This is just a quick message to ask everyone brewing at the space to please keep the large blue spent grain barrel sealed. Lactobacillus, a souring bacteria, grows naturally on grains. Spent grain that is not boiled as wort is will cultivate a healthy culture of this bacteria and the longer it sits, the more virulent and rabid the colony will become. Placing large bags of 170 degree grain into a closed container gives it everything it needs to thrive. Leaving that container open sitting literally in the middle of the brewhouse is like making a gigantic starter of sour bugs and then expo
the recently barreled california common will only be in the barrel for 2 months. i would like to replenish the barrel immediately after filling as to not have to cleanse it and strip out any more oak characteristics.
this barrel will be replenished with a higher gravity saison, and will be stored for 6 months. i am looking to have a group brew of 55 gallons to fill this. it is a straightforward recipe, that will have to be brewed by april 15th, to be barreled april 22nd, when the california common will be emptied.
Attention all brewers! We're filling up our 4 Goose Island Bourbon County barrels and need some more brewers to finish off the last two. We're looking for 5-6 for these last two. There is a big Imperial Red and a moderately big scotch ale. Please let us know if you're interested in brewing for these! The first step is to join the barrel subgroup and sign up. The specialty grains and hops are for sale from the barrel owners. Here are the recipes:
I kegged a breakfast stout and an IPA back in January and they have the same weird taste. Luckily for the stout, the flavors mask the taste so it is palatable; not so much in the IPA.
I, however, forgot to ask in Marty's beer sensory class if drinking bad beer is harmful. Does anyone know if any of the chemicals/off-flavors we tasted are harmful? Or, are they exactly that, off *flavors* having to do solely with the taste and not the ingestion of the beer?
Anyone interested in purchasing, building, and filling another keezer for the house? With the number of carboys in the fermenting cave, it only makes sense!
I would say something similar to what we have now except 8 taps - long keezer, collar, taps. With enough people throwing in, this might be something that is inexpensive.
Contact me if you're interested in any aspect of the build.
PS..I know there is also interest in getting a lagering freezer - a "frager"?
does anyone have a larger rectangular cooler they may be willing to donate to CHAOS to make a jockey box.? this will allow for us to serve cool beer while serving anywhere away from the keezer.
Didn't want to clutter the brew house reservations group, thought I'd put it in general. Does anyone have some time over the next couple days/weeks to do my orientation brew? I'm on vacation the rest of this week and should have some time most days next week as well. If any of the Alchemists are available that would be great but its late notice so no worries if not. On another note, I've only ever done extract brewing so I'd love to get some help on moving up to all grain as well.
Just wanted to share this info...this is one of the biggest Chicago-land beer competitions. Also they are looking for judges and stewards for this event.
The Urban Knaves of Grain are proud to announce that registration for the 2012 Drunk Monk Challenge homebrew competition is now open.
The competition will be held March 9-10th at Two Brothers Roundhouse located in Aurora, IL.
The Drunk Monk Challenge is a qualifying event for both Midwest Homebrewer of the Year and the Masters Championship of Amateur Brewing.
