To be very clear, there is no buying or selling of alcoholic beverages.
Various federal, state and local laws make that impossible.
People contribute to help cover the costs of ingredients.
The cost per ounce for the most recent batch, counting solely grains, malt,
hops and yeast, not counting propane, cleaning supplies, other consumables
or equipment, nor bottles or caps was about 10.6 cents per ounce.
I think we can get the cost down by shopping around and bulk shopping (if
we plan ahead to make several batches) and conserving, cleaning and reusing
bottles.
Steve
On Apr 17, 2016 4:28 PM, "Simon Heath" <icefoxen@xxxxxxxxx> wrote:
The results look lovely! I wish I could have been more involved with the
production. Hopefully the next batch!
Can you remind me how the costs are split up? Do the brewing club members
just put money into the pot for ingredients and split the results
accordingly? Or is there some way I can buy a couple bottles for a friend
of mine who is a huge fan of stouts?
Simon
On 04/17/2016 03:10 PM, Steven Owens wrote:
Great! Brewing is fun, whether you're into all the nuances or you just
want the alcoholic equivalent of a home cooked meal.
On Apr 17, 2016 2:53 PM, "Andrew C." <soshumasamune@xxxxxxxxx <mailto:
soshumasamune@xxxxxxxxx>> wrote:
Whoa, glad I read that! Just washed off the bottles, was about to
put them in the fridge,
glad I did not.
Thanks Steve! That was a little nerve wracking, but a lot of fun.
I definitely want to brew
more now thanks to you. Can't wait to try these.
-Andrew
On Sun, Apr 17, 2016 at 12:23 AM, Steven Owens
<stevenjowens@xxxxxxxxx <mailto:stevenjowens@xxxxxxxxx>> wrote:
Chad, Chris, your beers are near your bins. See instructions
at the
end of this message.
Both the imperial stout and the dark sleep chocolate stout
came out
excellent. The imperial stout measured out at 11.94% ABV, the
dark
sleep chocolate stout at 8.22% ABV.
Pennsylvania Imperial Stout
1.11 original specific gravity
72.5F original measuring temp
1.111 original specific gravity corrected for temperature
1.02 final specific gravity
68F final measuring temp
1.021 final specific gravity corrected for temperature
0.09 difference between original and final specific gravity
0.09 times 132.75
= 11.9% ABV (alcohol by volume)
Dark Sleep Chocolate Stout
1.084 original specific gravity
68F original measuring tempreature
1.085 original specific gravity corrected for temperature
1.022 final specific gravity
70F final measuring temp
1.023 final specific gravity corrected for temperature
0.062 difference between original and final specific gravity
0.062 times 132.75
= 8.22% ABV (alcohol by volume)
Note, there are several different formulas for calculating
ABV, some
more complex, some less complex. For example, a more complicated
formula is:
((76.08*(OG-FG)/(1.775-OG))*(FG/0.794))
(OG = original gravity, FG = final gravity)
Feeding the imperial stout numbers into this, we get:
((76.08*(1.111-1.021)/(1.775-1.111))*(1.111/0.794))
= 14.4290749901369
While 14% is within theoretical reach of the brew, I'm a little
skeptical. Also, there's the factor of pilot error in taking the
measurements, the thermometer and hydrometer we're using
aren't the
most accurate or easiest to read in existence.
Instructions for Chad and Chris' beers:
Do not refrigerate them for a week or two, because
refrigerating them
will stop the yeast from carbonating them.
Do keep them in a dark, cool place, i..e. away from sunlight.
Two weeks should be sufficient to fully carbonate them. You
could try
a beer after one week and see.
--
Steven J. Owens
stevenjowens@xxxxxxxxx <mailto:stevenjowens@xxxxxxxxx>
puff@xxxxxxxxxxxxx <mailto:puff@xxxxxxxxxxxxx>
412-401-8060 <tel:412-401-8060>
