**Official Champagne Project Thread**
Posted: Wed Jun 21, 2006 6:44 pm
Ive messed around with a few Belgian recipes and so far i like how they have turned out. So, here is what i propose.....and my thoughts.
1) For consistency, i would like the batches to brewed on one system using the same stock of grains. I have on hand some Franco-Belgian Pils malt i feel would work as most the base. So, a buy in on the ingriedents and utilities like the last barrel brew seems like it would work best.
2) Each member will need to supply their own champagne bottles. They arent real expensive, but they will need to be a certian size in order for the disengorgement and uncorking to work. We also need to make sure on the neck size of the bottles that a crown cap will fit and then this will help with cork size too. If some need to buy bottles, i think it would be better to do a bulk buy so the bottles are the same for everyone.
3) The bottles will ned to be riddled every few days and a rack holding multiple bottles can be made so the bottles can be tilted togther at the same time so the sediment collects consistently for all the bottles.
4) I think 2 10g batches to start off with doing a light and a dark beer would be best. These beers can be brewed on the same day or reletivaly within a week or two so the batches can mature at the same time. This also allows making disengorgement go faster and easier to plan.
5) Which brings me to the conclusion that the project needs to be centered in one location. So i volunteer my basement and my rig. I work like 10 days a month and can keep a watchful eye out during the months long of riddling.
Heres the old list of folks wanting to do this and we will need to figure out ways or rounds to get everyone involved. We will also need to figure out a max. number of people per 10g. So far......
Andy
Steve Bradt
John
Jarrell
Chuck
Shane
Dustin
Matt
Please express your interest rather quickly as i can see this round filling fast...
Question, thoughts, and so forth.........
1) For consistency, i would like the batches to brewed on one system using the same stock of grains. I have on hand some Franco-Belgian Pils malt i feel would work as most the base. So, a buy in on the ingriedents and utilities like the last barrel brew seems like it would work best.
2) Each member will need to supply their own champagne bottles. They arent real expensive, but they will need to be a certian size in order for the disengorgement and uncorking to work. We also need to make sure on the neck size of the bottles that a crown cap will fit and then this will help with cork size too. If some need to buy bottles, i think it would be better to do a bulk buy so the bottles are the same for everyone.
3) The bottles will ned to be riddled every few days and a rack holding multiple bottles can be made so the bottles can be tilted togther at the same time so the sediment collects consistently for all the bottles.
4) I think 2 10g batches to start off with doing a light and a dark beer would be best. These beers can be brewed on the same day or reletivaly within a week or two so the batches can mature at the same time. This also allows making disengorgement go faster and easier to plan.
5) Which brings me to the conclusion that the project needs to be centered in one location. So i volunteer my basement and my rig. I work like 10 days a month and can keep a watchful eye out during the months long of riddling.
Heres the old list of folks wanting to do this and we will need to figure out ways or rounds to get everyone involved. We will also need to figure out a max. number of people per 10g. So far......
Andy
Steve Bradt
John
Jarrell
Chuck
Shane
Dustin
Matt
Please express your interest rather quickly as i can see this round filling fast...
Question, thoughts, and so forth.........
