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The Pub / Re: Tubercle is a grandpa again
« on: August 24, 2010, 10:18:19 PM »


All Grain Brewing / Re: Round Igloo or rectangular cooler for mash tun
« on: August 24, 2010, 10:10:30 PM »
It does NOT matter as long as it is

are you ready????


The Pub / Re: I expect Spring Mushrooms any day
« on: August 23, 2010, 09:27:44 PM »
NICE. pinnah I appreciate the heads up. with all the beetle kill, I am not sure what to expect
for fall mushrooms. looks promising. ;)

Wood/Casks / Re: Port Barrel
« on: August 22, 2010, 01:18:49 PM »
Please keep us updated...sounds wonderful!

Zymurgy / Re: 2011 Zymurgy topics
« on: August 17, 2010, 10:30:27 PM »
how about something like "How to take your homebrew club/org from inception to BJCP competition?"
Use these paths to organize your club.
Use these paths to fund your competition
What to do for accomodations
etc etc

Yeast and Fermentation / Re: Brett Flavor from Wyeast 3724
« on: August 17, 2010, 10:24:43 PM »
this yeast was my first experience with apple
I won't be doing that again

Beer Recipes / Re: sour cherry rochefort brett in oak
« on: August 16, 2010, 10:13:07 AM »
Update time...
The inside of the airspace in the cask has a nice white pellicle on the cherries and on the wood.
Inside the bung around the edge of the hole is a white ring...
I quickly stuck a wine thief in the thing and withdrew a sample and put it into my tulip glass.
1st thing that hits you is the aroma of the mahleb...almondy flowery nice.
then the beer's reddish hue and clarity come into focus a couple chunks of cherry floating around....
chewy beer lol...
It is developing a nice sour cherry flavor  with finish palate notes of almond. I got NO oak to speak of it can just stay there a while.

Today I got 8# of frozen pitted balaton cherries from Scofield fruit in Colorado (mentioned here with owners permission).
My plan is to soon as I kick the keg of rochefort in the fridge,  harvest a goodly amount of the beer
from this cask, thaw those balatons, add them back to the barrel and then top off with some more rochefort.

Then, carb up the keg of my Kriek and enjoy it thru the dead of winter....grin.... ;D

Yeast and Fermentation / Re: WY 3711 ROCKS!
« on: August 16, 2010, 09:22:36 AM »
3724 gave me my 1st experience with acetyldehede.... >:(

Edit: Better mention that I think the 3711 attenuation was due to the Massive quantity of Oxygen I hit it with.

The Pub / Re: "The Denny Level"
« on: August 15, 2010, 06:22:27 AM »
That is why it is so perfectly fitting.  You start @   mr.  beer level and try to catch Denny.

The Pub / Re: "The Denny Level"
« on: August 15, 2010, 06:09:11 AM »
Any chance we could get the lowest level changed to “Mr. Beer”?  :D
That is funny! :D :D :D

Ingredients / Re: Cherries
« on: August 14, 2010, 07:17:44 PM »
I currently have .25 lbs of Mahleb in a Kriek  beer digesting away in a 50 liter Oak cask
with B. Lambicus, (cmon cherry BOMB). Samples were very pie cherry and mahleb lending
some floral notes....just waiting for the brett to work it's magic.

The Pub / Re: "The Denny Level"
« on: August 14, 2010, 07:01:07 PM »
If anyone has seen Gordon Strong and "1st kit", and has not chuckled due to the incongruety of those being together, let me know.  Or maybe this has all been a conspiracy by Denny, Drew, and Fred?  Hmmmm.

I'll just keep reducing Gordon's post count - its just too damn funny. :)

I'm ringing in cause I think I got demoted lol

General Homebrew Discussion / Re: Toasted Rye
« on: August 14, 2010, 06:57:51 PM »
Interesting for sure....hmmmm

Wood/Casks / Re: Wood aging (other than oak)
« on: August 14, 2010, 06:54:05 PM »
Just Hungarian oak for me so far.

All Grain Brewing / Re: Yesterday's brew morning b4 werk
« on: August 14, 2010, 05:27:09 AM »
This is my 2nd usage of this variety.  It truly makes a great Saison.

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