Put me down for:
2 oz. Cascade
2 oz. Amarillo
2 oz. Columbian
2 oz. Simcoe
2 oz. Kent Golding
2 oz. Panama Red
jmp138, clear out your PMs...
Put me down for:
2 oz. Cascade
2 oz. Amarillo
2 oz. Columbian
2 oz. Simcoe
2 oz. Kent Golding
2 oz. Panama Red
Want us to pick up some water? Or give you a few bucks each to help with the bill? I have no problems with that! Currently on well water here so I could bring maybe 10 - 20 gallons up depending on what I have empty... Or buy some at the store.
I don't want to cause any added stress by throwing in one too many set ups, although I am pretty basic with just a 10 gallon cooler and a keggle.
If space just doesn't work out, let me know and I would be more than happy to throw in on a 10 gallon batch with someone, or even brew 10 gallons on my own if someone wanted to throw in. I just received ingredients for a mild ale, two hearted clone, and a light cream ale by fed ex today, so if anyone has any interest in doubling up on those.
In any case, just let me know what works, be glad to be around.
Jason
It's not the water that ends up as beer. It's the waste from chilling. I've never measured, but with my IC I'm betting I use more than 20 gallons of water to chill the 5 in the kettle. I'm sure the CFC used less, but I really did not pay much attention... The Baron was driving at that point.
If this pumping from the rain barrel doesn't pan out, we're looking at hundreds of gallons of water used to chill, all from the tap.
I think everyone should bring a big-ass bag of ice just in case. If the pump can't cut the mustard (long round trip from barrel to garage and back to barrel) we might have to fill a mashtun with ice water and pump that through chillers.
SPEAKING OF WHICH...
We are going to need to stagger the brews. We can't all be wanting to chill wort at the same time.
Can folks use the bar at the back of your garage for their tuns? It was pretty long, if memory serves, but only like 3' high. You should be able to get a few back there. And, in my experience, a little longer in the mash-tun won't hurt anything so long as we're not looking at hours longer. If "high-up" space is a premium, we can always do a first running, pull it out of the way and add the sparge water on the ground while the next one in line does his first running until we get back to the sparges and do them the same way. An extended sparge won't hurt anything and probably extract a point or 2 in efficiency.
Summary:Did I miss anything?
- Catering table can hold 4 mash tuns
- Add 3oz Bramling Cross IF the order has not already been placed
- Everyone brings 20lbs ice
- We might need to move the rain barrel or add hose
- Barring that, we'll need a big cooler for the pump. I can bring one if necessary.
Chad
BARC: you want that hydrometer flask added?
I'll bring a growler of my stout. I'm also willing to do the second shift if you need to stagger, since it'll take me a bit longer to get to your place.
Enter your email address to join: