quote:Yeah, that's why I took it out.
40 min addition is fairly useless so Calc the ibu difference and take that addition and add it at 0. Little more flavor.
Homebrew Board - Recipes
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Last: 5 mo ago by Chipotlemonger
Anyone else besides me and WorkBoots doing Labor of Love this weekend?
WorkBoots, you're New Main Brewing, right?
WorkBoots, you're New Main Brewing, right?
That's in Dallas? I'm in Houston so no.
Yep that's me and the wife. I was going to bring a Berlinerweisse that I made from Brulosophy's post, but I think I accidentally made poo beer. My wife suggested fixing it with a bunch of fruit, and I may still try that, but there goes 5 gallons of stuff I was planning on pouring Sunday. We'll see.
DOH! Hopefully it can be fixed with fruit.
I'm still deciding how I'm going to keep my beer cool. I don't have a jockey box, and I don't feel like spending the money to buy one or to buy the parts to make one, so I'm either going with a single large trashcan that will fit two cornies, or my icechest, but then I'll just have the bottom foot or so in ice. Since it pulls from the bottom, that might work, if I keep the exposed portions covered with a blanket or something.
I'm still deciding how I'm going to keep my beer cool. I don't have a jockey box, and I don't feel like spending the money to buy one or to buy the parts to make one, so I'm either going with a single large trashcan that will fit two cornies, or my icechest, but then I'll just have the bottom foot or so in ice. Since it pulls from the bottom, that might work, if I keep the exposed portions covered with a blanket or something.
Go with the trashcan. I've done it that way before, if only the bottom 3rd is covered in ice it probably won't be enough unless people plow through the beer quickly.
That's what I was leaning towards, just thought I'd get some outside opinions from people who have done this before.
I built a small box to go on top of the trashcan and I mounted shanks to it so I could have faucets to pour from. It was a half assed job but it looked and worked better than cobra taps. I have a square rolling cooler that fits 2 3 gal kegs and has 2 faucets on it now. A bit easier to use. But 3 gal of beer can be crushed fast.
Do you have time to put this together?
Edit: I'll add a picture in case people don't feel like reading until they get to it. This was from page 8.
Edit: I'll add a picture in case people don't feel like reading until they get to it. This was from page 8.
Kyle, if I can't get another keg carbed in time, I'll just have one keg and some bottles for competition day. I built a 2-keg rolling cooler with taps especially for this weekend, so if I only have one keg you're welcome to use it.
i don't even have a need for that and i want to build it.
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Cool, let me know! I emailed the brewery today to see when they're going to send out the map of where everyone is to set up. Hopefully we get that in the next couple of days.
I don't even have a kegging setup and I want to build it. Once I am able to start back up and can get a kegging setup, it will probably be a project. But that's a few years down the road, at least.
That's insane!
i'm loving kegging for the most part. The only drawback is that previously when I wanted to brew a new beer, i just did and gave bottles away if I needed to clear out inventory and make room. Now, I have two 3/4 kegs that are full that I need to empty in the next 2-3 weeks, and I'm out of town the next three weekends. I guess I"m going to pull the kegs off and store them in a closet so I can get all my oktoberfest party beers on draft. At least hten I have backup beer in case we drain the kegs early.
That's pretty epic and would be good for serious tailgating. Else I just see another beer item eating up space. Not to say I wouldn't build one. Too bad I didn't brew while at A&M, could have taken an item like that to a lot of parties. Of course back then we were all dead broke.
So, looks like the "booth" areas for Labor of Love are first come first serve. I'm not going to get out there at 1pm just to try to grab a "good" spot when the event doesn't start until 6:00. We'll probably try to get out there between 3 and 4. That should be plenty of time to get the car unloaded and be setup and ready to serve by 5:00.
On another note, got my ingredients for the blonde ale yesterday. They were out of Crystal 10L, so I just went with 20L. At only 1/2 a pound, it shouldn't be too noticeable, if it even is. My wife got me a couple of the plastic big mouth bubblers with spigots for my birthday last week, so I'll be trying one of those out. I still can't fit two fermenters in my chest freezer. I might look at adding a collar so I can start doing double batches here soon.
On another note, got my ingredients for the blonde ale yesterday. They were out of Crystal 10L, so I just went with 20L. At only 1/2 a pound, it shouldn't be too noticeable, if it even is. My wife got me a couple of the plastic big mouth bubblers with spigots for my birthday last week, so I'll be trying one of those out. I still can't fit two fermenters in my chest freezer. I might look at adding a collar so I can start doing double batches here soon.
Email sent.
Looking forward to this Sunday. I'm not sure if first come first served is a good idea or not yet, but as long as I get a parking space relatively close by I don't think I care where I am. We're bringing our double cooler keg ice box, but I have my single keg cooler from last year available if you'd like to use it. We didn't get any more stickers made up, but I have some business cards with the blog website on it, so I'll hand a ton of those guys out. Some of those homebrewers go crazy with t-shirts, glassware, stickers, bring like 6 different beers, some guy even had homemade hops ice cream last year. You definitely see every stage of homebrewing obsession out there, and it's more fun than a nail gun. Hope some of y'all can make it out! If you do, come check out New Main Brewing and Steel Rain Beer!
Looking forward to this Sunday. I'm not sure if first come first served is a good idea or not yet, but as long as I get a parking space relatively close by I don't think I care where I am. We're bringing our double cooler keg ice box, but I have my single keg cooler from last year available if you'd like to use it. We didn't get any more stickers made up, but I have some business cards with the blog website on it, so I'll hand a ton of those guys out. Some of those homebrewers go crazy with t-shirts, glassware, stickers, bring like 6 different beers, some guy even had homemade hops ice cream last year. You definitely see every stage of homebrewing obsession out there, and it's more fun than a nail gun. Hope some of y'all can make it out! If you do, come check out New Main Brewing and Steel Rain Beer!
My wife has more swag for her dog treats business than I do! She makes treats from my spent grains (I think I've said this before, but I don't care). My dog goes absolutely bonkers for them. She has cute little bags with paw prints as packaging and she had business cards made. All I have is a flyer with the info on the beer I'm serving!
Is Labor of Love a clusterF?
I make dog treats from spent grains too. Dogs absolutely love them.
quote:This is my first time to go, so I'll let you know on Monday.
Is Labor of Love a clusterF?
Sounds like my old upright freezer I use for fermenting in is doing its last batch. Screams like a banshee. New house soon, new brewing setup but won't be able to ferment much over the next 3 months. Boo to that.
Anyone been to Tupps Brewery in McKinney yet? I tried their IPA the other night and it's pretty good. Didn't even realize it was in Texas much less McKinney until I passed their sign by the old cotton mill on highway 5.
Took gold in Strong Belgian Ale with my saison! Pretty pumped. First competition and I brought home a gold medal.
Congrats!
Badass
Thanks fellas! That recipe is going to be going into the rotation, no doubt!
TexAgs was well represented among the award winners last night. I'll try not to steal his thunder, but I wasn't the only one to medal last night from this thread!
TexAgs was well represented among the award winners last night. I'll try not to steal his thunder, but I wasn't the only one to medal last night from this thread!
Way to go! Great job!
Kyle's Saison was da bomb! I had my wife run over and grab me a few glasses of it. My Russian Imperial Stout took second place in the Dark British Ale category.
Glad you all liked it! It was good to meet you guys finally, as well! We definitely need to do a brew day together at some point.
I thought the saison was just about kicked, but I had enough left to pour a few glasses yesterday for some family who were in town.
I thought the saison was just about kicked, but I had enough left to pour a few glasses yesterday for some family who were in town.
Oh, and both of my score sheets for the saison raved about how dry it finished and how great the fermentation was. I'll be using Wyeast 3711 on all my saisons in the future!
quote:
In honor of National Homebrew Day, I'm brewing 5g of this RIS tomorrow:
17 lb Maris Otter
1 lb Flaked Oats
1 lb Roasted Barley
.75 lb Special B
.75lb Chocolate Malt
1oz Target @ 60 min
2oz Challenger @ 30 min
Not sure on the yeast, but I plan on splitting the batch with chipotle, tamarindo, and cacao nibs, so I wanted something that won't die out at about 10% and would be relatively neutral. I plan to age it at least until November.
Here's the recipe for the Russian Imperial Stout that won Silver last weekend at Labor of Love. LHBS didn't have Target, so I believe I used Warrior. I ended up going with US-04 for more of an English-malty influence. I only brought a few bottles of this to the event because I figured no one wanted to drink stout in 100 degree weather, but those bottles were gone within the first hour.
I left the beer in primary for about 4 weeks at 65F, then racked to secondary where it sat for about 5 months between 65-70F. I still have a few bottles of the base recipe that I'm saving for Christmas presents, but I pulled 2 one gallon carboys off of the main batch for special treatment. One has a little bit of roasted chipotle powder and the other has some Mexican vanilla in it. I need to go ahead and bottle those guys pretty soon. Kyle, if we set up a brew day soon, I'll save you a bottle of each.
quote:Cool, sounds good. I'll email you about setting up a brew day. I've only got a handful of free weekends between now and Thanksgiving, but I bet we can work something out!quote:
In honor of National Homebrew Day, I'm brewing 5g of this RIS tomorrow:
17 lb Maris Otter
1 lb Flaked Oats
1 lb Roasted Barley
.75 lb Special B
.75lb Chocolate Malt
1oz Target @ 60 min
2oz Challenger @ 30 min
Not sure on the yeast, but I plan on splitting the batch with chipotle, tamarindo, and cacao nibs, so I wanted something that won't die out at about 10% and would be relatively neutral. I plan to age it at least until November.
Here's the recipe for the Russian Imperial Stout that won Silver last weekend at Labor of Love. LHBS didn't have Target, so I believe I used Warrior. I ended up going with US-04 for more of an English-malty influence. I only brought a few bottles of this to the event because I figured no one wanted to drink stout in 100 degree weather, but those bottles were gone within the first hour.
I left the beer in primary for about 4 weeks at 65F, then racked to secondary where it sat for about 5 months between 65-70F. I still have a few bottles of the base recipe that I'm saving for Christmas presents, but I pulled 2 one gallon carboys off of the main batch for special treatment. One has a little bit of roasted chipotle powder and the other has some Mexican vanilla in it. I need to go ahead and bottle those guys pretty soon. Kyle, if we set up a brew day soon, I'll save you a bottle of each.
Here's the saison that took Gold:
11lbs Belgian Pilsner
1oz Cascade @ 60
1oz Cascade @ 10
1oz Cascade @ 5
Wyeast 3711, 3 days at 65F then let it free-rise to ~75F and held it there for about 2 weeks. Had to move it inside after that to make room in the fermentation chamber, so it stayed in the pantry around 78F for another week or so (I'll have to check my notes at home to be sure on the exact timings). Dry hopped for the last 5 days with another 1oz of Cascade. FG was 1.004 if I remember right.
Very simple recipe, really, and very very tasty as WorkBoots can attest to. I hope I can repeat it! Might try a double batch next time, and split it up and do one normal and experiment with the other.
Trenched 55' 2' deep simply for a sink in the garage for cleaning brewing hardware. Holy balls, that wasn't fun. Plumber brought in H/C line for the sink, and another C line to the back of the garage where I'll brew. A ton of work to make the brewday easier but so worth it. Also dug another line for the future outdoor kitchen.
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