GRABASS 1/9 Brewgasm (Cary, NC)

[Walker]

You're welcome to come whenever you want, Evan. I've got motivation to get done earlier rather than later because the Bengal's game is at 4:30 that day.


FYI: There is a Dunkin Donuts right across the steet from my house, too.

 

[Walker]

Edit: Did I see you had Irish Creme, Walker?!

I do have some, but Boston drank most of it.

ALSO: THE PACKAGES HAVE ARRIVED.

 

[the_bird]

But... but... it's January? The Bengals can't be playing, can they?

What the **** has happened to this world?

 

[Walker]

But... but... it's January? The Bengals can't be playing, can they?

What the **** has happened to this world?

Tell me about it! The Pats made it to the playoff's with out cheating, too!

 

[the_bird]

Bengals will probably go further than the Pats this year, which is what's totally ****ed up. Pats can't defend a La-Z Boy recliner when it counts.

 

[Walker]

THE PACKAGES HAVE ARRIVED.

I just sorted everything out for each person, and everything is here. My only complaint is the amount of styrofoam peanuts that AHS packed everything in. (We wouldn't want the grain to be jostled too much before we CRUSH it, would we?)

PLEASE BRING GARDEN HOSES!!!

This is something Jason was going to bring, but since he isn't coming, we'll need some hoses.

Also, I never saw an affirmative about whether anyone was going to set up another rig to replace the one that Jason isn't bringing? Aenderdonk sounded interested, but I saw no confirmation.

The garage is cleaned out and ready to roll.

FYI: we have two more folks coming by Satureday. bigdug is showing up late to meet sdome people and take away some bottles that I don't need anymore and idahoDal is stopping by to learn from us "masters" before transitions from extract to AG.

I'm making at last 5 gallons of chilli in addition to my 10 gallons of beer.

HELL, YEAH!

 

[Walker]

FYI: there will be a limited supply of biscuits and sausage gravy on Saturday morning, too. When it's gone, it's gone.

 

[Barc]

No garden hoses here... Still in storage. I should be by around 8 or so, all things going well.

 

[idahoDal]

Hi all, new here. I have 100-150' of hose I can bring.

I also have 2, 5 gallon all grain kits I could bring (a kinda wanna be Angry Angel with probably too much biscuit malt, and a dark cherry stout kit from NB) or I'd be happy to go in on a 10 gallon batch of anything with someone. I have just about all my gear except my MLT is missing a bulkhead at the moment, so if no one claims the other spot and I could borrow a MLT and let you guys teach me I'd be happy to bring my burner, keggle etc. and de-virginize it.

Thanks Walker!

 

[skeeordye11]

Hi all, new here. I have 100-150' of hose I can bring.

I also have 2, 5 gallon all grain kits I could bring (a kinda wanna be Angry Angel with probably too much biscuit malt, and a dark cherry stout kit from NB) or I'd be happy to go in on a 10 gallon batch of anything with someone. I have just about all my gear except my MLT is missing a bulkhead at the moment, so if no one claims the other spot and I could borrow a MLT and let you guys teach me I'd be happy to bring my burner, keggle etc. and de-virginize it.

Thanks Walker!

If the floor space is still unclaimed in the garage, Barc and I are are planning on getting started early so my MLT should be available to use when we're finished if you'd like. Nothing fancy, just a converted 10 gal water cooler with a SS braid. I'd be more than happy to share.

 

[Chad]

Looks like this has blossomed. Sorry to have been out of touch for a while. The holidays and a rocky Windows 7 migration have kept me off the board for a while. Looking forward to this. I'm out of homebrew at the moment, but I'd be happy to bring breakfast and/or lunch items.

Chad, I'm pretty self-contained and can bring all my own gear, but is there room for everybody? If not, I'd be happy to just drop by and hang out rather than brew. Either way I'll bring the pond pump by so everybody can chill their wort without flooding your lawn.

Looking forward to it,
Chad

 

[idahoDal]

Chad,
I'll back out for sure to let you in. I'm coming to learn and hang out so no worries.

Also if there's any last minute stuff folks need, I work in N. Raleigh and can stop by the shop Friday if need be.

 

[Barc]

idahoDal,

I think you can still brew even with Chad coming. Here's the last update of brewing. Note: Jason won't be brewing...

- 10g barc/skee - Belgian IPAish Beer
- 10g Frink
- 10g Walker - Holy Grail Porter
- 5g Chad
- 5g Boston - Semen Pale Ale
- 5g jason - Two-Heart

Walker can correct me if I've effed up.

And airborne, eh?

 

[idahoDal]

Heh, the airborne thing is my main obsession. If you're bored have a look.

http://www.bigskyhg.com -- my site

http://www.freeflync.org -- the local club

There's only about 8-10 of us in the area that are active but that's more of an exposure issue than anything. We get out about every other weekend on average and of course make trips spring through fall to the mountains.

 

[Walker]

- 10g barc/skee - Belgian IPAish Beer
- 10g Frink - classified biological experiment for his PhD
- 10g Walker - Holy Grail Porter
- 5g Chad - english mild (?)
- 5g Boston - Old Peculiar
- 5g jason - Two-Heart

Walker can correct me if I've effed up.

I corrected and filled some blanks on the "what" parts above, but most of the it is correct except that Jason had to back out. Something about college being more important than brewing or some BS like that.

Losing Jason freed up floorspace for another rig, which Aenderdonk expressed interest in claiming. However, I have not seen a solid confirmation about whether he's brewing or not. I'll PM/text/email him and see if he is or is not.

If anyone wants to come by tonight and drop of any equipment, that's cool with me. I'll be there cooking the chilli for tomorrow.

Also, please try to remember to bring a big bag of ice just in case we need it for chilling.

 

[Walker]

By the way, Dallas mentioned in a PM that he could potentially host a future session, and the dude's got a pig roasting pit in his backyard.

http://www.bigskyhg.com/PigPit/

I'm just saying......

 

[Walker]

Aeonderdonk is not brewing, just coming to hang out.

Dallas: the floorspace is yours if you want it. Sounds like there are a couple of mash-tuns to borrow (mine or skee's).

 

[Walker]

In lieu of Jason's venison, I'll be making the chilli with ground bison.

 

[idahoDal]

Sweet! Ok here what I'm going to try.

8 lb Pilsner Malt
2.0 lb Belgian Biscuit
1.0 lb German Wheat Malt Light

1.0 oz Hallertau Tradition 60.0 min
1.0 oz Hallertau Hersbruck 30.0 min
.5 oz Tettnanger 10.0 min

The recipe I'm kinda sorta following calls for a protein rest at 122 for 20 min, mash at 153 for 60 then a mash-out.

Using BeerTools, on account of the mash-out the protein rest has to be .7qt/lb in order for the main mash to be a reasonable ratio. Is this ok? The grains are ground up already so I can't change much (its just an experiment anyway) but I'll of course take any advice y'all have.

Anyway, I gotta stop at the shop on my way home tonight to pick up yeast so again if anyone needs anything just post up.

Thanks guys!

Also, Walker I have some hawg left over from my last cook in October if you want to toss that in the chilli.

 

[Walker]

Using BeerTools, on account of the mash-out the protein rest has to be .7qt/lb in order for the main mash to be a reasonable ratio. Is this ok? The grains are ground up already so I can't change much (its just an experiment anyway) but I'll of course take any advice y'all have.

Can't help you much here. I have never done a real step-mash with a protein rest.... just single temp infusion and a very late hot water addition as a mash-out. How thick is your main mash going to be (in terms of qt/lb?)

Anyway, I gotta stop at the shop on my way home tonight to pick up yeast so again if anyone needs anything just post up.

You going to American Brewmaster? I could really use about 4' of the high-temp silicone tubing. (http://www.americanbrewmaster.com/product_info.php?cPath=1_69&products_id=2425)

Also, Walker I have some hawg left over from my last cook in October if you want to toss that in the chilli.

Bring it. :rockin:

 

[Barc]

In lieu of Jason's venison, I'll be making the chilli with ground bison.

Where'd you get the bison? When in AR, I was tempted to "harvest" one and have it butchered.

 

[Walker]

Whole Foods.

 

[Walker]

Friendly reminder: payment for AHS items is due.

Barc = $66.18
Boston = $44.63
Frink = $30.82
Skee = $15.33
Chad = $4.59

 

[Barc]

Whole Foods.

Hippy!
10 char

 

[Barc]

OMG! That'll never work! NEVER!

Looks fine to me. The only thing I, and I put emphasis on "I," might do differently with the recipe is to add a KO hop addition (probably .25 oz Hallertau and .25 oz Tett) to add a little more aroma but, with the profile I think you're striving for, you may not want that.

I don't think a protein rest is mandatory, though. I'd say a simple single infusion at 153 - 154, a simple mash-out, then sparge and, I'd say, you will get you the same results. I MIGHT recommend, only if you want to try something new...

1. Put your grains in ~1.25qt water/lb at ~100
2. Gradually raise the temp to ~153-154 over 30 minutes
3. Mash for 45 - 60 minutes (until conversion)
4. Add ~.25qt/lb water @ 175 and stir
5. Rest 10 mins and drain
6. Batch sparge (either single or double) with the remainder of your water and stir
7. Rest 10 mins and drain (either once or twice)
8. Boil
9. ????
10. Profit

That may or may not be easier than what you've got planned since I don't know your equipment...

What yeast are you going with? That'll have more to do with the final outcome than a 20 min rest, imo.

My 2 cents.

Sweet! Ok here what I'm going to try.

8 lb Pilsner Malt
2.0 lb Belgian Biscuit
1.0 lb German Wheat Malt Light

1.0 oz Hallertau Tradition 60.0 min
1.0 oz Hallertau Hersbruck 30.0 min
.5 oz Tettnanger 10.0 min

The recipe I'm kinda sorta following calls for a protein rest at 122 for 20 min, mash at 153 for 60 then a mash-out.

Using BeerTools, on account of the mash-out the protein rest has to be .7qt/lb in order for the main mash to be a reasonable ratio. Is this ok? The grains are ground up already so I can't change much (its just an experiment anyway) but I'll of course take any advice y'all have.

 

[Barc]

By the way, Dallas mentioned in a PM that he could potentially host a future session, and the dude's got a pig roasting pit in his backyard.

http://www.bigskyhg.com/PigPit/

I'm just saying......

Umm...

What kinda beer is this gentleman holding?

 

[Walker]

Yeah... Cuz us hippies eat a LOT of bison.

 

[Walker]

Umm...

What kinda beer is this gentleman holding?

We all make mistakes in life. This one time in college I woke up with this girl asleep on my arm that was.... well... let's just say I contemplated chewing my arm off at the shoulder in order to escape.

 

[Barc]

Yeah... Cuz us hippies eat a LOT of bison.

Damn straight! You're like cats after catnip for it.

 

[Barc]

We all make mistakes in life. This one time in college I woke up with this girl asleep on my arm that was.... well... let's just say I contemplated chewing my arm off at the shoulder in order to escape.

The Coyote. Ah, memories... We can only hope this was prior to the "awakening" or it was a choice of that and Zima. Do they still make Zima?