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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 1 month, 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!
I’m in… Maybe we could bring them to the meeting on the 15th and decide if any beers won’t go into the barrel? I have a recipe suggestion I could post but if anyone else has one we could collaborate…
I think I saw you already bought but this is a good site. I think the same thing you bought is a lot cheaper. https://beveragelements.com/
if you have gone the ball lock route I would look on craigslist or ebay for more kegs. You can never have enough. And if you are doing a fridge conversion 2 or 3 kegs is desirable. Check http://www.homebrewing.org/ for faucets, fttings and kegs in sale page or spring cleaning page or of course go to your local homebrew shop.
You will never go back to bottling! Enjoy your free time!