Brewnosers / Rockbottom Freestyle Collaboration Series

[ratchet]

It'll be interesting to see the progression of the beer over the week.

Looking forward to it.

[mr x]

Yes, looking forward to trying it myself, if that's what you put on next week. I'm hoping it moves more towards a Belgian Pale Ale.

[benwedge]

I enjoyed it. And it was nice to meet Downs. Thanks for the yeast, Nash! And now that I've read this thread the Jalapeno burger has been added to my to-do list.

[mr x]

Holy christ, did anybody get the burger, lol?

[Jimmy]

Holy christ, did anybody get the burger, lol?

Oh yeah! It was a little spicy!

[NASH]

We sold a few that day!

[NASH]

Okay guys it's about time to start thinking about the next Freestyle brew. Xman's BPA should be coming online within a few weeks.

I'm going to pick the brewer according to what you want to brew, this next brew will likely hit the taps somewhere around May or June so I want it to be a spring/summer sort of a brew. For those of you that think you have a suitable style you want to brew reply here over the next couple days. I'll pick the brewer based on the brew I think will be the hottest seller here in the basement

[Keggermeister]

The weather has been nice all winter long, I think it will be a superb spring and early summer. I'd love to brew witbier on forbidden fruit.
I use a 50/50 hard wheat and 2 row recipe with Mt Hood hopping at 40 IBU's.

It is good in the sunshine.

[chalmers]

My original idea for a collab was a hefeweizen, 50/50 wheat/pils. I love that banana/clove combo (more banana). Would be good in the summer, methinks. Out on the patio we're building two lots over somehow.

[Jayme]

I'd love to do that Spruce Tip IPA we've talked about, but tips won't be ripe until late May (at least that's when they were at their prime last season).

[BBrianBoogie]

I'll go with the off the wall suggestion of a nice dry Belgian Dubbel. Pairs extremely well with meat dishes, and I'm pretty happy with my last one.

[GAM]

Strait up pale ale nice and light with a bit of hop and maybe juniper berry.

Sandy

[sleepyjamie]

i have yet to have a nice pale ale on tap in the city.

[NASH]

i have yet to have a nice pale ale on tap in the city.

Does that mean you want to make one? What kind of pale ale?

PS: Greg Noonan Black IPA

[NASH]

Strait up pale ale nice and light with a bit of hop and maybe juniper berry.

Sandy

You're talking a West Coast style Pale Ale? With Gin.... I mean Juniper berries..

[NASH]

I'd love to do that Spruce Tip IPA we've talked about, but tips won't be ripe until late May (at least that's when they were at their prime last season).

Yeah harvest season is usually early June meaning most likely it'd hit the taps a couple months later. I've been planning a group harvest session for a couple years now so it's about time to actually get it done

[NASH]

The weather has been nice all winter long, I think it will be a superb spring and early summer. I'd love to brew witbier on forbidden fruit.
I use a 50/50 hard wheat and 2 row recipe with Mt Hood hopping at 40 IBU's.

It is good in the sunshine.

That's a mighty odd sounding Witbier sir. But odd is good

[NASH]

My original idea for a collab was a hefeweizen, 50/50 wheat/pils. I love that banana/clove combo (more banana). Would be good in the summer, methinks. Out on the patio we're building two lots over somehow.

Weizens are good and I usually do one or 2 in the summer. The trouble with that big full round banana flavour we all love is that it will never develop to its potential without doing a step mash to release the ferulic acid from the malt and I can't do step mashes.

[mr x]

Not enough space to do infusions? I'll bet Chalmers can stir cement.

[akr71]

I'd love to do that Spruce Tip IPA we've talked about, but tips won't be ripe until late May (at least that's when they were at their prime last season).

Yeah harvest season is usually early June meaning most likely it'd hit the taps a couple months later. I've been planning a group harvest session for a couple years now so it's about time to actually get it done

I've got loads of spruce here. Unfortunately, it I believe they're mostly white spruce - I'll defer to Graham's judgement though.

I'd like to help out with a harvest ale, but more likely September and hoping I have enough hops to harvest.

[KMcK]

California Pale Ale using WLP051 or similar.
Light in body and colour but rich in flavour.

[Tim Gregory]

I'd like to brew my Black IPA for the masses.

[NASH]

Not enough space to do infusions? I'll bet Chalmers can stir cement.

My system is a straight up infusion mash, heat on the tun would be the shiznit for step mashing. It'd be worse than cement if you try to mash super thick then add boiling water to it later for saccharification. I have done it before on infusion systems but it's a huge pain and adds 3 hrs or so to the brew day, I called it a bastardized decoction. Mash-in at 3:1 L:G ratio at 111 F, shoot for ph of 5.7 and rest. Extract every drop of fluid to the kettle and bring to a boil then underlet it straight back into the mash and stir like nuts to get the hardened cement to mix back up

Infusion Weizens are fine and okay, but if you can step the mash it makes a huge difference

[chalmers]

Dangit. There goes that idea.

[LiverDance]

With all the batches that you'll have to do does it make any sense to do some of them as 50 litre batches and use that funky keg/fermenting system you have? If that was a possibility you could really expand the capabilites of what you are doing and not f up the big system doing something really funky.