If you're attending the afternoon session of the Hoptacular on Sat, Nov 10th (1-4:30pm) & would like to meet up beforehand please reply here so we know how large of a table to shoot for. It's probably a good idea to lay a solid base of food in our bellies, so how about Twisted Spoke at 11:00am since it's close to the Riverfront Theatre?
Pretzel necklaces will also be handed out, courtesy of my wife Kristin.
I cannot post on this thread so I wanted to get this up for everyone to see. I know there have been issues with the ferm room lately. There have been numerous explosions, spills and just general uncleanliness going on in there. I know there have been batches that have been infected in the past. After brewing for the last two years I hadn't had an infected batch until my last TWO batches. I haven't changed anything about my brewing or sanitizing process.
so, equipment specific to each brew bay is forthcoming. I know there more metal sheets in the yard which are chaos', maybe we can make similar tables for each brew bay using those metal tops.
Also, what are people's thoughts on painting all the bare wood in here?": hot box stand, sink station, brew bay tables...
The last time it came up, we were going to put most required equipment (hydrometer, spoon, mash paddle, thermometer, &c.) in a bucket at each brew bay. Is this still a good idea? Should we proceed?
Personally, I like the idea of tying equipment to a specific brew bay, including a tun (we'll just write a number on each piece of equipment).
For events, we can hang the brew bay buckets from the wall to make space for the event; tuns go on the hanging rack.
In the past few months I have been making some terrible tasting beer. I brew all-grain. The beers I have brewed that taste terrible are a Honey brown ale, Belgian Tripel, and English Barley Wine. They all have a distinct rubbing alchol, plasticy, weird banana taste. My most recent brew is the English Barley Wine. I just transferred this to the secondary fermentation after approx. 2 weeks in the primary. When first smelling this beer I knew it was going to taste terrible. There was no signs of any maltiness in this beer. It actually smelled alot like the bad tripel I brewed.
So I've got all of the old images from the Ning site still sitting around. Now that Harvest Fest is over, does someone who would be in the know about categorizing them have some time to go through the images and get them into different folders? I'll take the time to get them uploaded to the gallery.
We received the following e-mail from the AHA. Was wondering what people think?
Greetings!
I was perusing around some of the homebrew club sites online, and noticed that your club’s site did not have an AHA web banner, and I wanted to extend the opportunity to earn some extra money for your club.
hello to all.i was just wondering if there is any interest in having a beer sensory class.i know the club had a class like this in the past.i'm a new member and i was hoping that all the other new members,and older ones, would like to learn a little more about off flavors,how to detect them and avoid them in their homebrew.
Not sure who can teach this class,but just wanted to see if there is any interest.
