I didn't already assume we are helping out. This event doesn't have the vibe/momentum/feel of Ides; I didn't know volunteering would be compulsory. Be that as it may, of course I will help out if needed!
I like the idea of raffling off a brew day BUT I would do it this way (1) stress that CHAOS is picking up the tab on the recipe from grains to yeast; (2) the winner gets to pick the recipe. If the winner is already a brewer, who cares that they won a day at the brew house, they can already do that! If the winner doesn't like APAs, it's not such a great prize...
I can do the carb maintenance and runner like you said above. Pretty much everything Dave just said. I have a 5# tank that is full at the brew house and I have a 2 way valve with hoses. I will bring that by today. I'm sure all the Alchemists already assumed we are helping out.
Why not raffle off a brew day? I can do that. Winner gets to brew an all grain recipe with me just telling them what to do so it stays as hands on as possible for them. Explain everything along the way. Maybe just brew up my house pale recipe. Have the $$ for ingredients come from Chaos money, it's a cheap easy recipe. Really just need some Vienna and some crystal then the yeast. We have all those hops still, right? We have a shit ton of bottles that are on the verge of being thrown out so I can use those to bottle that batch with. There's another one. Let's clean all those bottles and raffle those off, 2 cases at a time. What do you guys think?
Daniel, part of the problem may be that there are 3 (maybe even 4?) threads going regarding Saturday: one right here, at least two in the *group* "Stout & Chili NIght Planning" (or whatever it's called). Some people aren't even using the threads in the "group" and instead responding in the "comments" below the threads. I find I'm looking several different places for people's reply regarding Saturday.
I've already said I would be there around 5:00ish on Saturday and willing to do whatever.
I think I already said this...but I can work on maintaining the keg carbonation, help serve, and do whatever else is needed in between slower times like trash or whatever. If you want me somewhere else...I can do that too.
All my kegs are at the brew house and ready to go...I may try and put them in the keezer today.
On a side note...we need some extra CO2 cylinders. At ides the different levels of carbonation in solution didnt allow all the kegs to be connected on the keezers CO2 supply...this will also be true for this event im sure. Having spare co2 and connections will help out tremendously. If you can let CHAOS borrow your cylinder for the night...please drop it off before the event.
BTW, any print material developed for an event is hell to produce and always goes to eleventh hour, so lets not be too hard on ourselves. I set the bar high, and I will take the responsibility for it.
I figure people get a kick out of seeing their effort in print. My thought on sharing the menu in progress was to motivate more than nag, but those two go hand in hand. Thanks for the replies, I'll post another update tonight. We'll go to print Friday evening.
Daniel, sorry for not chiming in on volunteering. I would like to be a bartender foremost. I can also be a food server. I'm available Thu and Fri evenings for set up, as well as Saturday.
I have put a shit-load of information on this thread, it should be everything we need. It tells you when to have your keg here (preferably the night before) and what the plans for build-out are. Read the first post in this thread for what needs to be done on the days the brewhouse is closed.
Also, I just want to verify that there will be no alchemists volunteering for this event? I haven't heard from a single apostle-level member about what they want to do/services they can offer. If this is the case then I need to start reaching out to people I know personally instead of club members. I feel like that shouldn't be necessary for one of our quarterly events.
For those of you that can't make it to the event, thanks for notifying me.
rusty and i are building the canopy, might use your capentry help. just dont go criticizing my design. i was trying to get started on it already but no volunteers came forward, then it got a bit too cold to work outside.
everyone should have their own crockpot or pot
rusty is the boss
Chuck Mac said:
Yes it's a Chocolate Coffee Stout, hence the name Chocolate Tremors...
Also what is the plan for set up? The brew house is closed Thursday and Friday for set up, so what needs to be done?
I'm a bit vicariously vexed that Steven has to do all this 11th hour graphic arts. Iggi or Dave can get you the real e-mail addresses of those other members (e.g., Joe H) so you can try to reach them directly instead of simply through Ning and expedite contact perhaps.
Also, I think Chuck's is a chocolate coffee stout if you don't hear from Chuck himself....
And I love the word "quaffable." It almost sounds....dirty....
Looks like we have all the beers named and described except for Chuck (he has a name, Chocolate Tremors, but I don't know if it's a stout or porter or % ALC).
I need Chili names and/or descriptions for:
- Dan McCarthy (need name, unless you like my Ramones reference)
Iggy, Jim and myself all took some of the flyers. There should be at least 30 flyers left at the brew house and 8 or 9 posters. Please do your part and grab a few to distribute in your area. Put them up in your local bars, coffee shops or restaurants. Thanks and good luck with the event guys!
May I suggest one nicety for Stout Night? Maybe around 6:30is, shortly before doors open, we gather all the Alchemists/helpers present and do what restaurants do: everyone takes a sip or two of the beers to be served and we hear a little bit from the brewers, we each take a taste of each chili hear from the cooks; so that everyone who is serving/helping can speak at least remotely intelligibly about the food and drink we'll be serving?
My company got its shit together and came through with the posters and flyers. They look good! I can drop them off tongiht at the brew house for anyone who wants to post them. Let me know.
Description: A very quaffable dry stout. Roasty and slightly smoky with a clean bitter finish.
OG: 1.045
ABV: 4.4%
Yeast: s-04
Method: All grain
A little fun fact, this beer did go from grain to glass in 5 days!!! With proper yeast, proper aeration, and fairly warm fermenting this can be done. It was a bit of an experiment but I did prove that on a home brew scale you can brew on a Monday and have your beer ready for Friday night!!! I was supposed to have it done in 4 days but work tied me up, hence the name 4 day clover.
Oh there is also 5 gallons of the unbarrelled breakfast stout that I brewed. I don't have the details here at work...but I'm sure we can find them...like 6 other ppl brewed the same recipe.
I also have a dunkelweizen if you need as a backup. Its not a stout...but its dark like a stout :)
I'll be making a vegetarian chili; I only have a 3 quart crock pot. I'll try to make six and just bring the extra in another pot; plenty of propane there to heat it up if need be.
I, too, will be at the brew house later this evening. The day of the event I have something from 3:30-4:30 but I can come to the brew house immediately after and you can put me where you wish.
A description of your brew: Sweet Stout with coffee and chocolate overtones.
Starting gravity:1.060
Final gravity: 1.018
% Alcohol:5.5%
Yeast: Wyeast 1450 - Dennt's Fav 50
Brewing Method (grain or extract) all grain
Brew #2
Name of your brew: Velvet Elvis
Brewer: Ed Nash
Asst. Brewer (if applicable):
Ale, Lager, or Cider: Ale
A description of your brew: Peanut Butter and Banana Porter in honor of the King's favorite sandwich, Peanut butter and bananas. This is a robust porter made with powdered peanut butter and fermented with a Belgian yeast to supply the banana flavor.
I can serve beer and maintain the keezer carb, like I did at Ides. But if you want me somewhere else...let me know. Depending on the number of people serving, I may be able to do more than a couple things.
I'll be at the brewhouse tomorrow (monday) after work if you need help setting anything up.
I'd go with sam smith's if I were you! Cheap stout but I'm sure you can still get the flavors you need.
Do you know whether the propane heater you have will be capable of heating a 10 by 12 by 6 tent? The walls will be a 3 mil tarp.
Iggi and I bought the lumber for the tent today along with some screws and zip ties. 50 bucks. We should be able to dismantle it and reassemble for other events.
I'm making a chipotle turkey chili with garbanzo beans
I plan on making this with a stout to go along with the theme. if anyone wants to put there homebrew in it, that wold be cool, i just need to get it sometime this week. otherwise I'm just gonna add a store bought stout.
A description of your brew: A stout brewed with Citra hops.
Starting gravity: 1.065
Final gravity: 1.016
% Alcohol: 6.3%
Yeast: US-05
Brewing Method: A-ll grain
Brew #2
Name of your brew: Un-barreled Breakfast Stout
Brewer: David Williams
Ale
A description of your brew: An un-barreled version of the breakfast stout that was brewed by CHAOS to be barreled in a 31 gallon Lion's Pride whisky barrel.
I didn't already assume we are helping out. This event doesn't have the vibe/momentum/feel of Ides; I didn't know volunteering would be compulsory. Be that as it may, of course I will help out if needed!
I like the idea of raffling off a brew day BUT I would do it this way (1) stress that CHAOS is picking up the tab on the recipe from grains to yeast; (2) the winner gets to pick the recipe. If the winner is already a brewer, who cares that they won a day at the brew house, they can already do that! If the winner doesn't like APAs, it's not such a great prize...
I can do the carb maintenance and runner like you said above. Pretty much everything Dave just said. I have a 5# tank that is full at the brew house and I have a 2 way valve with hoses. I will bring that by today. I'm sure all the Alchemists already assumed we are helping out.
Why not raffle off a brew day? I can do that. Winner gets to brew an all grain recipe with me just telling them what to do so it stays as hands on as possible for them. Explain everything along the way. Maybe just brew up my house pale recipe. Have the $$ for ingredients come from Chaos money, it's a cheap easy recipe. Really just need some Vienna and some crystal then the yeast. We have all those hops still, right? We have a shit ton of bottles that are on the verge of being thrown out so I can use those to bottle that batch with. There's another one. Let's clean all those bottles and raffle those off, 2 cases at a time. What do you guys think?
Daniel, part of the problem may be that there are 3 (maybe even 4?) threads going regarding Saturday: one right here, at least two in the *group* "Stout & Chili NIght Planning" (or whatever it's called). Some people aren't even using the threads in the "group" and instead responding in the "comments" below the threads. I find I'm looking several different places for people's reply regarding Saturday.
I've already said I would be there around 5:00ish on Saturday and willing to do whatever.
I think I already said this...but I can work on maintaining the keg carbonation, help serve, and do whatever else is needed in between slower times like trash or whatever. If you want me somewhere else...I can do that too.
All my kegs are at the brew house and ready to go...I may try and put them in the keezer today.
On a side note...we need some extra CO2 cylinders. At ides the different levels of carbonation in solution didnt allow all the kegs to be connected on the keezers CO2 supply...this will also be true for this event im sure. Having spare co2 and connections will help out tremendously. If you can let CHAOS borrow your cylinder for the night...please drop it off before the event.
BTW, any print material developed for an event is hell to produce and always goes to eleventh hour, so lets not be too hard on ourselves. I set the bar high, and I will take the responsibility for it.
I figure people get a kick out of seeing their effort in print. My thought on sharing the menu in progress was to motivate more than nag, but those two go hand in hand. Thanks for the replies, I'll post another update tonight. We'll go to print Friday evening.
Daniel, sorry for not chiming in on volunteering. I would like to be a bartender foremost. I can also be a food server. I'm available Thu and Fri evenings for set up, as well as Saturday.
I have put a shit-load of information on this thread, it should be everything we need. It tells you when to have your keg here (preferably the night before) and what the plans for build-out are. Read the first post in this thread for what needs to be done on the days the brewhouse is closed.
Also, I just want to verify that there will be no alchemists volunteering for this event? I haven't heard from a single apostle-level member about what they want to do/services they can offer. If this is the case then I need to start reaching out to people I know personally instead of club members. I feel like that shouldn't be necessary for one of our quarterly events.
For those of you that can't make it to the event, thanks for notifying me.
Doug's entry reads: Venison Bacon Sage Chili, (Desc: Spicy, complex, bold, unique, unhealthy)
Jimbo's entry reads: Jimbo's Nuclear Ass-ault (black, pinto, and gandule' beans. ground beef. tomato. jalepeno, cerrano and habenero peppers. tomato. onion. secret spices). That Desc. can obviously be edited down.
Adam cancelled his chili. He will be instead making three to four different desserts to sell. These don't have to make it onto the menu.
will need the saw.
rusty and i are building the canopy, might use your capentry help. just dont go criticizing my design. i was trying to get started on it already but no volunteers came forward, then it got a bit too cold to work outside.
everyone should have their own crockpot or pot
rusty is the boss
Chuck Mac said:
...igz...
you can call mine sto.ked (stout soaked)
...igz...
Yes it's a Chocolate Coffee Stout, hence the name Chocolate Tremors...
Also what is the plan for set up? The brew house is closed Thursday and Friday for set up, so what needs to be done?
What tools are needed?
Crock pots?
Who is the Lead on this?
Answer me Dammit!
I'm a bit vicariously vexed that Steven has to do all this 11th hour graphic arts. Iggi or Dave can get you the real e-mail addresses of those other members (e.g., Joe H) so you can try to reach them directly instead of simply through Ning and expedite contact perhaps.
Also, I think Chuck's is a chocolate coffee stout if you don't hear from Chuck himself....
And I love the word "quaffable." It almost sounds....dirty....
@ Steven, love the ramones reference, let's keep it!
Looks like we have all the beers named and described except for Chuck (he has a name, Chocolate Tremors, but I don't know if it's a stout or porter or % ALC).
I need Chili names and/or descriptions for:
- Dan McCarthy (need name, unless you like my Ramones reference)
- Iggi (got a name?)
- Doug (Bison? Need name and description)
- Jimbo (Need name and description)
- Scott (Need name and description)
- Joe H
- Adam
Here's the latest menu:
Barrel-Aged Stout-
Brewer: Rusty
Desc: A big sweet stout aged in a whiskey-rum barrel.
Alc: 9 % ?
Rusty's Stout- (instead of busted)
Brewer: Rusty
Desc: A viscous, heavy stout with chocolate and roast notes.
Alc: 9%?
Iggy, Jim and myself all took some of the flyers. There should be at least 30 flyers left at the brew house and 8 or 9 posters. Please do your part and grab a few to distribute in your area. Put them up in your local bars, coffee shops or restaurants. Thanks and good luck with the event guys!
May I suggest one nicety for Stout Night? Maybe around 6:30is, shortly before doors open, we gather all the Alchemists/helpers present and do what restaurants do: everyone takes a sip or two of the beers to be served and we hear a little bit from the brewers, we each take a taste of each chili hear from the cooks; so that everyone who is serving/helping can speak at least remotely intelligibly about the food and drink we'll be serving?
Chocolate Alchemy Chili
Dave and Kelli
Chilli with brewer's malt and Chocolate
stephen, I just heard from Ed that Deception is a no-go.
STOP THE PRESSES:
My company got its shit together and came through with the posters and flyers. They look good! I can drop them off tongiht at the brew house for anyone who wants to post them. Let me know.
Sorry so late...
Name: 4 Day Clover
Brewer: Niilo Hayes
Ale
Description: A very quaffable dry stout. Roasty and slightly smoky with a clean bitter finish.
OG: 1.045
ABV: 4.4%
Yeast: s-04
Method: All grain
A little fun fact, this beer did go from grain to glass in 5 days!!! With proper yeast, proper aeration, and fairly warm fermenting this can be done. It was a bit of an experiment but I did prove that on a home brew scale you can brew on a Monday and have your beer ready for Friday night!!! I was supposed to have it done in 4 days but work tied me up, hence the name 4 day clover.
That's awesome, Steven!! I think people are very impressed with our professional graphics (cards; Ides; &c.).
Info for my chili:
Name: "The Amazing Feat" Chili
Description: Roasted, spicy vegetarian chili
Whats the plan for set up prior to the event?
I have a menu flier started (2 sided half sheet, beer on front chili on back).
I've been poking through threads, and it looks like we're still not clear on what's being served.
For the menu flier, we just need the following for your beer or chili:
1. Title
2. Your Name
3. 3-5 word description (% ALC for beer)
Space is tight, so use the following as an example of "just fits":
Gobble Gobble Hey! – Dan McCarthy
chipotle turkey chili with garbanzo beans
tell her I said thanks, that will work great!
Kelli said he's could be the door/ticket person again, like she did for Ides, if you'd like....
Oh there is also 5 gallons of the unbarrelled breakfast stout that I brewed. I don't have the details here at work...but I'm sure we can find them...like 6 other ppl brewed the same recipe.
I also have a dunkelweizen if you need as a backup. Its not a stout...but its dark like a stout :)
ps, my chili recipe will include zuchinni, yellow squash, mushrooms, corn, garbanzo beans, roasted peppers, and stout soaked barley.
...igz...
yay, more veg chili. there was some concern there would be enough.
...igz...
I'll be making a vegetarian chili; I only have a 3 quart crock pot. I'll try to make six and just bring the extra in another pot; plenty of propane there to heat it up if need be.
I, too, will be at the brew house later this evening. The day of the event I have something from 3:30-4:30 but I can come to the brew house immediately after and you can put me where you wish.
Beer #1
Name of your brew: Deception Stout
Brewer: Ed Nash
Asst. Brewer (if applicable):
Ale, Lager, or Cider: Ale
A description of your brew: Sweet Stout with coffee and chocolate overtones.
Starting gravity:1.060
Final gravity: 1.018
% Alcohol:5.5%
Yeast: Wyeast 1450 - Dennt's Fav 50
Brewing Method (grain or extract) all grain
Brew #2
Name of your brew: Velvet Elvis
Brewer: Ed Nash
Asst. Brewer (if applicable):
Ale, Lager, or Cider: Ale
A description of your brew: Peanut Butter and Banana Porter in honor of the King's favorite sandwich, Peanut butter and bananas. This is a robust porter made with powdered peanut butter and fermented with a Belgian yeast to supply the banana flavor.
Starting gravity:1.056
Final gravity: 1.017
% Alcohol:5.1%
Yeast:Belgian Ale Yeast - Wyeast 1214
Brewing Method (grain or extract) all grain
@Daniel, yes, I believe the heater will be more than enough to heat that size tent.
I'm available during the day on Mon and tues.
I can serve beer and maintain the keezer carb, like I did at Ides. But if you want me somewhere else...let me know. Depending on the number of people serving, I may be able to do more than a couple things.
I'll be at the brewhouse tomorrow (monday) after work if you need help setting anything up.
I'd go with sam smith's if I were you! Cheap stout but I'm sure you can still get the flavors you need.
Do you know whether the propane heater you have will be capable of heating a 10 by 12 by 6 tent? The walls will be a 3 mil tarp.
Iggi and I bought the lumber for the tent today along with some screws and zip ties. 50 bucks. We should be able to dismantle it and reassemble for other events.
I'm making a chipotle turkey chili with garbanzo beans
I plan on making this with a stout to go along with the theme. if anyone wants to put there homebrew in it, that wold be cool, i just need to get it sometime this week. otherwise I'm just gonna add a store bought stout.
brew #1
Name of your brew: Citra Stout
Brewer: David Williams
Ale
A description of your brew: A stout brewed with Citra hops.
Starting gravity: 1.065
Final gravity: 1.016
% Alcohol: 6.3%
Yeast: US-05
Brewing Method: A-ll grain
Brew #2
Name of your brew: Un-barreled Breakfast Stout
Brewer: David Williams
Ale
A description of your brew: An un-barreled version of the breakfast stout that was brewed by CHAOS to be barreled in a 31 gallon Lion's Pride whisky barrel.
Starting gravity: 1.078
Final gravity: 1.019
% Alcohol: 7.5%
Yeast: US-05
Brewing Method: A-ll grain
no other interest?
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