For those of you new to CHAOS or our parties, S+CN was our first party, is our biggest, and (in my opinion) the best! We always have our biggest turnout and generally the most amount of beers submitted. That being said, we'll need more volunteers, beer and food than ever to help us make our 5th iteration of this party as bad-ass as you'd expect!
Edit 1/11/16. Some changes and additions:
This will be a people's choice competition with a trophy prize!
So, I picked up a bottle of this stuff; primiarly 'cause, hey, it's a freakin' magnum of beer! But, I also vaguely recall doing a vertical of these at CHAOS at some point (maybe Rusty brought them in?). So, I was wondering if I should hang onto this for a year (or more?) or do people generally drink these Anchor Specialty Ales right away?
We received an email from a freelance writer doing an online article for CBS 2 on tips for brewing beer at home. She's looking to interview "someone who has extensive experience as a home brewer."
Questions may include biggest noob mistake and best way to learn home brewing and the interview should take approx 20 min.
Anyone fit that description and interested in the interview, let me know and I'll put you in contact with her. If there's more than one person, I'll draw names out of a hat.
Hi CHAOSites. Anyone up for an afterwork beer tonight? I'm in River North, so anywhere in River North, Loop, West or South Loop would be good. My cell is 630-267-8325 if you want to text.
At the brewhouse, beer primed and ready, and no bottling wing cappers to be found. This sucks. I don't have a car today. Will take an uberhome and get mine.
At last night's club-only Dubbel competition, John Gammal's beer was chosen as the top entry. Sean Conway's beer placed second and Mike Struck's was judged third. Congratulations! John's beer will be brewed at Gino's East, the sponsor of the competition. Stay tuned for more info!
Thanks to everyone who entered the competition - I enjoyed every beer I tried last night!
With our newfound lager capacity is coming newfound interest in lagers. Lagers are my primary area of interest for both brewing and drinking, I though I might help encourage newer Brewers who may be hesitant and help de-mystify lager brewing a bit. Feel free to chime in with other tips or questions. These are just my tips based on our equipment, not intended as a be all-end all of lager brewing, just things I've picked up by experience that may help someone interested to try a lager.
Right now there are two great, active threads going on about brew vessel cleaning and sanitization, so I thought it might be a good time to test the waters on a third topic related to cleanliness.
As one of the newest members, I thought maybe I could offer a unique perspective. I want to be mindful here that I am almost quite literally calling your baby ugly, and I don't mean any offense by this. To keep it short: I almost didn't join because I perceived the brewhouse as dirty and gross the few times I visited.
Since the lager fridge is a limited resource there needs to be a small bit of oversight to ensure fairness and that everyone can get access to our mutually owned equipment. That responsibility falls to me and here is my proposition for that oversight, feel free to comment or suggest any other ideas. The necessary task is to know how long each carboy/keg has been in there to ensure that no one is taking more than a reasonable amount of time. A reasonable amount of time is 4 weeks. That's the limit.
