2nd Annual HRB Homebrew Comp

Past, present, and upcoming competitions, as well as award winners!
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jacinthebox
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Re: 2nd Annual HRB Homebrew Comp

Post by jacinthebox » Sun Jan 17, 2016 11:17 am

Good luck everyone. ..wish we would have been carbed up for this one
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Re: 2nd Annual HRB Homebrew Comp

Post by canuck » Sun Jan 17, 2016 4:45 pm

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! :cheers:
Last edited by canuck on Sun Jan 17, 2016 4:49 pm, edited 1 time in total.

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Re: 2nd Annual HRB Homebrew Comp

Post by Hobbitfu » Sun Jan 17, 2016 4:47 pm

Congrats Keith, Mike and Mark!

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Re: 2nd Annual HRB Homebrew Comp

Post by jeffsmith » Sun Jan 17, 2016 4:50 pm

Well done, fellas!

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Re: 2nd Annual HRB Homebrew Comp

Post by Keith » Sun Jan 17, 2016 4:52 pm

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!
Brewer, Owner & Operator @ Ol' Biddy's Brew House
:cheers2:

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Re: 2nd Annual HRB Homebrew Comp

Post by Hobbitfu » Sun Jan 17, 2016 4:53 pm

I will 2nd that... Thanks Shane! Can't wait till next year[WINKING FACE]

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Re: 2nd Annual HRB Homebrew Comp

Post by mikeorr » Sun Jan 17, 2016 4:58 pm

After a shitty weekend, this was a nice bit of pleasant news!

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Re: 2nd Annual HRB Homebrew Comp

Post by jacinthebox » Sun Jan 17, 2016 5:02 pm

Good job guys
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Re: 2nd Annual HRB Homebrew Comp

Post by RubberToe » Sun Jan 17, 2016 5:03 pm

Well done, guys!

:cheers:
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Re: 2nd Annual HRB Homebrew Comp

Post by mcgster » Sun Jan 17, 2016 5:45 pm

Congrats Keith and Mike, and all involved!

Thanks for hosting Shane!

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Re: 2nd Annual HRB Homebrew Comp

Post by Keith » Sun Jan 17, 2016 5:53 pm

mcgster wrote:Congrats Keith and Mike, and all involved!

Thanks for hosting Shane!
Congrats to you too man!
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:cheers2:

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Re: 2nd Annual HRB Homebrew Comp

Post by mcgster » Sun Jan 17, 2016 5:59 pm

:rockin:

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Re: 2nd Annual HRB Homebrew Comp

Post by BBrianBoogie » Sun Jan 17, 2016 6:24 pm

Well done boys :cheers:

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Re: 2nd Annual HRB Homebrew Comp

Post by mr x » Sun Jan 17, 2016 6:41 pm

:cheers2:
At Alexander Keith's we follow the recipes first developed by the great brewmaster to the absolute letter. :wtf:

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Re: 2nd Annual HRB Homebrew Comp

Post by Tim Gregory » Sun Jan 17, 2016 6:42 pm

Congrats!

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Re: 2nd Annual HRB Homebrew Comp

Post by jmacdonald » Sun Jan 17, 2016 9:00 pm

Good job guys!

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Re: 2nd Annual HRB Homebrew Comp

Post by mumblecrunch » Sun Jan 17, 2016 10:33 pm

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?

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Re: 2nd Annual HRB Homebrew Comp

Post by Keith » Sun Jan 17, 2016 11:21 pm

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?
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. :cheers2:

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
:cheers2:

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Re: 2nd Annual HRB Homebrew Comp

Post by jacinthebox » Mon Jan 18, 2016 9:25 am

Keith wrote:
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?
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. :cheers2:

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.
Split batches are the way t go if you want to learn what different yeasts add to the finished product.
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Re: 2nd Annual HRB Homebrew Comp

Post by chalmers » Mon Jan 18, 2016 7:28 pm

Congratulations!

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Re: 2nd Annual HRB Homebrew Comp

Post by LiverDance » Tue Jan 19, 2016 10:15 am

:cheers: 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.

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Re: 2nd Annual HRB Homebrew Comp

Post by mumblecrunch » Tue Jan 19, 2016 10:20 am

Keith wrote:
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?
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. :cheers2:

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.
Nice. Splitting a batch was a neat idea. Using a lager yeast for a Scottish Wee Heavy is another. Seems to have worked out too ;)

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Re: 2nd Annual HRB Homebrew Comp

Post by jeffsmith » Tue Jan 19, 2016 2:00 pm

mumblecrunch wrote:
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.
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. :cheers2:

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.
Nice. Splitting a batch was a neat idea. Using a lager yeast for a Scottish Wee Heavy is another. Seems to have worked out too ;)
Isn't WLP005 a British Ale yeast?

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Re: 2nd Annual HRB Homebrew Comp

Post by Keith » Tue Jan 19, 2016 2:02 pm

jeffsmith wrote:
mumblecrunch wrote:
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.
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. :cheers2:

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.
Nice. Splitting a batch was a neat idea. Using a lager yeast for a Scottish Wee Heavy is another. Seems to have worked out too ;)
Isn't WLP005 a British Ale yeast?
Yep.
Brewer, Owner & Operator @ Ol' Biddy's Brew House
:cheers2:

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Keith
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Re: 2nd Annual HRB Homebrew Comp

Post by Keith » Tue Jan 19, 2016 2:05 pm

Below is the feedback on our entries if anyone wants to read. Was exciting to see a 45/50 from Eric on 9E-6. :rockin:
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:cheers2:

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