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I agree that many judges need to step up their game. BJCP qualification should mean more effort is made, rather than less. Not necessarily comp organiser's fault (actually not at all) but if you're going to make the effort to judge, actually make the effort. Written as someone who has...

I understand completely. Just if it was outside normal hours and still 'expected' or compulsory, it would be an extra layer of ****.

Yes and also my cupboard has a hinge that has a screw missing do you think I can fix it must be a case of all hands on deck what do you reckon martha.

I'm swearing at the world

I've only really known one club president because I've only belonged to (and been actively involved with) one club. However it's a bit much to use feedback from 'nearly 10 years ago' as a reason to be critical of the currently run national comp, don't you think? First time I got in the nats, I...

Having said that and read mr no tip’s posts as well as many critical responses - judges do have a responsibility, under bjcp guidlines to offer meaningful, legibly written feedback. I know (not judged nats but judged most vic comps more than once and a tas state comp, bjcp certified) that it...

Late to the party but spot on.

Also I’m grumpy

FYI - my **** off is to Carol, not you. I like clarity in both beer and communication.

‘Tis the season to be grumpy, Fa la la la la la oh **** off.

I'm in Tas and I've had GG post ingredients, including liquid yeast and brewing acids so not sure why you couldn't get the same in rural vic. Anyway designing recipes is fun and rewarding and as many tweaks and suggestions as I can offer (based on subjective experience), there's no dog's balls...

Are you after coopers sparkling ale? If so, you need coopers yeast which you can find at the bottom of a stubby. Best to use coopers pale ale, culture up a starter from a fresh, in date six pack. Drink the six pack first (from a glass - don't touch your lips on the bottle). Recipe db has a...

I think big, healthy starters are crucial.

I like your work but bollocks. Cacao nibs = yum

Next time, toast the nibs till fragrant. A lot of the oil will come out during that process and can be left behind. If your extract has the flavours you're after, stick with that. If I make a great jus to put on a steak, I leave the bones behind

If you mashed at 75 and have plastic tastes, you have a world of things to work out before worrying about shifting hop additions. For new cubes, you can fill with boiling water, let cool, then taste the water. If it tastes like plastic, repeat the process until it doesn't. Make sure all hoses...

How bitter do you reckon heineken is?

My main reason for dosing the kettle is not so much the calcium (although I take the total into account) but the flavour component of the respective ion (eg. Sulphate or chloride).

Are they at least inside normal work hours?

Grumpy people give a **** and wish they didn't. Only the truly enlightened couldn't give a rat's arsehole in springtime -Buddha (as he was getting on a bit)