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Silver at Commander SAAZ


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#21 SchwanzBrewer

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Posted 17 November 2014 - 09:24 AM

Duss Alt got a gold at the Sunshine Challenge yesterday. Nothing for the Kolsch this time. I focused on Kolsch and Alt this year pretty much exclusively. 6 medals in total this year. I don't think I didn't win at least 1 medal in any comp I entered. Best year for me by far in competitions. Last year I didn't get many beers in even though I paid a bunch of entry fees. Year before that I had the acetaldehyde-ish problem and I wouldn't even enter the beers. Year before that I think was when I actually started entering contests and won a few.


Edited by SchwanzBrewer, 17 November 2014 - 09:25 AM.


#22 ChicagoWaterGuy

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Posted 17 November 2014 - 10:27 AM

My Alt been scoring in the mid 30's to low 40's. It's 3 for 3 in the last month, 2 gold, 1 silver. I'm tempted to play with the recipe but I really enjoy it the way it is.



#23 SchwanzBrewer

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Posted 17 November 2014 - 10:46 AM

My Alt been scoring in the mid 30's to low 40's. It's 3 for 3 in the last month, 2 gold, 1 silver. I'm tempted to play with the recipe but I really enjoy it the way it is.

 

I know what you mean. Thing is we're tweaking the last 5% of the profile and it's damn near impossible to tell the difference sometimes, especially when the beer changes as it ages and lagers.



#24 BlKtRe

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Posted 17 November 2014 - 11:22 AM

Very well done my friend. Success on something you have worked on feels great. Duss Alt was also the style I worked on hard when I first started out brewing. I've had great success to using 1056 cold. I have yet had someone say I used the wrong yeast. Fwiw, I'm brewing 15 bll of my Duss Alt at our local brew pub in a few days. I'm excited to be asked out of the blue to do this.

#25 SchwanzBrewer

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Posted 17 November 2014 - 11:44 AM

Very well done my friend. Success on something you have worked on feels great. Duss Alt was also the style I worked on hard when I first started out brewing. I've had great success to using 1056 cold. I have yet had someone say I used the wrong yeast. Fwiw, I'm brewing 15 bll of my Duss Alt at our local brew pub in a few days. I'm excited to be asked out of the blue to do this.

 

Very cool!

 

I'm of the opinion that brewing more delicate beers and getting good at them makes you a better brewer than brewing APA, porters/stouts, and IPA. When there's nowhere to hide in your beer the nuances emerge and you are forced to make sure process is perfect.

 

So far as yeast is concerned, 1007 is a low foccer, which means slightly higher attenuation than 1056. Other than that,it's clean. I don't think there's a flavor profile issue at all so long as you treat the wort and 1056 carefully so it attenuates well. If you said you were using 1056 for Kolsch, I'd say no way. The 2565 yeast gives off some unique esters that are really needed for a classic kolsch, IMO. 



#26 BlKtRe

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Posted 17 November 2014 - 12:28 PM

I've found that 1056 cold will have similar attenuation to 1007. But will clear faster. Which is one reason I think Alt needs a fairly long cold condition using traditional yeast. And I don't have issues with using a top cropping strain which can be a pia. I still mash between 146-148*. Either way glad to hear about your success.

#27 SchwanzBrewer

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Posted 17 November 2014 - 12:34 PM

I've found that 1056 cold will have similar attenuation to 1007. But will clear faster. Which is one reason I think Alt needs a fairly long cold condition using traditional yeast. And I don't have issues with using a top cropping strain which can be a pia. I still mash between 146-148*.Either way glad to hear about your success.

 

Thanks. One of these years I need to scour the country on beer vacations and meet up with some of you guys to brew.



#28 HVB

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Posted 17 November 2014 - 12:38 PM

 

I'm of the opinion that brewing more delicate beers and getting good at them makes you a better brewer than brewing APA, porters/stouts, and IPA. When there's nowhere to hide in your beer the nuances emerge and you are forced to make sure process is perfect.

 

No denying that for sure.  The issue for me is I love my hoppy beers so that is what I mainly brew.  I figure now is a good time to try and break that mold and I plan on getting a helles going on black friday.  Helles should give me a good indication of my process I would imagine.



#29 BlKtRe

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Posted 17 November 2014 - 12:41 PM

Yea, there are a handful of guys here I'd love to brew with too. Maybe someday that can happen.


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