2nd Annual HRB Homebrew Comp
- jacinthebox
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Re: 2nd Annual HRB Homebrew Comp
Good luck everyone. ..wish we would have been carbed up for this one
Brathair Brewing
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- canuck
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Re: 2nd Annual HRB Homebrew Comp
Judging took place this afternoon at the Saint John Ale House.........and it was a Brewnoser's sweep. I wasn't involved in any of the judging, but was able to sample all of the entries. All of the entries were really solid and the results were very close.
1st Place
Tilted Kilt - Keith Forbes/Mike Orr
2nd Place
Kilted Tilt - Mike Orr/Keith Forbes
3rd Place
More Than Just a Wee Heavy -Mark McGraw
Congrats gents, very well done!! A big thanks to the three judges (Craig Pinhey, Ian Covey, and Eric Scouten), the Saint John Ale House, and of course to all of the homebrewers that participated in the competition!
1st Place
Tilted Kilt - Keith Forbes/Mike Orr
2nd Place
Kilted Tilt - Mike Orr/Keith Forbes
3rd Place
More Than Just a Wee Heavy -Mark McGraw
Congrats gents, very well done!! A big thanks to the three judges (Craig Pinhey, Ian Covey, and Eric Scouten), the Saint John Ale House, and of course to all of the homebrewers that participated in the competition!
Last edited by canuck on Sun Jan 17, 2016 4:49 pm, edited 1 time in total.
- Hobbitfu
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Re: 2nd Annual HRB Homebrew Comp
Congrats Keith, Mike and Mark!
- jeffsmith
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Re: 2nd Annual HRB Homebrew Comp
Well done, fellas!
- Keith
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Re: 2nd Annual HRB Homebrew Comp
Thanks for putting this comp on Shane. Was a unique style for us to brew and we were both very happy with the beer. Even more happy with it now!
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- Hobbitfu
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Re: 2nd Annual HRB Homebrew Comp
I will 2nd that... Thanks Shane! Can't wait till next year[WINKING FACE]
- mikeorr
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Re: 2nd Annual HRB Homebrew Comp
After a shitty weekend, this was a nice bit of pleasant news!
- jacinthebox
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- RubberToe
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Re: 2nd Annual HRB Homebrew Comp
Well done, guys!
Electric Brewery Build
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
- mcgster
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Re: 2nd Annual HRB Homebrew Comp
Congrats Keith and Mike, and all involved!
Thanks for hosting Shane!
Thanks for hosting Shane!
- Keith
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Re: 2nd Annual HRB Homebrew Comp
Congrats to you too man!mcgster wrote:Congrats Keith and Mike, and all involved!
Thanks for hosting Shane!
Brewer, Owner & Operator @ Ol' Biddy's Brew House
- mcgster
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- BBrianBoogie
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Re: 2nd Annual HRB Homebrew Comp
Well done boys
- mr x
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Re: 2nd Annual HRB Homebrew Comp
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter.
- Tim Gregory
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Re: 2nd Annual HRB Homebrew Comp
Congrats!
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Re: 2nd Annual HRB Homebrew Comp
Good job guys!
- mumblecrunch
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Re: 2nd Annual HRB Homebrew Comp
Awesome job Keith, Mike and Mark!!
Keith and Mike: were the two beers as close as the names would suggest or were there significant differences between them?
Keith and Mike: were the two beers as close as the names would suggest or were there significant differences between them?
- Keith
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Re: 2nd Annual HRB Homebrew Comp
Yeast was the difference US04 (Gold) vs WLP005(Silver), however the flavor profiles on the beer are significantly different. Similar to the Big Spruce comp we co brewed beers and split on yeasts at different temperatures.mumblecrunch wrote:Awesome job Keith, Mike and Mark!!
Keith and Mike: were the two beers as close as the names would suggest or were there significant differences between them?
It's amazing how the yeast can change the flavor, body and overall profile of the beer. We will try to bring a sample of each to the next Brewnosers meeting so everyone can experience the difference.
I'm looking forward to the Score sheets to see the feedback.
WLP 005 liquid yeast, bottom fermenting. Completely kept the trub suspended during fermentation. Looked like milk.
US04 dry yeast (did not rehydrate), top fermenting. Trub was on bottom during fermentation. Really clear.
Brewer, Owner & Operator @ Ol' Biddy's Brew House
- jacinthebox
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Re: 2nd Annual HRB Homebrew Comp
Split batches are the way t go if you want to learn what different yeasts add to the finished product.Keith wrote:Yeast was the difference US04 (Gold) vs WLP005(Silver), however the flavor profiles on the beer are significantly different. Similar to the Big Spruce comp we co brewed beers and split on yeasts at different temperatures.mumblecrunch wrote:Awesome job Keith, Mike and Mark!!
Keith and Mike: were the two beers as close as the names would suggest or were there significant differences between them?
It's amazing how the yeast can change the flavor, body and overall profile of the beer. We will try to bring a sample of each to the next Brewnosers meeting so everyone can experience the difference.
I'm looking forward to the Score sheets to see the feedback.
WLP 005 liquid yeast, bottom fermenting. Completely kept the trub suspended during fermentation. Looked like milk.
US04 dry yeast (did not rehydrate), top fermenting. Trub was on bottom during fermentation. Really clear.
Brathair Brewing
Brew Hard...Stay Humble
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- LiverDance
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Re: 2nd Annual HRB Homebrew Comp
great job guys
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
- mumblecrunch
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Re: 2nd Annual HRB Homebrew Comp
Nice. Splitting a batch was a neat idea. Using a lager yeast for a Scottish Wee Heavy is another. Seems to have worked out tooKeith wrote:Yeast was the difference US04 (Gold) vs WLP005(Silver), however the flavor profiles on the beer are significantly different. Similar to the Big Spruce comp we co brewed beers and split on yeasts at different temperatures.mumblecrunch wrote:Awesome job Keith, Mike and Mark!!
Keith and Mike: were the two beers as close as the names would suggest or were there significant differences between them?
It's amazing how the yeast can change the flavor, body and overall profile of the beer. We will try to bring a sample of each to the next Brewnosers meeting so everyone can experience the difference.
I'm looking forward to the Score sheets to see the feedback.
WLP 005 liquid yeast, bottom fermenting. Completely kept the trub suspended during fermentation. Looked like milk.
US04 dry yeast (did not rehydrate), top fermenting. Trub was on bottom during fermentation. Really clear.
- jeffsmith
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Re: 2nd Annual HRB Homebrew Comp
Isn't WLP005 a British Ale yeast?mumblecrunch wrote:Nice. Splitting a batch was a neat idea. Using a lager yeast for a Scottish Wee Heavy is another. Seems to have worked out tooKeith wrote:Yeast was the difference US04 (Gold) vs WLP005(Silver), however the flavor profiles on the beer are significantly different. Similar to the Big Spruce comp we co brewed beers and split on yeasts at different temperatures.
It's amazing how the yeast can change the flavor, body and overall profile of the beer. We will try to bring a sample of each to the next Brewnosers meeting so everyone can experience the difference.
I'm looking forward to the Score sheets to see the feedback.
WLP 005 liquid yeast, bottom fermenting. Completely kept the trub suspended during fermentation. Looked like milk.
US04 dry yeast (did not rehydrate), top fermenting. Trub was on bottom during fermentation. Really clear.
- Keith
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Re: 2nd Annual HRB Homebrew Comp
Yep.jeffsmith wrote:Isn't WLP005 a British Ale yeast?mumblecrunch wrote:Nice. Splitting a batch was a neat idea. Using a lager yeast for a Scottish Wee Heavy is another. Seems to have worked out tooKeith wrote:Yeast was the difference US04 (Gold) vs WLP005(Silver), however the flavor profiles on the beer are significantly different. Similar to the Big Spruce comp we co brewed beers and split on yeasts at different temperatures.
It's amazing how the yeast can change the flavor, body and overall profile of the beer. We will try to bring a sample of each to the next Brewnosers meeting so everyone can experience the difference.
I'm looking forward to the Score sheets to see the feedback.
WLP 005 liquid yeast, bottom fermenting. Completely kept the trub suspended during fermentation. Looked like milk.
US04 dry yeast (did not rehydrate), top fermenting. Trub was on bottom during fermentation. Really clear.
Brewer, Owner & Operator @ Ol' Biddy's Brew House
- Keith
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Re: 2nd Annual HRB Homebrew Comp
Below is the feedback on our entries if anyone wants to read. Was exciting to see a 45/50 from Eric on 9E-6.
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