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chiller this weekend?

Started by paulmaybee, September 16, 2014, 01:05:13 PM

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paulmaybee

Does anyone have a chiller I could borrow this weekend?
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

Jake

I could probably help you out there. I don't plan on brewing between now and next week ... and you know where I live.
President of the NBCBA

blisster

You are welcome to mine too. I plan on brewing Thursday but should be done with it by late afternoon.   

Feel free to stop by earlier too.. I'll be making a smoked blackberry chocolate stout.
Give a man a beer and he'll waste an hour, teach him how to brew beer and he'll waste a lifetime.

robcoombs

#3
Smoked blackberry chocolate stout! That sounds delicious @blisster  what are you using to add chocolate flavor? I'm brewing a chocolate espresso oatmeal stout on Thursday.

blisster

It'll be a 5.5 Gal batch so I'm I'm planning on using 18ioz (ish) of chocolate malt (whatever i have left, haha) and adding about 5oz of cocoa nibs in the secondary.  I don't want the chocolate to be overpowering so I'm guessing this will do.

5ish lbs of wild blackberries will also be added be in the secondary... I doubt they will be detectable though seeing how they don't really have much taste to begin with and will be in a stout, hoping to get some bitterness out of them....  We'll see.

What do you plan on using in yours?

Sorry Paul.. not trying to hijack your thread, lol
Give a man a beer and he'll waste an hour, teach him how to brew beer and he'll waste a lifetime.

robcoombs

@blisster I'm also using about that much of chocolate malt (17oz in mine). Also trying 4.5oz of cocoa with 15 minutes left in the boil. I have tried cacao nibs before and have gotten very good results. Since I've used them last I've read that some people toast them in the oven prior to use to bring out the oils and enhance the flavor of the nibs. Something that might be worth reading up on.

Good luck with your brew, we'll have to exchange a bottle.

paulmaybee

Quote

Sorry Paul.. not trying to hijack your thread, lol

Hey, if you're hijacking it with smoked blackberry chocolate stout... you're welcome to it!
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

paulmaybee

Thanks Jake, I'll take you up on that.  Any day better than others to come grab it?

I will make one eventually, but... you know...  that's more work....
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA

jamie_savoie

Quote from: paulmaybee on September 16, 2014, 09:49:41 PM
Thanks Jake, I'll take you up on that.  Any day better than others to come grab it?

I will make one eventually, but... you know...  that's more work....
Interested in a CFC?

paulmaybee

Quote from: jamie_savoie on September 17, 2014, 08:24:13 AM
Quote from: paulmaybee on September 16, 2014, 09:49:41 PM
Thanks Jake, I'll take you up on that.  Any day better than others to come grab it?

I will make one eventually, but... you know...  that's more work....
Interested in a CFC?

You selling one?  Yes.
on tap: IPA
fermenting: Roseway Red, Rye IPA, Tripel, Flanders Red, Sour #1
Cellar: Roseway Red, IPA, Brett IPA, Orval Clone, Brett Red, Rye IPA, Grapefruit PA