When are we going to put together another class at the brewery?

Fred

I'll figure it out and let people know, its a busy time right now. Cheers all.

Tell people to contact the MBC or ThingsBEER to find out more info. The best way to do get ahold of me is fill out the comment form on Michiganbrewing.com and say your interested. I check those emails for the most part, and anyone else should be letting me know if one comes through about the class.

PS Fred, thanks for spreading the word at MBG WBF.

mr c...how was winter beer fest? i was sad i couldn't make it...

As was I. Got rave reviews in the papers and sounds like it was a success. Would have been good to rub elbows with fellow Michigan brewers/enthusiests.

The class is when MrC and I get our schedules together and there are no other things going on in the brewery (biodiesel and distilling) to interfere with. We'll know in the next week.

Seems we may be replaced by Rex Halfpenny in the future. He has some great classes, they run once a week for four weeks and its a 90 dollar charge.

We'll see what comes of it.

Jeff: WBF was great. Lots of cool folks and good beers. The weather was alright but the venue was totally lacking. We got shoved off in the pathways and decks of the ball park and there really wasn't enough room, also the grounds crew did a really really crappy job clearing up the ice. I saw several people fall down and they are lucky they (the ballpark) didn't get in trouble for it. All in all they will get it together but it would be nice for them to have the breweries together instead of segragated as they were, thats not what Michigan beer is all about.

"Seems we may be replaced by Rex Halfpenny in the future. He has some great classes, they run once a week for four weeks and its a 90 dollar charge."

Say what? At our place? If we stop while he is doing his classes it'd be a nice break, when are these going on and where.

Dunno MrC.....you'll have to do some more digging. Feedback from a lot of folks was that charging people would have kept them away.

That sounds like Rex's sensory evaluation class where he presents various beer styles and off flavors.

I don't see it mentioned on the MichiganBeerGuide.com website.

Fred

Bobby is still discussing it with Rex. He did mention to me at our first class (Rex was here for the disillation class) that he does teach homebrew classes as well.

The class with Rex is the sensory evaluation class I think. As of right now, I've heard it's scheduled as follows:

This class will meet every three weeks in the brewery classroom at MBC, 1:00 to 5:00 p.m.
April 6
April 27
May 18
June 8

The cost is $90.00, Limited to 40 students.

E-mail Rex Halfpenny at mibeerguyd@aol.com for more details.

I don't know how many people are signed up, but the class is supposed to be fantastic. We had him to our club about a year ago for a miniature version of the class, and it was very good. Rex is a bona fide beer stud, no doubt about it.

True that Dustin. Tons of respect for the man. Michigan's own Denny Conn.

I was unable to do this class with the CRAFT club back in the fall. Maybe I can swing it for the MBC class. As Fred may chime in, this is an excellent course from the feedback from the CRAFT people.

Fred?

That and a bunch of cramming and you can pass the May 31st BJCP exam

Fred

quick question: Do you get paid to be an BJCP judge? Also, how much per event? Is that too intrusive?

Not too intrusive. BJCP judges are not paid. Sometimes, and only sometimes, they get swag from a sponsor. Usually they will get a meal if it is a larger competition. Oh yea, they get to brink beer, some really good, some really bad.

And if you take Rex's classes, or any other serious beer appreciation classes, you will never drink beer the same way again. You will gain appreciation for what is in a beer and an appreciation for all styles of beer. (I didn't say you would like all styles of beer)

Fred

Thought this might be the sensory class, that will be cool to have it under our roof, it was at Carl's shop last year. Shouldn't be an issue with our classes since it will be in the classroom not the brew house, unless of course I decide to attend one of the dates

Rex is a cool fella, I took the distilling class with him and engaged in some great discussions about alcohol in general. Had some steller mead.

Bobby pinches everyone, irrespectful of internal conflict.

"Bobby pinches everyone, irrespectful of internal conflict."

Huh?

You'd have to meet the guy BB.....he's a real treat.

"You'd have to meet the guy BB.....he's a real treat."

heh, but I'm still confused by the context of the comment; "Bobby pinches everyone, irrespectful of internal conflict."

He does like to pinch people heheh

What if a guy was living in the middle the woods in nowhere Northern Minnesota. The nearest Homebrew club is at least 100 miles away. Say that guy was thinking of furthering his beer education and thinking about the BJCP. How would he go about being able to do it. What would be the first step. Can that sort of thing be accomplished without having to drive 100 miles or more?

CLB

invent a teleporter?

I was hoping I wouldn't need to borrow "Boppers" flux capacitor.

CLB

god, i just read that thread. ugh....lets not infect this one.

How does the BJCP things work? Is there classes followed by an exam.

If there are classes could you take them via internet or mail.

I am sure the exam would have to be taken in person?

CLB

BJCP classes aren't available on the internet...how do you taste a beer over wifi??? Classes are usually organized locally, but there's no requirement you take a class. You can study alone, although doing it with others does make it easier. You definitely have to take the test in person. It's a 10 question essay test and you judge 4 beers while you take it. You have 3 hours to complete it, and it's likely the most writing in the shortest time you'll ever do! Look here....http://www.bjcp.org/examcenter.html . There's an exam study guide and list of places giving exams, along with example questions.

"how do you taste a beer over wifi???"

Quite possibly he didn't know that tasting was involved. I didn't.

CLB,
Call me and I'll get you started on a self taught course

Fred
fred AT BeerDuJour.com
xxxx248##872%%%0403xxxx

That's really nice Fred, Thank you. I will call. Any time better than others?

Also I see that there is BJCP exam in Minneapolis (200 miles) in December. I was thinking that might work out about right.

Thanks again,

CLB

I have seen a large demand for BJCP courses on the Internet.
As Denny has said, drinking beer is a major portion of the class, and without question an in person live class is the way to go. I think I may look at facilitating an internet experiment to help meet this need. Note: This is a long ways off, NOT before the FAll and most likely next year.

That said
The BJCP is about "judging" beers. The only way to get good at that is to taste and evaluate them. For those of you that are serious about improving your understanding of styles I suggest the following

1: Join the AHA and get Zymurgy
2: Find the feature "Commercial Calibration" and buy the 2 beers featured (don't read the article, . . . YET
3: Taste and evaluate these beers using BJCP scoring forms (Instruction on HOW to taste and evaluate beer are contained in the BJCP Study Guide Denny pointed out at http://www.bjcp.org/examcenter.html )
4: Now read the article and see how your perceptions compared.
5: Buy, Taste and evaluate "Classic" examples using BJCP scoresheets. Try and, over time, get something from every substyle, even those that you don't think you will like. This will change your perceptions os a lot of styles.
6: Spike some beer with known off-flavors. This is to allow and train yourself to recognize these flavors we try so hard to keep out of our beer. The study guide also contains instruction on how to do this.

A lot of effort, Yes, Worth it? Absolutely.

Fred

Try now, I'll see if my phone is being nice.

Fred

Sorry, BB....sometimes I forget that not everyone knows that stuff.

Looks like 22 March for the next session. Jeff, you're buddy up for brewin'?

i'm there. dude, you know i'm there. as far as my buddies, i can't say, but i've gotta imagine that there will be at least one tagalong. i believe that i will even be able to provide most of my own paraphanalia, aside from a heat source. if i can borrow a burner from someone, we'll be in business.

keep me updated...

Yeah the 22nd should be about right. I still have to make sure because my schedule pretty much changes day by day. I am going to be going out to California in early April so I'd like to get the class in a week or so before that so that I'm not having to rush to do another one right after I get back. Fortunately I'll be out while the first sensory evaluation class Rex is doing and the spring distilling workshop are going on. As much as I'd love to see Alexander and Nicolas (which I'm sure I will either then or at the next awesome session) it'll work out better not having the homebrew stuff happening at the same time.

Tim, we'll have to talk about what's going on with the brewing schedule that day to get see what all we are doing. I'll give you a call early next week (if I don't see you by then) so we can chit chat.

Roger dodger....

Me thinks its time to start making the brew for the barrel. Flemish Red time?

TimO and MrCoffee, I've been wanting to hit one of your classes. I won't be able to that one but hopefully April will work out better.

I need to brew something to take down to the NHC, How does a stout sound?

Fred

is it cool if i brew a batch during class? i guess i should have asked before i started assuming. i would really like to do a strong scotch ale, if y'all will let me.

as far as attendance, myself and erik will be attending, and my buddy that was sick for the last class will be coming. so put me down for party of 3.

Brew what you wish Fred. We want you there. Make sure its decocted

Jeff, awesome...the more the merrier.


Still waiting to see what MrC and I will do.

TimO

do one of you fellas have a burner that i can borrow for the class in case i don't have my heatsticks ready? anyone got any good recipies for strong scotch, and also for a kolsch i would like to brew for the wife?

For the burner...yer covered.

On the recipes, I'll have to get back with you, but first take a loot at Fred's website beerdujour.com

TimO

kewl...hopefully i'll have the sticks done by then, but in the event that i don't i just wanted to have my a** covered. thanks timo.

i have found a couple recipies that i will post for review tomorrow...

thanks guys

j

heres the strong scotch i found. this is for a 4.5 gal batch.

12 lbs. American 2-row
1.25 lbs. Crystal Malt 60?L
0.5 lbs. British Black Patent
0.5 lbs. Belgian Cara-Pils
0.33 lbs. Roasted Barley
0.2 lbs. Dark Brown Sugar (thinking of switching this up with maple syrup for a twist)
0.5 oz. Chinook (Pellets, 13.00 %AA) boiled 60 min.
0.25 oz. Cascade (Pellets, 5.50 %AA) boiled 15 min.
0.25 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 15 min.
0.5 oz. East Kent Goldings (Pellets, 5.00 %AA) boiled 1 min.
Yeast : White Labs WLP005 British Ale

also, heres the kolsch i found (4.5 gal)

7.25 lbs pilsner 2 row
1 lb wheat malt
.33 lb crystal 40
.33 lb munich
.33 lb vienna
.75 oz hallertauer
1 oz tettnanger
wy 2565 kolsch yeast

what do we think fellas?

"Brew what you wish Fred. We want you there. Make sure its decocted

Jeff, awesome...the more the merrier.


Still waiting to see what MrC and I will do.

TimO"

Tim, We need to discuss things before you start OK'ing everything thats going on here....

This is a class, not a big brew.

ps...just wanted to make clear that i don't plan on brewing both the scotch and the kolsch at the class. just realized that i had maybe been implying that in earlier posts. i just want to do the scotch (and buy the kolsch ingredients so i don't have to buy from the jerks at sicilianos).

Jeff, not sure I'd spend the money for the maple syrup. From what I've heard it won't add much besides fermentables, although it may add something if used at bottling, but then you're facing the problem of unpredictability. Besides that it sounds like prices are going nuts right now, IIRC my grandfather and the guy marrying my cousin said there were people here in VT selling gallons for $50-$60, totally not worth it IMO.

one of my best friends parents have a sugarbush. i helped them develope a maple sugar bbq rub last year, and a bbq sauce...i have free syrup products for life...i guess my thinking is that if i'm going to add in a sugar like that, i might as well add one that has a unique flavor...even if it doesn't show through much.

Only way I'd do it Jeff. Luckily we're pretty set for syrup too, my grandfather's farm is good for at least 1000 gallons and a guy that works works with my mom is willing to trade his syrup for us hunting turkeys on his land (win win for us). Just wanted to warn you before you spent a bunch of $$ and got nothing out of it.

yeah, i was wondering what i would get out of it, but considering that its actually cheaper for me to use the maple than to go buy brown sugar, why the hell not? i would eventually like to do a beer that will really showcase the maple flavor. i was thinking about a russian imperial oat-maple stout. breakfast in a bottle. that may be a just few brews down the road, get 'er cookin and let it ride till next stout season. any idears re that?

Actually, when I got started on brewing a little over a year ago I couldn't shut up about a maple stout. Honestly now I'm not sure if it would work or not, but still interesting.

For the sake of coolness, if you can get sap, use that as your brew water. Possibly use some in the boil/secondary, maybe replace any sugar you'd use with syrup, point for point not ounce for ounce. Then some/all at bottling if you can figure out how your can compares to sugar.

as my brew water!?!?!?!? holy crap man, that is crazieness!!!

now, probably good crazy, but what an idea! imagine the amount of hops you would have to use to balance out the sweetness. it would almost have to be a barleywine or iipa.

as far as use at bottling, i thought about it. it is a disaccaride, and is pretty comparable to standard brown sugar. not sure that the small amounts used for a priming sugar would even be worth the risk...

SAP for brewing water, not syrup. Sap has a very slight amount of sugar, syrup is almost all sugar. I think sap is around 1.003, syrup is probably approaching honey.

Both sucrose and maltose are disaccharides, so that doesn't mean it's unfermentable, I'd honestly think that most of it is fermentable by normal brewing yeasts and wouldn't worry about it in priming as long as I could determine just how much I should add at bottling.

i understand that sap is mostly water, but how sweet is that going to get in the boil process? there is really no way to tell aside from just getting enough for a gravity reading to a boil for an hour. i think its a great idea, and has a lot of potential, but where to start...its not fair to get my gear turning this hard this close to bed time...

Ah OK. I've heard of people doing it and without trying it I'd doubt it would do more than raise the gravity a very slight amount and MAYBE add a bit of maple flavor. I believe the local club (I've really got to become a member) is doing a group brew with sap this month, if it's running. But, it's gotta be cool to say "this beer was brewed with maple sap".

I've got a recipe formulating and waiting for just an occasion. I'm going to tap some fresh sap and get some fresh Spruce sprigs from my Spruce trees and I'm going to brew a Forest Brew. Charlie P. talks about using sap in his book Joys of Homebrewing. Not too crazy at all.

Jeff,
IMHO way too heavy on the black and roast for the wee heavy. Most of what you want would come from either a long boil or a shorter concentrated boil. Maybe sme light chocolate or dark crystal, nothing darker.

Fred

yeah, i put it into beersmith and it was showing way out of style for srm. so i took out the black completely, and that got it down into range. i think i may also do a fwh with .5 oz of cascade, just for fun.

Be very careful with spruce. It's easy to make an undrinkable beer.

I used 4 cups of spruce tips in my rather big (about 7%) Spruce Ale last May (2 cups for the first 30 min. of the boil, removed those, then 2 cups for the last 5 minutes)- and I'll be doing it again. Lots of aroma, lighter in the taste, and one of my favorite brews. A nice winter warmer after 6 months in the bottle. Definitely worth experimenting with, IMO.

I'm back...Been sicker than a dog...sinus infection and now laringitis. Ick...been bead bound since friday.

I talked to Mr C, so far the 22nd is looking iffy for me since the wedding I'm in...in Toronto...is having the rehearsal...in Toronto...the 22nd. If I go to brew it will be just for the morning and early afternoon then drive straight through. I may still do the brew, I need to take some Michigan beer to those silly Canucks ;-
)

More to follow...

so not to be pushy, but am i going to be able to brew that day? i know it's supposed to be a class, and not a big brew, so i don't want to overstep my bounds...on the other hand, to be able to brew with my equiptment with so many knowledgable folks around would be awesome. even if i can't brew that day, i do still want to come hang out and learn by osmosis...

Jeff, you should be OK to brew, check with the store (MrC) first. Priority goes to those that have not yet brewed....but you come a close second. You might not be eligible for the drawing since you won last time (this time Wyeyeast certificates) but no biggie.

Had a taste of the Rye PA from the last class this evening with MrC and the dry hopped + kegged hopped version is WOW...over the late hopped (no dry and no keg hopped) version which is subdued. This is why Denny dry hops. We shall be serving these to the next class I do believe.

Some people have PM'ed me for this class. Give the store a call to reserve your spot for the 22nd. 888-521-BEER.

TimO

cool, yeah, i understand that i take second place to newbies...but if there is a spot for me, i sure would love to.

as to the beers that i made at class...the wheat is great! very refreshing, with a slight banana-ish flavor. the apa is good, but it has a funny metallic (or maybe cardboardy) aftertaste. it tastes good, but i think not all it could be. we bottled the stouty macgee monday and it tastes really good, lots of coffee and chocolate, nice and smooth. i will be bringing samples, along with samples of our other 2.

um, mr c, can i just reserve spots from here, or do i have to get my lazy a$$ to a phone and call to make them. if i can, i would like to make a reservation for 3. if you want me to call, thats not a problem.

can't wait to see you fellas, let me know if i have a brew spot so i can get my rig packed up. thanks.

The dry hopped version is way better in my opinion, but the non dry hopped / keg hopped version is very tasty and frankly balanced for a pale. However it was less carbonated than the hopped up version at this point with made it much much more dull. TimO did a great job on modifiying that beer to accentuate the late hopping profiles of the hops.

1-866-521-BEER if you are interested, I always forget myself and say 1-800-derrr, what a fool I am correcting myself on the phone with customers like that.

Jeff: You are all set for coming if you want. You + 2 or so buddies I assume? The sign up is more for seeing the number of random people I haven't even talked to, plus I usually only assume about a third of the people I talk to about coming are actually going to be able to show up. Can't give you a for sure on the brew spot that weekend but we'll could work things out. I know a fella John (Jon?) was looking to brew his first all grain homebrew and possibly a guy named Dan. Dan is a regular and a flexible fella so he can always show up just to learn, or do his batch at a later date, but I don't have John's contact info to confirm but he comes in often and seems abitious. Even if you don't brew we'd love to see your set up (atleast bring out your mash tun, we have plenty of kettles atleast) and have you out for the session. Looking forward to seeing you out either way, you know we'll have a good ol' time.

sounds good bud. i'll bring the rig and paraphanalia just in case and to show off a little. count me + 2, possibly 3.

if i shot you a couple recipies, can you check your stock to see if you have what i'm going to be needing? even if i don't get to brew, i want to buy 2 sets of ingredients from you so as not to support the jerks around here.

Cool cool. If you let me know before Monday I will either let you know if we have it or if we can get it in the first place I will do my best to have it in by that Saturday, but LDC has been sort of slow on turn around. I do need several things from them so I may try to negotiate some faster shipping.

awesome, you got another email you want it sent to or just on here?

I just caught that that is my grandsons birthday. Sorry, I won't be able to make it.

Fred

Thats OK Fred. No problem.

On the RyePA, I believe the dry hopped + kegged hopped version rues the day. MrC is correct, the standard late hopped version is a great mild rye pale ale style even though we upped the rye. They both are great in their own weight.

I'll have the kettles upgraded for the next brew. The mash tuns are back in my hands again. Wife needed them for my daughter's pizza kit fund raiser.

Bring yer buds Jeff, this will be fun.

Just got back from the Beale Street BBQ.....they're serving Huma Lupa Lishious on draft for the last two weeks. They got a 1/6 barrel from Joe Short and its not moving fast, so I go in every few nights and have a pint...or so.....

TimO

mmm...that huma lupa is yummy.

sounds good re next sat. just lemme know if i can brew or now cuz i don't thing erik (who was with me last time) wants to come if we can't brew. it should be me, him and my buddy matt (who i just went with his wife to buy him an equip set up for his b-day). we are all stoked...can't believe its only a week away.

Huma Lupa is pretty tasty, can't wait till Joe gets his new facility set up so we see more of that good stuff in bottles. I got 5 of the imperial series from Tom as trade for when I go out to RR next month. Can't wait to get into a few of those now that I have my sense of smell back (don't worry TimO, I'll wait for yours to come back too).

I think we can have you brew Saturday. I am still under the assumption that John is going to be brewing his first AG but haven't been in contact with him. We also will have to have an extract batch going to explain that to those that do not have that concept down. If all else fails we can probably do your brew instead of 10 gallons of something we usually do (TimO and I). In that case you can either brew with your cooler setup and one of the kettles / burners that would be normally for the 10 gallon, or we can up your recipe in promash and brew 10 gallons of it (so I can keep five heheh). Either way, we have enough beer in kegs there that I don't really neeeed more at the time being so if you want to use your setup we can do that. Just as long as you aren't going to pop your braid out or some junk, we want as few hang ups as possible

Both of my kettles are upgraded as of yesterday and the big mash tun is not spoken for. Dan, a regular in the shop and brewery may use the small one. If MrC and I decide to brew a 10gal batch of something then the big tun is spoken for.

Looking forward to meeting up with your peeps again Jeff.

TimO

i'm bringing my rig. tun, kettle, heatsticks, everything i can think of. i wanna trial run it all there while there may be some sort of back up plan if something goes wrong.

Heatsticks are going to be a no go in the brewery. Don't have 220 or 110 volt to accomidate in the brew space (and keep MIosha and insurance happy), all of the outlets that are properly regulated are spoken for by previous equipment. We can make do what we can with anything else, but like I said I don't particularly want to deal with a hose braid popping out, especially during the class. We'll evaluate once we see the equipment and either use that or my little tun (or the big tun). We can now implement that since I've got plenty of 3 piece ball valves for all around my systems. Now all I need is a pump...

TimO, even though we haven't spoken to him since, lets not forget about John. We did gaurentee him a spot prior to Dan or Jeff. I would say Jeff before Dan though (no offense to Dan if he's reading this by any means) I just know that he is going to be around and we'd like to get Jeff settled into his new equipment (especially since he has the drive going on). Dan doesn't even have his tun set up and as he has stated to me, he is down to do his set up whenever.

Groovy

darn osha, ruining all the fun stuff. well, i guess i'll just need to borrow a heat source from someone then.
just finished making sure that most all possibilities of popping my braid are out the window. its amazing what a 47 cent brass hose barb can do...

Sounds good then.

what time we starting this shindig saturday? 10 like last time?

10am is the plan.

MrC and I will be doing an Imperial Stout. We'll split it off and he will do some more experimenting with the coffee beans again. The extract batch will be a cream ale. How many peeps you got coming with you Jeff?

Wait til you try the two versions of the RyePA......yummy.

TimO

"Wait til you try the two versions of the RyePA......yummy."...I'm waiting.....

me plus one, it seems that the class can cause the plague in some people. one buddy got sick last time, now a different one is sick this time. oh well, more for me. i guess... my plus one is a first timer, he's never really even watched me brew, but we have been talking a lot about it, and he is almost through the how to brew book. i think with a little coaxing, he should fall in nicely...

""Wait til you try the two versions of the RyePA......yummy."...I'm waiting....."

Already told him we need to ship out some bottles Denny. I'll pull off some bottles for saving and ups out some 'yeast samples for judging'. When I'm ready I'll have to snag your address so I know where to get them out to.

Jeff sorry to hear about your bud (I assume Erik). We'll try to break that other fella in easy. He'll be all graining before you know it.

yeah, erik came down with a case of grim death apparantly. too bad, he was really looking forward to coming. my buddy matt should do just fine though, he was the one that got sick last time.

cracked the first old stouty tonight. i was going to post how it is, but i'll let you find out for yourselves saturday. i'll let you wait to see how the old stout on wine chips it too......

really looking forward to finally trying the fabeled dc ryepa.

"cracked the first old stouty tonight. i was going to post how it is, but i'll let you find out for yourselves saturday. i'll let you wait to see how the old stout on wine chips it too..."

Can't wait to try them. I'm really looking forward to the wined oak chips I think that will be an interesting twist.

Hope Erik feels better, send our regards.

timo, you post those pics from class yet?

Jeff, How's that beer doing?

Just picked up some 'Full Circle' tonight. Bleh, can't believe they caved and changed the name, should have spent some of that AB money...

yeah, i was bummed when they changed the name. whatever, its still a damn good beer.

the scotty is slowing down a little. its been at about 61*, took off in about 36 hours. it was really rockin about dinnertime yesterday...now its slowing way down, so i got it up off the basement floor and into a slightly warmer room. that should bring it up about 5* to finish out the ferment. i'm anxious...

hows yours?

Nice low temperature. In theory the lower temperature should lower ester production and bring out phenols (for example potential smokeness) and especially with the caramalized sugars that we did it seems like it should be very good if you can get good attenuation.

I'm glad yours turned out better than ours, atleast process-wise that day. Our stout is bubbling away nicely, all be it much lower in og than anticipated, in a cold corner. It should turn out nicely, the wort tasted quite good. Next time I have a few Ideas for some modifications (TimO, I'm gonna put my coolers bulkhead in your cooler next time it should help) and I think I have a better situation for running off into the two buckets at once that should make things smoother.

Jeff, my phone wouldn't boot up the other day. Took it to the store and it was DOA. They gave me a new phone, but I didn't save the pictures to the memory chip....just the system....and the system wouldn't communicate thru the cable. That means I lost your pics and pics of my daughters tooth coming out. I'm bummed to say the least. Now I make sure everything goes to the chip. Sorry bud, we both lost on that one.

MrC, I blew the keg of Amber last night so I'll clean it out and bring it in to put the Amber from the class in it. I'm planning a big slew of brews at home and will need as many of my kegs as possible so I may not bring more kegs in after that. Between MBC and Shawn I'm starting to lose track of all my cornies.

"MrC, I blew the keg of Amber last night so I'll clean it out and bring it in to put the Amber from the class in it. I'm planning a big slew of brews at home and will need as many of my kegs as possible so I may not bring more kegs in after that. Between MBC and Shawn I'm starting to lose track of all my cornies."

I understand. If you don't want to bring it in thats fine I plenty of kegs to bring in. I think we just have one keg of yours out there right now. I'll have to count mine and see.

Too bad to hear about the pics. Next time I'll have to bring out my camera too or something.

bummer about the pix...i remembered about the time we hit the portland exit that i wanted to bring my camera. next time...

Hey Guys! I just wanna say I had a great time at the last brew class is was a please meeting everyone and getting to sample so many great beers, that RIPA was delicious. I am working my first recipe and will be posting it soon for some critiquing. I can't wait for the next class. I am hoping to have my all grain equipment by then and would love some guidance, if possible, in makeing an Imperial Maple Brown Ale, simmilar to TommyKnockers.