http://www.foamontherange.org/forums/index.php Fri, 18 May 2012 10:55:06 -0600 Phorum 5.2.10 http://www.foamontherange.org/forums/read.php?1,145,146#msg-146 http://www.foamontherange.org/forums/read.php?1,145,146#msg-146
I usually attend the Dredhop, but had to work Saturday.

I was in a homebrewing slump for awhile and happened to be down at the Falling Rock (I know, what a surprise) when they were having the Dredhop one year. That got me going again. I stewarded the next year, judged the next year, and won in '06.

Don't forget to enter the National Homebrew Competition this Friday. [www.homebrewersassociation.org] And you don't have to deliver your beers to the Arvada Beer Company until March 28th. Enter early and enter often!

We'll be judging the NHC 1st round at the Arvada Beer Company on April 20th and 21st. Come on out and see how everything happens.]]> Tom Events/Competitions Tue, 28 Feb 2012 19:31:20 -0700 http://www.foamontherange.org/forums/read.php?1,145,145#msg-145 http://www.foamontherange.org/forums/read.php?1,145,145#msg-145
Only one Foamer won any awards, but I think he might have made up for the rest of us slackers.


Ed received 3rd place awards for Classic Rauchbier, Sweet Mead, and Dortmunder.

He received 2nd place awards for Southern English Brown Ale and Open Category Mead

He received 1st place for his Dopplebock.

He also won Best of Show for the Dopplebock.

Oh yeah, his Dopplebock won the Pro/Am and will be brewed at Upslope Brewing Company for inclusion at GABF.

Ed entered 12 beers and won awards for half of them. Not too bad a ratio.

In his words" You cannot win if you do not play"

Let's see some more Foamers in the Winners' Circle. Don't let Ed and Tom hog all the glory ;)]]> Wayne1 Events/Competitions Tue, 28 Feb 2012 18:08:33 -0700 http://www.foamontherange.org/forums/read.php?2,143,144#msg-144 http://www.foamontherange.org/forums/read.php?2,143,144#msg-144
I like to use Jamil Z's Yeast Pitching Calculator he has on his www.mrmalty.com website. I plugged in your numbers and he recommends using 2 packets in a 3L starter. Or you can split them into 2 1.5L starters.

Another option I do for big beers is to make a "5 gallon starter". Make 5 gallons of a regular strength beer and then use the yeast cake for the big beer.

You'll need lots of oxygen (shake the bejeebus out of it, and then do it again 4-12 hours later). Big beers also make lots of heat. If you don't have a fermentation fridge, just placing your fermenter into a sink or bucket full of water will be surprisingly effective.

Cheers!]]> Tom Brewing Discussion Wed, 08 Feb 2012 18:01:56 -0700 http://www.foamontherange.org/forums/read.php?2,143,143#msg-143 http://www.foamontherange.org/forums/read.php?2,143,143#msg-143 yeastybottoms Brewing Discussion Wed, 08 Feb 2012 12:38:08 -0700 http://www.foamontherange.org/forums/read.php?1,142,142#msg-142 http://www.foamontherange.org/forums/read.php?1,142,142#msg-142
The class will be held on Saturday, January 21, 2012 from 1030 - 330 and the cost is $50.

Details are on our website at: [www.denverurbanhomesteading.com]

Denver Urban Homesteading has an indoor, year-round local farmers' market, an urban homesteading school teaching how to raise backyard chickens, goats, beekeeping and now homebrewing.

James Bertini
Denver Urban Homesteading
www.denverurbanhomesteading.com]]> urbanhomesteading Events/Competitions Mon, 16 Jan 2012 20:55:55 -0700 http://www.foamontherange.org/forums/read.php?1,138,141#msg-141 http://www.foamontherange.org/forums/read.php?1,138,141#msg-141 Tom Events/Competitions Sat, 31 Dec 2011 18:14:35 -0700 http://www.foamontherange.org/forums/read.php?1,138,140#msg-140 http://www.foamontherange.org/forums/read.php?1,138,140#msg-140 yeastybottoms Events/Competitions Wed, 28 Dec 2011 11:14:45 -0700 http://www.foamontherange.org/forums/read.php?1,138,139#msg-139 http://www.foamontherange.org/forums/read.php?1,138,139#msg-139 www.bjcp.org] "You got peanut butter in my stout!"

Have you brewed one before? I think you need to consider the peanut oil effects on the head. But search the interwebs for more info.

Brew early and brew often!

Brew on, Tom G.]]> Tom Events/Competitions Tue, 27 Dec 2011 22:53:14 -0700 http://www.foamontherange.org/forums/read.php?1,138,138#msg-138 http://www.foamontherange.org/forums/read.php?1,138,138#msg-138
I'm thinking about brewing up a peanut butter stout. Could I squeeze this into the Sweet Stout category (13B)? Lactose sugars are allowable, but what about other flavors? Lemme know what ya think. See ya next Wednesday.

- Jake]]> yeastybottoms Events/Competitions Tue, 27 Dec 2011 19:33:07 -0700 http://www.foamontherange.org/forums/read.php?4,136,137#msg-137 http://www.foamontherange.org/forums/read.php?4,136,137#msg-137
I have heard of peanut butter beers, but never made one. Try posting on the AHA forum: [www.homebrewersassociation.org]

Cheers!]]> Tom Announcements/Beer News Sat, 15 Oct 2011 09:14:05 -0600 http://www.foamontherange.org/forums/read.php?4,136,136#msg-136 http://www.foamontherange.org/forums/read.php?4,136,136#msg-136 1.) I've never done small batch brewing (like a gallon or 2), but would like to start. I know how to scale down a recipe, but what about the amount of yeast, and the fermenter (I'm assuming apple juice jugs, but what about an airlock)?

2.) Anyone ever brewed with peanut butter? I want to try, but I understand the oil will kill head retention and it's a pain in the ass to de-oil peanut butter. Any suggestions? Thanks!]]> yeastybottoms Announcements/Beer News Tue, 11 Oct 2011 21:36:33 -0600 http://www.foamontherange.org/forums/read.php?4,135,135#msg-135 http://www.foamontherange.org/forums/read.php?4,135,135#msg-135 Jake.minturn@yahoo.com]]> yeastybottoms Announcements/Beer News Sat, 08 Oct 2011 20:00:42 -0600 http://www.foamontherange.org/forums/read.php?2,64,134#msg-134 http://www.foamontherange.org/forums/read.php?2,64,134#msg-134 Origins of lager yeast traced to Argentina.]]> frankC Brewing Discussion Tue, 30 Aug 2011 04:50:14 -0600 http://www.foamontherange.org/forums/read.php?3,133,133#msg-133 http://www.foamontherange.org/forums/read.php?3,133,133#msg-133
I am looking to buy one.

Brian]]> blaniel Wanted/For Sale/Trade Thu, 18 Aug 2011 09:33:33 -0600 http://www.foamontherange.org/forums/read.php?2,128,132#msg-132 http://www.foamontherange.org/forums/read.php?2,128,132#msg-132 Check out this article about chlorine dioxide sanitation by Dana Johnson of Birko. They are a brewery cleaning/sanitizing company in Denver like Five Star Chemicals (StarSan and PBW): [www.birkocorp.com]
He is also a homebrewer and KROC member. Give him an E-mail (birkobrew@hotmail.com) to see if they have any samples or anything that you could use.
Cheers, Tom
P.S. and this [www.birkocorp.com]]]> Tom Brewing Discussion Fri, 05 Aug 2011 20:12:58 -0600 http://www.foamontherange.org/forums/read.php?2,128,131#msg-131 http://www.foamontherange.org/forums/read.php?2,128,131#msg-131 Tom Brewing Discussion Tue, 02 Aug 2011 15:40:58 -0600 http://www.foamontherange.org/forums/read.php?2,128,130#msg-130 http://www.foamontherange.org/forums/read.php?2,128,130#msg-130 Brooks Brewing Discussion Tue, 02 Aug 2011 10:58:48 -0600 http://www.foamontherange.org/forums/read.php?2,128,129#msg-129 http://www.foamontherange.org/forums/read.php?2,128,129#msg-129
I have bought lactic acid at homebrew shops. Usually in a 4 oz jar or so.

The liquid chlorine dioxide is used for disinfecting pools and other things. Maybe a pool supply store might have some?]]> Tom Brewing Discussion Thu, 28 Jul 2011 17:53:19 -0600 http://www.foamontherange.org/forums/read.php?2,128,128#msg-128 http://www.foamontherange.org/forums/read.php?2,128,128#msg-128 Brooks Brewing Discussion Wed, 27 Jul 2011 16:44:25 -0600 http://www.foamontherange.org/forums/read.php?1,125,126#msg-126 http://www.foamontherange.org/forums/read.php?1,125,126#msg-126
Plain brown bottles with all labels removed are the best to use. I've seen many glass stamped bottles (like New Belgium) used for competition entries. While frowned upon, you probably won't get disqualified for this type of bottle. I've judged many of these and usually just make a note on the judging sheet but don't deduct any points.

Bulk caps with images can be blacked-out with a Sharpie. When sorted for competition, caps will usually also get a label placed on top of them by the competition organizers.]]> shark Events/Competitions Fri, 08 Jul 2011 18:17:24 -0600 http://www.foamontherange.org/forums/read.php?1,125,125#msg-125 http://www.foamontherange.org/forums/read.php?1,125,125#msg-125
Just a couple questions for those of you experienced in submitting homebrew into competitions. First of all, I understand that the bottle itself should have no markings. Does that mean that I can't use "stamped" glass (e.g. New Belgium Brewing) or just that there can't be any existing label left on the bottle?

Also, I'd like to enter some of my existing beers into the RMHC in November, but I've always just used bulk bottle caps with an image on them. Is there a way I can make these caps competition acceptable?

Thanks!

John]]> John Events/Competitions Thu, 07 Jul 2011 23:28:54 -0600 http://www.foamontherange.org/forums/read.php?4,121,123#msg-123 http://www.foamontherange.org/forums/read.php?4,121,123#msg-123 John Announcements/Beer News Thu, 12 May 2011 10:21:19 -0600 http://www.foamontherange.org/forums/read.php?4,121,122#msg-122 http://www.foamontherange.org/forums/read.php?4,121,122#msg-122
The Great Divide is "great" too. Ask if Taylor is there. He is a former Foamer.]]> Tom Announcements/Beer News Wed, 11 May 2011 20:52:58 -0600 http://www.foamontherange.org/forums/read.php?4,121,121#msg-121 http://www.foamontherange.org/forums/read.php?4,121,121#msg-121
I'm hoping to visit some downtown Denver breweries this summer pre/post Rockies games and I wondered if there were some that were more "Foamer Friendly" than others (e.g. chat about brewing, see some of their operation, etc.). If so, is there anyone in particular at these breweries that the club has a good rapport with? I was thinking that at the last meeting someone mentioned Sandlot in Coors Field was a good one.

Cheers,

John Hurliman]]> John Announcements/Beer News Tue, 10 May 2011 15:19:31 -0600 http://www.foamontherange.org/forums/read.php?4,120,120#msg-120 http://www.foamontherange.org/forums/read.php?4,120,120#msg-120
This is for grain from Colorado Malting Company

The thread is located here

There is a Google doc where you can add your order here

I have been using this grain exclusively for the past couple of years. The Pale, Pis and Wheat are all excellent and $0.75 a pound is a great price.

If you want in on this, register on HBT and add your order to the spreadsheet.]]> Wayne1 Announcements/Beer News Thu, 07 Apr 2011 08:24:25 -0600 http://www.foamontherange.org/forums/read.php?1,118,119#msg-119 http://www.foamontherange.org/forums/read.php?1,118,119#msg-119
Melissa and I will be getting there probably the Sunday or Monday beforehand. You going on any of the pre-events?

Cheers, Tom]]> Tom Events/Competitions Thu, 03 Mar 2011 22:50:12 -0700 http://www.foamontherange.org/forums/read.php?1,118,118#msg-118 http://www.foamontherange.org/forums/read.php?1,118,118#msg-118
I plan on attending the conference in San Diego in June and have a room reserved (now sold out) at the conference hotel. I'm looking to share the room and split the $149/night cost. Drop a line.]]> jimd Events/Competitions Thu, 03 Mar 2011 08:35:46 -0700 http://www.foamontherange.org/forums/read.php?2,115,117#msg-117 http://www.foamontherange.org/forums/read.php?2,115,117#msg-117
I think I am going to try a sour mash and then adjust the acidity to 3.0-3.2 pH with lactic acid if necessary.

50% wheat malt and 50% pilsner malt. o.g. 1.032 and carbonated to 4 vol.

There is a Berliner Weisse yeast/bacteria combo from White Labs, but they say it has a weizen yeast which the Wheat book specifially recommends against.

Brew on,
Tom]]> Tom Brewing Discussion Sat, 26 Feb 2011 09:41:13 -0700 http://www.foamontherange.org/forums/read.php?2,115,116#msg-116 http://www.foamontherange.org/forums/read.php?2,115,116#msg-116 Brewing Network episode by Jamil that is helpful.

You can also naturally sour your mash by letting it sit for a couple of days before sparging and boiling.

I'm planning to use acidulated malt to get the sourness, and might supplement with the addition of lactic acid at bottling if needed.]]> shark Brewing Discussion Tue, 22 Feb 2011 23:51:23 -0700 http://www.foamontherange.org/forums/read.php?2,115,115#msg-115 http://www.foamontherange.org/forums/read.php?2,115,115#msg-115 Some say before yeast so that the yeast doesn't outdo the bac. others say to add bac. at secondary.]]> Dave Brewing Discussion Thu, 03 Feb 2011 18:11:44 -0700