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Old 08-01-2011, 12:10 PM   #1
elproducto
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Default Competition in 5 weeks, recipe suggestions plz.

Turns out a competition in Sept. for Toronto Beer Week has some great prizes, and is FREE to enter. It's not BJCP judged, but is using the categories.

I have the following ready to enter:

Saison
Oatmeal American Brown
Lake Walk Pale Ale
Belgian Strong Golden
Kolsch


Wondering what some quick brews are that might do well in a comp?

I should clarify that I keg.

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Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 08-01-2011, 01:11 PM   #2
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Mostly anything save for an RIS or higher gravity Belgians or so. Ferment a week, cold crash and carbonate for a week, 3 weeks conditioning time. Possibilities are endless.

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Old 08-01-2011, 01:14 PM   #3
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That looks like a plan. Sounds like you're brewing today haha

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Originally Posted by MyNameIsPaul

We make beer in buckets with toilet parts and coolers, this might not be the best place for you.

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Old 08-01-2011, 01:25 PM   #4
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Orfy's mild: http://www.homebrewtalk.com/f67/mild-mannered-ale-ag-e-uk-us-52776/

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Old 08-01-2011, 01:26 PM   #5
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I would probably ferment two to three weeks at least to have longer yeast contact, use a fining agent to clear quickly and carb the rest of the time. You should be able to get something under 1.05 pretty tasty by then.

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Old 08-01-2011, 01:30 PM   #6
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Quote:
Originally Posted by jeburgdo View Post
+1
This mild went grain to glass for me in 3 weeks, and I bottle.
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Old 08-01-2011, 02:17 PM   #7
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Looks like you keg, so anything that will be done fermenting in 2-3 weeks. I would:

Primary for 2-3 weeks, crash it, set at 30psi for 2 days, then use the remaining time for cold conditioning.

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Old 08-01-2011, 02:17 PM   #8
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Quote:
Originally Posted by mrduna01 View Post
I would probably ferment two to three weeks at least to have longer yeast contact, use a fining agent to clear quickly and carb the rest of the time. You should be able to get something under 1.05 pretty tasty by then.
If you're pitching enough healthy yeast and keeping your fermentation temperatures low, there isn't any need for longer yeast contact. Given the time frame, I believe it would be more beneficial having the beer carbonated correctly and cold longer rather than sitting on the yeast doing nothing.
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Old 08-01-2011, 08:55 PM   #9
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Thanks all..

I realize I have quite a few entries already, but it's free and the prizes really are great.

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Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

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Old 08-01-2011, 09:12 PM   #10
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a hefe or wit would do very well without conditioning.

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