Garrison Ultimate Brew Off 2013

[mr x]

We'll have to start thinking about that...

[RubberToe]

Mine's been kegged for a little over a week, still hoping to get more carbonation before bottling... tasting good as well! When is the Brewnoser's party? That same weekend?

It is still unplanned. The idea is to get together sometime soon after the award ceremony.

[GAM]

Just a reminder, I have the CPBF if anyone needs it. I could probably help bottle as well.

Sandy

[Jayme]

Planning to bottle ours tonight (provided the carbonation level is satisfactory), drop it off tomorrow. When I tasted it warm/flat out of the fermenter, it was quite good!

[RubberToe]

Planning to bottle ours tonight (provided the carbonation level is satisfactory), drop it off tomorrow. When I tasted it warm/flat out of the fermenter, it was quite good!

I tasted mine quite warm from the primary, cold crashed in the primary, and on tap... all were very different!

[Tim Gregory]

Just a reminder, I have the CPBF if anyone needs it. I could probably help bottle as well.

Sandy

I wouldn't mind giving it a try. I thought my beer was a contender last year, but it was eliminated in the first round due to low carb.

[GAM]

Are you around this weekend?

Sandy

[GillettBreweryCnslt]

Just a reminder, I have the CPBF if anyone needs it. I could probably help bottle as well.

Sandy

I wouldn't mind giving it a try. I thought my beer was a contender last year, but it was eliminated in the first round due to low carb.

That's exactly what happened to me. Their comment was something like "this is a great beer, however the carbonation level is too low to move it forward". Or something disheartening like that.

This year I'm going carb the living crap out of it! (within reason).

Has anyone calculated the PSI needed to carb a keg to the appropriate amount accounting for loss while bottling? (actually I'm a bit serious there )

[mr x]

I think this is where a carbonator cap and PTE bottles are really handy.

[canuck]

I sent my samples down last week. I'm not expecting too much as it was my first Belgian brew. Having said that, I think it tastes really nice. A family member that is well versed in Belgian beers thought it was very good as well. How are you informed if you do/don't make it to the second round? Email?

[TimG]

Has anyone calculated the PSI needed to carb a keg to the appropriate amount accounting for loss while bottling? (actually I'm a bit serious there )

I'd also like to know this..

[Tim Gregory]

Are you around this weekend?

Sandy

Yup, remind me of your address and I can swing by sometime tomorrow if you're around.

thanks

[sleepyjamie]

when are the submissions due?

[Jamie D]

when are the submissions due?

Feb 25th. 1 week from Monday. Mine has been carbed up for a week and I was sampling it last weekend. I will bottle some this weekend.

[sleepyjamie]

ive had kegged since december. hopefully there is enough left in the keg.

[chalmers]

Has anyone calculated the PSI needed to carb a keg to the appropriate amount accounting for loss while bottling? (actually I'm a bit serious there )

I'd also like to know this..

There's no hard and fast rule (depends on your technique for getting the beer into the bottles, among other things), but my plan is to follow the carb chart, and add a psi. I'm thinking 14psi at 4C.

[pet lion]

Definitely got mine started too late. After the late sugar (honey) addition I made it is still active so don't know how much sugar to add to prime or leave as is. Plus it is still super cloudy right now. Guess I'll only get to compete in the Brewnosers comp in March.

[CorneliusAlphonse]

I kegged mine and it tastes like shit.

[BrooklandBrewer]

I kegged mine and it tastes like shit.

Confidence! I like it Kegged mine last Thursday. Carbonating the shit out of it in hopes of shipping it to Halifax on Friday!

[chalmers]

Mine did not attenuate as well as it should have. It's within style (FG=1.016), but the sweetness is pretty prominent.

Despite not being super pleased with it, it's going in the comp.

[mr x]

Alpha amalyze would have helped fix that.

Sent from my Nexus S using Tapatalk 2

[sleepyjamie]

i've had mine kegged since december now. its finally coming to life after 2 months. im enjoying it a lot better.

[akr71]

Mine did not attenuate as well as it should have. It's within style (FG=1.016), but the sweetness is pretty prominent.

Despite not being super pleased with it, it's going in the comp.

I had the opposite problem - they (2 entries) finished dryer than anticipated (FG 1.008 & 1.009) which means they're ~ 8 to 9% ABV and out of style. I think they are tasty - more importantly, the wife thinks they're pretty tasty.

It took a long time to clear up too (wlp 500 & wyeast 1214)

[derek]

Alpha amalyze would have helped fix that.

LOL. Had that discussion with a guy at a sommelier's tasting last night. Alan (are you on here?) also brewed a beer for the Brew Off and ran into exactly the same situation - I mentioned that last time I'd had a mash accident resulting in a lot of unfermentable starches you'd suggested Alpha amylase. Is it something you can keep on hand for any length of time? My limited understanding of enzymes is that they generally aren't very stable.

And answering my own question, White Labs "opti-mash" is claimed to be stable for a year in the refrigerator. I love their application notes: "add OPTI-MASH at 220-280mls per ton of adjunct". Not having used a ton of adjunct (or even malt) in my whole life, I guess one bottle of that stuff is going to be more than the whole club needs...

[mr x]

I think is has a very long shelf life. Maybe more than me.