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They have conflicting info. The main page says entries due Sept. 18 But the competition software says entries due Aug 30.
May want to email them.
They just changed then. I just read it, said august 24 till 30.
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Posted 34 days ago.
Lovely.
Posted 34 days ago.
How annoying. The site is full of contradictions. Earlier, I read that registration opened on July 7th; I just read that it was August 24th-30th. Really, guys?
Posted 34 days ago.
Okay, I hit their facebook page, and got it straightened out. Apparently, the competition software would not allow for two sets of dates. Heh, I wonder if I should offer them use of the homegown BrewUnited competition software for future incarnations of this thing?
Registration will not open until August 24th, and will close on August 30th. Entries will be accepted from August 31st through September 18th.
I now feel better. I could maybe brew twice in time for this. However, I m SERIOUSLY considering a large batch of the Festbier wort, splitting some off, pitching some Belgian yeast in that and entering it as a Belgian blonde. It's a simple wort (84% pils, 16% munich), hopped to ~25 IBUs. I feel like this wold make a couple of tasty options.
If I do get time to brew once more, I could see timing my IPA to be two weeks in the bottles on September 18th - it ought to be carbed, and it would cold condition for two weeks until judging time.
So... workable plan?
Posted 34 days ago.
IIRC because this comp has a cash prize, it fills up within the first few days or even hours of opening. So you may want to have your finger on the trigger so to speak.
Sounds like you can get a couple beers done.
As you know, I love split batching. I'm sure you will too. Especially with your penchant for adding difficulty and experimental processes.
I just did a pilsner and half got Lager yeast and the other half got Belgian yeast for an Enkel/Patersbier. It needs to get kegged but I still don't have empty kegs.
Although, you really ought to challenge yourself and use the BU ingredients for one of the batches and styles.
Posted 34 days ago.
Yeah, I'll keep an eye out and enter quickly. I've done some split batching before; nothing quite like this, though. I do think that the Festbier/Belgian blonde is the way I'm gonna go.
Hey, I'd be all for using the BU comp ingredients, but this isn't the BU comp. :)
Posted 34 days ago.
Speaking of split batch...
That ESB i made two? weekends ago is still sitting in my basement. one batch had London ESB, the other Burton Ale.
The one with the ESB yeast was done days sooner (pitched a bit more yeast, but the Burton batch shouldnt have been underpitched, especially with O2 added) it looked like, the krausen dropped a good week quicker, and even now (5~6? days later) the batch with Burton Ale looks waaaaaaaaaay lighter. It doesnt really look like theres that much yeast in suspension still, but its all i can figure.
The batch with London ESB is pretty dark looking, which is good news. I want to cut back on the munich malt a lot for the next batch.
Now to find someone to help me drink all this beer...
That ESB i made two? weekends ago is still sitting in my basement. one batch had London ESB, the other Burton Ale.
The one with the ESB yeast was done days sooner (pitched a bit more yeast, but the Burton batch shouldnt have been underpitched, especially with O2 added) it looked like, the krausen dropped a good week quicker, and even now (5~6? days later) the batch with Burton Ale looks waaaaaaaaaay lighter. It doesnt really look like theres that much yeast in suspension still, but its all i can figure.
The batch with London ESB is pretty dark looking, which is good news. I want to cut back on the munich malt a lot for the next batch.
Now to find someone to help me drink all this beer...
Posted 34 days ago.
I've had Burton krausen sit around forever, even though the beer was done, FWIW.
Posted 34 days ago.
sounds like they just don't know how to use the BCOE&M software properly...
Posted 34 days ago.
I wold not rule that out, Eric.
Posted 34 days ago.
In their defense, it isn't super intuitive. Thank god for the documentation
Posted 34 days ago.
So, I figure I'll use the same wort for both batches. I'll do 6.5 gallons - 5 gallons of the Festbier, 1.5 of the Belgian Blonde (this split works well with my available fermentors, and I'd rather have more of the Festbier on hand right now).
Simple wort - 84% pils, 16% munich. Hallertauer to 25 IBU. OG 1.061 (though I decocted this last time, ended at 1.065 for OG), which is a tad high for the style, but I'm bittering ever so slightly higher to match.
I'll fast lager the Festbier, since that's the only way to turn it around in time.
Thinking that I may add a small amount of table sugar to the Belgian once activity slows - enough to add, say, 7-8 points of gravity to get me well within the style. Start fermentation in the mid 60s, ramp it up to the upper 70s at the end.
My SRM should be fine on both. Basically, it's the yeast doing the talking on the split.
Solid plan?
Posted 34 days ago.
Sounds like that's going to make some pretty good beer.
Posted 34 days ago.
I just got a vote of confidence from Dan.
I... I think that I need to sit down. ;)
Posted 34 days ago.
You got a vote of confidence from me. Dan's opinion is still unknown.
Posted 34 days ago.
