South Carolina SC midlands area brewers

[Sissy907]

Great fun today for sure! This was only the second time I have tried mead so this was a good experience to be able to try such a wide variety.

Kevin said this was probably the biggest DIY tasting turnout he remembers. It was great to see all of our Midlands thread friends and meet new folks in the brewing world. Hope this will be a regular thing for us. Cheers!

Me too! Maybe with a follow up meet up at a local eatery or even at my house or someone else's who is close. I'd love a chance to sit down and have a better opportunity to get to know y'all! I am really overly excited about today! hahaha

~Alli

 

[Morrey]

Me too! Maybe with a follow up meet up at a local eatery or even at my house or someone else's who is close. I'd love a chance to sit down and have a better opportunity to get to know y'all! I am really overly excited about today! hahaha

~Alli

That would be cool, Alli. I was surprised Loren was intently interested in the process and he really got into it yesterday. This is a good thing in that his interest would make it a hobby to do together.

TravelingLight and SHAIV pretty well keep tabs on local breweries in Columbia, so they may be able to suggest a place to meet. Even Florence has a new one (LocalMotive) and the soon to re-open Seminar in their huge new location.

Keep up the good work with that awesome wine! That one is a winner for sure as you noted everyone kept taking additional samples. I did for sure!!

 

[TravelingLight]

Hate I missed the gathering this weekend. I caught up with Morrey last night and he said it was a good time and he got to meet some good peeps.

AVL was great this weekend. Started a little rough with my wife's car, aka the newer reliable car in the family, broke down on 26 between Newberry and Clinton. Paid a pretty penny to get that towed back to Columbia (seriously why does USAA only give me like 11 miles free towing, can I pay more and bump that up?!).

My sister in law now has me jonesing to make a beer with rum involved. I'm thinking of whatever it is, I would soak some oak in rum like Morrey does with tequila for the marg gose. I was considering doing a mojito gose. Thoughts?? I think the biggest hurdle would be dialing in the mint flavor. I'm sure that could get overpowering. Anyone used mint before??

 

[Morrey]

Hate I missed the gathering this weekend. I caught up with Morrey last night and he said it was a good time and he got to meet some good peeps.

AVL was great this weekend. Started a little rough with my wife's car, aka the newer reliable car in the family, broke down on 26 between Newberry and Clinton. Paid a pretty penny to get that towed back to Columbia (seriously why does USAA only give me like 11 miles free towing, can I pay more and bump that up?!).

My sister in law now has me jonesing to make a beer with rum involved. I'm thinking of whatever it is, I would soak some oak in rum like Morrey does with tequila for the marg gose. I was considering doing a mojito gose. Thoughts?? I think the biggest hurdle would be dialing in the mint flavor. I'm sure that could get overpowering. Anyone used mint before??

Mint.....hummm. When there are doubts in my mind such as with the lemongrass I used in a hoppy wheat, tinctures are the safe approach. You could cover/soak fresh mint leaves with vodka and see the impact just a touch at a time brings your beer. The rum is easy with wood chips as we do with tequila. A good Gose may be a nice platform to play with.

Hated the car issue cost you beer drinking down time. Drats.

 

[TravelingLight]

Mint.....hummm. When there are doubts in my mind such as with the lemongrass I used in a hoppy wheat, tinctures are the safe approach. You could cover/soak fresh mint leaves with vodka and see the impact just a touch at a time brings your beer. The rum is easy with wood chips as we do with tequila. A good Gose may be a nice platform to play with.

Yeah good call. I'm definitely thinking a gose base (have had a few commercial mojito goses that were damn good). Then doing an oak tincture with rum. And likely separate vodka tinctures for the lime (probably the same amount of lime as the marg gose as a starting point) and the mint. Then I can dose to taste.

Hated the car issue cost you beer drinking down time. Drats.

Damn BMW ownership at its finest. I knew she should have gotten an American car I could fix my damn self.

 

[TravelingLight]

Here's a graveyard shot from Friday night opening bottles with my two brothers. My favorite (which didn't make the picture) was a Jackie O's/De Garde collab, oak aged wild ale with muscat grapes. Holy hell it was delicious. Also, the Fermentory growler was their hoppy blonde with pineapple that is so juicy I could chug it. The Avery Nuttiest Professor is one of the best peanut beers I've had, and it drinks much easier than it's labeled (15% ABV!!).

 

[SHAIV]

Oh guys Sam Adams is doing a homebrew contest
http://www.samueladams.com/longshot

 

[MrCrabby]

Hey guys! Been lurking a bit, but I don't think I've introduced myself.

I live in Cola, been brewing for a few years, though lately it's been less beer and more apfelwein. I bought a once-used bourbon barrel from Crouch distilling and I've aged a few batches of what is probably more accurately called Cyser. I think I have 30+ gallons stashed various places around my apartment, some of it dating back to January 2016.

I like to hang out at Conquest, and I'm always down for a meet and taste to see what everyone else in town has been making.

Cheers!

 

[catdaddy66]

Hey guys! Been lurking a bit, but I don't think I've introduced myself.

I live in Cola, been brewing for a few years, though lately it's been less beer and more apfelwein. I bought a once-used bourbon barrel from Crouch distilling and I've aged a few batches of what is probably more accurately called Cyser. I think I have 30+ gallons stashed various places around my apartment, some of it dating back to January 2016.

I like to hang out at Conquest, and I'm always down for a meet and taste to see what everyone else in town has been making.

Cheers!

Welcome! I am a semi regular customer at Conquest during football season as I park nearby on gameday.

 

[SHAIV]

Hey guys! Been lurking a bit, but I don't think I've introduced myself.



I live in Cola, been brewing for a few years, though lately it's been less beer and more apfelwein. I bought a once-used bourbon barrel from Crouch distilling and I've aged a few batches of what is probably more accurately called Cyser. I think I have 30+ gallons stashed various places around my apartment, some of it dating back to January 2016.



I like to hang out at Conquest, and I'm always down for a meet and taste to see what everyone else in town has been making.



Cheers!

Nice. I've been making some apfelwein too. I started dry hopping mine and it's pretty good

 

[TravelingLight]

Hey guys! Been lurking a bit, but I don't think I've introduced myself.

I live in Cola, been brewing for a few years, though lately it's been less beer and more apfelwein. I bought a once-used bourbon barrel from Crouch distilling and I've aged a few batches of what is probably more accurately called Cyser. I think I have 30+ gallons stashed various places around my apartment, some of it dating back to January 2016.

I like to hang out at Conquest, and I'm always down for a meet and taste to see what everyone else in town has been making.

Cheers!

Damn when did you get the barrel from Crouch? I put my name on the "waiting list" a while back and haven't heard anything. Did you have to put your name on a list?

 

[Morrey]

Hey guys! Been lurking a bit, but I don't think I've introduced myself.

I live in Cola, been brewing for a few years, though lately it's been less beer and more apfelwein. I bought a once-used bourbon barrel from Crouch distilling and I've aged a few batches of what is probably more accurately called Cyser. I think I have 30+ gallons stashed various places around my apartment, some of it dating back to January 2016.

I like to hang out at Conquest, and I'm always down for a meet and taste to see what everyone else in town has been making.

Cheers!

Lets break out some of those "vintage" goodies! I volunteer to help as a tester!!!:rockin:

 

[SHAIV]

Lets break out some of those "vintage" goodies! I volunteer to help as a tester!!!:rockin:

Me too! Haha. I'm curious of the ingredients you used! I've never made a successful cyser. Did you use honey instead of corn sugar? Did you use Montrachet?

 

[Morrey]

I was laughing to myself at what us IPA brewers call "Vintage". I think vintage to me is 4 weeks old. That is wayyyy past its expiration date...lol. Ask TravelingLight and I'll bet he will say the same:rockin:

 

[TravelingLight]

I was laughing to myself at what us IPA brewers call "Vintage". I think vintage to me is 4 weeks old. That is wayyyy past its expiration date...lol. Ask TravelingLight and I'll bet he will say the same:rockin:

Haha preach! And if we're talking NEIPA, you can shorten that 4 weeks even more!

 

[MrCrabby]

Me too! Haha. I'm curious of the ingredients you used! I've never made a successful cyser. Did you use honey instead of corn sugar? Did you use Montrachet?

Ha, the real key I've found is to forget about it! The longer it sits, the better it tastes. I started with EdWort's recipe, and now I use a combination of honey, brown sugar, and cherry juice to improve the strength and flavor. I also branched out from Montrachet, now my favorites are D-47, RC-212, and SN9.

Damn when did you get the barrel from Crouch? I put my name on the "waiting list" a while back and haven't heard anything. Did you have to put your name on a list?

I got on the list sometime over a year ago, right before he released a batch of one-use bourbon barrels. I was super fortunate! Worth the money and the wait. If you're local, stop by and ask for an update. Then get a cocktail, some bourbon coffee beans, or ham hocks from the freezer. I love that tiny place.

 

[TravelingLight]

Ha, the real key I've found is to forget about it! The longer it sits, the better it tastes. I started with EdWort's recipe, and now I use a combination of honey, brown sugar, and cherry juice to improve the strength and flavor. I also branched out from Montrachet, now my favorites are D-47, RC-212, and SN9.



I got on the list sometime over a year ago, right before he released a batch of one-use bourbon barrels. I was super fortunate! Worth the money and the wait. If you're local, stop by and ask for an update. Then get a cocktail, some bourbon coffee beans, or ham hocks from the freezer. I love that tiny place.

If you don't mind me asking, what did you pay for the barrel? And is it 5 or 10 gallon? I put my name on the list for 5 and 10 gallon.

Also, if you ever want to get rid of that barrel, DIBS!!!!! Seriously, let me know if you ever want to part with it.

 

[MrCrabby]

If you don't mind me asking, what did you pay for the barrel? And is it 5 or 10 gallon? I put my name on the list for 5 and 10 gallon.

Also, if you ever want to get rid of that barrel, DIBS!!!!! Seriously, let me know if you ever want to part with it.

Ha, It is a fantastic piece of homebrewing equipment! I got a 5-gallon for $75. At least, that was the price last year. May have changed. The first batch came out tasting like straight bourbon after 4 days. After 7 more batches, I can leave the wine in for a month or more, and it picks up some good oaky character. It's a game-changer.

 

[SHAIV]

Ha, It is a fantastic piece of homebrewing equipment! I got a 5-gallon for $75. At least, that was the price last year. May have changed. The first batch came out tasting like straight bourbon after 4 days. After 7 more batches, I can leave the wine in for a month or more, and it picks up some good oaky character. It's a game-changer.

I've heard oaking mead is really good. I've not done it myself. I too started with edworts recipe. I just use Walmart juice though. I have some s04 I was gonna try but never got around to it and it's got a 08/17 date on it. I dunno if it's still good. I guess I could make a starter to test it. I got my second keg in may and then I filled it with hopped apfelwein and had 10 gallons of it in both my kegs. Had a cookout and everyone loved it. My buddy asked his wife if she was good to drive and she just stared at him and shook her head no. Lol

 

[Morrey]

I've heard oaking mead is really good. I've not done it myself. I too started with edworts recipe. I just use Walmart juice though. I have some s04 I was gonna try but never got around to it and it's got a 08/17 date on it. I dunno if it's still good. I guess I could make a starter to test it. I got my second keg in may and then I filled it with hopped apfelwein and had 10 gallons of it in both my kegs. Had a cookout and everyone loved it. My buddy asked his wife if she was good to drive and she just stared at him and shook her head no. Lol

SHAIV do you remember JP who owned DIY in Elgin? Last week when you missed the Mead tasting at DIY, JP brought in an outstanding Mead that was aged in a Bourbon barrel. He said it had barrel aged about a year after the initial fermentation and racking sequence. It was really special, and JP has his own bee hives to collect honey for the mead. He said if anyone wanted to contact him for recipes or suggestions, feel free to do so. I think Kevin has his contact info.

I have a new charred 5G oak keg coming in this month and was looking for something to do with it. I originally bought it to age distilled spirits, but I think I may try something like a Saison or a Mead.

 

[TravelingLight]

SHAIV do you remember JP who owned DIY in Elgin? Last week when you missed the Mead tasting at DIY, JP bought in an outstanding Mead that was aged in a Bourbon barrel. He said it had barrel aged about a year after the initial fermentation and racking sequence. It was really special, and JP has his own bee hives to collect honey for the mead. He said if anyone wanted to contact him for recipes or suggestions, feel free to do so. I think Kevin has his contact info.

I have a new charred 5G oak keg coming in this month and was looking for something to do with it. I originally bought it to age distilled spirits, but I think I may try something like a Saison or a Mead.

You know, I was just thinking about group barrels. If you could ever get your hands on a bigger barrel, like a 20-50 gallon, I would be more than willing to buy in on a barrel and do a group fill. I know a lot of clubs do this sometime. I think it would be really cool to get multiple people to brew X amount of the same/similar beers, rack them all into the group barrel, age it, then bottle/keg off each brewer's portion. I know Morrey would be down. Someone would have to adopt the barrel and keep it for aging. I have zero room in my tiny house, my only option would be my BrewBQ shed, which is uninsulated and hot as balls in the summer, so I wouldn't be able to. But if you could, Morrey, I would be more than willing to drive my portion to Darlington for a barrel fill. Anyway, something to think about. I am definitely down for something like this.

 

[Morrey]

You know, I was just thinking about group barrels. If you could ever get your hands on a bigger barrel, like a 20-50 gallon, I would be more than willing to buy in on a barrel and do a group fill. I know a lot of clubs do this sometime. I think it would be really cool to get multiple people to brew X amount of the same/similar beers, rack them all into the group barrel, age it, then bottle/keg off each brewer's portion. I know Morrey would be down. Someone would have to adopt the barrel and keep it for aging. I have zero room in my tiny house, my only option would be my BrewBQ shed, which is uninsulated and hot as balls in the summer, so I wouldn't be able to. But if you could, Morrey, I would be more than willing to drive my portion to Darlington for a barrel fill. Anyway, something to think about. I am definitely down for something like this.

I'm in for sure. If we can find a full barrel, it will take a collective effort from all of us to fill it. I can find an AC/Heat controlled space for storage here at my office. If we have a vintner's nail in the keg, don't forget the Angel's share...ok, that share would be Morrey's share but we can line thru the "Angels" part! Lets work on this!

 

[Cheesy_Goodness]

SHAIV do you remember JP who owned DIY in Elgin? Last week when you missed the Mead tasting at DIY, JP brought in an outstanding Mead that was aged in a Bourbon barrel. He said it had barrel aged about a year after the initial fermentation and racking sequence. It was really special, and JP has his own bee hives to collect honey for the mead. He said if anyone wanted to contact him for recipes or suggestions, feel free to do so. I think Kevin has his contact info.

I have a new charred 5G oak keg coming in this month and was looking for something to do with it. I originally bought it to age distilled spirits, but I think I may try something like a Saison or a Mead.

It sounds like you might have been planning a more neutral spirit to age, but if you're into cocktails, I can't recommend barrels enough. I've got a 2L barrel I've been using exclusively for aging cocktails and boy howdy are they delicious. If it's something you're into, give this guy's barrel playlist a try.

 

[Morrey]

It sounds like you might have been planning a more neutral spirit to age, but if you're into cocktails, I can't recommend barrels enough. I've got a 2L barrel I've been using exclusively for aging cocktails and boy howdy are they delicious. If it's something you're into, give this guy's barrel playlist a try.

Not supposed to say this...but say for example I know a guy who knows a guy who from time to time makes a bit of "White Dog" from soured, fermented corn mash. It is unreal (he told me) the difference that oaking the whisky makes in the final product. He told me he has a 5 liter and a 10 liter oak barrel aging now. Hummmm....I tend to be bad with names but he is a darn nice guy!

 

[Cheesy_Goodness]

Not supposed to say this...but say for example I know a guy who knows a guy who from time to time makes a bit of "White Dog" from soured, fermented corn mash. It is unreal (he told me) the difference that oaking the whisky makes in the final product. He told me he has a 5 liter and a 10 liter oak barrel aging now. Hummmm....I tend to be bad with names but he is a darn nice guy!

Sounds like that mystery guy (Mr. Whateverhisnameis) should really make friends with a guy with a barrel...yknow like a new charred 5G oak keg thatll come in soon, like later this month perhaps.

Hypothetically of course, purely an academic exercise

 

[Morrey]

Sounds like that mystery guy (Mr. Whateverhisnameis) should really make friends with a guy with a barrel...yknow like a new charred 5G oak keg thatll come in soon, like later this month perhaps.

Hypothetically of course, purely an academic exercise

Of course.....

I have seen several versions of the special (pseudo) Pappy van Winkle aging and blending techniques. In the video you linked, did you see that bottle had a price tag on it for $2,999? Geez I'd be so nervous drinking it that I don't think I could swallow.

Barrel aged cocktails sound awesome, but never had an opportunity to try one. They seem to be newest thing on the designer drink scene. Have you seen a bar in Cola that serves barrel aged cocktails?

 

[TravelingLight]

Of course.....

I have seen several versions of the special (pseudo) Pappy van Winkle aging and blending techniques. In the video you linked, did you see that bottle had a price tag on it for $2,999? Geez I'd be so nervous drinking it that I don't think I could swallow.

Barrel aged cocktails sound awesome, but never had an opportunity to try one. They seem to be newest thing on the designer drink scene. Have you seen a bar in Cola that serves barrel aged cocktails?

I know Josh (bar manager at Motor and my neighbor :rockin at Motor Supply does some. He also does a lot of kegged cocktails but I know he's had some in the 2 or 5L barrels.

 

[Morrey]

I know Josh (bar manager at Motor and my neighbor :rockin at Motor Supply does some. He also does a lot of kegged cocktails but I know he's had some in the 2 or 5L barrels.

Where is Motor Supply? Let's meet soon for a drink!

BTW....the Hoppy Wheat with fresh Lemongrass is beyond what I'd have hoped for. I'll bring you a couple of bombers next time I ride up. Going to pick up a couple of vials of Brett from Kevin next week, so if our plans can connect, will see about meeting.

 

[Cheesy_Goodness]

Of course.....

I have seen several versions of the special (pseudo) Pappy van Winkle aging and blending techniques. In the video you linked, did you see that bottle had a price tag on it for $2,999? Geez I'd be so nervous drinking it that I don't think I could swallow.

Barrel aged cocktails sound awesome, but never had an opportunity to try one. They seem to be newest thing on the designer drink scene. Have you seen a bar in Cola that serves barrel aged cocktails?

Yeah man I hear you. Something doesn't seem right about having a drink that's worth more than my car.

I know Bourbon has (had?) some barrels sitting up on the bar early last year. I'm guessing they still have those drinks for sale. Nice place but pretty small and the food was pretty pricey. They did make an awfully tasty Penicillin though...

Barrels really do change the flavor in my (extremely limited) experience. I did a Manhattan a while back, aged it for about 20 days or so, and it was a totally different drink. My 2L barrel was around $60 and I'm hoping to get around 6-8 agings out of it. I figure when its done I'll set it out to pasture for a life of vinegar production.

 

[crescentfresh]

After you get 6-8 aging out of the barrel then why can't you re char the barrel for more uses?