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May competition

Started by Chris Craig, April 05, 2013, 11:57:52 PM

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Chris Craig

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?

jeffsmith

What about something like a Saison that's typically brewed in spring?

Chris Craig

I'm really liking the idea of a saison.  Steve would be proud :)

Any consensus?

Richard

I'd roll with Saison. Getting people out of their comfort zones should be as important as flogging the popular styles with these competitions.
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

sdixon

Saison would be an excellent choice. Yes Chris I'm proud of ya'll ;-)
"Good people drink good beer"
Hunter S. Thompson


On Tap]

JohnQ

Is there enough time to do a saison before the end of may?
Charter Member
I'm on the 12 step program...
I'm on Step 1 - I've admitted I have a problem...and if you're reading this, so do you!

On Tap: 1. MT; 2. PartiGyle Barley Wine; 3. MT; 4. MT; 5. Obiwan Kanobe 6. Pollen Angels TM Base; 7. MT  8. MT
Visiting Taps:
Travelling: Vienna Pale @ RB's; NB55 @ Fakr's
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In the BH's: 1. Empty 2. WW, STILL! 3. Empty
Aging: Lots and Lots of Mead for Samples

jeffsmith

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.

sdixon

And there is also the option to blend yeast to finish faster.
"Good people drink good beer"
Hunter S. Thompson


On Tap]