I just reserved the ToP all damn day on Black Friday for woodshop stout brewing. We will need to organize, because we can do 3 men to a brew, so we'll need to do 3 brews on it, we can figure out who will be brewing in what flight. Just wanted to get it locked down. I got a slab of ribs I can bring, maybe we can make it a thing...bring some grub, brew and hang.
Damn I really wanted to come to this. We are scheduled to be in michigan. I may have to save the mamawana for another brew-which may not be a bad idea because all others are honeycomb products.
Tell me about it, Jeremy. That's how I feel about that awesome mead party you're having Sunday. Unfortunately, I have to work. I also won't be able to make this brew day. Is it cool if I just brew mine near Black Friday? Sorry guys
Hopefully I'll know if I can make it within the next day or so (but I need 10 gallons). If I can make it, I'll need to get in an early session as I'll have to be done by 4 at the latest. If not, I'll brew my batch as close to that date as possible.
Joe - If I cannot make the group brew, should I go ahead and brew on my own? I was thinking about maybe doing this tomorrow night unless that is too soon.
By all means brew independently, I was in no way trying to be a quality control czar or anything by suggesting a TOP brew, that idea was based on just getting to hang with everyone and brew simultaneously, Do what you need to do. A few things:
1. Who is available for a Black Friday TOP brew. I know Canuck and I are. One more would round out the 15 gallon batch.
2. I was trained on the TOP...kind of...my memory is pretty hazy, would anyone be available for a refresher?
3. The wood is in my storage space, it is in sterile bags, please don't open them till it's time to go in.
Went to buy my grains for the wood class and B&G was out of both American and UK chocolate malt. All they had was Belgian chocolate malt. Will that suffice? Descripton on the bin stated that this malt is used more for color not for chocolate flavoring.
I feel like the Belgian chocolate roast is in between US and British srms, though higher towards the British srms. I've never used it, so am not sure how discernable the difference is between it and the US version, but if it's all that's available....
Bill I thought you were there this weekend. No need to make a trip for 8oz of malt.I'll just use the Belgian chocolate and see how it turns out. I do appreciate the offter.
Fyi I was at brew and grow yesterday and overheard frustration of getting dark malts including chocolate. They were not sure when more was coming and they were pretty sure other store out too.
I will check out what flavors I have at home as compaired to grain bill. In emergency (if one arrises) I can bring some in tmrw. Unless everyone has grain already or are able to find it.
Hi all. So I brewed this on 11/19 using Chocolate Wheat (it was the closest I could get) and S-05. Again, they were out of both yeasts. I came in at 1.042 and I'll probably transfer to my secondary on Monday, 12 days after I brewed, unless you guys think I should transfer it tomorrow (7 days after). So like Jeff said, we're just putting the wood in the secondary for 5 weeks? Should I put the wood in a muslin bag (is that even possible, I haven't seen it) or just straight in there? Thanks!
Seems like our project has turned into a scavenger hunt for ingredients. I live right by the Kedzie B&G, so if anyone needs me to pick up their chocolate malt or whatever tomorrow, shoot me a message. I can drop it by the brewhouse on my way out of town Thursday morning.
Rememeber that this recipe calls for a 5 week secondary conditioning on wood.
If you are planning to bottle condition this needs to be brewed by the first week of December to be fully carbed and the deadline for kegs is a hard December 13th deadline.
@johngammal The wood pieces are in sterile bags in a box in my storage space, when the time comes find yours and just pop it in the carboy for 5 weeks. If you want you can tie some fishing line on it for easy removal or you can just rack to a keg after 5 weeks and shake it out of your fermenter. If you go the fishing line route just make sure to include some star-san in the process if you know what i'm saying.
This baby boy of mine is making moves and is gonna be born early, within the week, so I apologise in advance if I loose the reins on the project here, I'll do my best to stay in the loop. That's great to hear that the recipe tastes great. The wood is in a box my storage space, in sterile bags. Please dont open them to smell them or anything like that. when you're ready, just open the bag and let it slide on in there and leave for 5 weeks exactly, after exactly 5 weeks bottle or rack to kegs off the wood. I'm kegging, ain't got time to bottle. You could also suspend the wood in the carboy with a piece of star san-ed fishing line or something like that, and just remove it after 5 weeks, but then you have to handle it and open up to the risk of infecion. I say toss it in and let it ride 5 weeks, then rack. seems like the simplest solution to me. Also, just to be clear and re-iterate Dave's instructions, do not soak your wood in whisky. don't do it. we are trying to taste wood, not booze. Thanks. Carry on.
I could do one in the late afternoon/early evening if that works?
I'll do a black friday brew
The emperor is not as forgiving as i am
What chocolate malt are we using. According to beer smith US has SRM of 350 and UK 450.
The emperor is not as forgiving as i am
Black Friday it is. I'll bring a slab of ribs...
Canuck which chocolate is readily available? I say go darker...
I just reserved the ToP all damn day on Black Friday for woodshop stout brewing. We will need to organize, because we can do 3 men to a brew, so we'll need to do 3 brews on it, we can figure out who will be brewing in what flight. Just wanted to get it locked down. I got a slab of ribs I can bring, maybe we can make it a thing...bring some grub, brew and hang.
Damn I really wanted to come to this. We are scheduled to be in michigan. I may have to save the mamawana for another brew-which may not be a bad idea because all others are honeycomb products.
Tell me about it, Jeremy. That's how I feel about that awesome mead party you're having Sunday. Unfortunately, I have to work. I also won't be able to make this brew day. Is it cool if I just brew mine near Black Friday? Sorry guys
I personally prefer lower srm chocolate malts. Less astringency and more roasty coffee/chocolate flavor.
Hopefully I'll know if I can make it within the next day or so (but I need 10 gallons). If I can make it, I'll need to get in an early session as I'll have to be done by 4 at the latest. If not, I'll brew my batch as close to that date as possible.
I also prefer the lower lov roasted malts.
So we're using US chocolate malts, right? I'm planning on brewing mine on Wednesday, the 19th. Is that too early? I can hold off.
Are we all using the same yeast? White Labs Irish Ale WLP004?
Joe - If I cannot make the group brew, should I go ahead and brew on my own? I was thinking about maybe doing this tomorrow night unless that is too soon.
I'm brewing mine independently this Saturday.
By all means brew independently, I was in no way trying to be a quality control czar or anything by suggesting a TOP brew, that idea was based on just getting to hang with everyone and brew simultaneously, Do what you need to do. A few things:
1. Who is available for a Black Friday TOP brew. I know Canuck and I are. One more would round out the 15 gallon batch.
2. I was trained on the TOP...kind of...my memory is pretty hazy, would anyone be available for a refresher?
3. The wood is in my storage space, it is in sterile bags, please don't open them till it's time to go in.
Also:
We'll use the lighter SRM option
and that yeast White Labs WLP004, or it's wyeast equivalent 1084 should do the trick nicely as that is reputed to be Guiness's own strain.
Went to buy my grains for the wood class and B&G was out of both American and UK chocolate malt. All they had was Belgian chocolate malt. Will that suffice? Descripton on the bin stated that this malt is used more for color not for chocolate flavoring.
I feel like the Belgian chocolate roast is in between US and British srms, though higher towards the British srms. I've never used it, so am not sure how discernable the difference is between it and the US version, but if it's all that's available....
I have a 8oz of the American choclate malt left over if someone wants to claim it.
The emperor is not as forgiving as i am
I'll take it if you don't mine. You can put my name on it and just tell me where you are going to leave it.
Thanks!
It's yours. When are you brewing?
The emperor is not as forgiving as i am
Monday afternoon.
I'll come by on Monday as I'm not at home this weekend ;)
The emperor is not as forgiving as i am
Bill I thought you were there this weekend. No need to make a trip for 8oz of malt.I'll just use the Belgian chocolate and see how it turns out. I do appreciate the offter.
I got nothing going on Monday. Plus it will get me out of the house.
The emperor is not as forgiving as i am
See you on Monday and once again thanks! I'm brewing at 1.
Okay, so I brewed my batch on Saturday. Got a full five gallons at 1.046. Super easy beer to brew.
Are we sticking our wood in the secondary for five weeks?
Jeff, brewing mine today, is the water cold enough flowing thru the wort chiller that we don't have use ice?
Yeah, no ice is needed, but you will still have to slow the flow a bit.
I'll be there on Friday, but I volunteered for 10 gallons, so I'll brew separately unless we can accomodate that.
Fyi I was at brew and grow yesterday and overheard frustration of getting dark malts including chocolate. They were not sure when more was coming and they were pretty sure other store out too.
I will check out what flavors I have at home as compaired to grain bill. In emergency (if one arrises) I can bring some in tmrw. Unless everyone has grain already or are able to find it.
I called the Kedzie location yesterday and was told they may have some on Wednesday.
Hi all. So I brewed this on 11/19 using Chocolate Wheat (it was the closest I could get) and S-05. Again, they were out of both yeasts. I came in at 1.042 and I'll probably transfer to my secondary on Monday, 12 days after I brewed, unless you guys think I should transfer it tomorrow (7 days after). So like Jeff said, we're just putting the wood in the secondary for 5 weeks? Should I put the wood in a muslin bag (is that even possible, I haven't seen it) or just straight in there? Thanks!
John
Seems like our project has turned into a scavenger hunt for ingredients. I live right by the Kedzie B&G, so if anyone needs me to pick up their chocolate malt or whatever tomorrow, shoot me a message. I can drop it by the brewhouse on my way out of town Thursday morning.
I'll check inventory tonight, RIch, and let you know.
John also said they were out of the Irish Ale yeast - I was planning on getting my yeast today to start it up, but what's the alternative there?
Based on this forum:
John brewed 11/19
Jeff brewed 11/22
Ken T brewed 11/24
Rememeber that this recipe calls for a 5 week secondary conditioning on wood.
If you are planning to bottle condition this needs to be brewed by the first week of December to be fully carbed and the deadline for kegs is a hard December 13th deadline.
What time are we starting on Friday Joe?
The emperor is not as forgiving as i am
@johngammal The wood pieces are in sterile bags in a box in my storage space, when the time comes find yours and just pop it in the carboy for 5 weeks. If you want you can tie some fishing line on it for easy removal or you can just rack to a keg after 5 weeks and shake it out of your fermenter. If you go the fishing line route just make sure to include some star-san in the process if you know what i'm saying.
@Canuck 1:00 sound good?
1pm works for me.
The emperor is not as forgiving as i am
Canuck, change of plans, 11am
Chuck is stopping by for a refresher for us on the TOP at 11
See you at 11
The emperor is not as forgiving as i am
Brewed this on Saturday.
Let me know if this is incorrect...
Still needs to brew:
Jamie Proctor - White Ash
Rob Caro - Soft Maple
James Tsai - White Cedar
Jeremy Billerbeck - Dominican
Transferred mine to secondary. It tastes amazing!
Same here!
This baby boy of mine is making moves and is gonna be born early, within the week, so I apologise in advance if I loose the reins on the project here, I'll do my best to stay in the loop. That's great to hear that the recipe tastes great. The wood is in a box my storage space, in sterile bags. Please dont open them to smell them or anything like that. when you're ready, just open the bag and let it slide on in there and leave for 5 weeks exactly, after exactly 5 weeks bottle or rack to kegs off the wood. I'm kegging, ain't got time to bottle. You could also suspend the wood in the carboy with a piece of star san-ed fishing line or something like that, and just remove it after 5 weeks, but then you have to handle it and open up to the risk of infecion. I say toss it in and let it ride 5 weeks, then rack. seems like the simplest solution to me. Also, just to be clear and re-iterate Dave's instructions, do not soak your wood in whisky. don't do it. we are trying to taste wood, not booze. Thanks. Carry on.
THIS NEEDS TO BE ON WOOD ASAP TO MAKE IT 5 FULL WEEKS FOR FULL EXTRACTION AND STILL GET CARBED ON TIME. AAAAAAHHHHHHH!!!!!!!!
http://m.youtube.com/watch?v=G0AGUywHntw
I saw a bunch of woods still in the box as of this morning.......
I stuck my wood in it last Friday.
Jamie is now brewing the Un-Wooded batch.
kyle if you can please add wood to both of your batches (Cherry & White Ash).
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