Y'all think it might be worthwhile to get together again and try to discuss this further? I know that there were two or so informal discussions, but would like to nail down details. Ya? No?
Niilo and I are brewing tonight around 8:30, give or take. My system takes time and it's a long process so anyone can come out for any part of it. If there are enough people around we can discuss club things, the bluegrass event, etc...
I'm at 4657 N. Beacon St. Apt. 1, my number is 336-848-1021, call or text if you have questions.
I live between Broadway and Clark off of Leland/Wilson, close to the Wilson and Lawrence stops off of the redline.
Sorry for the short notice, it was spur of the moment.
is there gonna be a note taker at the meeting tonight...so they can post what was talked about and decided, so was can stay in the loop, since a few of us are working tonight.
I recently had a beer at Two Brothers called Pahoehoe. It was a pale ale made with coconut water, milk sugar, and toasted coconut. It was freaking delicious and very refreshing. Perfect for a hot day. Anyway, I'm going to try to clone it, and was hoping to get some input from the club.
-First, when would one add coconut water to a beer? During the boil? Any idea how much to use?
-Same questions for milk sugar. Have never brewed with milk sugar before.
Bought a pack of wyeast french saison 3711 and came up with this for it, it's fermenting well and the starter got me super excited about the yeast. Lots of strong citrusy fruit smells:
7 lbs of Canadian 2-row,
5 lbs of dingemans belgian pilsen
1/2 lb of dingemans belgian wheat that I toasted in the oven for 1 hr, starting it up at 200 degrees and boosting to 325.
3/4 an ounce of hallertauer at 4.7 AA's and 1/5 of Centennial leafs (just what I had laying around to boost the IBUs slightly), those for 60 minutes.
I'll be all over the East Coast over the weekend (May 7th). I plan on picking up a few bottles to take back with me to Chicago. Anyone have favorite brews from the east coast they can't get in Chicago? I plan on trying to get some Cigar City brews and anything else that looks interesting.
A good read from a very noteworthy brewmaster. The book is a great way to learn about the various styles of beer out there. Garret explains its origins, flavor profiles, food pairings, and notable producers. Despite the fact that the book is geared towards beer and food, it helped me greatly understand each beer style and what things to expect from each. It also made me want to go out and buy every beer he discussed - so that's my only warning.
