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Old 02-24-2014, 12:34 PM   #11
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If you can, cold crash the primary 5-7 days in the 30's prior to bottling. You'll end up with much less yeast trub in the bottom of each bottle. Considering how the beer will be handled in shipping and at the comp, you don't want your beer to have a bunch of stirred up yeast floating around in it.

I'd want to age a stout 4-5 months before sending it off to a comp.

Good Temp Control -----> Happy Yeast ------> Tasty Brew
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Old 02-25-2014, 02:58 AM   #12
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I'd say do it this time and save a couple bottles for the next competition and don't do it that time and see what happens.

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