I need to know who is planning on coming to February's Hoppy Hour at Brick Chicago. Please reply to this thread if you plan on coming so that I can make reservations. For those that are coming, bring your appetites as we will pitch in for some pizzas to go along with our beers. Hoppy Hour will start at 7 so please try to make it at 7 since this is more of a dinner/hoppy hour event.
Hi, on my brew day last Saturday (which was great fun by the way, fun to hang out with Pete and Darren), the wall-mounted scale wasn't working, wouldn't turn on. Didn't find any packs of batteries, so I took the batteries out of a smaller, hand-sized scale and put them in the wall mounted one.
The batteries needed are AAA. If someone usually does this, great, if not, I'm happy to stop by the store and get a pack of batteries to leave at the brewhouse.
Apparently the codes on the top of the Prairie Farms caps can be redeemed for up to $5,000 per calendar year toward a registered 501(c)(3) organization. Here's the info:
I had a conversation with Bobby, who lives upstairs from the Brewhouse. He's in the process of moving out. His lease is up in April, but is potentially looking to sublease in March. I know from a couple of discussions that some people were potentially interested in the space, although you would have to deal with Chip, water issues, etc. Thought I'd throw it out there if anyone is interested.
First Off, big thanks to Ken for taking the reins, Dave for hooking up the wood, and also thanks to all Brewers and bartenders and everyone who pitched in on the project. Also big thanks to Black Swan for the wood, I hope all the bartenders were "selling the product", I meant to mention that beforehand. Anyway, In the name of constantly improving our methods, what are people's thoughts on the wood school?
I just wanted to Introduce myself. I'm Jonathan. I'm moving to chicago in February. Looking to get involed with my local Hombrew Club.
A little about me. I've been hmebrewing for almost 10 years now. I was a crazy guy and started all-grain. I have spent the last 4 years brewing on a More beer 15 gallons single teir HERMS with two heated and cooled conical fermentors. My system has been put ito storage until I find a place to put it to good use.
Stout night is almost upon us, time to start the discussion for the School component of this years Cerveza De Mayo. It's my opinion that it should be a hop school again, I feel like it's a great time of year to bust out all the refreshing flavors you can get with great hops, very fresh, spring flavors. I remain open to suggestions, however. Without further ado, a few things:
How do we want to go about hop selection? Do we want to maybe focus on a region, like New Zealand hops for instance, could be interesting.
Hey everyone! I was just wondering if anyone is going to the Uppers and Downers fest this sunday the 25th. I'm friends with Michael Kiser and a few of the brewers but I'll mostly be drinking solo, so If your planning on being there, hit me up,! I'd love to have someone to hang with. Cheers!
Another member and I are planning a weekend trip to Michigan (Kalamazoo/Battle Creek area) with a day beer tour on 4/11. Hotel is McCamly Plaza in Battle Creek, a short walk from Amtrak. We will only be charging for day beer tour (very cushy party bus, small though only hold about 25). Transpo and hotel on your own. Working on the itinerary but will definitely be stopping at Bells and Dark Horse. Hotel is also close to Arcadia. Open to recommendations on other breweries worth checking out in the area. Details being worked out in the next few weeks.
Hey, CHAOS. Our graphics design guru, Steven Lane, does awesome work but I know that everyone relies on him for graphics and he's got his own stuff to do, too, I'd imagine! So, I'm wondering if someone else out there in CHAOSland could help me with a graphics design project.
