GRABASS 1/9 Brewgasm (Cary, NC)

[Walker]

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)

...

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

Dallas is going to be attempting his maiden AG batch tomorrow. He's already got plenty of "something new" to deal with. Plus, he's using either my mash tun or Skee's, so there will be no gradual temp increases like some fancy schmancy heated mash-tun folks can do.

Don't worry, Dallas.... we'll shepherd you through this.

 

[Walker]

FYI: Just talked to Boston. His march pump is not going to be operational tomorrow.

Was anyone counting on using it? (I wasn't planning to use it, but wasn't sure about anyone else.)

 

[Barc]

Dallas is going to be attempting his maiden AG batch tomorrow. He's already got plenty of "something new" to deal with. Plus, he's using either my mash tun or Skee's, so there will be no gradual temp increases like some fancy schmancy heated mash-tun folks can do.

Don't worry, Dallas.... we'll shepherd you through this.

AH! No problem. In that case, ignore everything I said other than ignoring the protein rest, doing a single infusion mash getting the temp to ~153, and then doing a double batch sparge. That's about as easy as it gets other than no sparge, no chill.

 

[Barc]

FYI: Just talked to Boston. His march pump is not going to be operational tomorrow.

Was anyone counting on using it? (I wasn't planning to use it, but wasn't sure about anyone else.)

We still using your rain barrel? Had an idea on refilling it.

 

[Walker]

We still using your rain barrel? Had an idea on refilling it.

Yes. We are still using my rain water for chilling. I've got the little non-foodgrade water pump for that.

 

[idahoDal]

Will pick up the tubing no problem.

I'm going with the Wyeast #2565 Kolsch. I'm trying to ape a Angry Angel kinda thing. Basically starting with a standard Kolsch and adding some biscuit malt and an aroma hop in order to match Big Boss's description. I'm sure I have way too much biscuit malt in there but whatever I'm sure it'll taste fine. I just need a lighter daily drinker made up (my kegs came this week too, so next on the list is building the keezer, I have the freezer just need to get around to whipping up a collar).

According to BeerTools, the protein rest is 2 gallons so .73qt/lb, then raise with 2.25 gallons total of 1.55 qt/lb and mashout with another 2.75 gallons with 2.55 qt/lb, and sparge with 3 gal, for a total water of 10 gal and 8.89 gallons collected which seems pretty darn high at the end to me but what do I know. We can figure it out tomorrow. Not worried at all.

Apologies for the Coors. After a 30 hour cook *before* the party really starts things start to get a little hazy But later on I do recall some uh... non-taxed gin being imbibed that was really tasty. I believe we started with a Chateau Target as a base alcohol and made it into something palatable while the hawg was cooking.

 

[skeeordye11]

Will pick up the tubing no problem.

I'm going with the Wyeast #2565 Kolsch. I'm trying to ape a Angry Angel kinda thing. Basically starting with a standard Kolsch and adding some biscuit malt and an aroma hop in order to match Big Boss's description. I'm sure I have way too much biscuit malt in there but whatever I'm sure it'll taste fine. I just need a lighter daily drinker made up (my kegs came this week too, so next on the list is building the keezer, I have the freezer just need to get around to whipping up a collar).

According to BeerTools, the protein rest is 2 gallons so .73qt/lb, then raise with 2.25 gallons total of 1.55 qt/lb and mashout with another 2.75 gallons with 2.55 qt/lb, and sparge with 3 gal, for a total water of 10 gal and 8.89 gallons collected which seems pretty darn high at the end to me but what do I know. We can figure it out tomorrow. Not worried at all.

Apologies for the Coors. After a 30 hour cook *before* the party really starts things start to get a little hazy But later on I do recall some uh... non-taxed gin being imbibed that was really tasty. I believe we started with a Chateau Target as a base alcohol and made it into something palatable while the hawg was cooking.

You know, since you are already going to ABM, would you mind picking me up 2 three piece airlocks? I hope you have the funds to cover all that, and I'll get you back in the morning. It's silly, but it's been a long time since I had 5 vessels filled with beer at the same time, which will be the case by the end of this weekend. Come here pipeline...

 

[Barc]

Yes. We are still using my rain water for chilling. I've got the little non-foodgrade water pump for that.

Okey dokey. I had visions of gravity and bucket brigades.

 

[Barc]

You know, since you are already going to ABM, would you mind picking me up 2 three piece airlocks? I hope you have the funds to cover all that, and I'll get you back in the morning. It's silly, but it's been a long time since I had 5 vessels filled with beer at the same time, which will be the case by the end of this weekend. Come here pipeline...

I can bring you an extra one if Dallas doesn't pick one up. If I remember, I'll throw it in with the rest of the stuff I'm toting up.

 

[idahoDal]

Yep no problem on the airlocks. Like I said, its basically on my way home from work so even if I didn't need yeast its a simple stop. I'll be outta here around 5pm so if anyone needs anything else post up before then.

 

[Walker]

I'm headed out of from work now to head home and cook up the chili for tomorrow.

If I forgot to send anyone my address or cell #, send me a PM and I'll be sure to get it to you.

See y'all tomorrow!

 

[Professor Frink]

8. Boil
9. ????
10. Profit

.

Barc, what's your FARK handle?

 

[Barc]

Barc, what's your FARK handle?

HA!

Hey, don't forget that Belgian Golden Strong... I'm interested in sampling it. One of my favorite styles and yet, I've never brewed one.

 

[idahoDal]

I have 4' of 1/2" high temp tubing and 2x 3piece airlocks and 100-200 ft of hose in my truck (and of course whatever kit I can think to bring since this is my first cross country brew session).

A brewing buddy of mine may show up later tomorrow to "help" if that's ok.

 

[Walker]

A brewing buddy of mine may show up later tomorrow to "help" if that's ok.

No problem at all. I kind of lost track of how many people are coming. Off the top of my head (and I aopologize if I forget a name or two):

BREWERS
Walker
Boston
skeeordye11
Barc
Chad
Professor Frink
idahoDal

SPECTATORS
Baron von BeeGee
redheadedstepchild
ForRealBeer
bigdug
aeonderdonk
and now idahpoDal's buddy



The chili is simmering away right now. There's about 5 gallons of it. I hope you guys like beer, because I threw the very last 6 or so oz of my porter, a pint of my APA, and this bomber into it:

 

[Professor Frink]

The chili is simmering away right now. There's about 5 gallons of it. I hope you guys like beer, because I threw the very last 6 or so oz of my porter, a pint of my APA, and this bomber into it:

Not a big fan of beer, do you have a cosmo or a chardonnay?

 

[Chad]

Gah! Not going to be able to brew tomorrow, so please move me over to the spectators column of the equation.

Chad, I don't think I have your address. PM me so I can swing by with the pond pump and try some of your chili.

 

[Walker]

Not a big fan of beer, do you have a cosmo or a chardonnay?

No cosmo, but I have champagne and OJ, so you can have a mimosa.

Gah! Not going to be able to brew tomorrow, so please move me over to the spectators column of the equation.

Chad, I don't think I have your address. PM me so I can swing by with the pond pump and try some of your chili.

Damn! That stinks. (Anyone else want to brew?)

Chad: don't forget to get your hops when you are here.

I'll PM the address.

 

[Walker]

last minute thinking....

I brought all the grain into the house so that it would be room temp instead of 35*F tomorrow.

I placed two fire extinguishers in the garage, opposite corners. In the event of a blazing emergency, remeber: TURN OFF THE FLOW OF PROPANE BEFORE PUTTING OUT ANY FIRE.

 

[Professor Frink]

last minute thinking....

I brought all the grain into the house so that it would be room temp instead of 35*F tomorrow.

I placed two fire extinguishers in the garage, opposite corners. In the event of a blazing emergency, remeber: TURN OFF THE FLOW OF PROPANE BEFORE PUTTING OUT ANY FIRE.

Good idea, but you can adjust your strike temp for the temp of your grain if it is 35 degrees. I'll bring my computer with my excel database if anyone needs to use it. I'll try not to burn down your house like I almost did to Boston's.

 

[Walker]

Good idea, but you can adjust your strike temp for the temp of your grain if it is 35 degrees.

Alright, smartass, I'm putting yours back in the garage.

I'll bring my computer with my excel database if anyone needs to use it. I'll try not to burn down your house like I almost did to Boston's.

I almost forgot. (Mental note: Frink's rig goes in the driveway.)

 

[Boston]

Chad,
Did you make a big a$$ yeast starter?

 

[Barc]

Good idea, but you can adjust your strike temp for the temp of your grain if it is 35 degrees. I'll bring my computer with my excel database if anyone needs to use it. I'll try not to burn down your house like I almost did to Boston's.

I am also bringing up my laptop if anyone needs to use it. Also, I'm bringing up my drill in case Walker's high-dollar, name brand one kicks. And TWO, yes 2, types of cornbread!

 

[Professor Frink]

Alright, smartass, I'm putting yours back in the garage.


I almost forgot. (Mental note: Frink's rig goes in the driveway.)

Hey man, I'm a scientist, I already calculated for both temperatures.

I've got a stainless propane hose now, I learned my lesson.

 

[Walker]

Did you make a big a$$ yeast starter?

Indeed I did. 3 quarts, fermented while I was away. There should be plenty of yeast for your 5 gallons and my 10.

I am also bringing up my laptop if anyone needs to use it. Also, I'm bringing up my drill in case Walker's high-dollar, name brand one kicks. And TWO, yes 2, types of cornbread!

Drills are not necessary. Boston is bringing his mill, which is powered by a pluged-in 1hp motor.

 

[Walker]

chili is about done, and I just finished making about a gallon of country sausage gravy.

SWMBO is getting in this act, too. She's got everything laid out to make biscuits from scratch in the morning.

 

[Walker]

time to hit the sack. see y'all tomorrow. this is going to kick ass.:rockin:

 

[bigdug]

No Brewcast?

 

[Barc]

brewcast is on. a little hectic right now.

http://www.ustream.tv/channel/grabass-brew-session---11-27-2009

 

[Barc]

Wow! What a great time.

Glad to see everyone and meet everyone I'd not seen before. Hope to do this again soon.