MD/DC grain

[claphamsa]

Palate is here

 

[rexbanner]

Palate is here

What hours are good for pick-up? Is cash OK?

 

[claphamsa]

cash is fine, ill send out totals in the AM. i usually get home after 630, and work from home fridays.

 

[claphamsa]

and bring samples

 

[reddskinnfan]

Claph,

Here is what I want:

1 x Vienna
3 x US 2-row

I need a gallon of StarSan. Also, I would be interested in 10 lb of PBW.

If someone is interested in splitting a bag of Munich 20L with me, let me know.

-Mike

 

[jbay76]

holy schnitzel, another grain buy! Wow there was a grain buy just last month...damn impressive

 

[BasementBrewmistress]

Looks like this buy is already full - let me know if I miscounted...OR if someone wants to split a bag of MO, Vienna, or Munich with someone in VA.

 

[claphamsa]

its pretty much revolving...

 

[claphamsa]

remember I do this for the fun of it... and carrying 2400 lbs of grain to my basement isnt fun! so bring samples, homebrew commercial whatever

 

[reddskinnfan]

Looks like this buy is already full - let me know if I miscounted...OR if someone wants to split a bag of MO, Vienna, or Munich with someone in VA.

I would be willing to split the Munich 20L with you. I can split the bag at Stefin's house and leave half for you. I was only looking for half a bag anyway.

Stefin,

That cool with you? How many bags on the new order already?

 

[BasementBrewmistress]

I think I've got it all covered now, but def thanks for asking. Maybe next time around?

 

[rexbanner]

What is your address?

 

[MaxOut]

Thank You!!! I think I'm good for a few months now

 

[rexbanner]

Stefin, just a reminder to tack a bag of Briess pale ale onto the next order. Thanks again. This guy is the man.

 

[reddskinnfan]

Depending on when the new goes in, or is fulfilled, I may have a few different IIPA's for you try Stefin.

May even have an Arrogant Bastard inspired beer (been thinking of doing a clone on Belgian yeast).

 

[claphamsa]

i guess ill start tabulating since you know im all about samples

 

[claphamsa]

were at 11 as of now, and hopefully the people that PMd me will post in the thread (only way I can track it)

 

[claphamsa]

who left the belgian IPA and the oatmeal stout?

 

[jasonvt]

Belgian and Oatmeal were from me, hope you enjoyed them.

 

[res291que]

Left the Pumpkin Butternut Squash Ale and Toasted Chocolate Oat Stout.

 

[tglov71]

I would be interested in a bag of Briess 2 Row, 8 lbs of PBW and a gallon of Star San whenever you get around to placing your next order. I am in Prince/William Stafford area and would be willing to pick up from another local or pick up for another local if need be.

 

[claphamsa]

Belgian and Oatmeal were from me, hope you enjoyed them.

please post or send recpie for the BIPAs

 

[jdub44]

Not sure where you stand on next order status, but I would like a bag of Vienna and Wheat. Will be splitting both with PSBuckland.

 

[claphamsa]

ill put you down for the 2 in the pm

 

[jbay76]

Stefin,

You got a gallon of iodophor laying around the house you want to part with? What'd you refer to by BI?

 

[jbay76]

Jason,
On you Belgian IPA, did you use belgian yeast with american hops, or vice versa?

 

[claphamsa]

its my bad typing! Belgian Pale ale. so tasty

 

[jbay76]

Gotcha....where are you in this newest grain buy round? I'm thinking of getting some fruit puree

 

[jasonvt]

Here is the recipe I used for the Belgian IPA. I had read that WY1214 was not a good choice for Belgian IPAs, but after touring Flying Dog recently and talking to some of their employees, they described their El Diablo yeast (Raging Bitch) and it sounded similar to 1214 so I gave it a shot, aiming for something between a Raging Bitch and Houblon Chouffe. I think it worked out pretty well.

12lb Am. 2 Row
1lb Aromatic
.5lb CaraPils
.5lb Dextrose
.25lb Belgian Biscuit
.2lb Acid Malt
30 IBUs Warrior at 60 min
30 IBUs Columbus at 60 min
1.5oz Saaz at 5min
2oz Amarillo Dry Hop in the keg
Wyeast 1214 - 1L starter

Mashed for 75 mins at about 149. OG 1.068, FG 1.014. Fermented pretty low, around 64 degrees. I have been dabbling in water chemistry lately and added a little sulfate and calcium chloride (and the acid malt) as well to help with the mash ph and give the hops a little more presence.

 

[jbay76]

Thanks Jason, nice recipe. I usually add CaCl to my mash and sparge water to ensure 50ppm of Ca when brewing Belgians, I find that works quite well