biochemedic

Recipes 

Don't worry about the carbonation, it should still develop yet. I know my caramel quad hasn't yet gotten there either, but I'm still not overly worried...I did everything right (I think!). Just put them in a warm place and let it ride. My gruit took a while to carb up last year too...the higher the gravity, the more time it needs...

I think we should target shipping the week after Thanksgiving...I'm pretty sure that's what we did last year, and it gave plenty of time for things to arrive before holiday time...

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Packaged: Vienna Simcoe SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Primary: Nada...
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Munich Citra SMaSH, Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej

sfrisby

Recipes 

I wanted to propose that everyone offers reviews for our beers this year. Rhoadsrage reviews were fantastic and likely a little more than most if us can do, but I think we should offer constructive reviews to the best of our abilities. Naturally, this means, hopefully don't drink the beer at 1am as the 10th beer of the night.

If we are getting 11 others to sample our beer, independent feedback could be a great thing.

Clanchief

Recipes 

I agree with that and would love it.

BTW, here's a picture of the Crabapple Lambicky Ale sitting in secondary.

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Three-Fold Brewing
Primary 1 - Red Hand Ale
Primary 2 - Winternight Ale
Primary 3 - Wax's California Common
Drinking - Way too many different beers to list...

biochemedic

Recipes 

I agree it would be nice to get some feedback from everyone. One thing I suggested as a possible solution last year was to have everyone PM or e-mail tasting notes to each brewer individually, and then each brewer could then post up the notes in a single post (perhaps even with a picture, a la rhodesrage's reviews...)

I figured this would be a less confusing/less fractured way of doing things.

One other possibility would be to have everyone agree that on X day we are going to taste/post reviews on Y beer...I know that at least for me and my crazy schedule that would be much harder.

What do the rest of you think?

__________________
Packaged: Vienna Simcoe SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Primary: Nada...
Secondary: Why do I keep this line here...?
Bulk Aging: Mead Day '11 Ginger Metheglin, Cocobochet, Mead Day '12 Traditional (orange blossom) Mead
Planned: Munich Citra SMaSH, Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej

SavoryChef

Recipes 

December is busy for me, so certain may not work for me.

jtakacs

Recipes 

i have to catch up on all of this, i had some family health issues i had to deal with and haven't brewed in about six weeks... looks like my abbey wiezen is up for this week though! woohoo!

dgez

Recipes 

About 2 weeks ago, I moved the juniper rye bock into a 35 degree slumber. There it shall hibernate until the week after thanksgiving. I actually just sneaked a taste and it's very good! Very malty with moderate alcohol and juniper notes. I expect this to mellow slightly over the next 10 weeks. I think it will be a great beer to have in a room with an Xmas tree, roaring fire, and Christmas Vacation on the tv!

sfrisby

Recipes 

I very much like the idea of having assigned beers on assigned nights, but I recognize the logistics for 12 people may not be realistic. We could make a volunteer system and those that are willing and able do just that.

RedBeard1

Recipes 

Honey ginger ipa in the works!

RedBeard1

Recipes 

Spent hops