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Every good project needs a logo, because I have to waste my time somehow.
How distracted am I? Myself is the largest problem.
I am hoping we can get a weekend brew day this summer with the club, I would be happy to provide some sausage for the hungry brewers.
Cheer to that Colter! I cant wait either.
Day 17 of the drying update.
Making good progress on the loss of water weight. I am around 25-32% loss of weight on these muscles. The smell had subsided quite a bit in my basement (the the enjoyment of my wife). I had to knock down the humidity a bit in the last day or two to keep the drying losses going slow as preferred.
Chuck, wondering how this beer is now weeks in? Did it even make it this long?
I have toyed with higher infusion temps before in my brewing. When I was doing it I was using it on IPA’s but they were still in the 6-8% range. I can remember the brulosophy post regarding this giving me the inspiration to start going higher with my mash temps. This also gives way to the conversation regarding how effective decoction mashes would be at giving your beer more of a fully body because you hit all of the conversion points for the modified grain.
Cheers to a New Year!
Good call on this one. You can always filter your email notifications if it becomes too much for some of us.
This project build was completed and now has moved onto the next phase, curing some meat.
You can see in the following photos the remainder of the build.
For my first cure I started with 4 whole muscles. One trimmed pork butt/shoulder where I cut out the complete muscle from the interior (the remainder was saved for sausage), Two pork loins, and one Venison muscle. Each of these went through a week of seasoning and an EQ cure using 2.5% salt, pink salt #2, and seasoning to give it some good flavor. These were vacuum sealed and then refrigerated for a week to soak up the seasoning.
After the one week they were removed from the bags and patted dry. I then wrapped each one in collagen material and poked a series of holes into them so that the moisture could escape. Each one was then treated with a TSP-X culture on the exterior so that they would grow some protective layers to keep the nasty bugs outside. Then each muscle was wrapped in a netting material to hang from and keep the pressure on them. Each muscle was documented from its initial weight as I will be looking for a 30-40% weight loss at completion.
As of this posting I am now 2 weeks into a probably 8-10 week cure/dry time. I will post some updates as progres is made. In the last week the humidity in my chamber has leveled out to a fairly consistent 75% with temperatures in the 60-65 degree range. The smell for the first week and into the second week was strong; had a really pungent spice aroma as well as a musty smell.
So as many of us look forward to this weekend that is GABF I thought I would pass along some information so that all of us can meet up once inside.
It sounds as if many of us will be departing Arvada around 9-10am. You can easily plan a route on the G-Line here.
We should plan on meeting up once we are all inside (if you want to be seen with this motley crew). My thought is to meet up at Homebrew Marketplace at the end of aisle 7 around 12:45-1:00. I know this can be tough as some might be just coming in the doors and others might be slipping in their ability to tell time at this moment. If anyone has other thoughts please speak up. A map of the event can be found here.
Make sure to check off the breweries you want to visit prior to entering. This can help save time. You can look up the breweries locations here.
Am I missing anything?
I am planning on heading down to Olde Town and parking down there, then taking the train in, then train back to Olde Town – likely Ubering home. I anyone wants to ride the train with me I can pick you up (if you are close-ish to Olde Town / 65th and Kipling). I would like to be on the 9:12 or 9:27 am train; giving me an hour or more in line, hopefully. As any of us know that have attended in the past, the line wraps around the entirety of the convention center which isn’t small.
If anyone has other secrets, hints, tips or other bullshit banter, now is the time to share.
If you want to reach out to me before the festival / during / or when you are spinning on your living room floor you can reach me at: 720-480-2124.
Nice job! That really turned out amazing. All the work paid off. I cant wait to check that out in person.
What do you want for the cooler? and what is the size (interior) roughly. I know my wife will kill me if I bring home another “beer refrigerator”, but damn a guy could use another one. And with reddi-whip labeling, whew this is a hot ticket.
I will be sending out a reminder here soon. I know we have some interest from the club; I even re-upped my membership so I could purchase. Somehow this was not covered at the last meeting (I wonder how this slipped my mind). My understanding was that AHA members could but 8 tickets (confirmed by the AHA). I am thinking that if we want a posse we can make it happen. There is just a shit ton of organization behind this endeavor.
A great time had by all. I am glad we had the turn out to have a great tasting session as well as a great venue to talk and sample beers. Thanks to everyone for participating. We really do have some amazing brewers in this club.
