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Silver at Commander SAAZ


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#1 SchwanzBrewer

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Posted 21 September 2014 - 05:27 AM

The duss alt got silver in its category last night. The kolsch scored a 39.5 and didn't appear to get pushed according to reggie, LOL.

 

Both beers were really good, but had very minor flaws, IMO. The kolsch needs to be a little lighter and dryer and the alt needs a little less dehusked carafa and it would be perfect. 

 

Now that I have the mill working I ought to be able to get my crush under control and have more predictable outcomes with efficiency. Also, I know how to adjust my water properly now too and that should make a difference. I overdid the acid additions on the kolsch and made the water too malt forward according to bru'n water.

 

Anyway, CHEERS! Another wall hanger and I'll take it.



#2 matt6150

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Posted 21 September 2014 - 07:57 AM

Nice work! :frank:



#3 denny

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Posted 21 September 2014 - 09:25 AM

Congrats!



#4 realbeerguy

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Posted 21 September 2014 - 10:14 AM

Good job!



#5 positiveContact

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Posted 21 September 2014 - 02:25 PM

The duss alt got silver in its category last night. The kolsch scored a 39.5 and didn't appear to get pushed according to reggie, LOL.

 

Both beers were really good, but had very minor flaws, IMO. The kolsch needs to be a little lighter and dryer and the alt needs a little less dehusked carafa and it would be perfect. 

 

Now that I have the mill working I ought to be able to get my crush under control and have more predictable outcomes with efficiency. Also, I know how to adjust my water properly now too and that should make a difference. I overdid the acid additions on the kolsch and made the water too malt forward according to bru'n water.

 

Anyway, CHEERS! Another wall hanger and I'll take it.

 

are those really considered flaws?  i thought flaws came from process issues.



#6 Poptop

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Posted 21 September 2014 - 03:42 PM

Great work!

#7 BarelyBrews

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Posted 21 September 2014 - 04:46 PM

Excellent!! :frank:



#8 johnpreuss

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Posted 21 September 2014 - 07:48 PM

Nice work Schwanz!!! 

B)



#9 neddles

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Posted 21 September 2014 - 08:17 PM

Well done bro.



#10 ChicagoWaterGuy

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Posted 22 September 2014 - 05:51 AM

Awesome!



#11 SchwanzBrewer

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Posted 22 September 2014 - 08:50 AM

are those really considered flaws?  i thought flaws came from process issues.

 

Flaws that take them slightly away from perfection according to style guidelines. They are still really great beers and perfectly acceptable from a drinking stand point, but a little tweak here and there and they become stylistically perfect and also many times get that intangible wowness that takes them from a high 30's low 40's beer to a mid/high 40's beer. I think my next batches of these beers will probably hit the nut.



#12 Big Nake

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Posted 22 September 2014 - 09:21 AM

Rich: Nice work as always. Kolsch can be a tough style to nail down because it's so light and the yeast can play tricks on you if you don't watch the temp (too cool and it may as well be 1056 and too warm and it gets a little too winey). The fact that you're getting more comfortable with adjusting water can only improve things as well. When I first started brewing all-grain (10 years now), I felt like there were WAY too many variables and no good way to keep control over them all. A big part of my brewing since then has been to understand and be able to control the variables (mash temps, water composition, mash, sparge and kettle pH, oxygenation of the wort, etc). When you feel comfortable with all of those things and you think you understand how they all work together and what impact they have on the finished beer, all kinds of good things come out of it. Cheers.

#13 Darterboy

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Posted 22 September 2014 - 12:56 PM

Attaboy!



#14 brewman

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Posted 23 September 2014 - 07:13 AM

Gratzzzz Guy in my club got gold for IPA's



#15 SchwanzBrewer

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Posted 23 September 2014 - 07:37 AM

Gratzzzz Guy in my club got gold for IPA's

 

That's a heck of an a achievement. It's really tough to enter a good IPA. Getting the beer ready and maintaining all the aromas and flavor while waiting to be judged is an annoyance because often the bottle is stored warm and isn't judged for 2-3 weeks after it's received. So to optimize your chances you really have to bottle a young beer and hope for the best.



#16 matt6150

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Posted 23 September 2014 - 09:37 AM

That's a heck of an a achievement. It's really tough to enter a good IPA. Getting the beer ready and maintaining all the aromas and flavor while waiting to be judged is an annoyance because often the bottle is stored warm and isn't judged for 2-3 weeks after it's received. So to optimize your chances you really have to bottle a young beer and hope for the best.

That's kind of way I stopped entering comps. I primarily brew IPA's and getting good feedback was hit or miss. I would do good here locally that I can drop off, but as soon as I ship a beer somewhere I might as well take 10 points off right there.



#17 SchwanzBrewer

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Posted 23 September 2014 - 11:08 AM

That's kind of way I stopped entering comps. I primarily brew IPA's and getting good feedback was hit or miss. I would do good here locally that I can drop off, but as soon as I ship a beer somewhere I might as well take 10 points off right there.

 

The stouts/porters have it easiest. 



#18 SchwanzBrewer

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Posted 06 October 2014 - 07:12 AM

Duss got a Bronze and Kolsch got Gold at O'Zapft Is German Homebrew Competition in Texas.

 

I guess I can brew German bier. I'm making more Kolsch sometime in the next couple weeks because I'm almost out, then I'm gonna start the lager sequence and try my hand at that.

 

Prost!



#19 neddles

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Posted 06 October 2014 - 06:04 PM

Nice work bro.!

#20 SchwanzBrewer

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Posted 06 October 2014 - 07:55 PM

Thanks!




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