Cork and Kegs

Just a real short post.

I’m currently heading to Great Lakes for their Beer School. I have never been to their school, so im extremely excited to see what’s all about. The best part about going tonight is that is put on by U. Dayton Cleveland Alumni Group.

I’ll take a bunch of pictures. However, if I continue my lazy trend I would imagine a recap post won’t be up for another month.

Go Flyers!

Rossi

Hey Guys,

Another weekend come and gone.  Heres a picture from Tim and a boat load from Craig when he went to the Wood Aged Beer Event at the Buckeye Beer Engine including an ultra rare Ola Dubh Special Reserve 30 and 40.

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Be sure to email us your drinkin fotos via email to corkandkegs@gmail.com or tweet them @corkandkegs

I have done about as much research for this post as i used to for my Communications 101 down at UD.   George and I are heading over to Buckeye Beer Engine for their Wood Aged Beer Event.   It started this morning at 11am and is going till 11pm tonight.

Buckeye Beer Engine – Wood Aged Beer Event 1/28/12

Depending on the amount I drink ….. or really how high the ABV is … i may or may not take photos and have a recap post.

Here to some early afternoon day drinking!

- Craig

Hey guys,

Craig and I are getting cracking on making some beer this weekend.  The wild card is that Craig and I will pretty much be brewing with an all grain setup for the first time (last time we weren’t mashing properly).  Being that we haven’t brewed for a couple of months we figured we should stick to a recipe we are comfortable with and one that we know how the beer should taste after all is said and done.

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That being said, we chose our award winning Black Rye IPA.  The problem is that the recipe we made included extract malts, so I hit the interwebs to find a way to convert it to an all grain recipe.  I went strait to a forum that I’ve been using pretty heavily the past couple of months, this website is Homebrewtalk.com.  Luckily, there is only 6 lbs of dry extract in our recipe (everything else is full grain already), so based on a couple of forum threads I was reading, it turns out the calculation is pretty simple.  Just substitue 1lb of grain for each 0.60 lbs of dry malt extract (.75 for liquid).  So using our high school algebra:

6lbs dme / 0.60 = 10 lbs.

I might add an extra pound to add a little bit of wiggle room for low efficiency (better safe than sorry).

Craig and I will keep you up to date on how it goes.

-Patrick

Hey guys, another weekend over with, another couple of beers drank (and a couple carried over from our holiday break).  More posts to come this week, getting back at it.

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If you guys want to see your pictures on the Monday Morning Recap, email them to Corkandkegs@gmail.com or tweet them @corkandkegs

An all Kevin M. Monday Morning Recap.  I think I compiled all of his pictures from the past month or so of holiday time.  I left them relatively unedited minus the sidenote on the working man’s lunch.

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Everyone else’s pictures coming next week.

Later dudes

Patrick

Stone collaboration – Cherry chocolate stout

We’ve got a desert in a bottle here. Try pairing this with a brownie or some vanilla or chocolate ice-cream (or make a stout float with it). This is a collaboration of Stone brewing Troegs and independent brewers Jason Fields and Kevin Shepard. Here’s the review:

A dark black with a dark tan head with a red hue.

S chocolate malts and cherry. Surprised at how much cherry is coming through

T getting significant amount of cherries, it finishes chocolately and malty. There’s a mild hop flavor in the middle, they don’t exactly meld well with the cherry flavor but not bad by any means.

M dense yet light if that makes sense. It feels dense yet it moves light and smooth throughout the mouth.

D amazing beer would have liked the hops mellowed a bit but still an ‘A’

-Patrick