Lawrence Brewers Guild

As I've been planning my fall/winter brew calendar, I've been amazed at how many sessions were inspired by our travels: a rye during a recent Kentucky visit, a wild rice from last week's Minnesota trip, and a rauchbier from an upcoming visit to Schlenkerla (see the October issue of BYO for details o...

You're welcome. And for anyone else that might be interested in free plans for constructing a basic oast, I'll eventually be posting them on my vidcast blog. Unfortunately deadlines and travel commitments won't make it possible to do a proper edit or take better photos until November at the earliest...

My method requires neither of these. Miter saw, staple gun, glue, clamps, dowels, and a handful of lumber and some aluminum window screen...
One of these days I need to write this up to post to my blog. Haven't gotten around to it yet. But I'll PM you the major outline later today.
-Sally

Why not build an oast? I built one in two days. It would have been one but I was letting glue dry. Material cost was very low, too.

World's Oldest Bottled Drinkable Beer:
http://www.cnn.com/2010/WORLD/europe/09 ... tml?hpt=T2
Estimated to be 200 years old from a shipwreck at the bottom of the Baltic Sea.

Yes. The stalling was something I'd read about. Sounds like many people get impatient and add WLP001 to finish it. I don't mind waiting it out - within reason, that is! Thank you for the yeast offer, Chris! I'll try it first with the Saison yeast alone. But lifelines are always good to have around! ...

Sounds like a plan. Thanks!!

-Sally

Awesome! Thanks for posting the link!

-Sally

This weekend we'll be brewing up our first batch of Saison. As I understand it, Saison yeast (and I'll be using WLP565) requires higher fermentation temperatures than most ale yeast. So I've got two questions: 1) My usual fermentation chamber has been a consistent 70° over the past few weeks. That's...

With all the visitors, and me being a chatty cathy, I failed to throw the sparge salt additions into the boil kettle-- as is standard procedure for us. Uh - whoops! Isn't that what you were weighing when I showed up? Sounds like I owe you a couple of bottles of Omar's Vengeance. Thanks again for th...

Our two-year Hallertau vines flourished this year, so we added a special "house style" brew to our calendar to take full advantage. The grains were mix and match based on leftovers from the year. Most of it was two kinds of base malt, with about a pound or two of other kinds of malt for ad...

BourbonDrinker wrote:Let me know when you find some bourbon that's been sitting in you basement for 20 years. I'll dispose of that for you!

Done!

Yeah, right! If you re-read my post, I said my plan is to photograph, then empty and clean the bottles. But I thought there might be a beer historian in the bunch who would welcome the opportunity to examine some of the characters of this old standard (color, aroma, etc.) before it gets dumped. I ha...

I know!

It should probably go straight down the drain, but opportunities like this are rare.

Yes, ancient. Well, 2+ decades-old ancient. My father gave me a case of Schlitz today. It had been his father's, and my dad has been storing it since his father died in the mid-'80s. I have no idea when my grandpa bought them. My plan is to do a bit of photography, then empty and wash the bottles to...