I think we overestimated the size of our woods; they flew effortlessly through the gaping bungholes of our Better Bottles into the viscous pitchlike wonders stored within..
There has been concern from a couple of the brewers from this project about attaching their names to specific beers that have been brewed. The brewers really enjoyed the "unoaked" batch of their beer and feel that the "oaked" batch is not up to a quality of beer that they would serve at one of our events.
I came up with a compromise after tasting their beers and feeling that the Wood Shop beers were very successful in letting the wood shine. All brewers for this project will be given credit for brewing, but their names will not be placed next to specific wood varieties.
Bill...after you keg please place your beer into the fridge. We'll have to force carb your on Friday, but it is much easier to accomplish when the beer is cold.
FYI: The cherry wood I did had a pellicle on it when I pulled it out to be kegged today. From the uncarbed sample, it really didn't taste infected through any Brett or bacteria. There is definitely a distinct tannic mouthfeel, but I don't think I can decisively say if that's from a wild yeast or the wood.
Sorry, but just wanted to be up front with everyone. The White Ash that I brewed, fermented, and transferred all at the same time was completely fine.
Regardless, it's carbing and I'll re-evaluate when it's cold and bubbly.
No way I have any where close to enough bottles for all 10 gallons. I'll bottle what I can and then bring the kegs in case those run out. Is there a number of bottles that I should aim for?
Big thanks to Ken for taking the reigns on this while I've been busy with my boy. Do we have any signage or anything? I left my piece of wood on the drying rack for our tasters if we wanted to display them form woolen on we and or smell.
I also inserted my wood on Friday.
The wood metaphor will never get old. At least, to me.....
Boolish and I will get our woods wet tomorrow.
Heh....
I should get mine slippery tomorrow as well.
My wood was inserted a couple weeks ago. It has not shown signs of softening up yet, but I dare not touch it while it's in there.
I got my wood wet today.
The emperor is not as forgiving as i am
I got my two knobs all soaking up today as well.
I was at the brew house yesterday...once Rob & James drop their wood tonight all of thw Wood School beers will be conditioning.
I think we overestimated the size of our woods; they flew effortlessly through the gaping bungholes of our Better Bottles into the viscous pitchlike wonders stored within..
you guys are the best...
Trying to get an accurate Keg and Bottle count for the Menu...
Kyle - Will you be bottling both of your batches?
Joe - Bottle or Keg?
Bill - Bottle or Keg?
Jamie - Bottle or Keg?
Please put your answer to these questions here:
https://docs.google.com/spreadsheet/ccc?key=0AimOotsyL3w-dDI0dERNS3QwOHN...
Is there a preferred action?
Bottles would be preferred Kyle. Thanks!
There has been concern from a couple of the brewers from this project about attaching their names to specific beers that have been brewed. The brewers really enjoyed the "unoaked" batch of their beer and feel that the "oaked" batch is not up to a quality of beer that they would serve at one of our events.
I came up with a compromise after tasting their beers and feeling that the Wood Shop beers were very successful in letting the wood shine. All brewers for this project will be given credit for brewing, but their names will not be placed next to specific wood varieties.
Works for me!
Everyone's beer is ready to go for Stout Night? Please confirm!
Mine is bottled and in the fermroom.
kegging tomorrow
Mine will be kegged on Thursday 01/22. Need someone to show me how to carb it from the keezer though.
The emperor is not as forgiving as i am
Bill...after you keg please place your beer into the fridge. We'll have to force carb your on Friday, but it is much easier to accomplish when the beer is cold.
Kegged this morning. How many bottles are we looking at? I'm running low after the holiday season, so just wondering how many I may need to scavenge.
Bottled and in ferm room, with 'YB' on the caps
Just kegged mine, will be carbing tonight.
FYI: The cherry wood I did had a pellicle on it when I pulled it out to be kegged today. From the uncarbed sample, it really didn't taste infected through any Brett or bacteria. There is definitely a distinct tannic mouthfeel, but I don't think I can decisively say if that's from a wild yeast or the wood.
Sorry, but just wanted to be up front with everyone. The White Ash that I brewed, fermented, and transferred all at the same time was completely fine.
Regardless, it's carbing and I'll re-evaluate when it's cold and bubbly.
kegged and carbing in my keezer.
control batch is kegged and carbing at my house
Hard maple is ready for deployment.
Soft Maple and White Cedar are kegged and gassing up.
Hehehe..."soft."
No way I have any where close to enough bottles for all 10 gallons. I'll bottle what I can and then bring the kegs in case those run out. Is there a number of bottles that I should aim for?
Big thanks to Ken for taking the reigns on this while I've been busy with my boy. Do we have any signage or anything? I left my piece of wood on the drying rack for our tasters if we wanted to display them form woolen on we and or smell.
Red Woody is kegged and in the white fridge for force carbing on Friday.
The emperor is not as forgiving as i am
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