Hops Group Buy in Chicago #1

Friday, I'll be around from 9-3. Saturday, I'll be around from 9-12.

I'll try to be around sometime on Saturday, but have my daughter again so we'll see. If not, I guess it'll be next week sometime.

PseudoChef said:

I'll try to be around sometime on Saturday, but have my daughter again so we'll see. If not, I guess it'll be next week sometime.

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Ok

Anyone picking up from the western burbs (Naperville/Plainfield)? Would you be able to grab mine?

martyphee said:

Anyone picking up from the western burbs (Naperville/Plainfield)? Would you be able to grab mine?

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You should have made arrangements with Ghoti. He lives in Naperville and grabbed a bunch for some people on Tuesday.

I am leaving at 11:30 this morning. Let me know if you are planning on coming by today.

More hop porn...baby citra I thought died...emerged and looking healthy.

Neopol said:

More hop porn...baby citra I thought died...emerged and looking healthy.

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Boing!

So as to not alienate anyone, if you don't belong to a brew club and would still like to get in on hop contracts send me a PM.

bmason1623 said:

So as to not alienate anyone, if you don't belong to a brew club and would still like to get in on hop contracts send me a PM.

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What about those of us that PM'd you before the announcement about the homebrew clubs only? Should we resend?

dbrewski said:

What about those of us that PM'd you before the announcement about the homebrew clubs only? Should we resend?

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Are you referring to the list I was keeping in the hops buy spreadsheet?

no pick ups today. I'll be tailgating and at the Bears game this afternoon. Go Bears!

bmason1623 said:

no pick ups today. I'll be tailgating and at the Bears game this afternoon. Go Bears!

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Nice! Bear down Bill!!!

What's your availability this Friday, Bill?

PseudoChef said:

What's your availability this Friday, Bill?

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I'll be here. ..

K, I can do anytime. Maybe I'll sneak out during lunch.

PseudoChef said:

K, I can do anytime. Maybe I'll sneak out during lunch.

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Ok

The hop contract buy is still being worked on and should come together hopefully within a week. I'll announce something on this thread.

bmason1623 said:

The hop contract buy is still being worked on and should come together hopefully within a week. I'll announce something on this thread.

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Sounds good to me....any more thought given about a brew club?

homebrewfrank said:

Sounds good to me....any more thought given about a brew club?

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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.

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).

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.

Gothic_Horror said:

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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These are some very good ideas.

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.

Neopol said:

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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I've got a batch fermenting with 3711 now. Not sure if that helps you. It's taking its sweet time to finish.

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.

Neopol said:

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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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.

SpacemanSpiff said:

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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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.

When you get your 3711 use some that TF&S rye on this.

starman said:

When you get your 3711 use some that TF&S rye on this.

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That sound delicious, sounds like you have you brewed this. Bookmarked..thanks I'm gonna transcribe that recipe in the morning.

Edit* had to get to page 13 to answer my own question.

Neopol said:

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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The sample tasted great. I usually don't enjoy uncarbed samples all that much but this one was really tasty. Nothing too crazy, but definitely a spicy, peppery flavor. The recipe calls for sage, parsley, rosemary, and lemon thyme at flameout, but I think the taste is definitely more character from the yeast than it is from the herbs.

I didn't do anything special for fermentation mostly because I don't have a controllable chamber anyway. Just the usual spot in the basement. It's probably been in the 66-68 range at least for the room temp. From what I've read that's on the low end for 3711, but it's apparently one of the few Saison yeasts that doesn't mind being on the cool side. Fermentation kicked off within 12 hours or so, but never got that violent. Just a pretty steady chug.

It's my first time using this strain also and I initially thought about just doing a small batch. Based on the sample I'm very glad I did a full 5 gallons so I can reserve some for myself.

The trub/yeast mix sounds like a plan. Hopefully I can get some guidance from an expert and we both can get a good culture for future batches.

Neopol said:

That sound delicious, sounds like you have you brewed this. Bookmarked..thanks I'm gonna transcribe that recipe in the morning.

Edit* had to get to page 13 to answer my own question.

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I brewed that exact recipe last March. Mashed at 149 and the 3711 brought it from 1.060 to 1.001. It had a real nice level of ester and spice, better than other yeasts I've used. If I brewed it again I would probably up the rye a bit, and not sub in American pils for continental.

Kieran said:

I brewed that exact recipe last March. Mashed at 149 and the 3711 brought it from 1.060 to 1.001. It had a real nice level of ester and spice, better than other yeasts I've used. If I brewed it again I would probably up the rye a bit, and not sub in American pils for continental.

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Wow.. really.. that's already a 25% rye grain charge, how high would you take it? Just curious why? Did the other spices and esters bury the rye and push it out of balance? Or just personal taste? I have a ryePa right now that the rye still shines at 12% of grain bill. I'm an endless recipe tweaker is the main reason I ask.

I could see going more rye but my ripa is 40% not counting crystal rye.

My favorite base malt with that brew was dingemans pale malt. Bill, we need to get Cargill on board the CHB vendor list

I also have some 3711 just in case, but not quite super local. 2nd gen, kept in a sterile envrionment. I should slant some for safe keeping.

Neopol said:

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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I love that 3711... used it in azscoob's Cottage House Saison. So nice not having to get temps up to 90 degrees like with 3724. Stayed pretty true to his recipe, just upped the black pepper a bit and added some orange zest. It's been a hit with everyone.

I've done two more saisons since handing out the 3711 at the group buy. one got to 1.002 and the other finished at 0.998 both were the same recipe I posted here https://www.homebrewtalk.com/f12/bucket-7-a-304121/ just subbed out Falconers Flight blend hops instead. Both where very tasty and a big hit with the BMC crowd and now both are gone I really do like the unique mouthfeel of 3711 and not having to babysit it.
If you guys have yeast to share remember the https://docs.google.com/spreadsheet/viewform?formkey=dFBNaVUwNkJkcFk4LTFPYnFiWGVoSkE6MQ#gid=0

I'll be adding more yeasts to the list for sharing after Christmas.
Dan

dbals said:

I've done two more saisons since handing out the 3711 at the group buy. one got to 1.002 and the other finished at 0.998 both were the same recipe I posted here https://www.homebrewtalk.com/f12/bucket-7-a-304121/ just subbed out Falconers Flight blend hops instead. Both where very tasty and a big hit with the BMC crowd and now both are gone I really do like the unique mouthfeel of 3711 and not having to babysit it.
If you guys have yeast to share remember the https://docs.google.com/spreadsheet/viewform?formkey=dFBNaVUwNkJkcFk4LTFPYnFiWGVoSkE6MQ#gid=0

I'll be adding more yeasts to the list for sharing after Christmas.
Dan

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You know, now that dbals mentioned it, I have 2 of his vials of 3711 that he left with me. Had completely forgotten about it. Neopol, if you feel like driving up here to get them you are welcome to one or both.

When are you leaving today, Bill? Boss isn't here, so I'm semi-flexible.