). I would rate myself typically as a C/C- brewer so far. I have two beers that I have refined to the point of being consistently excellent and tasting the same batch to batch. One of my friends that has tried both is a BJCP judge and said he would rate both the beers very highly if they were entered in a competition. I don't really know what that means in accordance to what they would be graded, but probably B's or B+'s on those two.

My issues lie in consistency. I experiment with different things (to a fault) until I find a flavor I like and then work on refining it. I have only made 4 beers that I have thought to myself, "This is f excellent!" Out of those 4 I have only refined the two above to the point where I am very happy with the recipe. I'm still working on the other two. To date though, I have only made 1 batch that I was unhappy with (my first extract batch that went crazy on fermentation temperature) and the rest have always been judged at least as 'good' by myself and people around me.

I think once I really start figuring out how to design beers that fit my flavor palette better and get a clear taste of all the ingredients, I will become a much better brewer.

 

[Smellyglove]

I started with AG maybe a year ago, And I'd say a D when it comes to turning out beers. A D because they are "ok", they are fully on par with or better other local microbreweries' "standard ales", like Pale Ales and IPA's and such.
But still a whole lot of styles to learn from, I don't like to brew "to style", since I can do whatever I want, and theres still som unexplored fields for me, where I lack the skills about for instance water chemistry, which would totally park my bohemian pilsener comparing to the real deal.

I experiment a lot, I don't only brew because I'm trying to make a great beer. It's fun, even if the outcome is sub-par. Since I'm only one year in (and some months) I want to learn as much as possible, and "after" that I guess I'll put that knownledge into making some really good beers. You can't learn it all, if you think that you've lost. But after about a year more of experimenting and an occasional not-experimental beer, I guess I'd be able to turn out good beers.


I'd give myself a B, or close to an A when it comes to sharing stuff, giving away stuff I don't need, or just helping people out if they need something done, like taking some holes in a kettle or such.

 

[brettwasbtd]

C to A range most of the time. C being average. Once I got temp control focused on water, yeast health and oxygenation I don't produce undrinkable beer anymore. What separates an average beer to a good or great beer for me is more recipe and balance based. I recently made a Belgian pale ale and at first I wasn't blown away by it, but then I realized I kept pulling points from the keg! It was so drinkable and perfectly balanced. A lot of my early diy recipes weren't flawed but way out of balance. I am very picky when it comes to commercial beer but that's more so cause I am a cheap ass.

Also being a homebrewer and knowing what a fresh IPA tastes like I am always leary to order hoppy beers out unless I know they are fresh

 

[Xpertskir]

Against the average commercial I'm definitely a solid A(there is SOOOO much bad beer out there). Against the great commercial breweries I'm more like a B+ or A-.

LOL at people judging themselves as brewers based on what happens on brew day.

If you can put repeatably good beer in my glass I do not give a **** what you do on brew day or how much grain you need to use.

 

[bluemoose]

1-10? I'm an 11!

 

[Braufessor]

I guess it depends on styles to some extent....... and I agree with the issue of consistency. I have definitely brewed some A's....... But, I am no different than anyone else in that I have had some D's and F's too. To me, consistency is the holy grail of an "A" brewer - brewing great beer, every time - and "knowing" what your beer is going to turn out like.

If I look at the styles of beer I brew regularly:

English beers - Ordinary Bitters and Milds (scottish 70 too) ..... I would have to say this is my most consistent categories and I think I regularly can brew B's and A's.

Light German Lagers - Mainly B's. Some A's once in a while, Some not so great ones from time to time too though.

Browns, Porters, Stouts - C+/B-/B. Always seem to be good, very rarely anything "great" though. Very rare that they are bad either, however.

APA, IPA, Ambers - I have only been really focusing more attention on these over the last couple years, and, I feel like I am all over the place. I have had some great ones..... but I have had some bad ones, and everything in between. I do feel like I have learned a lot this past year though, and am on the verge of getting more consistent with these beers. Individual beers have been B's and A's, but overall - my lack of consistency I would have to say C.

Belgians, specialty, unusual, unique, fruit, sour....... D/F - These are consistently my worst beers. I am just as likely to dump a keg of one of these as I am to drink one.

My goal is to get my lagers and hoppy american ales as consistently good as my english beers - all of those tend to be the beer I enjoy drinking the most, so I hope to get them nailed down over the next year or so.

 

[chjohnson622]

Not going with a letter grade here. I'm going 80/20 80% of the time beer turns out good 20% not so good.

 

[Billy-Klubb]

I refuse to sit back and do nothing while a broken society grades me, why would I grade myself? some I like, some I like less.

 

[boatcapt]

Usually C- but becoming more and more consistent getting to the C+ level.

 

[Conestoga]

Does not play well with others.

 

[drainbamage]

I'd say a C+ or a 6/10. I've made a few batches where I've thought, "holy s**t, I could totally sell this!" and I've made some stinkers as well. Part of my problem is I rarely re-brew the same recipe, so I never really take the time to tweak it to smooth out any of the rough edges and refine it into something awesome.

I also feel like my attempts at malt-forward beers have been a little lackluster for the most part. If I could improve that area, I think it would help a lot.

 

[WileECoyote]

Hello,

I would have to say that my wife and I like our home brews quite a bit better than store bought micro brews, I think this is for several reasons, first of all we like lower hop beers and those are not very easy to find, we also like the smoothness of a beer that is on tap compared to a bottled beer, and I really like well aged malt forward beers with lots of flavors and very low hop flavor and bitterness.

With what our tastes are in beers its really hard to find store bought micro brews made to fit our taste, fortunately from the information on this site and the people here answering questions, I have learned to make up recipes and brew lots of beers that we like much better than store bought beers, I also don't really brew to style, I tend to brew to make a beer taste the way I want it to taste.

I have no idea how any of them would do in a competition, then again I am brewing to suit my wives and my taste and have been able to accomplished that very well, as of now we have 9 house beer recipes that we just repeat and every 4th or 5th batch we try something new, so I guess I would rate most of my beers at a B+ and about 1/2 of them at an A, I am not including the new recipes in this rating.

Cheers

 

[kingmatt]

I was just pondering this the other day as I sipped on my rye IPA and thought, "wow, I haven't had a commercial beer I liked this much in a loonnggg time".

 

[Falcon3]

Difficult question....

I (and most brewers and breweries) do a lot of experimentation. When I'm making brews, I formulate recipes and take lots of times brewing them and tweaking them to make one beer that I want to reproduce. Even production breweries do this on their pilot batches. I'm sure that if you took Stone or Russian River or Lagunitas and drank every one of their pilot batches, their grade would be lower, but when you drink their production stuff, it obviously gets an "A"

My "production" beers are probably a B+, my overall grade including pilot batches is probably a C+ or B-

 

[JohnSand]

I think some of you are being modest, or judging yourself harshly. If you are winning competitions, you probably get an A.
I would give myself a B. I actually do grade my beers. Early on were lots of D and some F. Now mostly B, with some A. This is as a homebrewer, not compared to professional craft brew. My only competition scores were 29 and 37, the top of "good" and "very good". Those were last year's beers, I'm doing better now. My homebrew club approves, one member told me he has seen me progress to professional quality. That's great, I still want to improve. I'd like to be a straight A brewer.

 

[kaconga]

I think some of you are being modest, or judging yourself harshly. If you are winning competitions, you probably get an A.
I would give myself a B. I actually do grade my beers. Early on were lots of D and some F. Now mostly B, with some A. This is as a homebrewer, not compared to professional craft brew. My only competition scores were 29 and 37, the top of "good" and "very good". Those were last year's beers, I'm doing better now. My homebrew club approves, one member told me he has seen me progress to professional quality. That's great, I still want to improve. I'd like to be a straight A brewer.

I judged mine based on craft beers. For instance, I would give Widmer hefe a C-C+ and so if my beer was on par with that then I would rate it the same. Most people who try my beers would rate them B+ to A- but they aren't as adept at picking out flaws. My biggest concern is having UBBs (ugly baby beers) where only I love them. So I constantly look for good feedback, always asking people "what DON'T you like about it?" I think people are just being honest when they say C/B because they have tasted grade A beers before.

 

[Devin]

Hard question to answer. I have had some beers that I made that were simply phenomenal. In fact, my favorite beer that I have ever had was one that I made. Bad part is I haven't been able to recreate it. I keep excellent notes and tried to do all of the things the same, but my next two attempts weren't even close to the original. I have been fighting a possible water issue. But lately, it seems that I am only getting about a 50% success rate on whether I like the beer or not. It seems that it is either really good, or it pretty much sucks. So, I will give myself a D-.

 

[Billy-Klubb]

I know of a guy that brews the most amazingly perfect beer than anyone else in the whole world. and he should know since he's tried every beer ever brewed throughout the whole history of all time, including the future. but he won't share his recipe, just his table top. he get's an A++.

 

[poptarts]

I found a super secret spiced ale that is defiantly an A+ every time.

 

[hunter_le five]

I know of a guy that brews the most amazingly perfect beer than anyone else in the whole world. and he should know since he's tried every beer ever brewed throughout the whole history of all time, including the future. but he won't share his recipe, just his table top. he get's an A++.

In his defense, those were some pretty sweet tiles in his tabletop. :rockin:

 

[Temptd2]

Well, that's a pretty subjective question - the beers we brew that are in the style we prefer, I'd say we're doing pretty consistent B work at this point. Two clones we've made for other people as well as ourselves, have gotten "better than the original" from a number of people, including our LHBS guy!

We are very consistent in our mashing and brewing now and making repeatable beers, when we don't decide to try something a little different - add some wheat for head retention, late hop, etc. LOVE our own brown ale, which started out as a mistake because the LHBS guy filled the grain bill incorrectly - but we liked the results so much that we're making it again mistake included!

We make an awesome porter too.

And then on the other side of the grading scales - we poured out a few batches early on, and had a few that while certainly drinkable and "good" lack some of the flavor we were hoping for. So it's a movable target for sure!