[theoman]

No, just that you might want to try it first. Or enter your beer as a specialty IPA with little jelly boogers

Dude...

[stpug]

8. On brewday + 15, bottle with sugar to reach a CO2 level of 2.4 volumes
9. On brewday + 20, deliver bottles and let them be stored Saint Arnoldus knows where

You run the risk of only allowing 5 days for carbonating in the bottle if Saint Arnoldus decides to store them cold. That has the potential to leave a mostly flat beer - and from the perspective of hop aroma and rewarding drinking experience, that would be a killer. Maybe you can request they be stored out of the fridge?

[brewinhard]

8. On brewday + 15, bottle with sugar to reach a CO2 level of 2.4 volumes
9. On brewday + 20, deliver bottles and let them be stored Saint Arnoldus knows where

You run the risk of only allowing 5 days for carbonating in the bottle if Saint Arnoldus decides to store them cold. That has the potential to leave a mostly flat beer - and from the perspective of hop aroma and rewarding drinking experience, that would be a killer. Maybe you can request they be stored out of the fridge?

Good point.  Or you can contact the organizer and ask them how they will be stored (basement, fridge, etc).  If you really want them carbed up fast you may also want to consider adding some rehydrated dried yeast (I like champagne yeast for this) to your bottling bucket which (if kept warm, i.e. 75-80F) will help the bottles carbonate in under a week.  I have done this before in the past when a comp is coming up quickly and need the bottles to carbonate in a shorter period of time.  Not the best route, but effective. 

As for gelatin, here is a tried and true method that will work every time. 
1.  Boil 350 mL distilled water for 5 min in small saucepan with lid on towards end to sanitize.
2.  let cool to around 150F, checking with sanitized thermometer.
3.  Add 1 tsp gelatin and put lid back on.  Let rest for 10 min to bloom.
4.  Gently swirl and pour into chilled fermenter/beer.  I add it to bottom of the keg prior to racking cold beer on top.  I give it a gentle shake to be sure it is all mixed well.  Then keg goes into fridge for a few days while carbonating and BLAMO!  Clear beer.

[HoosierBrew]

As for gelatin, here is a tried and true method that will work every time. 
1.  Boil 350 mL distilled water for 5 min in small saucepan with lid on towards end to sanitize.
2.  let cool to around 150F, checking with sanitized thermometer.
3.  Add 1 tsp gelatin and put lid back on.  Let rest for 10 min to bloom.
4.  Gently swirl and pour into chilled fermenter/beer.  I add it to bottom of the keg prior to racking cold beer on top.  I give it a gentle shake to be sure it is all mixed well.  Then keg goes into fridge for a few days while carbonating and BLAMO!  Clear beer.

I tried a few different methods that worked pretty well, but this one has been bulletproof - effective every time and no jello chunks ever.

http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

[Iliff Ave]

I tried a few different methods that worked pretty well, but this one has been bulletproof - effective every time and no jello chunks ever.

http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html

This has pretty much been my method of late. I let the keg sit in the fridge overnight before fining to ensure that it is cold. This seems to have made a substantial difference compared to when I was adding during kegging.

[homoeccentricus]

I think I now feel quite comfortable about the gelatin, thanks. How about this product: https://www.brouwland.com/en/our-products/brewing/brewing-adjuncts/clarifiers/d/klarvit-vinoferm-for-110-220-l#.VaUxFrdK_bw - a combination of gelatin and kieselsol (silicic acid). Is this any good?

[homoeccentricus]

8. On brewday + 15, bottle with sugar to reach a CO2 level of 2.4 volumes
9. On brewday + 20, deliver bottles and let them be stored Saint Arnoldus knows where

You run the risk of only allowing 5 days for carbonating in the bottle if Saint Arnoldus decides to store them cold. That has the potential to leave a mostly flat beer - and from the perspective of hop aroma and rewarding drinking experience, that would be a killer. Maybe you can request they be stored out of the fridge?

Good point.  Or you can contact the organizer and ask them how they will be stored (basement, fridge, etc).  If you really want them carbed up fast you may also want to consider adding some rehydrated dried yeast (I like champagne yeast for this) to your bottling bucket which (if kept warm, i.e. 75-80F) will help the bottles carbonate in under a week.  I have done this before in the past when a comp is coming up quickly and need the bottles to carbonate in a shorter period of time.  Not the best route, but effective. 

Yes, good point, I've asked for more information. And I will definitely use bottle yeast. Not sure about the champagne yeast, though. Doesn't it produce another type of fizz?

[Pinski]

In addition to all the good points made, my biggest concern wouldn't be having it done in three weeks, but not knowing if it was any good before entering.

This.

I'm just not seeing how you benefit by rushing to produce an untested recipe as your first competition entry. 

[chumley]

You should just come up with the coin and buy a kegging system and force carb the beer.  Bottle conditioning is for newbies.

[cjhudson101]

Kelsey Mcnair turns around Hop Fu into a keg in 17 days...  Go look for his slides from NHC if you're an AHA member...  You could easily carb it and have it in a bottle in another 2.  Kelsey turns the pressure up to 45 PSI for 24 hours and the beer is ready to serve...

[a10t2]

I think I now feel quite comfortable about the gelatin, thanks. How about this product: https://www.brouwland.com/en/our-products/brewing/brewing-adjuncts/clarifiers/d/klarvit-vinoferm-for-110-220-l#.VaUxFrdK_bw - a combination of gelatin and kieselsol (silicic acid). Is this any good?

Can you get BioFine? IMHO, the only reason to use gelatin would be to save money. If that isn't a concern, go with something foolproof.

[homoeccentricus]

Or you can contact the organizer and ask them how they will be stored (basement, fridge, etc).

They store the beer for a week @ 12-15C, so I guess ok for a second week of bottle fermentation.

[homoeccentricus]

I think I now feel quite comfortable about the gelatin, thanks. How about this product: https://www.brouwland.com/en/our-products/brewing/brewing-adjuncts/clarifiers/d/klarvit-vinoferm-for-110-220-l#.VaUxFrdK_bw - a combination of gelatin and kieselsol (silicic acid). Is this any good?

Can you get BioFine? IMHO, the only reason to use gelatin would be to save money. If that isn't a concern, go with something foolproof.

I have access to this: https://www.brouwland.com/en/our-products/brewing/brewing-adjuncts/clarifiers/d/klarvit-vinoferm-for-110-220-l#.VaVambdK_bw - a combination of gelatin and silicic acid.

[a10t2]

It looks like this would be the equivalent. https://www.brouwland.com/en/our-products/brewing/brewing-adjuncts/clarifiers/d/biersol-brewferm-100-ml#.VaVgJCSE47s

[brewinhard]

8. On brewday + 15, bottle with sugar to reach a CO2 level of 2.4 volumes
9. On brewday + 20, deliver bottles and let them be stored Saint Arnoldus knows where

You run the risk of only allowing 5 days for carbonating in the bottle if Saint Arnoldus decides to store them cold. That has the potential to leave a mostly flat beer - and from the perspective of hop aroma and rewarding drinking experience, that would be a killer. Maybe you can request they be stored out of the fridge?

Good point.  Or you can contact the organizer and ask them how they will be stored (basement, fridge, etc).  If you really want them carbed up fast you may also want to consider adding some rehydrated dried yeast (I like champagne yeast for this) to your bottling bucket which (if kept warm, i.e. 75-80F) will help the bottles carbonate in under a week.  I have done this before in the past when a comp is coming up quickly and need the bottles to carbonate in a shorter period of time.  Not the best route, but effective. 

Yes, good point, I've asked for more information. And I will definitely use bottle yeast. Not sure about the champagne yeast, though. Doesn't it produce another type of fizz?

Nope.  It is just another strain of sacch. that can ferment well in a low pH, higher alcohol environment and do a quick job of it.  As for Biofine, I was not impressed with it compared to gelatin fining, and went back to using gelatin after using up my first bottle of Biofine with less than stellar results.