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I think Cole has one he wanted to sell for 100 at the swap meet. I will check and see if he still has it.
Derek buys his barrels from that guy. It is an option. To me, I would rather pay double for a barrel that was freshly dumped. Michael McCallister talked with John from Confluence and he could add a barrel from Cedar Ridge for us to an order for 200
We will be in around then too. My # is 5157294858. They have tags there too. Text me what youre bringing asap so I can get the sheet updated for the large sign. I think I have you down with a cider saison and belgian. Let me know if its different and we will see you up there!
Awesome! Shouldn’t be necessary on the o2. More important that you pitched a big pitch and have something to hold that temp on the low end…
Still room. Start brewing!
We want a freshly dumped Bourbon Barrel. The club may be able to chip in for the shipping if we vote on it.
We have been told that they have made a decision and are putting together winners in an email out to the club. We will post it as soon as we get it. Any moment now.
good question, 10% by weight would be my assumption but it might make sense to also say 10% of gravity points added.
Correct, like the Iron brewer format….
OK Folks! Here are the teams!
Tony Schubert – Ryan Elson
Franas – Mark Hurley, Jay Taets
Randy Daniels – Zach Foltz
Aaron Reif – Nic Forbes
John Paszek – Mike Davis
Derek Day – Jeff Moyer
Chester Smith – Jim Thalacker
Stu Hemesath – Todd Buffington
Zack Rice – Bob Lyst
Yes, I ordered 20 for club night and 20 for social hour. I think we will need a few more for social hour looking at the list but we should be able to get them a the check in
Here is a recipe I have brewed before for the barrel fill
I am in for 5 gallons D!
Style: Imperial Stout
Batch size: 5.5 gal
Boil volume: 7.5 gal
Bitterness (IBU): 64.7
Color (SRM): 49.2
12.00 lb Maris Otter Malt, 56.5%
2.00 lb Dark DME, 9.4%
2.00 lb Flaked Oats, 9.4%
1.50 lb Munich (German), 7.1%
1.00 lb Midnight Wheat, 4.7%
1.00 lb Crystal 60L, 4.7%
1.00 lb Milk Sugar, 4.7%, boil for 0 min
0.75 lb Roasted Barley, 3.5%
1.00 oz Columbus (AA 14.9%, Pellet) 60 min, 36.1 IBU
1.00 oz Magnum (AA 11.8%, Pellet) 60 min, 28.6 IBU
American Ale yeast, 2.0 unit(s), Yeast US 05
Optional – 2 oz cocoa nibs milled with grains
Mash at 155F
Boil 75-90min depending on gravity/mash/boil volume.
Hops at 60 min to acheive 60-65 IBU
Lactose and DME add at 10 min
Chill to pitch temp.
Pitch 2 packs in a 24 hr 2L starter into 5.5gallons wort
Ferment at 62-66F for 10-14 days
- This reply was modified 3 months, 2 weeks ago by Tony Schubert.
Update electric works for us quite a bit Tim – 5157293456
Nothing yet. I know Aaron and myself are brewing a Janet’s Brown clone this weekend that we are going to bring. I’ll have to see what I have ready by the time of the conference but I will probably bring at least one wild ale. Feel free to post what you are thinking about bringing and we can start the discussion!