Official Rockbottom Brewpub Thread

[Tim Gregory]

I'd like some of that yeast as well if you can spare it.

[NASH]

Okay, if that's when you're next available.

It's when I can have both things in the same place at the same time, if it's inconvenient I can probably meet Sunday too

Tim; I have lots of yeast. Friday, Sat?

[Tim Gregory]

I'll drop by Saturday afternoon while the firkin is on.

[NASH]

I'll drop by Saturday afternoon while the firkin is on.

Sounds good Tim

[mr x]

See any you suckas at 4.

[NASH]

See any you suckas at 4.

Drunk already?

[mr x]

Not quite, but very thirsty.

[KMcK]

Okay, if that's when you're next available.

It's when I can have both things in the same place at the same time, if it's inconvenient I can probably meet Sunday too

That's what I want. See you Saturday.

[LiverDance]

I got asked by a soon to be new brewer to come up with an IPA recipe for him for his first batch, naturally I asked him what his fav was and his answer was fathom IPA anyone know what ingredients are in that bad boy? Good to see new brewers starting out on the right track!

[derek]

I got asked by a soon to be new brewer to come up with an IPA recipe for him for his first batch, naturally I asked him what his fav was and his answer was fathom IPA anyone know what ingredients are in that bad boy? Good to see new brewers starting out on the right track!

Hops, malted barley, hops, water, hops, yeast and hops! Nash's interpretation of the Rheinheitsgebot.

[mr x]

Be down tomorrow with ratchet at 12 - 12:30.

[NASH]

I got asked by a soon to be new brewer to come up with an IPA recipe for him for his first batch, naturally I asked him what his fav was and his answer was fathom IPA anyone know what ingredients are in that bad boy? Good to see new brewers starting out on the right track!

I'll post the stats of the beers on my blog over the next couple days! Your friend has a great palate!!

[NASH]

My new firkins and one new pin arrived today!

IMAG0150.jpg

[NASH]

And in the pin we have....

Black Tea Weizen tapping Saturday at noon.

It's Deadwood Wheat with Yunnan Tippy Mao Feng black tea, should be good

[KMcK]

To those who haven't been following the grain/hops pickup catastrophe in Group Buys, we're meeting at Rockbottom on Saturday at noon for lunch. Everyone is invited to join us.

The bar is open at ten, but the kitchen isn't open until noon, so you can get your booze in the morning but you're not allowed to eat with it. That must be an NSLC regulation.

[erslar00]

I'll be there... sounds good.

[NASH]

We're cracking a Pin of IPA tomorrow, Saturday at 2:00pm, it's dry-hopped with Zythos and fortified with Sinamar for some colour, calculations say it should be black but I don't think it's going to be One way to find out


In other news...

Day of Wreckoning is Thursday March 8th @ 5:00 PM. I brewed Wreckoning RIS the 1st week of December, aged on oak and it's tasting really good. We'll be serving it nitrogenated on a stout faucet, more deets soon

[NASH]

And..... it's IRA not IBA! It didn't look black at all while infusing the Sinamar but I didn't want to play with it too much, regardless it's delicious

Recommended Quantities:
Use 14 g (11.9 ml) of SINAMAR® Color Malt Extract to darken 1 hl of beer or wort by 1 EBC; or use 1.5 oz. (1.25 fl.oz.) to darken 1bbl of beer or wort by 1° Lovibond.

I used the metric and EBC numbers however didn't do the proper EBC calculations, I just used the old Daniels suggestion of 1 EBC ~ 1.97 SRM. More confusing is the old EBC method or the new EBC method So much for using that quickie calc. My next attempt will be black.

[mr x]

Just give the servers a pipette.

[sleepyjamie]

i might swing by this afternoon and try out the IPA.

[NASH]

Just give the servers a pipette.

SJ; do it!

[chalmers]

LD, Sanitarium and I are down enjoying the "black" IPA. And I see SJ across the bar.
The colour may be off, but the taste and aroma (courtesy of Zythos) is right on!

[chalmers]

And now JY and BBB and Moniker are here too. Now the party can start!

[Brewnoser]

How long are you staying? We need to work to Save the Soup! I 'd join you if you were camped.

[Brewnoser]

The new food person (I am not going to call him a chef....) has decided he does not like the Beer, Cheddar and Garlic soup at the Rock Bottom.

Now, I don't know about you guys, but that soup is what I have when I am there. Sure I go there for the beers, but on a rainy cold day, it's that soup that makes me decide to leave the warm confines of Tom's or Obladee and walk up to the RB.

On top of that, it's the only thing there yet that is a Nash recipe.

It will be gone soon, but maybe, just maybe we can kick up a stink and also buy and eat it enough to have it stay.

I can't believe the logic... If food costs are too high, raise the price. And the stuff has been sold out twice when I've been there.

It's a pretty intense flavour, and maybe the cook does not understand bold. I know things like that grow in sales as people talk about them, word of mouth, so to speak. But we need to get on this now or we'll lose it.

AND soup