[Noisebridge-discuss] Beer Brewing Workshop

[Martin Bogomolni]

Noisebrew = good

Rats = bad  (rats love the smell of fermenting malt, I should know, I
had to fight them all the time I brewed...)

What kind of steps need to be taken to be sure that brewing in the
space stays clean and safe?  Not to mention preventing the whole space
from smelling like fermentation.  I know my garage would smell of
fermentation for weeks afterwards.

-Martin

On Mon, Sep 21, 2009 at 6:49 PM, Dougie <daworley at gmail.com> wrote:
> +2
>
> I've done a few batches of home brew, and am interested in helping
> with this.
>
> Coincidentally, I have been tossing the idea around of doing a high
> gravity beer with Yerba Mate tea tossed into the wart.  This will
> probably need a couple test runs to get the recipe right, but I am in
> love with the idea of doing a caffeinated alcoholic homebrew.
> NoiseBrew anyone?
>
>
>
> On Sep 21, 2009, at 4:31 PM, Jeffrey Malone wrote:
>
>> How interested would people be in a workshop on brewing beer?
>>
>> I've spoken with some people about the idea and gotten a lot of
>> positive feedback.  So let me explain what I had in mind.
>> Firstly, this would be targeted as a workshop rather than a class.  We
>> may repeat the workshop, depending on interest.  The workshop would
>> consist of people learning how to brew beer, and us making beer.
>>
>> I would envision 4 days over the course of a month:
>>
>> Day 1: The brewing process.
>> I'd cover the entire steps in brewing beer, and some basic concepts
>> about the different types of beer.  People would walk away with a
>> decent concept on what is going to be done and how.
>>
>> Day 2: Cooking.
>> We'd cook the wart and put it in the primary fermentation vessel.
>> People will also get the opportunity to taste the wart.
>>
>> Day 3: Second stage fermentation.
>> We'd transfer the beer to a keg to use as our second fermentation
>> vessel.
>>
>> Day 4: Wrap-up, tasting.
>> We'd force carbonate the keg and have a pint.
>>
>>
>> The time between the days would vary, including depending specifically
>> on what beer would be made.  A general guide would be about 2 weeks
>> between day 2 and 3, and another week between days 3 and 4.  Depending
>> on the interest of those participating, days 1 and 2 could be
>> combined.  The cost for the consumable items to produce the beer
>> should be in the $30-50 range to produce approx 5 gallons (40 pints,
>> 53 12oz servings).
>> The event would be open to all ages -- except of course for the
>> drinking of the finished product (although tasting the wart would be
>> open for all).
>>
>> Miloh and I believe we have all of the non-consumable materials needed
>> to perform all steps.  We would only need a place to put the
>> fermentation vessels that is out of the sunlight and stable in
>> temperature.  We've initially leaned towards doing an IPA to start,
>> but that may change.  We can repeat this workshop as often as interest
>> permits.
>>
>>
>> So without getting into any sort of scheduling specifics yet, how many
>> people would be interested in participating?
>>
>> Jeffrey
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>
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