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  1. #51
    Join Date
    Feb 2007
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    Depends on the Day
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    976
    I am thinking maybe we need to have a homebrew party. This way we can all bring our favorite batches and others can try them. Let's do it in Utah so we can break some laws with high alcohol content beers.

  2. #52
    Join Date
    Aug 2005
    Location
    in the brew room
    Posts
    1,614
    maybe we need a homebrew forum
    GoldenBear, we've actually had some homebrew partays in utah already. peeps are making some good brews here. i think you should host the next one
    on another note, looking for a good summer wheat type recipe (extract). anyone?

  3. #53
    Join Date
    Jun 2005
    Location
    San Juancisco
    Posts
    811
    Would love a forum, have my first batch sitting in secondary in my kitchen right now. Psyched for round two (now that I have the basics down)...

  4. #54
    Join Date
    Mar 2007
    Posts
    33

    home brew

    I have done a lot of home brewing, about 75 gallons so far
    personal fav. so far is oatmeal chocolate cream stout.

    any one got some good recipes they want to share?

  5. #55
    Join Date
    Feb 2007
    Location
    Depends on the Day
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    976
    I would totally be down for a forum. Get more people involved. I am down to hold the next home brew party. I currently have a Hoegaarden in the works. Just bottled last night. It should be ready to go in about 10 days. It is an all grain recipe but I am sure you can find the extract for it. If you are interested in it let me know. What we need is all Utards to start a batch now so we can have a sampler party in 3 weeks.

  6. #56
    Join Date
    Oct 2005
    Posts
    2,317

    beer comp

    Quote Originally Posted by criscam View Post
    maybe we need a homebrew forum
    GoldenBear, we've actually had some homebrew partays in utah already. peeps are making some good brews here. i think you should host the next one
    on another note, looking for a good summer wheat type recipe (extract). anyone?
    I just started getting into home brewing and this looks like a good time:

    The Club-Only Competition program offers AHA Registered Homebrew Clubs an opportunity to compete nationwide with other homebrew clubs. Each competition concentrates attention on a specific style of beer or mead, giving clubs the opportunity to educate their members in these styles by focusing on them at club meetings or tasting events.

    All AHA Registered Homebrew Clubs are eligible to compete. Only one entry may be entered from each club. This entry is then sent to the appropriate judging site.

    Each competition has one or more categories from the BJCP Style Guidelines in which to enter, each category having one or more subcategories. First, Second and Third places will be awarded to the top three entries. It is important to pay attention to the categories and subcategories so that your club’s entry is evaluated appropriately. This particular competition covers all beer styles (categories 1-23, NO Meads or Ciders) Extract must make up more than 50% of the fermentables.

    Rubber-band a completed Bottle ID Form to each of two (2) brown or green glass, 10 to 14 ounce bottles of brew. Clear-glass bottles will be disqualified. Bottles with raised glass lettering are discouraged.
    Using a permanent black marker, obliterate any and all words or pictures on the caps.
    If you win, you will also need 2 more bottles to send to the competition. So make sure you have a total of 4 qualifying bottles.
    Bacon tastes good. Pork chops taste goood.

  7. #57
    Join Date
    Jan 2006
    Location
    LCC
    Posts
    561
    New forum indeed...although there are already a few recipes on this thread that should keep peeps busy for a while. I'll write down some of my favorites recipes tonight, maybe I'll have a forum to put it in?

    "I'm on the High-T and all I need is a little gravity to bring me back...back to the fringe"

  8. #58
    Join Date
    Oct 2001
    Location
    Littleton, CO
    Posts
    395
    Quote Originally Posted by willywhit View Post
    I just started getting into home brewing and this looks like a good time:

    The Club-Only Competition program offers AHA Registered Homebrew Clubs an opportunity to compete nationwide with other homebrew clubs. Each competition concentrates attention on a specific style of beer or mead, giving clubs the opportunity to educate their members in these styles by focusing on them at club meetings or tasting events.

    All AHA Registered Homebrew Clubs are eligible to compete. Only one entry may be entered from each club. This entry is then sent to the appropriate judging site.

    Each competition has one or more categories from the BJCP Style Guidelines in which to enter, each category having one or more subcategories. First, Second and Third places will be awarded to the top three entries. It is important to pay attention to the categories and subcategories so that your club’s entry is evaluated appropriately. This particular competition covers all beer styles (categories 1-23, NO Meads or Ciders) Extract must make up more than 50% of the fermentables.

    Rubber-band a completed Bottle ID Form to each of two (2) brown or green glass, 10 to 14 ounce bottles of brew. Clear-glass bottles will be disqualified. Bottles with raised glass lettering are discouraged.
    Using a permanent black marker, obliterate any and all words or pictures on the caps.
    If you win, you will also need 2 more bottles to send to the competition. So make sure you have a total of 4 qualifying bottles.
    I just entered 3 beers in our club competition for next months AHA Club Only, which is for extrat beers. I have a dry hopped red, brown ale and a dunkleweisen. This is the first my beers are being judged, so I am curious how they stack up. I think they came out very well, but you never know when you put them up against style guidelines.

    Anyone else AHA members around here coming to the conference in Denver in June? From the sounds of things, it is 3 days of drinking, and who would not be down for that.

  9. #59
    Join Date
    Oct 2003
    Location
    Seattle
    Posts
    16,004
    Quote Originally Posted by GoldenBear View Post
    The eventual goal is to make an all organic, self sustaining brewery. There is a brewery that has been reconstituting yeast for over 100 years. That is the only way to go.

    But I haven't got the hops figured out yet.
    So you grow and malt your own barley? That's pretty cool. How much room do you need for it?

  10. #60
    Join Date
    Apr 2006
    Location
    Land of Zion
    Posts
    480
    Quote Originally Posted by criscam View Post
    maybe we need a homebrew forum
    GoldenBear, we've actually had some homebrew partays in utah already. peeps are making some good brews here. i think you should host the next one
    on another note, looking for a good summer wheat type recipe (extract). anyone?
    Yeah, we've hosted two informal homebrewfests at our house over the last year and I tell ya, the Utard maggots can brew! We'll have to get more of you guys in on the action for the next one. We're planning another Halloween beerfest, so get your recipes and costumes ready!

    Any other Utards that want to host a summer brew comp, I'm in. My English bitter won me an "Ex-Mormon Drinking Team" t-shirt at our St Patty's Day beer comp.

    Criscam - you should take a recipe out of that new Clone Brews book of yours.

    Buzz - kegging your own beer is not illegal in Utah. Importing kegs of commercial beer is (since they're not taxed). My mom's been kegging her beer for years! You can buy kegging supplies at the Beer Nut and on-line with no problems.

  11. #61
    Join Date
    Feb 2007
    Location
    Depends on the Day
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    976
    Can any Utards have a batch ready by May 4th?

  12. #62
    Join Date
    Dec 2004
    Location
    SLC
    Posts
    88
    I'd be down for a tasting. I'll have a few brews to sample for sure. My lambic is young, but maybe worth a try. Let me know what transpires.

  13. #63
    Join Date
    Apr 2007
    Location
    canaan valley, wv
    Posts
    156
    Quote Originally Posted by GoldenBear View Post
    Can any Utards have a batch ready by May 4th?
    thats cutting too close especially for a bottle conditioned brew. altho imo, a semi-flat homebrew is better than any 'micros' you can buy. well, maybe with the exception of Mendo Red Tail Ale

  14. #64
    Join Date
    Oct 2005
    Posts
    2,317

    My mom's been kegging her beer for years!

    Just met a bunch of these guys last week at the meeting at the Cape Cod Brewery - http://www.capecodbeer.com/
    http://www.capecodbeers.com/CCLAM%20...newsletter.pdf
    http://www.cchomebrew.com/CCLAM%20files/bigbrew3.htm

    I'm so psyched to learn more about brewing the beverage I love so much.
    I don't need another hobby but I've always been intrigued by home brewing done right. These guys are a fun crew and take the BIG BREW very seriously.
    Bacon tastes good. Pork chops taste goood.

  15. #65
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    Feb 2007
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    May 4th is just a date I threw out there. If you just bottled a batch or are about to then maybe. I just bottled one so it should be good to go.

  16. #66
    Join Date
    Apr 2006
    Location
    Land of Zion
    Posts
    480
    The hubby has a stout that's been in the secondary for a month, so we could have a batch ready to go by then. But, we'll be out of town on the 4th anyways.

    How about late May or June?

  17. #67
    Join Date
    Oct 2003
    Location
    ne
    Posts
    398
    Here are some pics from the brewday today. Not as good as the pow shots coming outta CO, but couldn't make it to the mountains because of a test.







    If anyone has some good recipes for spent grains (bread, bars etc...) please post them up.

  18. #68
    Join Date
    Jan 2003
    Location
    nh
    Posts
    8,396
    Just bottled my mead tonight
    shit load of strawberries
    shit load of honey
    some yeast
    time
    = mead (sp?)
    I picked the 22oz bottles and its about 15% ok its not beer but its pretty good. Next is a blueberry mead with blueberries form a low blueberry bush you know the kind that are mostly found at or just above tree line. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM beer. Or honey wine or whatever.
    People should learn endurance; they should learn to endure the discomforts of heat and cold, hunger and thirst; they should learn to be patient when receiving abuse and scorn; for it is the practice of endurance that quenches the fire of worldly passions which is burning up their bodies.
    --Buddha

    *))
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    *))
    ((*


    www.skiclinics.com

  19. #69
    Join Date
    Feb 2007
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    Depends on the Day
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    976
    The spent grain is good for bread. The robins also love it when you just toss it in the yard.

    We also found that we tossed some grain in the yard and the next week we had a lawn. It was awesome.

  20. #70
    Join Date
    Oct 2001
    Location
    Littleton, CO
    Posts
    395
    Just saw my homebrew club results from the extract competition we held. The first time I have entered one. My brown ale placed second. I look forward to seeing the scoresheets on all three entries.

  21. #71
    Join Date
    Feb 2007
    Location
    Depends on the Day
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    976
    Just popped the first bottle of Hoegarrden. It sucked and I am pissed

  22. #72
    Join Date
    Apr 2006
    Location
    Land of Zion
    Posts
    480
    Quote Originally Posted by Tuckerman View Post
    Just bottled my mead tonight
    shit load of strawberries
    shit load of honey
    some yeast
    time
    = mead (sp?)
    I picked the 22oz bottles and its about 15% ok its not beer but its pretty good.
    I have a spiced apple cider mead that's been in a carboy for about three months. I need to get it bottled but I'm not sure which way to go. Did you bottle with yeast to carbonate or not? I'd like to bottle non-carbonated, but was wondering if I could bottle like wine with a cork? Or would it just explode? I heard that mead yeast and honey can ferment slowly for months, so corks might not be able to handle it. I'm new to mead so I don't really know what to expect.

  23. #73
    Join Date
    Oct 2006
    Location
    In your fridge, MT
    Posts
    371
    This is the time of year where I love to brew.

    Here I have a Brown Ale, Golden Ale and an American Pale Ale.

    I just finished an Imperial IPA and have plans for a nice Porter to start off the ski season.

  24. #74
    Join Date
    Oct 2003
    Location
    Tahoe
    Posts
    2,056
    Today's my B-day, was planning on a nice long MTB ride, but way too smoky, so may as well brew up a long overdue batch. Doing a Newcastle style brown ale roughly based on a recipe in a book I can't remember where I got. Calls for adding 6 oz of brown sugar, something I've never done in 25 years of brewing (yes I'm old), my recipe for a 5 gal is roughly:

    3 lbs Amber Extract
    3 lbs Light Extract
    1 lb Dark Extract
    1 lb Carmelized Grain
    1/4 lb Chocolate Grain
    6 oz Brown Sugar
    2 oz Fuggles
    1 oz Hallertau
    German Wyeast 1007
    40oz for krausening
    3 Days in the Primary, 21 in the 2nd, then bottle, means I should be cracking the first in mid-late Sept.
    "The mind, once expanded to the dimensions of larger ideas, never returns to its original size."

  25. #75
    Join Date
    Apr 2006
    Location
    Bravo Delta.
    Posts
    6,169
    Quote Originally Posted by Snow Dog View Post
    and it's about half the cost of buying beer.
    Or you could just smoke weed, which is about half the cost of half the cost of buying beer.
    Quote Originally Posted by Socialist View Post
    They have socalized healthcare up in canada. The whole country is 100% full of pot smoking pro-athlete alcoholics.

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