Beer Forum

I've got about an hour long commute to and from work (each way) and I'm working my way chronologically through the archives.
I think I'm currently on 07-10-05 Archive (Drake's guy brings choice barrel aged beers & the crew gets toasty).

This is really great content! Has anyone ever tackled the task of taking show notes? It would be really useful to pull out the most useful nuggets of wisdom from each show into a recap. If not, I'm happy to start doing it...

geoffabrown wrote: Has anyone ever tackled the task of taking show notes? It would be really useful to pull out the most useful nuggets of wisdom from each show into a recap.

Hasnt Moscow been pulling all those for the "Brews line is it, anyways", show?

Yeah...there's no way I'm gonna pull this off. I think I'll just listen and learn and let it all soak in. It would just be SO useful to have all of this information somehow chronicled with show notes that I could go back and refer to.

I up for this. I was thinking the same thing the other day. It would take a team of us to split them up. 7 people take a year each it should take like... a year.

Where do we put all this, useful, useless, and amusing text?

The Dan Gordon shows, and Vinnie Cilurzo ones... god, you could get books out of those... Not to mention some of the Jamil ones from early on.

I swear he did a Wee Heavy with Cal Ale and talked about it on on one of them...

fulkrum78 wrote:The Dan Gordon shows, and Vinnie Cilurzo ones... god, you could get books out of those... Not to mention some of the Jamil ones from early on.

I swear he did a Wee Heavy with Cal Ale and talked about it on on one of them...

I have an epic surprise coming in these regards.

I'm disapointed in the recent years lack of "user content", and am hoping to spark a revival.

Stay tuned.

P.S.
This is why have donned a new avatar.

A wiki would be awesome for this. We could crowd source the whole effort. I'll throw in a few hours of notes for this.
I'm currently up to the 10/9/05 show...going through them all in order.

Here's a sample of how I'd lay out a show notes write-up:

Date: 10/9/05

Show: Sunday Session

Title: Organic Brewing w/Peter Hoey (Adjunct Show)

Description: Great show featuring Peter Hoey from Bison Brewing in Berkeley CA. He tells us all about how they are able to brew from all certified organic products, and stay in business! Plus, he goes the longest in Stump The Brewer without being stumped..amazing really. The main discussion is the use of Adjuncts in the brew process.

Topics:

0:00
Nor Cal Homebrew Festival
Dead Palate's Society

30:00 --BREAK--
Aus Brewer's Wife Calls In
Listener Brew Tasting - Warren's Russian Imperial Stout - Comments: "Barleywiney" color & slight flavor, not much head, kind of flat. He's in grad school to study yeast. Dry English Ale yeast. 68F fermentation temp. Finished 5 Plato. Used Dextrose to bottle condition.

50:00
Peter Hoey & Adjuncts
Things you can use as adjuncts - anything that provides more fermentable sugars
Adjuncts not to exceed 5% of overall batch.

Discussion on "organic" brewing
Hoey quoted double the cost to brew organic beers
Bison Brewery - http://bisonbrew.com/
-Award Winning Chocolate Stout - cocoa powder added to mash, 2-row, carmel, chocolate, extra special, roast barley, and munich malts. 5% abv.
-Honey Basil - a light-bodied ale, infused with organic clover honey & fresh, whole leaf organic basil, lending a floral and slightly herbal aroma, a hint of sweetness and mild basil after taste. 5% abv. Add honey right into the fermenter. Styrian Goldings to finish.

92:00 --BREAK--
-Gingerbread Ale (Brown Porter w/Gingerbread spices) - Brewed with 2-row, caramel, chocolate, roast barley, black malts, ginger, nutmeg, and cinnamon.

Distribution of Organic Brews - Whole Foods, BevMo
West Coast - Mountain Peoples (http://www.mpwwine.com/Beer/)
Butte Creek - http://www.buttecreek.com/, Wolavers - http://www.wolavers.com/

Questions:
Q: What if I find B3 beer recipes "too hoppy"?
A: Check your water. If it's too hard (as was the case with this listener from Vegas), cut it in half with Reverse Osmosis (RO)/Distilled water. Water that's high in sulfates can really result in harsh hop bitterness. Also worth noting, the recipe he called for used Magnum hops which is extremely high in Alpha Acids. If you're hop sensitive, avoid Magnum altogether.

145:00
-Beer Schnapps - 80 proof
Josh gets his herbs from Lhasa Karnak Herb Company in Berkeley, CA (http://www.herb-inc.com/)

-Strong Belgian Ale - not quite a tripel, but close. Sweetness on the finish. Coriander notes. Fruity. Plum Character. "Good for the ladies"
Recipe:
72.5% 2-Row
1.8% Caramel 60
25.6% Cane Juice (can use a light Belgian Candi Sugar)
22IBUs target (only need bittering hops b/c you get the aroma/flavor from the coriander addition), 60 min
4g Coriander per gal (ex: 20g for a 5gal batch), 10 min
Ferment at 68F
OG 1.070
FG 1.010

Generic Show Notes:
Peter killed it on stump the brewer, answering question after question correctly.
Daniela seemed a bit "punchy" and repeatedly berated Justin