Wort Rally 2017 - Information

[TappedOut]

Pat, I can drop off a bucket for you. My house is more-or-less on the way to LB.
-Tom

[arnold931]

Pat, I can drop off a bucket for you. My house is more-or-less on the way to LB.
-Tom

Thanks Tom!


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[wyzzyrdd]

Pat, I can drop off a bucket for you. My house is more-or-less on the way to LB.
-Tom

thanks

[daryl]

OK Brewers, tonight is the night to drop off your labeled vessels.

It is also your opportunity to calibrate your palettes with some Yard Sale.

So, if you have the time and inclination, plan on sticking around for a beer or two....and for those of you that have them....might I suggest you wear your Brewer T-Shirt, or another Beer Nuts T-Shirt?

I am planning on being there around 6:30 PM.

Mike Hora is taking point on the Wort Rally, and will have the Square if you want to pay with a Credit Card.

If Mike is not there, but I am, I will be happy to take your check or cash and pass it along to Mike.

Cheers!

[wyzzyrdd]

I plan to be there by 5 pm tonight and will stay for a while. I will be in at 3 pm tomorrow for pickup. I will have cash tonight to pay for my 10 gallons.

[jjpeanasky]

Alec just posted numbers for the wort:

5.31pH
1.059ish or 14 Plato

- Josh Peanasky

[DJANS]

So what has or is everyone brewing? I did a Bourbon Barrel Stout, a Pumpkin IPA and a Witbier with Lemon Zest and orange peel/coriander spice pack


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[andrewmaixner]

So what has or is everyone brewing? I did a Bourbon Barrel Stout, a Pumpkin IPA and a Witbier with Lemon Zest and orange peel/coriander spice pack
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1) 5g 1.055 (diluted) with saison Dupont strain
2) 5g 1.055 (diluted) with ardennes strain, then added French saison strain also after fermentation kicked up.
3) Souring one gallon on lactobacillus plantarum in case i want to blend the ph down for more crispness.

[DaveCo]

Just paid for the wort on the Square link. Let me know if the club needs anything else. Thanks Dave

[tony b]

Kettle souring my 5 gals with the seconds of the Omega Lacto Blend (OYL-605) from the Ned Flanders Ale. Yeast starter going (WLP-029 - Kolsch). Brew Day tomorrow. Depending on pre-boil gravity, I might add some Wheat DME, along with the Hallertau hops, sea salt and coriander. Yes, it's a Gose - "Down Gose Frazier! Brews like a Butterfly, Stings like a Yellow Jacket, mutha-fukkahs!!!"

[MikeB]

5 gal Belgian Tripel w/Wyeast Ardennes 3522 o.g. 1.086(a little higher than expected!)-fermenting like mad
4 gal (after boil down) mostly Motueka IPA 1.072 o.g. W/WLP028 Edinburgh Scottish Ale-very quiet in the fermenter but smells fantastic


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[bf514921]

Hmm, not sure I measure up, bit I started with 10 gallons of yard sale word and have 6 gallons fermenting, the math is left for an exercise to the reader?

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[Matt F]

Hmm, not sure I measure up, bit I started with 10 gallons of yard sale word and have 6 gallons fermenting, the math is left for an exercise to the reader?

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What did you do, boil the hell out of it, spill a bunch, lot of wort missing.

[Matt F]

I am just making a NE Style IPA. One carboy has Omega Conan yeast. The other has 1318. This one is called Hopodile Dundee. I used only Australian hops.

[wyzzyrdd]

Arnold's 5 gallons turned into about 4 gallons at 1.098 with Belgian yeast and German Hops.

My 10 gallons turned into about 10 gallons at 1.088 with Belgian yeast and other top secret ingredients. No it's not a braggot, and no it's not a sour.