Milwaukee Area & Chicagoland Brewers Group

Announcements/Events :: RE: How about a May gathering?

Author: Eric Wolf
Posted: Sun Feb 05, 2012 9:43 pm (GMT -4)
Topic Replies: 6

Either works for me.
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Announcements/Events :: RE: Brewers v Cubs 2012

Author: borny
Posted: Sun Feb 05, 2012 1:15 am (GMT -4)
Topic Replies: 15

jayflap wrote:

I have you down for 4 Borny!

w00t!

Past two years I missed this thread, this year it feels good to be the first!!!!

Beer :: RE: Water treatment

Author: borny
Posted: Sun Feb 05, 2012 1:13 am (GMT -4)
Topic Replies: 18

How about something simple like

8lbs 2 row
.5lb crystal 60

1oz cascade bittering
1oz 10min
1oz flame out
1oz dry hop

We can adjust accordingly, this is just a suggestion.

cheers,
Dan

Announcements/Events :: RE: Brewers v Cubs 2012

Author: DarkMagneto
Posted: Sat Feb 04, 2012 5:54 pm (GMT -4)
Topic Replies: 15

I'm in for 3!!!

Announcements/Events :: RE: Brewers v Cubs 2012

Author: Ken Lenard
Posted: Sat Feb 04, 2012 5:26 pm (GMT -4)
Topic Replies: 15

Jay: Please put me down for 5 for the moment. May can be tricky because of baseball games with the kids but I will do my best to use all 5. Cheers Amigo!
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Mayfair Court Beer is a good, honest beer at a tasty price. It has drinkability because it's triple-hops brewed. It's cerveza mas fina and it's the coldest beer in the world. It's a better glass of beer so stay thirsty, my friends. More at Mayfair Court Brewhouse

Announcements/Events :: RE: Brewers v Cubs 2012

Author: jayflap
Posted: Sat Feb 04, 2012 4:07 pm (GMT -4)
Topic Replies: 15

I have you down for 4 Borny!
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Announcements/Events :: RE: Brewers v Cubs 2012

Author: borny
Posted: Sat Feb 04, 2012 3:23 pm (GMT -4)
Topic Replies: 15

I'm in for 4 tickets if available.

cheers!

Announcements/Events :: RE: Brewers v Cubs 2012

Author: jayflap
Posted: Sat Feb 04, 2012 3:08 pm (GMT -4)
Topic Replies: 15

Just got the confirmation in the mail today that we have our 45 tickets! Who is in??

Tried to move us up to the Bleachers but even though I went pre-sale (tickets officially were open to the public today) the bleachers were sold out so we are still in the same area as usual. The good news there, our cost stays the same as opposed to an addition $10 for the bleachers.
_________________
'Alright brain, you don't like me and I don't like you. So let's get this over with so I can get back to killing you with Beer'

Check out the United Nations of Beer.

Here is the Wisconsin Page.

Like MABCAB on Facebook

Commercial Corner :: RE: BOTM - Feb

Author: Eric Wolf
Posted: Sat Feb 04, 2012 11:36 am (GMT -4)
Topic Replies: 9

Same here - what Sully said.
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Wolf Ale House Beer - Now available in vortex bottles!
Coming soon - artificial salty lime flavor in every Wolf Ale House Beer!

Commercial Corner :: RE: BOTM - Feb

Author: sully nm_156
Posted: Sat Feb 04, 2012 10:55 am (GMT -4)
Topic Replies: 9

Got mine at discount. Almost didn't find it, they had it on the very top shelf. Anyway, I'm in.

Beer :: RE: Water treatment

Author: Ted
Posted: Fri Feb 03, 2012 7:15 pm (GMT -4)
Topic Replies: 18

Roy wrote:

Ken Lenard wrote:

The only problem I see with APA is that everyone on Lake Michigan water could potentially use 100% filtered tap water and the beer would be the same. If I were to make an APA, it might be with 100% filtered tap water or possibly 50/50 with RO.

I'd bet you that they wouldn't be close, even if everyone had exactly the same ingredients and water. You'd be surprised how different they'd be. Interesting experiment to try.

Ken Lenard wrote:

I think it would be better if everyone made a light-colored beer because the higher bicarbonate level in LM water causes some flavor issues...

APA is a light colored beer. At least it's supposed to be (SRM from 5 to 14).

I chose APA because it's hop forward and attenuated. That'd be something quite affected by the water profile.

I totally agree with Roy, these beers won't be the same. A couple might be close but that will be it.
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Beer :: RE: Water treatment

Author: Ken Lenard
Posted: Fri Feb 03, 2012 5:28 pm (GMT -4)
Topic Replies: 18

Roy wrote:

Ken Lenard wrote:

I'd bet you that they wouldn't be close, even if everyone had exactly the same ingredients and water. You'd be surprised how different they'd be. Interesting experiment to try.

Ken Lenard wrote:

I think it would be better if everyone made a light-colored beer because the higher bicarbonate level in LM water causes some flavor issues...

APA is a light colored beer. At least it's supposed to be (SRM from 5 to 14).

I chose APA because it's hop forward and attenuated. That'd be something quite affected by the water profile.

Well if it's 5 to 14 then we could dictate the recipe and maybe shoot for the lower end (say 6 or 7 SRM)... that could be very interesting. And everyone would use the exact same grain bill, hop schedule and yeast but the water would be up to the brewer? Yep, could be good.
_________________
Mayfair Court Beer is a good, honest beer at a tasty price. It has drinkability because it's triple-hops brewed. It's cerveza mas fina and it's the coldest beer in the world. It's a better glass of beer so stay thirsty, my friends. More at Mayfair Court Brewhouse

Beer :: RE: Water treatment

Author: Roy
Posted: Fri Feb 03, 2012 5:13 pm (GMT -4)
Topic Replies: 18

Ken Lenard wrote:

I'd bet you that they wouldn't be close, even if everyone had exactly the same ingredients and water. You'd be surprised how different they'd be. Interesting experiment to try.

Ken Lenard wrote:

I think it would be better if everyone made a light-colored beer because the higher bicarbonate level in LM water causes some flavor issues...

APA is a light colored beer. At least it's supposed to be (SRM from 5 to 14).

I chose APA because it's hop forward and attenuated. That'd be something quite affected by the water profile.
_________________
Brewers make wort; yeast make beer.

Beer :: RE: Water treatment

Author: Ken Lenard
Posted: Fri Feb 03, 2012 4:43 pm (GMT -4)
Topic Replies: 18

The only problem I see with APA is that everyone on Lake Michigan water could potentially use 100% filtered tap water and the beer would be the same. If I were to make an APA, it might be with 100% filtered tap water or possibly 50/50 with RO. I think it would be better if everyone made a light-colored beer because the higher bicarbonate level in LM water causes some flavor issues... plus everyone might treat the water differently and then we could decide which water profile created the best version.

esmalo wrote:

Ken Lenard wrote:

Pick the style and I'd be up for it.

...hefeweiss

Oh shoot, I'm out. I have no experience with that "style".

Here's another thought. English beers like an ESB are supposed to have some good sulfate levels but not necessarily a lot of bicarbonate. I brought a keg of an ESB made with 1028 to an New Year's Eve party and it came out really, really good. I used 50% RO water to cut the bicarbonate and then used some calcium chloride and gypsum to boost the calcium, chlorides and sulfates back up. Maybe everyone would attack that one from different directions.
_________________
Mayfair Court Beer is a good, honest beer at a tasty price. It has drinkability because it's triple-hops brewed. It's cerveza mas fina and it's the coldest beer in the world. It's a better glass of beer so stay thirsty, my friends. More at Mayfair Court Brewhouse

Beer :: RE: Water treatment

Author: Roy
Posted: Fri Feb 03, 2012 4:08 pm (GMT -4)
Topic Replies: 18

Ken Lenard wrote:

Pick the style and I'd be up for it.

American Pale Ale - regular, not IPA

That would showcase the effects of mineral additions on hopping, and attenuation/mouthfeel, and you can drink more than one - without hop-bombing your palate (NTTAWWT).
_________________
Brewers make wort; yeast make beer.