So my wheat has already been brewed, but its just a standard wheat beer I made 10 gallons of. 5 for the party (or keezer) and 5 for something easy drinking at home. I figured we'd want to have a few things that were easily sessionable. If you guys don't want it because its not dark that's fine as I can save it for the keezer later, just let me know.
Lucas, you can boil water, let it cool then cold steep black patent malt to extact the color...then boil the dark water and cool it overnight and add to your keg. There isn't much sugar in the dark malt so you really don't have to worry about infection as long as you boil and sanatize everything.
I'm changing my submission, I'll be submitting some lighter fare, a Munich Malt/Vanguard Hop SMaSH Lager with ocktoberfest yeast. it's in a keg currently owned by Pete, sitting in the keezer, gotta make sure it's ok if it continues to reside there until the party. Probably 4 Gallons of that. I also have a nice easy drinking brown ale, 5 gallons sitting in a carboy I could put towards the party as well if it's needed. Also, I have an epically large crock pot and can make a large amount of chili.
Can you guys go to this link - Stout Night III Budget - and enter the information. Please let me know ASAP if the link doesn't work (the GDoc is set so that anyone with the link may edit).
Folks. We have only two chili makers. We're gonna need more. Send me a message if you're interested.
Also, does anyone have any of the bcbs barrel to donate to the party? I added coffee and vanilla to mine for the party but would like an unadulterated version to serve as well. Let me know if you want to donate a couple of bombers of your stash.
Not surprisingly, the niilos batch still sitting in the ferm room is severely compromised by prolonged exposure to oxygen. It smells horrible and can't be served.
Does he have any of the carboys with other barreled beers that are still OK and can be served? What about any other forgotten barrel carboys in ferm room?
Kyle, all forgotten barrel carboys are in drinkable. They're pretty consistently bad. Which reminds me, everyone please quality control check your beer. If its not good, let us know so we can modify the menu. I've had to pull several of my entries because they don't age quite right. If you have doubts, get a second opinion! Some of us are our own worst critics.
If we can get the beer list finalized by Fri Jan 17, I could have the beer list ready for web release Mon Jan 20. We never release the list that early, it would probably help early sign ups, so let's shoot for the 17th.
Steven, why don't you stick to just the vegan chili since you do a lot of other stuff for parties. I'll do the beef chili in addition to organizing all the chili's. Let me know the bulk ingredients (sauce, tomoatoes, spices, etc) that you need so we can keep the costs down. I'll be sure to have them at the brewhouse the weekend before for everyone to pick up.
Daniel, who was the other person that volunteered to do chili? And what attendance number are we planning for? So far we have:
I wish I could make chilli for the party, but I'll be flying back to Chicago that night, otherwise I would be so in, I love chili-offs. I'm actually planning on coming to the brew house direct from the airport, no joke. Speaking of which I have a lot of different porters/stouts for the party, but they are all small quantities/bottled... Can you wait till I get there, to open them? Otherwise, I'll miss my own beers. I should be there by 6pm, if flight is on time. Let me know if this will work and someone can be in charge of not distributing them early. Thanks! Nanc
I'll make my update shortly. Also, I have a 6.5 quart slow cooker, so I can make a sizable batch of chili . My beer is in a keg in the keezer already. It's actually Pete's keg, but I have several strips of masking tape and a pink highlighter clearly marking the beer as mine.
I created a flier for Stout & Chili Night (PDF below). There are 3 fliers per print, so you need to cut each page twice. It would be great to get these out to brew supply places and other craft beer places of worship. chaos-stout-and-chili-night-2014.pdf
Chris, are you having a seizure, or is Won Kim running out of clever names? ;-)
The attached PDF is not worth pro printing. If anyone goes that route, txt me your email address so I can send you the full resolution file (312-504-7108).
The attached PDF is fine for going to FedEx Office to print out on their color copiers on the floor. Put the PDF on a USB stick, and you are good to go.
Ok, I have the last of the PPJBG beers set up. Be advised that the Baby Goofballs Imperial Brown will be served in a firkin. (pretty sweet huh!) The field said invalid entry. I say the field is an invalid.
Steven...the sooner we can start getting menu teasers the better. I have been looking at the Facebook analytics and we blow up with clicks and views when our menu hits. We had almost 900 views on the Haunted Harvest Menu that was released 2 days before the event...it would be nice to get that traction at least a week before the event.
Hey Ken, you are right, and I've seen some CHAOS beer lists get up to 1800 views on Facebook.
With that in mind, I am hoping to get the first draft of the menu released next week. When the beers are submitted at the brewhouse the week of the event, we can verify what's on deck so I get it right for the print menu.
I think it's ok that a couple beers on the teaser promo menu do not get served, but I really want to avoid putting NO SHOW beers on the menu.
FYI, only so much info fits on a page, so your description may be edited down for fit. We have a lot of beers entered, so I have to figure out a way to consolidate multiple entries for our variety pack brewers.
All the chili's are taken care of & we'll have 5 batches of 4-5 gallons each. These will be the only ones we're planning serving space for & the club will be covering the cost of so please don't randomly show up with a crock pot of chili & expect CHAOS to reimburse you (although the thought is appreciated). We will have:
Rich - Venison chili
Steven - Vegan chili
Jeremy - Brisket chili
Douglas Diirks (Daniel's friend) - Bison Chili
Evan - Vegetarian Mole Stout chili (I hate myself for making it but it fills a need. mmmmmmm meat....)
I have Five Roasters that can hold 5 gallons each. I'll have them there the night before so we can figure out the best place to set-up the food station...but it should keep all the chili nice and hot throughtout the evening.
Daniel, do you have a food budget figured that I can work off of for the chili & supplies? Jim, once I have everyone's recipe I'll be able to put together the actual bulk ingredient cost.
Jim, I would refer to last years expenses I you want an estimate of this years expenses. I'll make exact expenses for this year available to you as they become available to me.
How then did you even arrive at $1,000 when you pitched it to the board? There aren't ANY general items like "decorations," "CO2 tank refills," "plastic cups/napkins/&c."?
I didn't pitch it... I was offered 1000 and accepted it as more than reasonable. I'll let you know if I expect to need more. Last year was 1200 and I think it's going to be better managed this year and therefore cheaper, probably 1000.
We're up to 48 beers. My beer list template doesn't account for this, so I am going to have to hack a bunch of text from the wordier descriptions (me included.) Thinking of going tri-fold, but I really don't want to shrink type to the point you ignore it. Pfft... FML
We have a bunch of *TBD* all over the beer list.
If you do not know your ABV, just guess.
Without a name or description, I cannot do anything.
Don't worry about a verbose clever description, I'll just have to cut it down to fit everything, so stick to the basics. Also, the name of your beer should not be a sentence.
If any brewers can get me an updated bio (things might have changed since Harvest Fest) and some reflections/thoughts/musings on your beer for Stout & Chili Night this weekend, I'd appreciate it.
Posts about brewers on FB get quite a bit of attention; I shouldn't really keep reminding people when it is. I want to remind them why they should come to S&CHIII; not simply when they should come to S&CHIII.
I'm in an office today and can fill this out and scan it. According to the City you need to give them three days notice so if someone could take this over to the 27th ward office (1463 W. Chicago) today we could probably get the permit in time.
Folks, if you have beer for the party it's imports t to us that you get it to the club as soon as possible to ensure that your beer has proper time to settle from being moved. In connection with this we want to make sure that everything is pouring correctly with the proper level of co2. A few of us will be at the brewhouse tonight of you don't have a door code. Please try and get your beer to the brewhouse no later than tomorrow night. If you can't please send me a private message letting me know when you can get your beer to us in order o prevent it from being taken off the print menus. Thanks!
So my wheat has already been brewed, but its just a standard wheat beer I made 10 gallons of. 5 for the party (or keezer) and 5 for something easy drinking at home. I figured we'd want to have a few things that were easily sessionable. If you guys don't want it because its not dark that's fine as I can save it for the keezer later, just let me know.
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
Lucas, you can boil water, let it cool then cold steep black patent malt to extact the color...then boil the dark water and cool it overnight and add to your keg. There isn't much sugar in the dark malt so you really don't have to worry about infection as long as you boil and sanatize everything.
I'm changing my submission, I'll be submitting some lighter fare, a Munich Malt/Vanguard Hop SMaSH Lager with ocktoberfest yeast. it's in a keg currently owned by Pete, sitting in the keezer, gotta make sure it's ok if it continues to reside there until the party. Probably 4 Gallons of that. I also have a nice easy drinking brown ale, 5 gallons sitting in a carboy I could put towards the party as well if it's needed. Also, I have an epically large crock pot and can make a large amount of chili.
Hey, guys, sorry I'm late in the game here.
Can you guys go to this link - Stout Night III Budget - and enter the information. Please let me know ASAP if the link doesn't work (the GDoc is set so that anyone with the link may edit).
Folks. We have only two chili makers. We're gonna need more. Send me a message if you're interested.
Also, does anyone have any of the bcbs barrel to donate to the party? I added coffee and vanilla to mine for the party but would like an unadulterated version to serve as well. Let me know if you want to donate a couple of bombers of your stash.
Hey Daniel, sorry, I am going to make the vegan chili again. I can easily make another meat chili, but I might be able to get a guest chef.
Not surprisingly, the niilos batch still sitting in the ferm room is severely compromised by prolonged exposure to oxygen. It smells horrible and can't be served.
Does he have any of the carboys with other barreled beers that are still OK and can be served? What about any other forgotten barrel carboys in ferm room?
Steven, just don't overbook yourself. Would really like your help with decorating the place and making sure menus are good to go.
Speaking of menu.
Steven — When do you need beer names/descriptions finalized?
Kyle, all forgotten barrel carboys are in drinkable. They're pretty consistently bad. Which reminds me, everyone please quality control check your beer. If its not good, let us know so we can modify the menu. I've had to pull several of my entries because they don't age quite right. If you have doubts, get a second opinion! Some of us are our own worst critics.
If we can get the beer list finalized by Fri Jan 17, I could have the beer list ready for web release Mon Jan 20. We never release the list that early, it would probably help early sign ups, so let's shoot for the 17th.
Steven, why don't you stick to just the vegan chili since you do a lot of other stuff for parties. I'll do the beef chili in addition to organizing all the chili's. Let me know the bulk ingredients (sauce, tomoatoes, spices, etc) that you need so we can keep the costs down. I'll be sure to have them at the brewhouse the weekend before for everyone to pick up.
Daniel, who was the other person that volunteered to do chili? And what attendance number are we planning for? So far we have:
Rich - Venison chili
Evan - Beef chili
Stevan - Vegan Chili
??? - ???
Douglas dircks. He made chili for stout night 1 and it won the competition. It will be a bison chili. He's working on scaling up the recipe.
I wish I could make chilli for the party, but I'll be flying back to Chicago that night, otherwise I would be so in, I love chili-offs. I'm actually planning on coming to the brew house direct from the airport, no joke. Speaking of which I have a lot of different porters/stouts for the party, but they are all small quantities/bottled... Can you wait till I get there, to open them? Otherwise, I'll miss my own beers. I should be there by 6pm, if flight is on time. Let me know if this will work and someone can be in charge of not distributing them early. Thanks! Nanc
Nancy, that's fine
Cool, thanks!
Joe falck, can you update the spreadsheet to reflect the beer you're bringing?
Lucas and Jeff w, we'll use and serve the beers. Can you please add information on the excel spreadsheet?
Will do!
(I was going to make chili, as well, but will be out of town for Stout Night.)
I'll make my update shortly. Also, I have a 6.5 quart slow cooker, so I can make a sizable batch of chili . My beer is in a keg in the keezer already. It's actually Pete's keg, but I have several strips of masking tape and a pink highlighter clearly marking the beer as mine.
We are starting to enter into the Advertising & Marketing phase of Chili & Stout Night, so please join the event on Facebook and invite your friends!
https://www.facebook.com/events/425410797586569/
We can bring a big thing of chili-I use my smoker in the making so we would just bring it.
Hey Folks,
I created a flier for Stout & Chili Night (PDF below). There are 3 fliers per print, so you need to cut each page twice. It would be great to get these out to brew supply places and other craft beer places of worship.
chaos-stout-and-chili-night-2014.pdf
~steven
Are we going to get these professionally printed? I could use a big stack for Brew Hahahahahahahahahahahahahhahahaahahahha
Chris, are you having a seizure, or is Won Kim running out of clever names? ;-)
The attached PDF is not worth pro printing. If anyone goes that route, txt me your email address so I can send you the full resolution file (312-504-7108).
The attached PDF is fine for going to FedEx Office to print out on their color copiers on the floor. Put the PDF on a USB stick, and you are good to go.
I printed off some and will drop them off at Brew Camp tonight.
Ok, I have the last of the PPJBG beers set up. Be advised that the Baby Goofballs Imperial Brown will be served in a firkin. (pretty sweet huh!) The field said invalid entry. I say the field is an invalid.
Steven...the sooner we can start getting menu teasers the better. I have been looking at the Facebook analytics and we blow up with clicks and views when our menu hits. We had almost 900 views on the Haunted Harvest Menu that was released 2 days before the event...it would be nice to get that traction at least a week before the event.
Hey Ken, you are right, and I've seen some CHAOS beer lists get up to 1800 views on Facebook.
With that in mind, I am hoping to get the first draft of the menu released next week. When the beers are submitted at the brewhouse the week of the event, we can verify what's on deck so I get it right for the print menu.
I think it's ok that a couple beers on the teaser promo menu do not get served, but I really want to avoid putting NO SHOW beers on the menu.
FYI, only so much info fits on a page, so your description may be edited down for fit. We have a lot of beers entered, so I have to figure out a way to consolidate multiple entries for our variety pack brewers.
Just an FYI: the graphics on Facebook say "6-11" for Stout Night; the blurb on our front page says "5-11".
Is this event 5-11:30, 5-11, or 6-11 p.m.? Among our own web-page, the graphic, and the FB event post, there are three different windows...
All the chili's are taken care of & we'll have 5 batches of 4-5 gallons each. These will be the only ones we're planning serving space for & the club will be covering the cost of so please don't randomly show up with a crock pot of chili & expect CHAOS to reimburse you (although the thought is appreciated). We will have:
Rich - Venison chili
Steven - Vegan chili
Jeremy - Brisket chili
Douglas Diirks (Daniel's friend) - Bison Chili
Evan - Vegetarian Mole Stout chili (I hate myself for making it but it fills a need. mmmmmmm meat....)
I have Five Roasters that can hold 5 gallons each. I'll have them there the night before so we can figure out the best place to set-up the food station...but it should keep all the chili nice and hot throughtout the evening.
It is my understanding that the board approved $1,000 for this shin dig. May I please see a line item list of the stuff this will cover?
As always, please provide a receipt for any reimbursements; you getting paid back cannot happen without a receipt.
Daniel, do you have a food budget figured that I can work off of for the chili & supplies? Jim, once I have everyone's recipe I'll be able to put together the actual bulk ingredient cost.
Jim, I would refer to last years expenses I you want an estimate of this years expenses. I'll make exact expenses for this year available to you as they become available to me.
How then did you even arrive at $1,000 when you pitched it to the board? There aren't ANY general items like "decorations," "CO2 tank refills," "plastic cups/napkins/&c."?
I didn't pitch it... I was offered 1000 and accepted it as more than reasonable. I'll let you know if I expect to need more. Last year was 1200 and I think it's going to be better managed this year and therefore cheaper, probably 1000.
Yikes. Okay. That sounds good. Please do keep it <= $1,000.
Steven, I just added my entry. If we start to run low on keg space I can always bottle this off the keg a few days before.
We're up to 48 beers. My beer list template doesn't account for this, so I am going to have to hack a bunch of text from the wordier descriptions (me included.) Thinking of going tri-fold, but I really don't want to shrink type to the point you ignore it. Pfft... FML
Steven —Can you email me the hi res promo file? tophermurphy@gmail.com
If I get some of these printed for Brew Hahahahah, can I get it reimbursed?
We have a bunch of *TBD* all over the beer list.
If you do not know your ABV, just guess.
Without a name or description, I cannot do anything.
Don't worry about a verbose clever description, I'll just have to cut it down to fit everything, so stick to the basics. Also, the name of your beer should not be a sentence.
Please update the spreadsheet ASAP.
Is there a volunteer sign up sheet I'm unaware of? I'd like to put in a few shifts of bartending, and help with setup early on Saturday.
If any brewers can get me an updated bio (things might have changed since Harvest Fest) and some reflections/thoughts/musings on your beer for Stout & Chili Night this weekend, I'd appreciate it.
Posts about brewers on FB get quite a bit of attention; I shouldn't really keep reminding people when it is. I want to remind them why they should come to S&CHIII; not simply when they should come to S&CHIII.
Did we ever get the permit for the block party to use the alley?
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
Nope! We are going to drape tarps over the garage door and station a heater back there...
So here's a link to the form itself: http://www.cityofchicago.org/content/dam/city/depts/cdot/permit/general/...
I'm in an office today and can fill this out and scan it. According to the City you need to give them three days notice so if someone could take this over to the 27th ward office (1463 W. Chicago) today we could probably get the permit in time.
Thoughts?
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
The new 27th Ward office is 5 N Western Ave. I doubt I have time today, but I might make it later this afternoon.
Folks, if you have beer for the party it's imports t to us that you get it to the club as soon as possible to ensure that your beer has proper time to settle from being moved. In connection with this we want to make sure that everything is pouring correctly with the proper level of co2. A few of us will be at the brewhouse tonight of you don't have a door code. Please try and get your beer to the brewhouse no later than tomorrow night. If you can't please send me a private message letting me know when you can get your beer to us in order o prevent it from being taken off the print menus. Thanks!
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