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Good for you all. I decided to sample a number of pilsners inside the comfort of the warm indoors. I was there in spirit!
With the weather dropping into the mid 20s now during meeting time, I’m also going to hold off this month.
If cases start dropping drastically, we could probably do a smaller meetup at a brewery. Or if the weather gets into the 50s into the evening later this month, we could sit outside somewhere and enjoy some beers before then. Otherwise, see you soon!
Welcome Dave. Very nice looking setup there.
I’m sure Evan can relate to the 6 months –> 3 years 🙂
Look forward to seeing you at a future meeting!
Nice system David, plenty of power with that one!
Jim, Ryan Carroll also has a glycol system for homebrewing, I don’t think he’s on here, you might want to ping him separately for his thoughts as well.
My understanding is that glycol on the homebrew scale offers two major advantages:
– Space. Can take up a lot less space than a fridge/freezer system.
– Precision. You can dial in your internal fermentation more quickly, particularly during high krausen, and depending on the system you can do multiple beers at different temps at the same time.
That said, price is the main drawback of glycol. Many homebrewers choose to go the fridge route, despite the advantage of glycol, mostly due to price. But as you know, most brewers will just single infusion their czech style pilsners too. Not that it’s the same thing.
I’ve only been a few times, so this doesn’t hit me hard like many that have a lot of nostalgic memories. I was more of a Freshcraft guy (more limited drink menu, but always very good beer, service and quality food). And really, Hops and Pie is my absolute favorite beer bar in Denver (and half the distance from my house).
I never got to go to the legendary GABF week parties there unfortunately, with 1-2 GABF trips, Rare Beers + the KROC annual fundraiser that week, I had no more time for beer events. I do regret that.
I will say that I enjoyed drinking the vintage beer at Falling Rock on my visits though. It was cool to see one of the few places out here that actually kept a legit cellar. But as I got more into cellaring barleywine, big belgian beer and some stouts, it was far cheaper to build my own cellar than to spend it commercially. And you can curl up next to a fire with a snifter of JW Lee’s on a cold winter night without having to leave the house. I’ll be especially sad if I ever cannot do that!
Well deserved Jeff, that was a delicious beer at the last meeting.
Hope we can see you at one of the future meetings Adrian!
Nice!
I’ve had fantastic luck with the quality from Yakima Valley in the last year too. For American and German hops.
I don’t buy any from the homebrew shops anymore, none of them seem to put the year on them. Same for Morebeer, I love MB, but they don’t have the year. Could be getting 3-5 year old hops for full price (and judging by some of my experiences with the unmarked ones, I am!).
Someone in that neighborhood might be ideal, it’s so centrally located (Cody, Charles, Aaron, Colter, Robin, Evan all live in that neighborhood at least).
I’d be up for doing up to $100 too.
I think it was mentioned that the Oktober is the best value/options for us, but we should look into that.
We have a lot of handy people in the club, do you know what maintenance is required?
Maybe just everyone interested pays an equal share and then figure out something fair for future users to pay to use it (whoever puts in the share can have their say/vote on it or something?).
Just spitballing here.
I’m pretty sure I can get us cans around half the price that they sell them to homebrewers for online. I think breweries get them for around 20 cents a can (they’re like 55-60 cents a can on morebeer for example).
Here are a couple of articles on the topic
https://beerandbrewing.com/a-novel-approach-to-dms-reduction-part-1/ (part 2 is below part 1)
I’ve always understood it to be a much bigger deal in all malt-light pilsner malt type beers. I think I’ve only gotten it at competitions from a sour beer before (likely 100% pilsner base malt and potentially low/no boil), it seems incredibly rare in the homebrew world and I’ve had many no-boil/short boil IPAs from homebrewers over the years. I’d guess that 2 row doesn’t contain enough precursors for it to be a major concern.
But even with slow chilling (my friend Dan makes very good lagers and he does the 24 hour no chill method after his boil) I haven’t tasted it.
I personally try to do 75 minute boils minimum (15 min pre 60m hop addition) myself. But I usually make beers that benefit from 60 minute hop additions. If I were to break this rule, I’d do it with an IPA or pale ale probably, and one of the juicier variety.
Very cool, nice to meet you Adrian.
I’m out of town this weekend, but I’ll keep a look out for future events. Before they closed their location and went to contract brewing, Saint Patrick’s used to do this and I entered with a friend a few times, it was a lot of fun.
