I would second any space/layout that includes storage. Outside of the great/friendlly/well dressed/knowledgable/smrt/fun community, the access to brewing gear...it's the 3rd reason I pay monthly dues.
I know alot of us are probly busy thinking about the move to the new brewhouse and not the up coming NFL year, but I thought it might be a good idea to see if I could start up a CHAOS group fantasy football league this year. depending on how many people are interested I would like to start a 10 man league. I would set it up and be commisioner.
We could set up a little draft party / bottle share event.
Iggy has some extra shelves and other stuff at his work that we need for the new brewhouse and we need a way to get it. Does anyone have a truck or SUV that could take a couple hours in the next few weeks and meet Iggy at his work near Ohare.
Just want to throw out an idea to help de-clutter the new Brewhaus. I see at least 4 sanke kegs around the brewhaus, inside and outside, if we could turn these into keggles we could have some very durable 15 gallon kettles and we could get rid of the glut of kettles hanging above, which will not be possible in the new space. Chuck says that there is some sort of metal fab shop next door to the new place we could use to do the welding and he has a jig for cutting the tops off.
Does anyone have eight pounds of Vienna malt I can buy from them for brewing tomorrow? Brew and Grow on Morgan was out and I didn't have time to go anywhere else this morning...
I was approached by the Rebuilding Exchange's volunteer coordinator to host an open workshop on August 18th.
I had planned on doing it alone, but would definitely appreciate some help - anyone interested in helping me? It is a "Brewing 101" class aimed at teaching people the basics of how to brew a batch of extract beer.
Along the same lines, I will need to borrow a burner from either the club or someone's personal equipment... is anyone feeling generous?
I'm brewing a Saison on Saturday I want to ferment it hot and get that yeasts to give me all the spiciness and esters I'm looking for. I haven't seen anyone use the hotbox above the barrels so I thought I'd ask and just make sure it's structurally sound and good to use. Also, any opinions on the wyeast Belgian saison vs. the French saison?
Second, that will be my 3rd brew. How do I go about jumping from apprentice level to Brewer level? Who gets my brewer info sheet? What's the process?
