If you are one of the brewers that volunteered to brew up a batch for Ides, we need to know a little more about your beer. Please give us some info about your brew, including:
The Minimum
Name of your brew:
Brewer:
Asst. Brewer (if applicable):
Ale, Lager, or Cider
A description of your brew:
And.. if you have the info
Starting gravity:
Final gravity:
% Alcohol:
Yeast:
Brewing Method (grain or extract)
+1
Daniel Barker said:
I say save backup homebrew for other events. It's so insulting to reject the finches beer, I can't even believe it's being considered. I don't think serving it at the event will detract from the homebrew theme at all. People are coming for homebrew and know it's about homebrew. They'll go for that first.
I would like to come by tonight......is there anything else i should bring?......
Name, I'm Da DeCider.
Brewer, Chuck Mac
Style Apple Cider with cinnamon
Yeast, Champagne
Here's a sample of the brew cards, these will be quartered. I'm thinking we could tape them down along the top of the serving table. Dave mentioned also having them posted up on a wall off to the side. I'm thinking we could do both. Iggi, please reply with descriptions of your two ciders.
I agree, but it could be used as a back-up to the back-up plan. At the end of the night, if we have run out of all of our beer and cider, it will be good to have some extra beer available. So excited to try all of these!
I'm not looking a gift horse in the mouth (and I'm actually pretty ambivalent whether we offer the Finch's or not).
But, my line of thinking is that we were expecting first and foremost to pimp our own stuff and use other potables (e.g., beer we've already brewed that doesn't fit the theme of the event) as back-up to the cider (when/if that runs out). Also, this is an event to showcase what CHAOS can do; not what bigger, actual breweries can do.
It does distract from the DIY thing (good back up plan though).
Daniel Barker said:
I vote pimp finches. Why disrespect a nice gift?
yeah...sounds good ...ill do the same
Jim Chochola said:
This teaser is awesome, by the way! I can't get on FaceBook from school so if anyone has web-access, go ahead and throw it up on our facebook page (and elsewhere).
Steven Lane said:
AWESOME!!!!
I think people said they'd have some extra beer on hand, too. I am very thankful to Finch's for donating but I propose on Saturday we move on to CHAOS members' non-event/fall-themed brews before we move on to commercial stuff (I have an IPA that Bill and a couple others tasted; said it was pretty good).
That's 14 drinks. Cheers, that plus 2 finch's kegs and I think we're well-set for drink provisions. Chuck is the only one missing. Is he bringing anything?
This web flier is meant to provide a teaser for the brews we'll be serving. 13 brews. I missed Dave's latest post. This flier doesn't have to include all the brews. I also thought it would make for a good poster to put by the door at the event, in which case we'll have a little more room to include more info.
Name of your brew: Lost Orchard Cider
Brewer: Dave Williams
Asst. Brewer (if applicable):
Ale, Lager, or Cider: Cider
A description of your brew: A cider using a balanced blend of Illinois pressed apples from Lost Creek Orchards in Greenup, IL. A small amount of brown sugar was added to this blend and fermented using White Labs European Ale. There is a decent amount of residual sweetness and a fresh apple aroma and taste.
Starting gravity: 1055
Final gravity: 1015
% Alcohol: 5.25%
Yeast: White Labs European Ale
Brewing Method (grain or extract): N/A
SUBMISSION #1
Name of your brew: “All Aboard!” Cider
Brewer: Jim Chochola
Asst. Brewer (if applicable):
Ale, Lager, or Cider: Cider
A description of your brew:
(ingredients) Seedling Orchard Classic cider fermented with allspice
(taste) Light, tart, crisp, slightly spiced, no-frills 1st attempt at a hard cider. Hey, at least, it’s appley and alcoholic!
Starting gravity: 1049
Final gravity: 1001
% Alcohol: 6.3%
Yeast: Wyeast 1056 American Ale II
Brewing Method (grain or extract): N/A
SUBMISSION #2
Name of your brew: “Peach has got it!” Cider
Brewer: Jim Chochola
Asst. Brewer (if applicable):
Ale, Lager, or Cider: Cider
A description of your brew:
(ingredients) Seedling Orchard Jonagold cider fermented with puree of Flamin’ Fury peaches
(taste) Champagne-like effervescence and some residual sweetness from the fruits.
Starting gravity: 1051
Final gravity: 1005
% Alcohol: 6%
Yeast: White Labs California Ale
Brewing Method (grain or extract): N/A
I plan on bringing my submissions over around 6:00 p.m. on Thursday. Iggi said he'd be home after 5:45 that night.
So what are the hours....and the contact for the kegs this week?......i wanna make sure i turn it in
Name: Gypsy Summer Wheat Ale
Brewer: Steven Lane
Ale
Description: 1 lb of Victory Pre, 6 lbs of Northwestern Weizen malt and 1 lb of honey, a few grams of cardamom, 2 oz NZ Pacifica Pellets (added another 1.5 lbs of honey and 6 qts of apple juice to secondary fermentation.)
Yeast: Irish Ale (WYEAST 1084)
Extract
Name of your brew: Willy-Mac Apple-Pear Cider
Brewer: Kelli Williams Asst. Brewer (if applicable): David Williams
Ale, Lager, or Cider: Cider
A description of your brew: A light, crispy cider made with Apple and Pear juices with a hint of Cinnamon.
Starting gravity: 1045
Final gravity: 1005
% Alcohol: 5.25%
Yeast: Champagne Yeast
Brewing Method (grain or extract): N/A
KMack
Name: Haunted Archer Avenue Ale
Brewer: Rusty
Co-brewer: Gas Mask Horse
Description: A Black Pumpkin ale made with sweet potatoes, spices, pumpkin, English hops, spider teeth, angel wings, and goblin marrow. Brewed under a troll's bridge with a witches cauldron and blessed by the dark master himself.
Starting Gravity: 1.050
Final Gravity: 1.010
ABV: 5.3 %
Yeast: A blend of English US-04 and American US-05
Name: Row Walker
Brewer: Niilo Hayes
Ale
Description: A real session ale fermented with 10 lbs. of Granny Smith Apples, orange peels, Centennial and EKG hops
Starting gravity: 1.077
final gravity: 1.014
% alc: unknown due to apple additions
yeast: Belgian Witbier (Wyeast 3944)
All grain
Name of your brew: das boot maibock
Brewer: lager Dan
Ale, Lager, or Cider: lager
A description of your brew: big malty German lager
Starting gravity: 1.067
Final gravity: 1.010
% Alcohol:7.5
yeast : brewed with reused wyeast 2124 bohemian lager (for dryness)
Brewing Method (grain or extract) all grain
Name: The Great Pumpkin
Brewer: Sean Colleran
Asst. Brewer: Ronan Colleran
Type: Ale
Starting Gravity: 1.065
Final Gravity: 1.012
% Alcohol: 6.92%
Yeast: WyEast American Ale (1056)
Hops: Cascade, Willamette, Mt. Hood
Malt: American 2-Row, Biscuit, Crystal (60L)
Brewing Method: All Grain
Description: This was my third all-grain brew, and my first stab at a pumpkin ale. I added baked pumpkin puree to the mash and used all the spices from my wife's pumpkin pie recipe during the boil. I also included some Biscuit Malt in the grain bill to give it a little bread flavor to simulate a pie crust, as well as some Crystal 60L to give it a nice orange color.
Name of Your brew: Rusty's Cider
Brewer: Daniel Barker
Ale, Lager, Cider: Cider
Desc.: A cider made with a yeast sourced from Hoegaarden.
SG: ?
FG: ?
% Alc: ?!?!
Yeast: Forbidden Fruit WYeast
Brewing method: n.a.
Name of your brew: Subterranean Homesick Blueberry Cider
Brewer: David Williams
Asst. Brewer (if applicable):
Ale, Lager, or Cider: Cider
A description of your brew: A Blueberry Cider brewed on Bob Dylan's birthday. Ingredients included: Apple cider, fresh blueberries, Belgian Candi Sugar, Sorghum syrup, table sugar.
Starting gravity: 1.065
Final gravity: 1.009
% Alcohol: 7.35%
Yeast: Yeast Cake from previous Saison (3711)
Brewing Method (grain or extract): N/A
Yup, this is where it goes. Thanks!
I'm not sure if you wanted that information here, but here it is:
Name of your brew: Bitter Government Employee Harvest Ale
Brewer:Christopher and Jessica Murphy
Asst. Brewer (if applicable):
Ale, Lager, or Cider: Ale (Extra Special Bitter)
A description of your brew: A medium-bodied harvest ale dry-hopped with Mt. Rainier and Saaz hops, as well as Earl Grey Tea.
And.. if you have the info
Starting gravity: 1.050
Final gravity: 1.016
% Alcohol: 5%
Yeast: English Ale
Brewing Method (grain or extract) : grain
Let me know if you have any questions.
Thanks!
Jess
I will also add the following:
Please send the above information to David ASAP, do not simply bring it with you on the 15th.
Steven Lane (our de facto graphic design guru) has kindly offered to make signs for each different brew/cider for the serving table so attendees see some facts about your brew/cider. And so, he needs the information sooner than later. If possible, you, too, should be on hand to talk about your concoction.
Please drop off your cider/brew at 1329 W. Grand no later than Thursday October 13th (make arrangements with Iggi to do so). It will need at least 24 hours to settle and to chill before we start serving at 3:00 p.m. on Saturday October 15th.