So I somehow forgot that we have a Club Competition coming up on October 11th. I can't brew tonight, but I may be able to get yeast and whatnot for a beer tonight and plan to brew tomorrow. This is how I plan to brew it:
2.5 gallon batch.
Pitch lots of yeast.
Ferment in 5 days.
Cold Crash/Clarify for 5 days.
Burst Carb for 4 days.
???
Profit.
What am I forgetting? Any other tricks or tips to do this?
Luckily it's a lighter style and although clarity is an important part of a Belgian pale, it only counts for 3 points in competition, so I think if color and head retention is decent I may lose only 1 point. I've had a problem getting head lately. Not sure if there is a protein deficiency or what, but even beers coming from tap have been plenty carbed, but lacking head. Even some wheat beers, and I don't do a cereal mash either.
Should I plan to use something to boost head?
2.5 gallon batch.
Pitch lots of yeast.
Ferment in 5 days.
Cold Crash/Clarify for 5 days.
Burst Carb for 4 days.
???
Profit.
What am I forgetting? Any other tricks or tips to do this?
Luckily it's a lighter style and although clarity is an important part of a Belgian pale, it only counts for 3 points in competition, so I think if color and head retention is decent I may lose only 1 point. I've had a problem getting head lately. Not sure if there is a protein deficiency or what, but even beers coming from tap have been plenty carbed, but lacking head. Even some wheat beers, and I don't do a cereal mash either.
Should I plan to use something to boost head?