It will be our first anniversary there afaik so it would be a shame not to celebrate it with a brewday and bbq or drinkies.
Saturday 7th of December?
Quote from: shiny on November 13, 2013, 02:18:07 PM
Saturday 7th of December?
I actually can't make that day!
Work away though. That day or the following week. Any later and it could be trouble.
Following week is fine with me either.
Quote from: shiny on November 13, 2013, 02:18:07 PM
Saturday 7th of December?
My Mum's birthday and also Pearl harbour day!
What about an American Japanese theme :o
Well we might be brewing a beer for TOG, "Bomber Ale" type names..? ;)
TT
Cant make Saturday I am afraid.
Shanna
So what day is it ? Saturday 7th or 14th ?
Add a poll perhaps?
So, when are we having our brewday?
I can put the preferred option (14th?) to the Tog guys.
1 year anniversary, wow!
Go for it Jules.
I'll be along on the 14th as well to empty the barrel with Padraic for our even more limited edition, "extra oak aged" stout.
Ill bring a tap attachment to fill the barrel with water after its emptied.
Are we going to try brew for tog's bday in Jan?
How about we fire up the bbq too?
Yeah hopefully. I can bring one of the fermenter's that I was planning to donate and we can leave the beer to ferment in that over Christmas. I'm thinking the Sierra Nevada clone would be suitable for them due to its broad appeal?
Jules was well up for firing up the BBQ, I think everyone would be up for that too. Bring your own food and cook it whenever you are hungry so then we don't have to be worrying about numbers, only coals. If it rains they have a pretty epic cover which would allow for brewing and eating. ;)
(http://www.tog.ie/wp-content/gallery/dublin-mini-maker-faire-2013/2013-07-28-16-04-21.jpg)
Any news on this? Are we still aiming for the 14th?
Ill try get to this one :)
any grain/yeast or other stuff needed?
Who is willing to bring their equipment and brew it? I was looking at Jacobs recipe and it looks like we would need hops and crystal 60. I have 5kg of crushed pale malt to bring.
TT
the only thing i have that would be portable is my mash tun, i think i have a few 200 or 300g of crystal 60
Talking with Padraic there...could we make it slightly later than normal. 11.30\12.00 kick off?
I can collect gear if needed on Thursday night but I'll be getting a lift in on Saturday so can't bring it home.
Don't mind the later start. Saw that tog have something else on there Calendar for sat but I assume it won't be a conflict.
Don't mind the early start either but I will have to leave before a bit before 5. I will email the calendar dude from TOG to make sure its ok and change the time from 12-5pm instead.
I have some banged up corny's that we could look at and try to get ready for use! It would be good to get these up and ready for use as club corny's? Maybe a bit of corny workshopping on the day! Is anyone able to run through all of the bits?
I've not got my corny's set up so can't show people the ropes!
What is best for cleaning corny's? All sorts of crap on these ones so I'm basically looking for something that will melt everything else but the stainless steel and will leave the keg still food safe! Will Oxy be strong enough to do the trick?
Sulphuric acid drain cleaner will shift it, followed by scrubbing with green pads and a second treatment not a spectator sport tho.
Quote from: CH on December 11, 2013, 01:57:22 PM
Sulphuric acid drain cleaner will shift it, followed by scrubbing with green pads and a second treatment not a spectator sport tho.
Is this something I might find in Aldi/Lidl?
oxy action at 50c
fill all the way and put in half the tub ( cost 1.25) keep warm. i refund u if it doesnt dissolve everything ;D
Quote from: brenmurph on December 11, 2013, 03:38:27 PM
oxy action at 50c
fill all the way and put in half the tub ( cost 1.25) keep warm. i refund u if it doesnt dissolve everything ;D
Grand stuff! Will you be there on the day?
How long does it need to soak for?
Time officially changed.
Saturday - 12pm to 5pm
Quote from: brenmurph on December 11, 2013, 03:38:27 PM
oxy action at 50c
fill all the way and put in half the tub ( cost 1.25) keep warm. i refund u if it doesnt dissolve everything ;D
I love the stuff. Just finished up brewing and before packing up I half filled the kettle with a few spoon full of powder and boiled for about 10 mins. Elements came out sparkling. they were all gunked up by the end of the brew and look brand new now.
Oxy won't clear whats in that, I saw it :(
I threw it up on the calander
Are freshers welcome to the brewdate in TOG? If so, where is it?
everyone is welcome, its just down the road from christchurch http://www.tog.ie/location/
Quote from: CH on December 11, 2013, 04:28:45 PM
Oxy won't clear whats in that, I saw it :(
at the right temp and the right amount ive never seen oxy (w5, not the others) not dissolving anything :)
Its simple and cheap and Ive offered him the 1.25 if it dosnt work :D so im puttin my money where my mouth is ;)
Quote from: brenmurph on December 11, 2013, 06:38:27 PM
Quote from: CH on December 11, 2013, 04:28:45 PM
Oxy won't clear whats in that, I saw it :(
at the right temp and the right amount ive never seen oxy (w5, not the others) not dissolving anything :)
Its simple and cheap and Ive offered him the 1.25 if it dosnt work :D so im puttin my money where my mouth is ;)
Are you a gambling man? There is more than one keg, will they all work? The 1.25 could add up!
In case yis didnt know, w5 oxy has enzymes (proteases, lipases and amylases) that will eat / split whatever it touches combined the oxygen bleach (sodium percarbonate / h2O2) effectively dissolves whatever it touches.
the enzymes need heat about 40-60c to work effectively.
It dissolves the ring of scum on your fermenter with just 1 scoop in a gallon or so.
@ padraic.. I was referrin to one.. If one trial diosnt do it why continue. If it does work you can then verify the power of this stuff and keepin in mind its 100% biodegradable and cheap it a winner for us for the past 2 or more years for cleaning.
So try it is my recomendation before you go experimenting with dangerour / toxic chemicals ???
Am glad of the later start as am working til 4pm so will head over afterwards and hopefully catch the end of it!!!
Quote from: brenmurph on December 11, 2013, 07:47:13 PM
So try it is my recomendation before you go experimenting with dangerour / toxic chemicals ???
Killjoy :P
BTW how many dirty cornies have ya got?
Quote from: brenmurph on December 11, 2013, 09:26:05 PM
BTW how many dirty cornies have ya got?
And more to the point why?
Seriously though:
Some of the acid drain cleaners available is REALLY nasty stuff.
The caustic ones are nearly as bad!
Concentrated sulphuric acid and water is a recipe for a 6 months stay in plastic surgery ward.
If you are going this route pm me or someone else!
I was only joking Bren about the other ones...
Quote from: brenmurph on December 11, 2013, 09:26:05 PM
BTW how many dirty cornies have ya got?
my cheeky answer is a few...we'll see on Saturday!
So I need half a tub of oxi each? How long does it need to soak? Will you hold my hand on this one Bren?
These have more than just organic waste in them :(,
As a starting point soak 48 hours in just water, then oxi then my nuclear option.
if its completly manky u need to fill the corny with water circa 50c. and use about half a tub for a good strong solution that will have some staying power (enzymes) keep it in a warm place overnight and check next morning. If its not completly dissolved just check will a pot scrubber easily remove whats left. the oxy w5 is very good at softening really tough stuff. nothing to lose and as will says someindustrial chemicals may work but may eat ur skin, your worktop, the rubber parts of your cornies and your seals :D :D
The heat is the key with the w5 oxy. I believe the enzymes do most of the hard work :) and need the temp
rem,ember the oxy action is designed for your washing machine at 40c or 60 c so I settle for 50c!
Quote from: beerfly on December 09, 2013, 07:21:27 PM
the only thing i have that would be portable is my mash tun, i think i have a few 200 or 300g of crystal 60
If you bring your mash tun I can bring a fermenter and kettle.
Quote from: Padraic on December 11, 2013, 01:50:48 PM
I have some banged up corny's that we could look at and try to get ready for use! It would be good to get these up and ready for use as club corny's?
We are going to brew some sort of pale ale 2moro for TOG and we will take it out of the fermenter in Janurary. Are you offering up that corny to store the brew once it has come out of the fermenter? We can cobble together parts from other places to at least get a basic picnic tap set-up going.
Ok, turns out the mash tun nicely holds all the vials I'm bringing too :)
ok Great!So I'm brining kettle, chiller, fermenter, I also have 5kg of grain and some hops.
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 27.25 l
Post Boil Volume: 23.75 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 18.00 l
Estimated OG: 1.054 SG
Estimated Color: 8.2 SRM
Estimated IBU: 39.8 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
5.00 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 94.3 %
0.30 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 5.7 %
20.00 g Centennial [10.00 %] - Boil 60.0 min Hop 3 23.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 4 -
50.00 g Columbus (Tomahawk) [14.00 %] - Boil 5.0 Hop 5 14.6 IBUs
50.00 g Saaz [3.00 %] - Boil 1.0 min Hop 6 0.7 IBUs
30.00 g Centennial [10.00 %] - Boil 1.0 min Hop 7 1.4 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 8 -
Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 5.30 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.32 l of water at 72.1 C 65.6 C 75 min
Sparge: Fly sparge with 18.74 l water at 75.6 C
That is a recipe based on what I have, I don't have the yeast and I think it needs a little extra in addition to the 300g of crystal from Ronan. I have also added a potential water treatment approach based on TOG's water profile.
Our "fermentation chamber" in TOG, I see no reason why we couldn't put combined heating and cooling into that space and get a basic level of temperature control. Only potential source of unwanted heat could be the oven though the side of the press.
(http://img132.imageshack.us/img132/183/c0zz.jpg)
Going to keg that at the next brewday. Ronan was saying that he plans to plan up to 3 months ahead with both brew days and tastings so there wont be any more ambiguity as to who is brewing, what and when.
Quote from: shiny on December 15, 2013, 05:40:51 PM
Our "fermentation chamber" in TOG, I see no reason why we couldn't put combined heating and cooling into that space and get a basic level of temperature control. Only potential source of unwanted heat could be the oven though the side of the press.
(http://img132.imageshack.us/img132/183/c0zz.jpg)
Going to keg that at the next brewday. Ronan was saying that he plans to plan up to 3 months ahead with both brew days and tastings so there wont be any more ambiguity as to who is brewing, what and when.
I have some insulated foil I could give you to insulate the side of the press to reflect the heat away from the chamber. You have also given me an idea of what to do with the left over wardrobe sitting in my garage.
Shanna
Yeah that would actually be perfect for the job, as you can see from the photo, we wouldn't need much!
Will cut you a Square metre and bring it with me the next time I am gong in. Can't believe it's a year since did that brew day in tog
Shanna
Thanks Declan! Yeah the year flew!
TT
Looks like things went well guys. I had planned on going to this, well I did go but I turned up on Sunday like a tool!! :-[ If only I had bought an advent calender.
Maybe I'm being cynical here but I'd recommend sticking a sign in there somewhere warning people not to lift the lid or move the bucket etc. Some vague message about the threat of spoilage would do the trick I reckon.
We could also line the inside of the press with styrofoam for added heat control.
It should be fine, people in there are generally quite good for leaving other peoples stuff alone. There are projects lying around all over the place and no one goes near them.
Was talking to Bruce at the shindig last night and he was telling me about his old Aussie homebrewclub. They used to meet up once a year and calibrate all their thermometers. One person would have a really expensive industrial calibrated thermometer and they would all put them into the same container together.
I thought it was a great idea, I will see if I can find a good calibrated thermometer in the university and I could bring it to the TOG meets and if anyone wanted to check their thermometer then they could do so.
Quote from: shiny on December 20, 2013, 02:06:44 PM
They used to meet up once a year and calibrate all their thermometers. One person would have a really expensive industrial calibrated thermometer and they would all put them into the same container together.
I bet thats not all they calibrated!
A few pints as well for the tast-bud calibration
taste-bud calibration should be mandatory
Quick update
We had originally hoped to have the beer we brewed in dec available for tog's 5 year party in a keg. Bit ambitious at the last minute as the kegs needed cleaning and we had no gas system planned out. Given that all weekends since were taken up by bjcp,study, ect. That did not happen.
I was planning to go over with a bucket to transfer it into since was in the same fermenter for about 6 weeks when I saw a tweet about the birthday and a special surprise from us so I changed that to bringing over a bottling bucket just before the party.
Transferred the beer to that, as well as filling 2 bottles for sampling next brew day ;) so they could have beer on tap, flat beer but beer none the less. It tasted nice but would have been nicer carbed. Looks like it went down well anyway only about 5L left today, going to try bring over a few bottles and bottle the rest of it for them before the end of the week.
Fair play Ronan! 5L remaining is a great success.
9 bottles filled, tasted a bit different to earlier in the week, possibly getting a bit oxidised, but there was a decent seal at one point i was wonder why the bottle was not filling before i copped there was a pressue inbalance.
hopefully some bottle conditioning and carbonation will sort it out