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Thanks. I definitely want to try this. Turbinado sugar goes into mash?

+1

I've been subscribed to this for about a month now and somewhere along the line I missed something (i.e. hopshots). Can anyone summarize what we know or don't know at this point? It seems like there's a consensus on the malt bill, atleast in regards to Pearl malt.

I saw that today too. Really exciting.

+1 on that. I've definitely been more active since subscribing to this thread.

I was just worried I signed up for $20 a month! At the very least, it covers tax and when a bunch of us go out to surf taco, 10% adds up. Plus, once summer is here ill probably do atleast 2 growler fills a week and on top of that you get 10% off mixed cases of craft. Good deals on top of good deals.

That's my best guess. To answer one of your previous questions: your malt bill should be what lends to color. I've never made a red ale, but BJCP guidelines say that it can be from Amber to a deep hue of red in color.

I disagree. With a regular location, it's easier for new members to find you, the location that you stay and give patronage to is more likely to work with you on things in the future (i.e. bringing in samples) and it keeps people from going "****. Where do we meet this month?" There are a few...

You definitely mashed high but its not ruined. Higher temps will contribute to mouthfeel/unfermentables but you definitely got extraction. Continue fermenting, pitch your yeast and wait and see. It might not come out amazing but you'll be able to drink it. As far as the color goes, I'm not sure...

I heard the next group buy went off already. Anyone have any info on this?

$20 a year, I think? I joined last year and just re-upped my membership. Definitely worth it. I frequent Surf Taco in Jackson and I get $2 off my growler fills at Spirits. Plus, last year I won a haiku contest and got myself a Heady Topper. :rockin:

What he said ^

Imperial Red?

Can you tell me why you're not using it and the brand of the fermenter? Also, related to any McCalls in Jersey? We might be long lost cousins!

Nice haul!

A local brewery in NJ was working in a test brew right before Sandy came through. They ended up leaving the mash for 10 days or so (no power and couldn't get to the brewery). With no way of knowing what kind of temperature changes it went through, they boiled it anyway and called it Sour Sandy...

I'm not sure how your ratio will work out because hop plants aren't matured until their 3rd season. And even then, you have no way of telling their AAUs. Not saying I wouldn't try it, but maybe before doing a 5 gallon batch you do a 1 gal test brew?

I don't know if anyone mentioned NJ yet. A few micros have opened up and seen to be thriving. I know atleast 2 more in the process of opening up and NJ has been lightening up on the laws. Breweries are now allowed to sell pints in their taprooms and sell directly to the public as well as stores...

Thanks. This looks like its a great idea. Will definitely be trying this out soon. Cheers!

:drunk: edit: I:'d be willing to trade for something of equal value that I can't get in nj. I like stouts, porters, sours and I'm always open to local stuff.