Central NJ - Learn how to All Grain

[Soulive]

Ok Ben (thanks) so it will break down like this:

We'll use 16lbs of your MO and 4oz hops (NB and Will). I figure that's about $25 worth of stuff. I'll be kicking in 16lbs MO, 6lbs specialty, 4oz hops, and 4 packs dry yeast for a total of about $35 (I was estimating a bit low on my last post). So, $60 divided by 4 is $15 each.

njnear76 and janzik can just each throw in their $15, you take $10 and I'll $20. I hope that's fair, my math skills suck.

Yeah whatever, I'm open. I'm just glad to be getting the 5 gallons of wort...

 

[njnear76]

Yeah whatever, I'm open. I'm just glad to be getting the 5 gallons of wort...

Sounds good to me. Man, I should have switched to all grain a long time a go. 15 bucks to brew beer. That's ridiculously awesome.

 

[njnear76]

I can bring some of my Irish Red. What about food? Maybe each of us can provide something.

I think Bobby said he'll provide the coffee. I can bring some bagels. There's a place on the way that has some decent bagels. Some one can bring some OJ, someone else can bring a coffee cake, etc... Just an idea.

 

[Soulive]

I can bring some of my Irish Red.

I can bring Oatmeal Stout, but I think its too astringent to quaff

 

[njnear76]

I can bring Oatmeal Stout, but I think it too astringent to quaff

Hmmm.... that sucks. Is it still drinkable or is it too young?

 

[Soulive]

Hmmm.... that sucks. Is it still drinkable or is it too young?

Its definitely drinkable, but I sparged hotter than the roasted barley could tolerate. I just totally spaced out on that one. I should've probably steeped it separately. I can explain on Sunday if that doesnt make sense yet

 

[Bobby_M]

If we're still chugging along by lunchtime we can get a pizza or something. I'll def have coffee on because even on a brewday I have a 10am drinking time minimum.

Janzik, just bring whatever fermenter you want to take your 6 gallons away in. I'd recommend a 6.5g carboy or bucket.

Also, everyone, bring a thermometer if you have one (you should). I have one but I'm questioning its accuracy.


Hey, if any of you guys are interested in checking out the WHALES homebrew club, there's a meeting tonight at JJbitings in Woodbridge at 8pm, second floor dining room. It's very low pressure so don't let intimidation stop you.

 

[njnear76]

Its definitely drinkable, but I sparged hotter than the roasted barley could tolerate. I just totally spaced out on that one. I should've probably steeped it separately. I can explain on Sunday if that doesnt make sense yet

I hear you. The Irish Red has a slight edge to it, which might be due to astringency. But then it again, it could be because it is a lighter and hoppier beer. I usually brew stouts and porters, which are smoother. Bring some anyways. I would like to know your definition of astringent.

 

[Soulive]

If we're still chugging along by lunchtime we can get a pizza or something. I'll def have coffee on because even on a brewday I have a 10am drinking time minimum.

Janzik, just bring whatever fermenter you want to take your 6 gallons away in. I'd recommend a 6.5g carboy or bucket.

Also, everyone, bring a thermometer if you have one (you should). I have one but I'm questioning its accuracy.

Yeah 10am (HBT time) is my earliest

No really I'd like to hold out until noon but who knows

I'll bring the Oatmeal Stout for sure...

 

[njnear76]

I have a 10am drinking time minimum.

Does that mean we have to have a drink by 10am? OK. Sounds good. That rule is consistent with my yearly Fishing Trips in Canada.

 

[janzik]

Does that mean we have to have a drink by 10am? OK. Sounds good. That rule is consistent with my yearly Fishing Trips in Canada.

it's 10 O'Clock somewhere...

 

[janzik]

If we're still chugging along by lunchtime we can get a pizza or something. I'll def have coffee on because even on a brewday I have a 10am drinking time minimum.

Janzik, just bring whatever fermenter you want to take your 6 gallons away in. I'd recommend a 6.5g carboy or bucket.

Also, everyone, bring a thermometer if you have one (you should). I have one but I'm questioning its accuracy.

Ok, I'll bring a 6.5 gal carboy with me...

Depending on how the next couple of days goes, I will have a couple bottles of the following left:

Jersey Devil Ale (In the style of Pete's Wicked)
Hirschgarten Marzen/Oktoberfest
A Celebration Ale clone which will be 1-2-3 this Saturday (as of 2 weeks bottled it was very rough)

 

[Soulive]

Is everyone still good to go? Let me know if anything changes...

 

[njnear76]

Is everyone still good to go? Let me know if anything changes...

A couple of things:

I'm going to bring 2 22oz of the Irish Red and 1 22oz of the Dry Stout. Should I bring any more? I figure we are just going to sample some brews.

Bagels. Who wants one? What kind? The bagel shop should just about have any of the standards: everything, whole wheat, blueberry, etc... I'll bring some standard cream cheese.

 

[Soulive]

Plain bagel for me, thanks

 

[bluelou6]

How did it go today? Wish I could have been there....maybe next time!

 

[Bobby_M]

Hmm, you can still make it since it's actually set for tomorrow Nov 25th.

 

[sirsloop]

See you tomorrow morning... i'm bringing some commercial belgian, homebrw extract ESB, and some of that pistoles.

 

[Orfy]

Good luck guys.
I'm brewing today. I should be finishing when you are starting.

 

[janzik]

My Father and I are still good to go. He isn't very happy that I'm picking him up at 7:30am, but then remembered it's for beer.

(any type of bagels are fine with us)

 

[bluelou6]

Hmm, you can still make it since it's actually set for tomorrow Nov 25th.

D'oh! my bad. actually the whole weekend is bad for me...out of town guests.

 

[Chad]

What, no pictures yet? You guys are slacking off!


All kidding aside, I hope today is going great. Sounds like a lot of fun.

Chad

 

[janzik]

Just got home from Bobby's. Long day, but well worth it. It was a lot of fun and I learned a lot. Today we had myself, JoeJaz, njnear, sirsloop, soulive21 and I forget the other guy's name. It was good to taste other homebrews and to make a 'to-buy/make' list from Bobby's gadgets and equipment. Hope to do it again soon...
-Joe

 

[Soulive]

Put my ESB to bed and I'm waiting to wake up to the krausen. After standing all day, I'm on my ass now sipping some stout. I had a good time and enjoyed hanging out. I'm assuming the 2nd batch is being racked to the fermenters as I type. I'll post some movies when I get my camera back. I left it in Bobby's garage.

Thanks to Bobby and cheers to everyone else as well

 

[joejaz]

Thanks Bobby, a great day, learned a lot. Loved your setups and gadgets, hope to go to next level after the holidays. Definitely getting one of those burners. Was amazed how fast that wort chiller worked. Great to meet some of the guys and try some other home brews also. Thanks again.

 

[Bobby_M]

When it was all said and done, we made 22 gallons of ESB. We hit 88% and 91.5% efficiency on batch#1 and #2 respectively without trying too hard. We were a little more careful to sparge with 180F water on batch two while the first was a little innaccurate. Either way, it will become beer.

It was nice to hang with you guys. We'll have to do it again when I get my brewstand built. I think we should do an oaked barley wine to split into 1 gallon shares. You really don't need much. It would actually be nice to find some smaller bottles because no one needs 12 oz of barley wine at a sitting.

 

[njnear76]

I had a great time Bobby. Thanks for the hospitality. It was good to meet some fellow brewers. Brew on!
Mike

 

[Soulive]

Just posting a link to the burner I brought. The price has gone up $5 but its still worth it IMO. Hopefully your local HD's are still carrying them...

http://www.homedepot.com/webapp/wcs...langId=-1&catalogId=10053&productId=100121665

Bobby - can you post the final recipe we used when you have the chance? I wanna plug it into my log...thanks

 

[njnear76]

Just posting a link to the burner I brought. The price has gone up $5 but its still worth it IMO. Hopefully your local HD's are still carrying them...

http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100121665

Bobby - can you post the final recipe we used when you have the chance? I wanna plug it into my log...thanks

I use that one myself. It's a great burner.:rockin:

 

[Bobby_M]

Yeah, I'll post the final recipe tonight when I get home. On the batch you took, remember we boiled down a bit more than we wanted to so you ended up with 5 gallons @ 1.056. Still within style. I'll change the boil/bittering times to reflect the new IBU. On the second batch, the one I took, we sparged a bit more and only boiled for 60 minutes down to 11.75 gallons. We had a higher efficiency on that batch too so I ended up with a 1.052 OG.

Did your ferment take off yet? Mine had a solid 1" of Krausen by midnight.