Last week there was 4 bottles of firm cap in the refrigerator Staurday when I checked the original CHAOS refrigerator and the new one there were no bottles of ferm cap!! Where did 4 bottles of ferm cap go??
I know a lot was discussed at the board retreat regarding new member stuff, so this may have been covered...but I'd like to see us put together An ebook of sorts to send with the new member greeting email and the brewer level application form folks don't seem to be getting. In my mind this robot would be an illustrated walk through of a typical brew day at chaos. Basically a picture book, showing them "here's the kettle rack, grab a kettle and start your sparge water". That sort if thing.
t's come up in conversation with a bunch of people recently, so I figured I'd just toss them up here. These are the settings I have as my CHAOS Equipment profile for beersmith. This is based on using the 10 gallon pot, that we only have one of left, it can easily be updated for the new 20 gallon pots as soon as we have them graduated and the boil off is known, boiled off does very with ambient temp and humidity so it is hard to calculate exactly all the time.
I think our general meetings are best when we have a guest speaker/brewery/etc. Thinking ahead for the June meeting, who would you like to see us invite and/or topic would you like discussed?
We scavanged a metric crapton of resturant supplies including cups and smaller single use hop mesuring containers. Enjoy! There is literally a pound of black pepper in the brew house if someone wants to add it to a saison. And about a gallon of wing sauce.
Hi all. I have a beer question I'd like to bounce off of you guys. My friend was able to get a 2012 Bourbon County 4 pack and I wanted to cellar 2 of them. The problem is that they came to him cold. Is it ok to bring them to room temp and keep them in a dark place for a couple of years? Is there any truth to the ruining of beers that go from cold to room temp?
