Garrison Comp

[jtmwhyte]

Just finishing up my entry. Tried to wait to the last possible minute to make. I'm either right on track or a bit late. Either way, looking forward to entering the comp

[Keith]

Grolsch should be ok. It's what I used. As a note. They hold the pressure to the point that when I popped the top on my stout, the pressure tore the top off it and hit the ceiling leaving a dent. Beer then proceeded to shoot out the neck due to the pressure. unsure how this didn't break.

[mr x]

This.

Did the same thing with saison.

Sent from my Nexus 4 using Tapatalk 4

[Keith]

yep is insane how much pressure they can hold.

[jacinthebox]

awesome...I just racked this last night....I will bottle carb 6 bottles for Garrison and keg the rest

[Keith]

If you are wanting to fill more kegs, I can kindly drop off my emptys to you and pick them up when they are ready.

As for myself, I bottled this entire batch. I pulled a bottle last night to sample. It's a tasty beer, looking forward to seeing how it tastes once it is fully carbbed and the remaining sugars are gone.

[jacinthebox]

lol...the Garrison Hefe is the only one waiting for it's spot in a keg.

My buddy bought the True keg fridge that was on here for sale...single tap tower, it fits 4 ball locks.
So we put in a 4 line mani, added 2 taps to the tower (drilled exsiting tower). so now he can serve 3 kegs and carb a forth keg while waiting.

[Keith]

I was happy to bottle these off. Save the kegs for something I really enjoy. I prefer a Wit over a Weizen. Looking forward to putting another Wit on.

[GuingesRock]

The idea of bubble-gum intrigued me, so I worked at it. I added in some tropical fruit flavoured hops. I kegged it today, got bubble-gum and maybe a hint of banana and cloves. It is at the top end of the alcohol range. Still quite yeasty so I’m not picking up some of the more subtle flavours I’m hoping for. Tastes nice. Really interesting experimenting with this. Probably won’t be the judges cup of tea (mug of beer), because it’s wayward. I used Australian hops

[Keith]

I'll be dropping off my entry this weekend. I assume I can drop these off at any Noble Grape location, or do I need to head into Garrison?

[LiverDance]

I'll be dropping off my entry this weekend. I assume I can drop these off at any Noble Grape location, or do I need to head into Garrison?

better to go straight to garrison as they have a cold room they keep the entries in. Not sure how NG handles the beer.

[jacinthebox]

I still have to wait to carb and condition....so I'll hold off until we get closer to the deadline

That way I can control the storage of these

[Keith]

Mine are sitting at room temp. They won't be "ready" until Friday anyways. Looks like I'll be heading into Garrison.

[GuingesRock]

I think I have to brew this one again on Wednesday. The one I did is nice. I doughed in (if that’s the right term) at 111F and rested for 25 mins with a PH of 5.7 and then took it up gradually (I don’t have a good heat source) to conversion at 150F. All that went according to plan. But here’s the thing. I went by the town water results (which were close to my recent analysis from Ag. Can.) but I only had Burton Water salts on hand to adjust PH.

After I harassed a few people, I found out that the “secret ingredients” of the Burton Salts I had were 82% Gypsum and 18% papain. What the hell is papain? Does anyone know or use it? …it’s some kind of bloody enzyme that cuts down on chill haze. Any way my Weizen tastes nice, how I wanted it too, I think, but the damn stuff is crystal clear and I think it’s the papain. It’s a non-filtered Crystal Weizen. I didn’t use whirfloc. I think I need to do it again and put some more effort into it. I have the correct salts now, and an accurate water profile. Weizens are supposed to be drunk fresh, but I may have to rush this one to Garrison at the 11th hour.

[mr x]

I don't know what your water is like, but if it's fairly soft, I wouldn't mess with it for a weizen.

[GuingesRock]

Thanks X, The water is hard (I think).

Starting Water (ppm):
Ca: 48.34
Mg: 8.24
Na: 18.72
Cl: 88
SO4: 12
CaCO3: 47

[mr x]

That doesn't look hard to me. I wouldn't touch it.

[NASH]

Looks like pretty decent brewing water, I probably wouldn't touch it either. Use phosphoric or lactic acid to acidify the mash if needed

[GuingesRock]

OK I won't then, thanks for the help guys!

[NASH]

PS: Not sure why there'd be enzymes like papain in Burton Salts but if that's the case I'd steer clear. Regardless of that, there cannot be a random salt mixture to 'Burtonize" everyone's water

[GuingesRock]

PS: Not sure why there'd be enzymes like papain in Burton Salts but if that's the case I'd steer clear. Regardless of that, there cannot be a random salt mixture to 'Burtonize" everyone's water

Not sure either . "Burton Salts" sounded like a good idea some time ago and found it at the back of the cupboard. I wish I hadn't found it. Sounds like the brew might have been better without it.

LD Carlson is the wholesale supplier: http://www.ldcarlson.com/public%20catal ... r%2007.htm" onclick="window.open(this.href);return false;

Any way ...thanks again for the help.

[jtmwhyte]

I bottled mine on Saturday and kept it at 21 Celsius and the Wyeast 3056 dropped almost perfectly clear in the bottles. I'm curious as to why this might be since its supposed to be a medium flocc. strain and ferm had finished in the primary.

[Hub Brewer]

I had same issue with 3068 which I was expecting to be low flocc. One of my clearer beers actually. Sure that won't win me any points.

[jtmwhyte]

I had same issue with 3068 which I was expecting to be low flocc. One of my clearer beers actually. Sure that won't win me any points.

Strange that it is with two styles...

[GuingesRock]

I'm brewing a second attempt today, 2 weeks before the deadline, but I tasted the first batch last night, and I think it's turned out pretty good.

I've been through the Garrison website and I cant see anywhere that it says only one entry per brewer. It might be too early in the morning and I might just be missing it.

Can I submit two entries?