Belegarth

debuenzo wrote:new guild: Zymurgists

tier 1: Novice
make a yeast fermented beverage that is drinkable

tier 2: Apprentice
consistently make yeast fermented beverages that are deemed "good" by a majority of guildmates

tier 3: Adept
consistently make yeast fermented beverages that are deemed "excellent" by a majority of guildmates

tier 4: Brewmeister
consistently make yeast fermented beverages that are deemed "excellent" by all guildmates

I'm all for running with this one. It is a solid idea which is sure to have some interest.

Anyone with experience interested in spearheading? Anyone with what it takes to be called a Brewmeister? Debuenzo? Bortas? One of the vikings who makes that excellent mead I've had the opportunity to sample?

sure, I'll 'lead' the group but will graciously accept help and input from all who are interested

i'm probably at a 2-3 tier realistically though (unless guildmates are being generous)

basically this guild and its actions would entail bringnig homebrew to events and finding guildmates to share with (and friends too, of course)
we could also talk about procedures, certain styles, etc on the boards (maybe use the cooking forum)
im all about helping new and old brewers alike become better at their craft

Don't forget the mead man...Bothvar is one of the best mead makers I know...that is some * tasty stuff!!

Bothvar needs to get on here.... I want some advice!

IMNSHO, I'm currently t2, with occasional brews yielding 'excellent'. I don't feel I have a broad enough understanding to spearhead, but certainly enough to participate.

-bort

You'll note B.A.M., that the requirements just say "fermented beverage" you could bring wine, beer, mead or cider (or something else that I'm not thinking of).

debuenzo, it doesn't seem to me that someone necessarily needs to be a brewmeister to lead a guild.

In order to get members from the outset, maybe just start everyone as an Apprentice if they've fermented a beverage and figure out who deserves to go up from there (Though I see two votes for Bothvar to be an advanced member).

I believe sake would technically qualify, as well.


I'm looking at getting into homebrewing in the next year or so. I'll be stalking this guilds' formation and any posts made on the topic until I get up and running, at least.

well im drinking a damn-good cherry porter (homebrew)
and thinking...we should put this into action
arrakis bring the sake, bothvar bring the mead, i'll bring the beer!

Lulz, I intend to start with melomel as soon as I get around to not dying of gradschool nonsense. Maybe when I * my armor...

First, a melomel, then mead and ale, then porter and weizen, then sake and wine.

Arrggg.

But that porter sounds nommy. Anyone try Brewery Ommegang's Three Philosophers Belgian-style Quadruppel with Kreik (2%)? Fan-damn-tastic.

Yes!
My old roomate was English and always drank 12 oz bottles of those or he'd do this gin and crazy black-current juice *. Both are damnnnnnn tasty. As is Bortas' amazing brews!

Latest pick: Abita's Jockamo IPA

This beer is excellently hoppy...not too bitter, but a nice, firm citrus/ floral hop character that is balanced by a subtle malt sweetness. Delicious!

Nice. Lately, I've been enjoying Samuel Smith's Oatmeal Stouts and, on New Years, a bottle of Dogfish Head's Fort ale (18%!) brewed with raspberries.

They're both CRAAAAZY.

For any interested members, a local brew shop is going out of business and all of the supplies are 30% off. I can bring materials to Geddon if anyone would like ingredients.

Feel free to PM me with a list or questions.

Barley

Arrakis wrote:... and, on New Years, a bottle of Dogfish Head's Fort ale (18%!) brewed with raspberries.

Even without the raspberries that sounds interesting. Where did you find that one?

Midtown Spirits in Nashville.

It was aaawwwwessommmmme.

Bothvar - You can bring out all of your tasty brews to Wintersnight!!!

As a self Appointed, Deligated, all powerful and Ultimate, "Judge"- I can say that both Seeker and Wik do a good job.

I will humble myself and offer my services for just a small price to continue in such capacity to sit as Grand Taster & Judge for taste and quality and may even give a good review. reviews will be based on actual judgement and cost.

Bring your homebrews to Okfest!
Come see Debuenzo in Black Company Camp!
We shall trade drink and be happy!

I'm the guild master for our Brewing guild in my Amtgard park in Cedar Rapids Iowa..we have cultural competitions (arts and sciences) typically I win with the stuff I brew.

Beer and Meads are a good middle item to be brewing wines and the like fall in there as well.

The biggest thing is dont just pigeon hole yourself into only beer or only wines and meads..though there is a HUGE variety out there of those keep it going into other avenues.

I've been doing alot of Cordial work lately, its much easier to brew a cordial but it takes some talent getting the exact flavor your looking for to compliment the food you've made.

and at the risk of admitting to a crime, Moonshine isnt that hard to make and if your making a cordial but what it to knock some one on their * and the shine doesnt have a taste (akin to everclear) then shine is the best way to throw in a sucker punch if that was the intent of the brew.

-------------------

currently racking / fermenting

Honey / Oatmeal - Beer
Chocolate Liquer
Milk...yes Milk Liquor
Honey Liquor
and a non-alcoholic berry mead

well, it seems a few people know beer/ brewing

it looks like a "guild" might not fly, but let's start talking beers/ recipes/ etc....turn this thread into a beer forum of sorts

also, we can meet up and trade at events

I personally just brewed a xmas spice/ winter warmer beer. Cinnamon, Ginger, and Clove on a porterish base
about 7 abv

I'm looking to make a budmillercoors type thingy but use 1056 at a low temp.

I just switched to AG. If you can swing it, do it. It's not really any harder than extract and it's way cheaper. $30 for an extract brew or $15 for an all grain? I know which one I pick. Equipment costs were minimal for me as well. I picked up a turkey fryer kit with a 30 qt aluminum pot - my stove can do full boils of 6.5-7 gallons, so I'm fine for 5 gallon batches for now. I took an old cooler I had and bought a hose braid, some brass nipples and a ball valve to make my mash/lauter tun. With the turkey fryer kit for the pot, my total investment was less than $80 to make the switch from extract. I do still need to pick up some kind of chiller though.

I just kegged an Irish Red and have a Pale Ale * up in the fermenter.

I'm thinking a blonde ale and a DFH 60 min IPA clone is on deck.

That's more or less the setup I use, but I have a CPVC manifold in my MLT. I also made my 50' copper wort chiller.
I recommend doing that.
Here: http://www.youtube.com/watch?v=G8EolKTDZUQ

*, make the switch! As Derian said, it's just as easy and WAY cheaper. If you have any Q's, just ask!

Also, kegging is the way to go.

Fly sparge with that, yes?

Batch sparging seems easier to begin with, just because it's less testing that you have to do, it seems like as long as the crush of your grain is good, your efficiency won't suffer too bad.

*, you would open or close your ball valve for the desired outflow

And derian,
I kinda do a batch/ fly hybrid sparge, where I pull off one gal wort, then add one gal 175F water, repeat....til pre-boil volumes.

You're right though, if you have a nice crush, your efficiency shouldn't suffer much...and besides, with efficiency, consistency is better than high yield (getting both is the trick)

debuenzo wrote:consistency is better than high yield (getting both is the trick)

True story.

Consistency and working out your process will make a much bigger difference in quality than switching from batch to fly sparge or vice versa. Too bad it's much easier (and more fun) to switch equipment or methods than to repeat over and over.

dude, you can re-use StarSan as long as the pH is low. I make up 5 gals and use it for 5-6 batches...maybe more.

Yeah, it's something like 3.2. As long as the pH is there, you're golden.

I haven't used PBW or Bleach (for brewing), but Oxiclean is pretty slick. It takes that stuff off right quick. It also makes short work of labels on bottles.

I'm not sure about minimum time, overnight works for me in most cases.

*, how'd things go? I hope you have a happily bubbling airlock, yes?

Here's my recipe for the Black Company Beer I made. It's a robust porter, and it turned out great.

should be fine to sit in the primary for up to a few weeks (i've even heard months) with no ill-effects

and the hops: http://www.brew365.com/hops_northern_brewer.php

I haven't put any of my recent brews in secondary. I've also heard that up to months is fine as long as you can keep light & oxygen out and your sanitation is under control.

Lots of people only use secondaries to dry hop or add fruit or oak chips or something.

I grabbed a turkey fryer kit from Home Depot for ~$70. It included a propane burner and a 30qt aluminum pot plus a thermometer. As long as I'm careful, I can do full boils on my stove with it.

If you go with aluminum, you need to be sure to build up an oxide layer to prevent off flavors. Boiling water in the pot for 30 minutes or so does it, but you have to be careful because it will come off with scrubbing. Luckily it's easy to fix.

yea...turkey fryer set-up works well

you could probably get a cheap one now

Sniff...Im too young to benefit from this guild but ONE DAY!!! I shall be one of your biggest fans!

Apfelwein is **** delicious and it gets you to' up.

I've made two batches. I call it 'Turbo Wine'. It's seriously so easy to make I can't really justify not doing it. And a new kegerator makes it even easier to do.

I have a batch of EdWort's pale ale going into bottles very soon. I'm pretty excited for that, I'll let you know how it turns out.

heard of it, but never had any

derian, post pics of your kegerator, please.

also, i just brewed my 1st lager.

It's nothing spectacular yet, just a chest freezer with a Love controller wired up and sitting on the lid. Plans include painting + building a collar to house the Perlicks, but that won't happen until after I move to Texas in a couple weeks.

I'll post pics when it's worth it.

speak of the devil, i just got my perlicks in!

i hope to have a kegerator done by July 4th.

yep, I can definitely vouch for the awesomeness of this brew.

I had Dubuenzo's beer, and it tastes like chocolate sex.

I had *'s IPA. It was excellent!
keep up the good work, bud

because they are mostly late hop additions, scaling back shouldnt be necessary (especially if you are hoping for a citrusy herbal blast on the nose and palate)
it won't add a ton of bitterness and offput the balance

Protip: Apfelwein will make you want to drive a corkscrew through your ear the next morning just to make the headache stop.

In other news, I finally started my keezer build in earnest on Wednesday. Pictures forthcoming.

Have you read through the whole Apfelwein thread on HBT? If you can think of a variation for it, it's documented there.

I know there were a lot of people that were testing it with Nottingham. I can't recall specifically the results, but I'm sure they're in there somewhere.

derian, you doing a collar or through-the-lid?

also,derian and *, what are your names on HBT
im GlenF

I'm doing a collar; they look classier and give more options IMO. Also I can get a fifth corny on the compressor hump with my 1x10 collar. I'm hoping the 1x10s are stout enough; I didn't want to muck around with full size 2x10s.

I have it all cut out; I just need to figure out my tap and Love placement, then stain and assemble.

I'm Doli on HBT, though I mostly just lurk.

1x10 should probably work...you using L brackets, mitering, etc? Adding foam board to the inside to beef it up?
I guess i could wait for pix, but I'm curious...

I kind of half assed it. The only mitering capability I have is a circular saw, so I just did the front two corners. I'm planning on gluing and using some * brads to put it all together, plus double corner braces to help.

I'm going to hinge it so that the lid and collar lift up to keep the shanks out of the way during keg changes, and I'm seriously debating building a nice tiled top on top of the lid (probably down the road a bit). I'll have to see how it holds up with the basic setup before adding 10 pounds of tile, grout and wood to it, I guess.

No plans for insulation yet; if I have problems with foaming I'll probably have to pick some up and set up a fan inside somewhere.

How big is bigger?

Here are some good sources:

Bayou Classic 1060 62-Quart Stainless-Steel Stockpot with Vented Lid by Bayou Classic
Buy new: $160.00 $118.99

I have heard the Bayou Classics are nice pots.

60 Quart Stock Pot with Lid and Basket by CajunGrocer
Available at external website: Cajun Store for $99.95

No idea about these

It is pretty easy to add a ball valve to one of these.