Biab & No Chill Comp Results

[Stuster]

entered for feedback and cant wait for my sheets to return

Posted out today, so should be there tomorrow or the next day. Finally. I had so much work on all last week there was no time to get them all in envelopes but got it done Sunday night and last night. Phew.

 

[Tony]

Your a champ Stu, thanks for your hard work mate.

cheers

 

[Guest Lurker]

Oh, how quaint, snail mailing out judging sheets! Anyway, back to the question, of the no chill prize winners, were any of them lagers?

 

[Tony]

from me thats a NO

Im an Ale No chiller

 

[browndog]

Have said this one before but on topic here

Brewed English strong ale 3 years ago.

Cubed in a blue Kmart cube with 2 inches of airspace in the cube (left full of air) for a couple of months

brewed and entered in the last 3 NSW state comps.

1st year did well but needed time to smooth out, no placing
2nd year. Won champion beer and got a 1st in catagory in the AABC
3rd year, got 2nd behind Docs IAPA that killed the judges taste buds from anything that tasted like beer

ENteres a few others in the NSW comp that didnt do well but im fairly sure they had faults from yeast and posible infection but i couldnt put my finger on what...... entered for feedback and cant wait for my sheets to return

cheers

Well, I think that answers the stability question, I've never had a beer last more than a couple of months anyway.

cheers

Browndog

 

[Doc]

My entries

NSW Comp 2008

Three 1st Places.
One was "Best of Show"
One was "Highest Scoring Beer"

All were NO CHILL.
All were Full Mash.

Bathurst Comp 2008

One 1st Place
One 3rd Place
One Highly Commended

All were NO CHILL.
All were Full Mash.

Beers,
Doc

 

[PostModern]

But Doc, how's the botulism? All that DMS must have made the judges immune!

 

[Doc]

But Doc, how's the botulism? All that DMS must have made the judges immune!

Don't give away my competition secrets

Doc

 

[Tony]

couldnt taste the DMS for the hops...........

Come on Doc......... a little bite

COngrats on all your great results too mate!

 

[Duff]

Oh, how quaint, snail mailing out judging sheets! Anyway, back to the question, of the no chill prize winners, were any of them lagers?

I got a Gold last year in the Bitter and Twisted with a no chill Bohemian Pilsener.

 

[Paul H]

Any news on the BIAB results?

Cheers

Paul

 

[PostModern]

Any news on the BIAB results?

Cheers

Paul

*tumbleweed*

 

[randyrob]

Any news on the BIAB results?

Cheers

Paul

maybe you guys are looking at this from the wrong angle!

perhaps these biab beers are so good and tasty they don't want to be wasting it on the judges?

Rob.

 

[PistolPatch]

I didn't have any decent beers to put in the WA comp but did enter 3 beers (in 4 categories!) under my own name rather than PP.

Ive been battling with a weird taste for ages that goes away after about 4 weeks. This has been driving me nuts so I sent in 3 beers I had just brewed that most exhibited this weird taste and I think WA judge No2 might have given me the answer. Whoever you are, thank you. I thought I had returned everything back to the way I used to brew but didnt even think of the thing you mentioned. Hanging to try this on my next brew.

So my entries were aimed soley at identifying this problem. Only one entry was even of the correct style!!! For example, the beer I had that best exhibited this funny flavour was a low-alcohol, irish red grain bill with US-56 yeast. Now where do you put that? I put it under light lager

Hopefully next time a comp comes around Ill have this problem fixed and Ill be cheating by asking nev and rob (both Gold winners) if I can use one of their recipes to ensure I have something that is to style and wont inflict pain on any judges!

Thanks to all the judges and kook. That was a fun and worthwhile exercise.

:icon_cheers:
Pat

 

[ikern]

Ive been battling with a weird taste for ages that goes away after about 4 weeks. This has been driving me nuts so I sent in 3 beers I had just brewed that most exhibited this weird taste and I think WA judge No2 might have given me the answer. Whoever you are, thank you. I thought I had returned everything back to the way I used to brew but didnt even think of the thing you mentioned. Hanging to try this on my next brew.

And the possible problem identified was.....??

 

[PistolPatch]

And the possible problem identified was.....??

Acetaldehyde. The comment from Judge 2 said, "My concern is part of the fruit character is acetaldehyde - check yeast health/oxygenation/drop fermentation temperature and don't remove yeast too soon."

I am hoping the answer lies in aeration. I used to re-use my yeast many times and never had this problem. Then I went through a lazy period - 60 minute mash, 60 minute boil, a sachet of yeast and bugger-all aeration of wort and yeast. At around the same time, grain and the main yeast I use had changed a little as well. Too many changes and poor record-keeping at the time made the faulty change in my brewing techniques hard to identify.

The judges comments above, jolted me to remember how well I used to aerate my yeast and wort. So, on the next brew, I'll return to my original practices in this area. I'll be wrapped if this fixes it - I hate that flavour! It's a strange flavour too. A lot of people can't taste it in my beer and occassionally I won't taste it at all until my second or third glass and then it suddenly becomes apparent and over-whelming to me. Weird!

Spot ya,
Pat

 

[kram]

Acetaldehyde. The comment from Judge 2 said, "My concern is part of the fruit character is acetaldehyde - check yeast health/oxygenation/drop fermentation temperature and don't remove yeast too soon."

This is the comment i'm hoping for one, maybe two of my entries in the QABC. One has this character upfront the other is more hidden by the malts.

 

[drtomc]

does anyone actually KNOW of any botulism cases from no-chilling?

I can only recall to my mind a single botulism *death* in the last couple of years - take-away nachos. A relative was the microbiologist on the case. Don't know about non-fatal cases though.

The only conclusion I draw from that is that the following observation about Melbourne restaurants is true: Melbourne has no bad Thai restaurants, and no good Mexican ones. ;-)

T.

 

[buttersd70]

I;ve fot to say, guys, as a "fence sitter" in the whole chill/no chill bitching that happens on this site, I'm finding this thread particularly interesting.
My experience with no chill is good; but I've had lingering doubts, as everything I've done to date has been drunk young (part as per style, part as per need), and have thought that no chill was "for the time being" in my case. But these kind of results are pushing me towards permanancy....

Congrats to all the place getters.

 

[sinkas]

Acetaldehyde, is generally due to over pitching and or over aearation, or too high initial pitch temp, casuing a fast and flawed fermentation.