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Old 12-05-2012, 04:35 PM   #661
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Sounds good to me....any more thought given about a brew club?
I think the club formation is going to happen but not until next month. Too much going on at the moment. For those that want to form and belong to a new club start thinking about what you envision the club being about. I have a good understanding of what I do not want it to be about given my negative experiences at another local Chicago club.
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Old 12-05-2012, 05:41 PM   #662
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I propose: The existence of Sasquatch in breweries around Chicago (shes a homebrewer), Frank Zappa music, World Domination (go big or go home) and oh yeah Beer (how we got on the previous 3 topics).

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Old 12-05-2012, 07:07 PM   #663
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It seems that a number of beer related events that encourage homebrewers to submit beer want you to be a member of a club, so that would be one thing. Form a club for participating in brewing events. Do we get discounts on purchases from places for being a club member? Maybe an event, once a year, maybe in the summer, maybe at Bill's place where people can come, share their homebrews we brewed using the ingredients procured from group buys. Have general technique discussions. I don't use pumps or other electronics in my brewing, I would like to learn. How about we have a competition with the group using the same basic wort but then giving it our own flare. Similar to the Bell's brewing homebrew competition. Just some general ideas. All about the beer tho. The sharing and drinking of beer must be priority.

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Old 12-05-2012, 07:53 PM   #664
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It seems that a number of beer related events that encourage homebrewers to submit beer want you to be a member of a club, so that would be one thing. Form a club for participating in brewing events. Do we get discounts on purchases from places for being a club member? Maybe an event, once a year, maybe in the summer, maybe at Bill's place where people can come, share their homebrews we brewed using the ingredients procured from group buys. Have general technique discussions. I don't use pumps or other electronics in my brewing, I would like to learn. How about we have a competition with the group using the same basic wort but then giving it our own flare. Similar to the Bell's brewing homebrew competition. Just some general ideas. All about the beer tho. The sharing and drinking of beer must be priority.
These are some very good ideas.
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Old 12-05-2012, 08:21 PM   #665
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Yes very good ideas indeed.
Anyone spinning up that 3711 saison yeast yet? If so and your fairly local, I'd love to grab a little pipette of it. I've only got 1056 in a pitchable state currently I am going to thaw and start up some 2308 Munich lager over the weekend.

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Old 12-05-2012, 11:26 PM   #666
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Yes very good ideas indeed.
Anyone spinning up that 3711 saison yeast yet? If so and your fairly local, I'd love to grab a little pipette of it. I've only got 1056 in a pitchable state currently I am going to thaw and start up some 2308 Munich lager over the weekend.
I've got a batch fermenting with 3711 now. Not sure if that helps you. It's taking its sweet time to finish.
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Old 12-06-2012, 12:02 AM   #667
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Spiff, oh yeah and you are very local. All belgians take their time and only get better, how many weeks in and what abv are you shooting for? What generation is the yeast? I'll buy you a beer or two in trade for a ball jar of it if she ferments nicely for you.

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Old 12-06-2012, 12:58 AM   #668
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Spiff, oh yeah and you are very local. All belgians take their time and only get better, how many weeks in and what abv are you shooting for? What generation is the yeast? I'll buy you a beer or two in trade for a ball jar of it if she ferments nicely for you.
Making a Saison du Buff clone that is supposed to clock in at 7%. Today is day 10 and it's still chugging away. It was at 1.012 yesterday so it should still have a little to go. The krausen has mostly dropped but I'm still getting a bubble every 5-6 seconds. I'm making this for my brother for Christmas and kind of underestimated how long fermentation would take!

It's first gen from the smack pack. I'm happy to share a jar although fair warning, I've only washed yeast once before. It did work though! I've still got a dry hop to go once fermentation is done. Hopefully that will hit this weekend so I've got plenty of time to transfer and wash. I'll shoot you a PM once I've got it to arrange getting you a jar.
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Old 12-06-2012, 02:06 AM   #669
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Making a Saison du Buff clone that is supposed to clock in at 7%. Today is day 10 and it's still chugging away. It was at 1.012 yesterday so it should still have a little to go. The krausen has mostly dropped but I'm still getting a bubble every 5-6 seconds. I'm making this for my brother for Christmas and kind of underestimated how long fermentation would take!

It's first gen from the smack pack. I'm happy to share a jar although fair warning, I've only washed yeast once before. It did work though! I've still got a dry hop to go once fermentation is done. Hopefully that will hit this weekend so I've got plenty of time to transfer and wash. I'll shoot you a PM once I've got it to arrange getting you a jar.
Sounds great, how did the sample taste? Is it throwing the crazy phenolics? How did your fermentation temp schedule go?

No experience with this 3711 strain but very eager to run a peppercorn/orange farmhouse, the other belgians I've used take me to 6 to 8 weeks for 9-12%abv. Slow little monks, but damn tastey.

If you're not confident in your washing procedure, I'd be happy to take a trub/yeast mix with a little beer cover, I'll clean it and reculture it up.

Take your time, let the beer tell you when she's ready.
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Old 12-06-2012, 02:13 AM   #670
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When you get your 3711 use some that TF&S rye on this.

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