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Author Topic: May competition  (Read 2341 times)

Offline Chris Craig

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May competition
« on: April 05, 2013, 11:57:52 PM »
If we're doing quarterly competitions, then we'd better decide right now what the May competition will be.  I suggest a ligher style for this one.  We did wheat in July, stout in October, so how about a Best Bitter or Irish Red for spring?

Offline jeffsmith

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Re: May competition
« Reply #1 on: April 06, 2013, 12:00:57 AM »
What about something like a Saison that's typically brewed in spring?

Offline Chris Craig

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Re: May competition
« Reply #2 on: April 06, 2013, 12:32:27 AM »
I'm really liking the idea of a saison.  Steve would be proud :)

Any consensus?

Offline Richard

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Re: May competition
« Reply #3 on: April 06, 2013, 01:52:00 PM »
I'd roll with Saison. Getting people out of their comfort zones should be as important as flogging the popular styles with these competitions.
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Offline sdixon

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Re: May competition
« Reply #4 on: April 06, 2013, 04:04:36 PM »
Saison would be an excellent choice. Yes Chris I'm proud of ya'll ;-)
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Offline JohnQ

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Re: May competition
« Reply #5 on: April 06, 2013, 06:41:24 PM »
Is there enough time to do a saison before the end of may?
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Offline jeffsmith

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Re: May competition
« Reply #6 on: April 06, 2013, 07:26:59 PM »
Quote from: "JohnQ"
Is there enough time to do a saison before the end of may?


Depending on the yeast you choose. Wyeast 3724 is notoriously slow, but something like 3711 or WLP585 will ferment out very quickly. 3711 is a monster and usually finishes in a couple days, max.

Offline sdixon

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Re: May competition
« Reply #7 on: April 07, 2013, 11:24:24 AM »
And there is also the option to blend yeast to finish faster.
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