Way to go Jim.
Nice job ! I’m entering a couple beers in an upcoming comp, hoping for good luck.
Awesome!
I was mildly disappointed that my Dunkel didnt place until I saw this
They combined Amber Dark and Bock, and the 2015 NHC Dark Gold Medalist took 3rd. That must have been one heck of a flight!
Way to go Jim! Care to share the recipe and process?
9lbs Wyermann pils
3lbs Gambrinus vienna (though im switching to Best on both malts next time)
5 gal mash with distilled, 8gm CaCl, acid adjust to 5.2
5 gal sparge with distilled, 3ml lactic
Mashed 90 min at 150F
90 min boil
14gm Magnum at 60
Wyeast 2308 1/2 gallon oxygenated starter
Chill to 48F and pitch. Step up 1F per day to 68F.
At terminal gravity chill to 30F and pitch gelatin.
After 5 days rack and bottle at 2.5 volumes
Nice, Jim! Congrats-
Always a good feeling. Drink it with pride.
Congrats! Might have to look into brewing that recipe.
Cheers!
Thanks everyone. Its my first and I owe it to this forum and others who helped me figure it out.
That’s great Jim, congrats!
Now when I share my Helles with you I’m going to have an excellent comparison!
Congrats!!
Congrats, that’s an interesting fermenting schedule.
Congrats! Noticed your club is BN Army. We need a club that is AHA Forum.
Did they tell you your score yet?
Way to go man! Nice results considering it was your first one! Awesome! Hope no one booed you too…
Congratulations Jim!
Wait, your last name isn’t klickitat? Mind blown.
After study, digesting all the different methods and reasons, I came to this conclusion. Its always going up, never down, during active fermentation. Its below 55 for a week so there’s no off flavor issue. The steady ramp is insurance that they will stay active as long as possible. Makes sense to me at least…
Agreed