12 Beers Of Christmas 2016!

[tochsner]

Let's bump this back up. Some of those beers left suggest a pretty long aging time so we need to lock down some more people.

 

[Dukslayer888]

Alright I'm in...! I don't have the book or the ability to lager but if somebody sends me a recipe of what's left or is needed - I'll brew it and send it..! Sounds like fun!!

 

[biochemedic]

Alright I'm in...! I don't have the book or the ability to lager but if somebody sends me a recipe of what's left or is needed - I'll brew it and send it..! Sounds like fun!!

Dukslayer888, I'm sorry, but as much as we still need 4 brewers, given that you have very recently joined (only 4 months ago now), would you be willing to pony up for a membership so we know you "have some skin in the game?"

As per the original post:

As much as it pains me to post this part, the simple fact is that, every single year this project has been run, there has been at least one brewer who has simply up and vanished, and at times has been shipped homebrew in good faith before their disappearance has become apparent.
After looking over the threads from past years again, I have noted that without fail, the MIA brewers have been both
Unpaid members
Members for much less than 1 year
Based on this, I wish to request that all participants be either relatively established HBT members (more than a year since joining) *or* be a paid (Supporting or Lifetime) member.​

 

[Dukslayer888]

I understand - but I'm all set... Thanks anyway

 

[biochemedic]

I understand - but I'm all set... Thanks anyway

Appreciate your understanding...nothing against you personally, just been burned before...

 

[safcraft]

Now that is an amazing iniciative. How jealous am i for not living across the pond ...
Hope you get all 12, wish i could be 1.
Cheers

 

[Dukslayer888]

Appreciate your understanding...nothing against you personally, just been burned before...

No worries.. I've actually been brewing for 5 years now and was a member of another forum where I signed up for another similar type beer swap, and I was the one that got burned - so I know the deal.

 

[erick0619]

I'll be brewing v1.0 of my abbey weizen this weekend!! I'm hoping to brew a higher og version for the one that actually gets shipped out something around 1.060.

 

[erick0619]

Does any one have experience brewing a higher of version of the Abbey weizen? In the book it states 1.048. for the first run in going to fallow the recipe to a T but in later versions I do want to start raising the og I'm just curious if I should also up the the coriander and the chamomile.

 

[erick0619]

Well I brewed my first version. The thing is it's basically only the base recipe since my absent minded self forgot to pick up the orange peel the coriander and chamomile.


andddd had to use t58 instead of an actually Abbey yeast. At least I will now know what the base recipe tastes like and will adjust the extra ingredients in the following batches.

 

[binabik]

I had a chance to make my beer (Caramel Quadrupel) but had an issue and missed my gravity. The beer tastes good, but it only a 6.5%.

I will be brewing this again so that I hit the numbers and have a beer I am proud to share.

Looking forward to the exchange.

 

[tochsner]

I plan on brewing the Juniper Rye Bock on May 1st. I got it all put into Beer Smith and it looks really good.
We really need to find people to brew the rest of the beers. I know we are trying to keep it to paid long time members and I get that. I have a guy that works in my store that might be interested. If he pays for a membership here and I vouch for him can he brew one?

 

[erick0619]

Gravity sample of my Abbey weizen v1 View attachment ImageUploadedByHome Brew1461543695.858009.jpg it's actually much paler and a little mor golden

 

[mike_23us]

Looking good, I'm brewing the spiced cherry dubbel and plan on brewing the unspiced and no cherry version next weekend. Can't wait.

 

[treacheroustexan]

I'm doing the honey ginger. Might do a test batch in the summer and the full batch beginning of fall.

 

[tochsner]

I have a guy that works in my store that would be happy to brew the Saffron Tripel. He has not been a member here but I would vouch for him. If everyone is uncomfortable with that I can understand and I will tell him to join and try again next year but if that's cool we will only need 3 more brewers. Let me know what you think.

 

[treacheroustexan]

Not that it's up to me, but I'm cool with that ^ Hope everyone else is on board!

 

[mike_23us]

I'm down.

 

[erick0619]

i have a guy that works in my store that would be happy to brew the saffron tripel. He has not been a member here but i would vouch for him. If everyone is uncomfortable with that i can understand and i will tell him to join and try again next year but if that's cool we will only need 3 more brewers. Let me know what you think.

+1

 

[biochemedic]

Sorry it took a few days for me to get back on the board...been working like crazy past couple weeks....
I'm OK with it as well as it's coming through an established member. I'll update the list!
If anyone who hasn't already replied to the affirmative has any concerns, speak up now, if you want you can also PM me....

 

[biochemedic]

Here's the new list:

1) Caramel Quadrupel (binabik)
2) Spiced Cherry Dubbel (mike_23us)
3) Spiced Dunkel Weizenbock (GilSwillBasementBrews)
4) Juniper Rye Bock (tochsner)
5) Fruitcake Old Ale (biochemedic)
6) Saffron Tripel (jesseny04)
7) Christmas Gruit
8) Honey Ginger IPA (treacharoustexan)
9) Crabapple Lambicky Ale
10) Gingerbread Ale (Teromous)
11) Spiced Bourbon Stout (Auger)
12) Abbey Weizen (erick0619)


3 LEFT!!!

 

[tochsner]

Heating the water for the Juniper Rye Bock. My wife just crushed 1/2 a pound of juniper berries. That is a lot of juniper! The garage smells pretty good though.

 

[tochsner]

For the record, 20 pounds of grain is how much fits in my mash tun.

 

[tochsner]

The Juniper Rye Bock is in the fermenter on its way to 50F. Has a 1.085 OG instead of the 1.084 we were looking for but I think it will be fine.
I thought that much juniper was going to be to much but in researching the recipe I saw some talk of it going great with the rye. The wort does taste pretty good. The spiciness of the rye is working. I hope you all like this one.

 

[biochemedic]

Awesome! Can't wait, and I love it that your tun was packed to the brim!

Been sourcing out some unsweetened dry fruit for the Fruitcake Old Ale....think I might use a blend of strawberries, sour cherries, cranberries, raspberries, blueberries, and bing cherries that I found on an awesomely named website called Nuts.com!

 

[Boleslaus]

I can't commit this year, but some of those recipes sound awesome! I may be brewing up some for myself.

 

[jesseny04]

Hey Everyone! Thanks for the invite, I can't wait to brew up the Saffron Tripel!

 

[biochemedic]

Hey Everyone! Thanks for the invite, I can't wait to brew up the Saffron Tripel!

Methinks we've been spammmed....

EDIT: after a second of thinking about it....I guess this must be toschner's friend? I'm truly sorry, but this site has gotten a lot of bot driven spam posts that pick out key words and then leave posts that are semi-relevant at first glance.... Then I suddenly realized what beer was being posted about, looked at the location info, and put 2+2 together!

Welcome to the group jesseny04, and sorry about the knee jerk reaction! I wonder how many new members have gotten reported as spam on their first posts in the past!

 

[passedpawn]

I wonder how many new members have gotten reported as spam on their first posts in the past!

That was the first time. Congrats

 

[treacheroustexan]

I should probably do a test batch of the honey ginger and if all goes well I will do a rebrew in September or so.