Who is the resident Porter expert here?
#1 *_Guest_BigBossMan_*
Posted 07 June 2012 - 04:33 PM
#2
Posted 08 June 2012 - 04:59 AM
#3 *_Guest_BigBossMan_*
Posted 08 June 2012 - 07:11 AM
#4
Posted 08 June 2012 - 07:49 AM
#5
Posted 08 June 2012 - 07:55 AM
#6
Posted 08 June 2012 - 07:58 AM
I could trybut I have one dark beer on tap nowhey, don't we have a guy named "Porter"?I guess the fact that I've made exactly one in the last few years disqualifies me.
#7
Posted 08 June 2012 - 08:04 AM
#8
Posted 08 June 2012 - 08:07 AM
#9
Posted 08 June 2012 - 08:10 AM
There's only one way for you to find out how it would do in a competition...i've made a few brown porters (basically the same recipe). search for my recipe if you want. I'm not sure how it would do in competition but I like it.
#10 *_Guest_BigBossMan_*
Posted 08 June 2012 - 08:14 AM
Cranky?I was thinking about entering one for our club. Who's going to do the judging for Brews Bros?
#11
Posted 08 June 2012 - 08:14 AM
#12
Posted 08 June 2012 - 08:15 AM
Who MTN cranky...never!Cranky?
#13 *_Guest_BigBossMan_*
Posted 08 June 2012 - 08:18 AM
lol noCrankycat. She is our resident BJCP judge.Who MTN cranky...never!
#14
Posted 08 June 2012 - 08:28 AM
I'd be disqualified if I entered a beer to represent Brews Bros and I might be disqualified if I entered a beer to represent Brew Brothers of Pikes Peak.So is Mtn, and I'm sure several others.
#15
Posted 08 June 2012 - 08:36 AM
#16
Posted 08 June 2012 - 08:38 AM
Right. Club-only comps have a first round within the club to determine who will represent the club in the larger comp. You generally send in 3 bottles for a club-only. One for the club comp, and two for the big comp.so we have to send our entry to our resident judge, then they forward the best one on to the comp?
#17
Posted 08 June 2012 - 08:41 AM
a robust porter could be a lot heavier than a stout. also - stout is a subset of porter.Interesting how everyone feels about Porters because as a noob I feel that why drink a Porter since you can have a stout. I porter feels a bit watered down...like a Pinot in wines.
#18
Posted 08 June 2012 - 08:41 AM
Maybe someone should reach out to Howie.This looks like an incredibly solid English porter recipe to me.If you cut the crystal in half and put in a half pound of oats, it would be very similar to my very first AG batch - which just happened to win First Place in a competition I entered it in (and also got an honorable mention in the Best of Show round).
#19
Posted 08 June 2012 - 08:43 AM
Really? Interesting!a robust porter could be a lot heavier than a stout. also - stout is a subset of porter.
#20
Posted 08 June 2012 - 08:46 AM
I prefer porters to many stouts because they seem to have more going on - particularly vs. a dry stout. It's not just a weaker stout and in fact a lot of porters are higher gravity than many stouts.Interesting how everyone feels about Porters because as a noob I feel that why drink a Porter since you can have a stout. I porter feels a bit watered down...like a Pinot in wines.
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