If you haven't seen the thread under Grand Ave Brew House group regarding cleaning up the space tonight...well now you know. The brew space is quite a mess currently from everything being moved around for Stout Night. We need as many hands as possible tonight to help bring everything back down from the loft, move the keezer out of the office and back into its place, move the table and couches back and generally just tidy up the space. We will meet at 5:30 and spend a few hours getting everything back together before heading over to Wing Night!
I spoke with Jeff Topping at an event today (he's the head guy at Wild Scotsman) and he tells me that he has a freshly emptied Longmorn, Bladnoch and ? (I forget) that he wants to sell at a low price. I don't yet know what that price is and these three barrels are in Cincinnati... I know we went barrel crazy but I didn't know if the club, or any individuals, wanted a nice scotch whisky barrel. He's going to email me with more info later on. Any takers?
I am seriously considering starting to keg. I had some money set aside for some other homebrew stuff but after my wife visited the space a few times and was able to pull her own pints she wants to be able to do it at home (I love to see her excited about beer!)
so im sitting on a shit load of bottled beer that i made last year, my roommate ruined it by putting the heater on it for way to long (apt was cold as hell). used abby yeast...which gave it a bit of a burning taste...its also low on alchol since the yest prolly died when it reached 98 degrees in the primary.
so my question is, do you think repitching, adding some more sugar will help, or is it a lost cause. it smell great. was my first attempt at doing a partial all grain triple.
Hi! I was at a party with Chef Won Kim (the founder of Brew Ha Ha, Hey Hey, Ho Ho) and I told him that CHAOS should have a table at the next event, Brew Springstein. He was very receptive to it and said that he would pencil us in as one of the homebrew groups. Are you guys interested? Chris and I already have an idea for the beer we would like to contribute. I'm thinking that we should have 6-8 beers to offer patrons, with 3 or 4 people working the booth and pouring. What do you think? It would be a great way to gain even more exposure and attract new members.
Fyi.....dont use this till dan or bill get a chance to check it out. I want to make sure that it is hooked up and tested by someone who is qualified before releasing it for use.
Upland brewing, out of Bloomington/Indianapolis brews some FANTASTIC sour beers. They have just released their latest epic Flanders Red (which won a Gold medal at FOBAB). Dave and I have already reserved our bottles and plan to make a roadtrip to the Indianapolis tasting room in February to pick up our bottles and taste some other beers. Hit the link below for more information and to reserve bottles if you are interested. We can head down there as a group for a little roadtrip!
