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Post by Alex Bullock on Feb 10, 2016 8:10:14 GMT -5
It was awesome how many people brought samples to our first meeting. Kudos to all of you! A lot of you brought a lot of beer and although we were able to taste it all, I think it would be safer to set up some sort of schedule before the meeting so we know who's bringing what and how much.
For now we will start with different beers in 355ml or 500ml bottles. This will allow us all to taste the beers responsibly and be able to drive home safely. Basically, the first 10 people to sign up will be bringing their beers. You can bring more than one beer, but there will only be 10 beers in total. If we can't get 10 beers lined up, that's OK too.
Post your beer in the following format:
Beer Name: Beer Style: IBU: SRM: ABV:
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Post by Alex Bullock on Feb 10, 2016 8:18:05 GMT -5
I'll lead the way. This beer has an OG of 1.070 and was supposed to go down to 1.016, but stopped hard at 1.021. I think I mashed too high and added more oats than normal. After about a month in primary (and several attempts to repitch yeast and drop the gravity), I racked it into secondary on 1lb of pureed cranberries and let that sit for a week before putting in 2 oz of heavy toast french oak cubes that were soaked in whiskey for 9 days. It then sat on the oak for about 5 weeks then was bottled.
Beer Name: C.O.W.S Beer Style: Cranberry Oak Whiskey Stout IBU: 44 SRM: 40 ABV: 6.5%
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Post by erieshoresbrewery on Feb 12, 2016 8:32:25 GMT -5
Beer: Blueberry Honey Cream Ale ABV: 5.3% (target- still in secondary) SRM: 6.4 IBUs: 26.2
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Post by Chuck Young on Feb 22, 2016 21:11:16 GMT -5
For Keegan and I.
Beer Name: Third Black Eye Beer Style: Black IPA IBU: 90 SRM: 36 ABV: 6.2%
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Post by Christy on Feb 28, 2016 12:39:51 GMT -5
This is the brew that convinced me to make my MLT. Too much grain in the bag, the pot I was using wasn't large enough and it got stuck. Not a good situation! Needless to say, it didn't turn out as I'd hoped (FG of 1.005 due to the more fermentable wort I think). Was aiming for maltier/sweeter. Thought it would be a good example of "this is what happens when..." and what NOT to do.
Beer Name: Nutty Squirrel Beer Style: Target was British Brown Ale IBU: 23 SRM: 15 ABV: 5.1%
I'll also bring a batch of oyster crackers for cleansing between samples.
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Peter
Junior Member
Posts: 52
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Post by Peter on Feb 28, 2016 15:56:06 GMT -5
Beer Name: Harvest Oktoberfest
Beer Style: Classic Oktoberfest/Marzen
IBU: 24
SRM: 11
ABV: 5.1
Brewed in the traditional Märzen style, with Pilsner, Munich, Vienna, Caramunich malts and a small addition of Gambrinus Honey malt that i was hoping would simulate the traditional decoction mashed flavour. Hops were German Perle and Hallertauer. This beer fermented for 14 days, beginning at 8 C and ending at 11C. At this point in time the few bottles that are left have been lagering since August 23rd.
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