May competition

Chris Craig · 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?

jeffsmith · April 06, 2013, 12:00:57 AM

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

Chris Craig · April 06, 2013, 12:32:27 AM

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

Any consensus?

Richard · 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.

sdixon · April 06, 2013, 04:04:36 PM

Saison would be an excellent choice. Yes Chris I'm proud of ya'll ;-)

JohnQ · April 06, 2013, 06:41:24 PM

Is there enough time to do a saison before the end of may?

jeffsmith · 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.

sdixon · April 07, 2013, 11:24:24 AM

And there is also the option to blend yeast to finish faster.