Random Style generator for 2015 comp

[Kevco5]

Oh it's on!

[molc]

Ohh schwartzbier. Now that's a great first all grain to give a go

[irish_goat]

Saison it is. Anyone any yeast?

[Kevco5]

Saison it is. Anyone any yeast?

Yup, 565, 566 or 670? 

[Dr Horrible]

@ Dr Horrible, I'll be using a sour wort technique to get the level of sourness I need. I was originally going to not include the sours or anything that took longer than the time I have left, but I'm just after reading Michael Tonsmeire'sa American Sour Ales, and it includes a recipe and technique for a speedy Oud Bruin.

A speedy Oud Bruin sounds interesting, I'll definitely get a hold of that book and check it out - thanks for the info.  Won't commit to having it done in time for the Nationals though!

[irish_goat]

Saison it is. Anyone any yeast?

Yup, 565, 566 or 670? 

Reading up on all three and they all sound good! Ideally I think I'd love to use 565 intially and then pitch some 670 to finish it off and get a little brett character without over doing it. Dunno if I would have time to do all that though as realistically I only have about 12/13 weeks. What you reckon?

[nigel_c]

If it's kept at a higher temp would probably be long enough to get some funk out of it. Pitch a decent amount and keep it warm.

[irish_goat]

So maybe primary with 565 for 2 weeks and then secondary on 670 for about 6? Would then give me about 4 weeks in the bottle (or 6 if saison is judged in Dublin).

[Bubbles]

Saison it is. Anyone any yeast?

Yup, 565, 566 or 670? 

Reading up on all three and they all sound good! Ideally I think I'd love to use 565 intially and then pitch some 670 to finish it off and get a little brett character without over doing it. Dunno if I would have time to do all that though as realistically I only have about 12/13 weeks. What you reckon?

Some people ferment with the Dupont strain and then use something like US-05/WLP001 to help it attenuate fully. Might give you a more predictable result, especially given the time constraint?

[irish_goat]

Yeah I was reading that on the Whitelabs site alright. I'll sit down and do a bit of research and then order supplies this week with a view to brew sometime next week I think. 

[Bubbles]

Order plenty of sugar! Key to a good saison is getting a dry beer. The Mad Fermentationist is mad for saisons, you might pick up some good tips on his blog. He's done a couple of saison-related interviews on the Basic Brewing podcast too.

[marzen scorsese]

im in like lee chin for a throw in 

[Tom]

Excellent.

14c, Imperial IPA came out, http://www.bjcp.org/2008styles/style14.php#1c, but as I picked out a second one for Lord Eoin (in case there wasn't enough time to brew a proper IIPA), 7c, Dusseldorf Altbier http://www.bjcp.org/2008styles/style07.php#1ccame out second for you.

I don't want to influence your decision at all, but 14c came out 3 times (I didn't even put it back in the third time!), so I'd say the brewgods want you to make an Imperial IPA.

[marzen scorsese]

IIPA it is then  i shall repay the brewgods with my finest offering and to mark the occasion i will offer a sacrifice this very moment in the shape of an extra special bitter only bottled 10 days ago so young and its the first bottle so a virgin too, i hear the gods are big on those types of offerings. cheers

[marzen scorsese]

well the sacrifice didnt go as planned, barley a sound when i cracked it so ill have to move them to a warmer place. should have know the shed was useless. on the plus it tastes lovely easily the best beer ive done so fingers crossed its as good in a few weeks. will it survive xmas though....................better order another. and bejaysus is brewing an IIPA going to be fun. be my first one and if anyone has any tips on when to start that would be great. i understand they need longer to condition but you dont want them to be in the bottle too long either with all the dry hops. probably have to get started in the next two weeks i reckon but any of ye with experience of these might help me out there

oh yes and will i need a starter for this considering the gravity