Homebrewing- Do we have an active group, if not, do we want one?

Well, then YOU should go do the research! There are some serious legal questions involved.

As for the Fire Marshal thing, it was different guys. And, the first guy was starting to twitch sooooooooo badly (especially since he thought he was coming to inspect an office with storage-type warehouse), that we’re not really surprised that he picked up on the brewing book to lecture about. Probably just his personal hobby-horse, don’t cha know. At any rate, he didn’t include it in his report. He probably realized how silly it sounded to say we couldn’t have a book about a proscribed process. From listening to the reports of what he said, it sounded like he’d confused brewing with distilling, a horse of a rather different color.

Same.

I need to learn more about tricks to the process and hate just watching youtube videos, mostly because you learn real arts from other people more organically. I did the same thing when I started aging barrels of spirits and making my booze ice creams. Such a big difference

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If it does come down to just a concept class I’m glad to bring my starter kit up there for teaching aids/ being able to see a DISPLAY PURPOSE ONLY set up

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I’m happy to share my knowledge and equipment as well. I did all grain brewing for 5 years and have a fairly decent knowledge base.

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I mean, I want home brewing to happen at DMS the same way I want that six pack of abs I keep promising the wife. If I just had an extra two hours everyday. I’m just trying to bring anybody willing up to speed with past issues.

You’re right that there are serious legal questions involved, and if brewing for some reason raises concerns with current or future local officials then those concerns should be addressed.

Did a homebrewing group ever start up? I’m about to keg my second batch…would be fun to have some home brewers to work with…

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The North Texas Home brewers assoc. meeting is happening at Lakewood Brewing this Tues from 6:30 - 9:30.

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I did not, too much pushback regarding the usual “you cant make food or alcohol at the space”. Specifically the open flames for cooking, and food prep laws.

Edit- and the new rules about not having alcohol at the space. Forgot that one because it really didn’t apply to me anyway since I don’t drink and lathe.

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I’ll volunteer my covered patio/pool table room for brewing parties if the schedule works out.

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You may come to regret that. Brewing is messy, messy business.

However if you compost, you’ll be glad for the extra 20+ lbs of compostable mass.

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I don’t mind hosting once…we will see what transpires during the event to see if it’s on a repeat loop.

I bet the chickens would love to eat the mash!

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I hadn’t thought of that but good call. I’ve read that spend grain isn’t very nutritive though, but its worth researching.

Set up a day and I’ll come out. I can bring a 220v electric keggle if it helps. Boils a 10 gallon batch (and mashed if you’re realllllyyy careful).

I don’t have any fermentation vessels for such a large batch though.

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Mash Brewing Party at Nicoles house in Lewisville:

1st option January 4th
2nd option January 18th

  • Jan 4th
  • Jan 18th

0 voters

Pretty sure that’s bunkum. This is a long-standing symbiotic relationship, brewers and livestock herders…
scientific-y https://extension.psu.edu/feeding-small-grains-to-beef-cattle
less scientific-y, but more poultry-y https://www.grit.com/animals/livestock/spent-grain-for-livestock-feed-zm0z16soztri
less poultry-y but more up-to-date-y https://www.slg.com/blog/brew-to-moo-eco-friendly-brewers-support-local-farms/
Related, but more tangentially: https://learn.kegerator.com/using-spent-grain/

still more fun reading: https://www.beerinstitute.org/press-releases/fda-issues-updated-spent-grain-rules-2/

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People do occasionally make bread from the spent grain (and I’ve made sourdough from the left over yeast).

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Like the yeast dregs after a racking? how was it?

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Yeah, that’s the stuff. There’s still some live yeast in it, so you can treat it like a sourdough starter, feed it with water/flour and it’ll come back to life. It worked very well (expected, since it’s much more active than a traditional starter), the bread was ‘clean’ (not sour at all) and initially had a faint taste of grain/wort, but after a few generations of starter the taste goes away and it makes for a pretty neutral rise.

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