It's heating up out there, which means it's nearing time for some Barbecue. So this weekend, we set the date for the CHAOS Summer Brew-BQ II on Saturday, August 9, 2014.
There are details to be discussed and determined, but in the meantime, here are the brew and volunteer sign up sheets.
It's going to be hot, so brew something you want to drink on a steamy summer night.
Joe, let's talk about a "School" component for this one. Hop School was a rousing success, let's keep that going!
Matt, let's talk about a Tuesday Brewsday (probably June?) that could tie in to this event.
I'm on it. Bouncing between another round of hop school for refreshing IPAs. A yeast school could be a good fit too, same hops, and grain, vary the yeast and the fermentation temp,
Maybe a grain bill of 2-row and a bit of crystal, easy on the hops, then saison fermented hot, saison fermented cool, us 05, us 04, Kolsch yeast, a lager yeast, maybe some weird stuff like forbidden fruit..., I'll consult with some folks and get it nailed down soon. Which would you prefer Jamie? Another round of hop school with different selection of hops or yeast school? Whichever theme you feel would fit the party better, I'll make it happen.
Joe...I talked to the owner of Hailstorm Brewing that tried to do something similar with yeasts for the Omega Saision strain where he had 3 different batches at 3 different temps. In the end, he only had one batch that was drinkable, so it you were to do a Yeast School I would focus on different strains and forget about the temp variations.
I think that we could get Lance from Omega Yeast Labs on board with the idea and have him assist with several aspects of the project.
I'll add my $0.02 again, too.
I'm guessing that the goal of the "schools" is to teach beer drinkers something. But, who of us tasted a sample of beer once (or even twice or thrice) and had a solid grasp of the bitterness/flavor/aroma of the hops. So, IMHO, there's absolutely nothing wrong with doing Hop School again.
Alternately (again, going off the premise that people are supposed to be learning something from drinking the "school" beers), we should have a half-sheet briefly explaining what they're supposed to take away from those beers; or maybe the person who's pouring these beers can actually interact with the member/drinker and give them a very short, 90-second spiel about the focus ingredient of the "school", some of the differences they taste if they go between one and another (rather than pour a beer and hand it to them like at the other serving stations).
Otherwise, the "school" beers just become more beers to drink just like any other beer at any other serving station instead of something special/educational.
I agree Jim, I intended to have a bit better setup there but I ran out of time, and also was out of town until that afternoon. Big thanks to Ken for making the signage and Jeff for the brief blurbs for it so it had a bit more of an air of legitimacy. I really wanted to set out bowls of each hops so people could experience them in their raw form and then do a half sheet handout like you mentioned describing each hop and what folks should be looking for in each one type of thing, I had a much richer experience in mind and my failure to realize it was partly running out of time, partly not having any idea what the hell it was I was trying to do. With one session of "school" under my belt now, I believe I can lead the next installment much better. Also, I think you're correct in that whomever is bartending the school beers should be trained and educated themselves so they can help educate our guests. I suppose me and/or Matt should probably be that guy perhaps we can split duty throughout the night.
Also, I'm really keen on the idea of a yeast school and pairing with Omega on that, I think it's a great opportunity for both parties.
How many strains should we plan for? We had what, 9 hop school beers? Was that too many? Just enough?
We'll need to know the number first then maybe I, or someone, can contact Lance and see what his recommendations would be as far as what strains to use for showcasing the drastic difference the yeast can make, maybe donate or discount the yeast for the project in exchange for branding and advertising or something.
Hop school will definitely come around again, perhaps for the Fall event. I was dead set on Malt School for fall and another hop school for winter, but winter is Stout Night and Malt school would fit in a lot better there. Hop school in the Fall may be able to correspond fairly closely with the hop harvest and we could use some fresh whole cone hops maybe focus on the comparison of fresh whole cone hops vs. pellets or something
6 strains seems like a good number to me for treaty school. I'm expecting those differences to be a bit more subtle than Hip school, if we are using the same recipe otherwise, do I think that would be a manageable number for people to really learn something. Say, a couple/three of American ale strains, UK, maybe German and Belgian
Also, 6 taps on the keezer, and that just seems like a good number for real tasting and comparing
For future planning, I have a friend in Yakima who agreed to overnight me a sack of freshly picked wet hops. The harvest starts in late August. I am not sure exactly when we would get them, but say early september, the beer would be ready for mid to late october.
Jamie,
Yeah we can talk about recipes whenever we see each other. I am going to be very busy in June but will put up a date for it now. the APA and wheat seem like good ideas but we can even brew other styles, i dont really care
Do we have anyone to cook for this. I may have a candidate, an award winning BBQ man... I reached out to him to see if he's interested and has the capacity for something of this size. I can report back if there is mutual interest.
thanks Joe, let's discuss that more at the meeting on Sunday
Bumping this to remind everyone to please enter your beer information and select your volunteer shifts.
Since we're really starting to promote the party now, can someone set-up the membership page to reflect that a trial membership is the cover charge for Brew BQ?
Two questions:
(1) what's the entertainment?
(2) are we having a raffle again?
Bumping this again. Can someone please answer?
I'm hoping to add a couple kegs to carbonate in the keezer this Wednesday night in hopes for them to be ready by Brew-BQ (1 is for the event). Is there any issue with me dropping by and setting it up?
Can everyone brewing for this event please update details on your beers ASAP.
I plan to add beers on the menu to Untappd and announce them all on social media in the weeks between now and the event.
Shane and I actually enter most everything we brew into untappd. We had DiABLO inputted and added DiABLO (Batch #2) to update the difference in barrel used. Below are the links.
https://untappd.com/b/little-fat-dog-brew-co-diablo/282703
https://untappd.com/b/little-fat-dog-brew-co-diablo-batch-2/746407
(aside: Little Fat Dog is an awesome name)
Looking for more volunteers for the event. Please go ahead and sign up now, so I don't chase you with emails and text messages for the next three weeks!
Volunteer Signup Sheet
By te way, I have tried to adjust the volunteer schedule from previous events to emphasize more, shorter shifts. Bartending shifts are just 2 hours now, which will fly by in no time.
Since there's nothing greyed out in Runners and Cleanup, could you clarify how many people we need when?
Good Question Brock, I blocked out some slots to clarify things a bit.
As for cleanup, you could sign up for either or both.
Reminder...Please invite your Facebook Friends to the event. Normally we invite over 1,000 people the the FB event page and right now we are at 657...this is the main way that we promote our parties outside of word of mouth. Thanks!!!
https://www.facebook.com/events/739772896083887/
Invite your friends! Share the Facebook event and like our posts on there. And Sign up to volunteer!
https://docs.google.com/spreadsheet/ccc?key=0Alb65geMDh3vdF9sOE02c2c5TER...
Who will be able to bring CO2 tanks/Regulators/Splitters?
By my count, we need gas for 21 kegs, including those that will be served on the 8-tap barrel.
I have added a section for this to the top of the Volunteer Signup List
There are also a few remaining shifts or bartending, merch selling, and food helping.
Jim from Aleman is willing to donate a keg of Dayman Coffee IPA for Saturday. Should I tell him we accept? I thought I'd ask you guys first...
I don't see why we would not accept it...is it corny or sankey keg?
Seems fine to me, but we probably need him to loan us a tap, and it's likely we won't finish it at the event. We'll probably have another beer donated at the event, I'll mention when it's confirmed
It's a corney... I don't think he has a jockey box though. Can we just use a picnic tap?
What's the earliest that setup will start on Saturday? Jim was hoping to drop off the keg in the morning, the earlier the better for him...
1pm is the posted start time for setup. Not sure about anyone being there earlier, but if you want to put him in touch with me directly, I can discuss with him - jamie at chaosbrewclub dot net
Thanks Jaime...
Edit: sorry got autocorrected Jamie!
Beers for the party have all been added to our profile on Untappd
So be sure to rate what you drink and encourage other folks to do the same
I'll probably be there early (10 -11) to start setting up/cleaning the front room and organizing the tables like we had last party. I can do some pickup/dropoff as needed to through the day.
Excellent, thanks Conrad. I'm also planning to be there well before the planned 1pm. We'll have to make runs for CO2, Ice and some foodstuff etc.
Hey guys...I wanted to make suggestion. If you guys haven't purchased the ice, there is an ice company called Polar Ice Co. On 2308 west 21st place one block from Cermak and Western. The ice comes in big packs, dry ice and in big ice blocks. Its pretty. cheap http://www.polariceco.com/Services.html