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Started By
Message
2015 AHA National Homebrew Competition
Posted on 2/5/15 at 7:36 am
Posted on 2/5/15 at 7:36 am
Anybody competing? I happen to have a Saison fermenting right now that should be ready by the time judging comes around. I do have a quetion: if i am adding oak to the secondary for 7 days, would that disqualify my beer from being 16C category of saison?
LINK
Entry Shipping to (for Louisiana area)
Austin, TX
NHC 2015 – Austin Homebrew Supply
9129 Metric Blvd
Austin, TX 78758
Phone: (512) 300-2739
Nashville, TN
NHC 2015 – Rebel Brewer
105 Space Park North
Goodlettsville, TN 37072
Phone: (615) 859-2188
LINK
quote:
Important Dates for the 2015 Competition
Application Window: February 2-8, 2015
First Round Shipping March 2-11, 2015
First Round March 13 – April 12, 2015
Final Round Judging June 11, 2015*
Final Round Winners Announced June 13, 2015*
Entry Shipping to (for Louisiana area)
Austin, TX
NHC 2015 – Austin Homebrew Supply
9129 Metric Blvd
Austin, TX 78758
Phone: (512) 300-2739
Nashville, TN
NHC 2015 – Rebel Brewer
105 Space Park North
Goodlettsville, TN 37072
Phone: (615) 859-2188
This post was edited on 2/5/15 at 7:39 am
3
Posted on 2/5/15 at 7:49 am to BugAC
I would not add oak to the saison if you are submitting in the 16C category and are wanting to win, not just get feedback. I've been dinged for it.
You won't get disqualified as that only happens if you break one of the rules of the competition such as putting a custom label on the bottle or something like that.
You won't get disqualified as that only happens if you break one of the rules of the competition such as putting a custom label on the bottle or something like that.
Posted on 2/5/15 at 7:51 am to BottomlandBrew
quote:
I would not add oak to the saison if you are submitting in the 16C category and are wanting to win, not just get feedback. I've been dinged for it.
Damn. Well here's a follow up question, is 7 days on a couple ounces of oak enough to impart a little flavor, or do i need to age it longer?
Posted on 2/5/15 at 7:55 am to BugAC
What kind of oak and in what form? Dark American chips vs. light French cubes will give you very different profiles.
I highly highly recommend this episode of the brewing network. It's one of those episodes that is pretty mindblowing and takes a few listens to get all the info.
I highly highly recommend this episode of the brewing network. It's one of those episodes that is pretty mindblowing and takes a few listens to get all the info.
Posted on 2/5/15 at 7:59 am to BottomlandBrew
quote:
What kind of oak and in what form?
Medium toast french oak. I plan on soaking in some white wine.
quote:
I highly highly recommend this episode of the brewing network. It's one of those episodes that is pretty mindblowing and takes a few listens to get all the info
Will do. Just finished the latest episode and have been going back to find some older episodes that would help me.
SOrry to sidetrack the thread.
So is anyone competing?
Posted on 2/5/15 at 8:54 am to BugAC
quote:
So is anyone competing?
not me, but I will say that if you want to get excellent feedback on your beer then NHC is the competition you want to enter.
One of the guys in our club had one of his NHC entries judged by Charlie Papazian a few years back. He didn't win a medal, but the scoresheet had awesome complements and feedback on his beer.
Posted on 2/5/15 at 9:02 am to LSUGrad00
quote:
One of the guys in our club had one of his NHC entries judged by Charlie Papazian a few years back. He didn't win a medal, but the scoresheet had awesome complements and feedback on his beer.
I may send 3 entries of the same beer.
The saison, as is, no oak added.
My oaked saison.
And my saison on top of blood oranges.
And see how they all add up. I'll probably put the oak in the oak aged category, the blood orange in the fruit category, and the standard as 16c
The trick will be carbonating only 5 bottles of the standard saison. From what i read, 3/4 - 1 tspn of corn sugar (not heaped) should do it.
This post was edited on 2/5/15 at 9:03 am
Posted on 2/5/15 at 9:11 am to BugAC
I won't be entering either. I have little interest in entering competitions unless I have a personal investment in the competition (ala the LA Circuit).
Also, good luck with the lottery to get access to enter the comp.
Also, good luck with the lottery to get access to enter the comp.
Posted on 2/5/15 at 9:14 am to BugAC
no, but I did send off 4 yesterday for judging. And by judging, I mean I sent them to rds so he can drink them
Posted on 2/5/15 at 9:18 am to LoneStarTiger
I'll give you feedback.
Posted on 2/5/15 at 9:24 am to BottomlandBrew
quote:
I'll give you feedback.
actually, I think one of yours is heading my way soon
Posted on 2/5/15 at 9:56 am to Fratastic423
quote:
Also, good luck with the lottery to get access to enter the comp.
They made it much easier to get in now, especially if you're just wanting to get one or two in.
I'm going to enter my coffee porter. It got really good scores last year (39, IIRC), and I think this latest batch nailed it.
But I'm definitely more interested in the Bayou Circuit, and focused on those.
Posted on 2/5/15 at 11:58 am to BMoney
quote:
But I'm definitely more interested in the Bayou Circuit, and focused on those.
Same here. Do you have an updated list?
Posted on 2/5/15 at 1:05 pm to BugAC
I have in the past. Probably not this year with the new Louisiana Circuit.
Posted on 2/5/15 at 1:25 pm to BugAC
quote:
Do you have an updated list?
Competitions are listed on the circuit website. Bayou State Circuit
The current website kind of sucks, but I do plan on updating the page with standings after each competition.
Good Time Brewers ended up with 108 entries for their competition. That's almost many entries as the dead yeast and redstick competitions had last year combined.
We really need to get more LA homebrewers certified/interested in judging if the competitions are going to grow any larger than that.
Posted on 2/5/15 at 1:48 pm to LSUGrad00
quote:
We really need to get more LA homebrewers certified/interested in judging if the competitions are going to grow any larger than that.
This just isn't something that appeals to me. At least not enough to get certified and drive to Lake Charles 2 or 3 weekends in a row to judge beer.
Posted on 2/5/15 at 2:06 pm to BMoney
quote:
This just isn't something that appeals to me. At least not enough to get certified and drive to Lake Charles 2 or 3 weekends in a row to judge beer.
I definitely agree.
I don't mind judging competitions in town to help out, but I'm not making a special trip somewhere to sit in a room and judge beer all day.
Same thing with getting certified. If there wasn't a tasting exam in Baton Rouge next year, I would just stay 'provisional' or whatever it is when you only pass their online exam.
This post was edited on 2/5/15 at 2:07 pm
Posted on 2/5/15 at 2:29 pm to BMoney
I say the same thing about entering competitions. I don't see the point.
Posted on 2/5/15 at 2:39 pm to LoneStarTiger
I'd like to get back to entering them, but my bottling QC sucks with my current equipment and I keep making excuses not to buy some more clean equipment. I do have the very real problem that if I bring in any more fermenters, I might get kicked out of my apartment.
Posted on 2/5/15 at 2:39 pm to LoneStarTiger
quote:
I say the same thing about entering competitions. I don't see the point.
Mostly for the feedback and constructive criticism. Most of the time, I get "yeah, that's really good" from people I share my beer with. I'd rather hear unbiased comments about how it really is.
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