New Brunswick Craft Brewers Association
Uncategorized Boards => General => Topic started by: Chris Craig on April 05, 2013, 11:57:52 PM
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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?
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What about something like a Saison that's typically brewed in spring?
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I'm really liking the idea of a saison. Steve would be proud :)
Any consensus?
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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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Saison would be an excellent choice. Yes Chris I'm proud of ya'll ;-)
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Is there enough time to do a saison before the end of may?
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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.
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And there is also the option to blend yeast to finish faster.