Lawrence Brewers Guild

BourbonDrinker wrote:Add me to the list...

Gotcha down buddy.

The only people who have confirmed for 7/28 are as follows: Lee John Rob Sam Jim Matt Jensen Jason Devin Bill Chris Wanda If you would like to participate, please confirm in this thread so I know how much beer to buy. As soon as the beer is purchased, I'll post the tasting fee here so everyone knows...

Wanda's name added to list

Greenblood wrote:As in Wednesday July 28th? I should be able to do that. Or are you talking next month?

Yes details help. Wednesday July 28th, thinking around 7pm. Again this is only tentative. Thanks

Okay, we're going with brett beers for the first tasting. Let's start throwing around some dates. The evening of the 28th is a good day for me, so let's start there. I'll also volunteer to host this one. If you are interested and can attend that day please post in this thread. This is just something...

That sounds pretty nifty Andy. Is that something you can post here? Several members have made the move to bigger batches recently, I think this would be something we can all use.

I wonder why one is advertised as 25 gal and the other 26. Are they trying to squeeze an extra gallon in there somewhere :roll: http://www.instawares.com/nsf-stainless-steel-stock.rii-royssrspt100.0.7.htm is the one I was looking at before getting one from more beer. With free shipping it's the best...

klickcue wrote:I don't know since my 8 gallon kettle came from MoreBeer

Update has its name on the bottom cladding.

Actually morebeer have their pots spun up and made by a different manufacturer. They also have great in house welding services. I'm guessing the 25 gal pot you sourced is either an update or royal brand? All similar, but made by different companies.

Raj has some great reads on buggy beers, I followed many of his considerations before brewing my first sour. FWIW I ferment my sours in HDPE barrels and secondary in glass or kegs. I think one of the things that helps superattenuation with brett beers is the reductive process in which is consumes th...

Next step, I've been throwing around ideas for the first tasting. My idea is that we do Brett beers. Brett can be a difficult thing to first identify because it produces so many flavor compounds. I have some commercial examples in mind, but if anyone would like to share something, please let me know...

Including myself we have the following people interested: Chris Andy John M Jason Sean Rob Ellen Sam Jim Jeff Kollman (first name?) Matt Bill Phil Wanda Devin If we keep the number at 12, then the first eleven people on this list will get dibs on attending the tasting. If you can't attend, please po...

While Brett is an aerobic yeast, it is actually more active in an oxygen depleted environment. This is one of the reasons it can live in the wood of barrels, it needs very little food or oxygen to survive. While oxygenating will increase cell count, it's not until all oxygen and nutrients are nearly...

Sean, I can show you how to squeeze in an extra pipe down the middle to prevent channeling. You could avoid using cross pipes this way as you would have uniform flow across the grain bed.

Okay so I'd say there is a good amount of interest in a tasting. I'm thinking we keep the number between 10-12 max. That's about as many people as anyone would want to host and this way, we won't need more than two 750ml bottles of any beer. I can make a tasting schedule, post it here and everyone c...