Hey All,
My wife and I are heading to the Central Coast for Thanksgiving with family and friends. I thought it would be cool to bring a small batch of some homebrew. The crowd will be a mix of some beer drinkers and some not big beer drinkers (a couple that are more wine drinkers than beer drinkers).
I was thinking either a Cal Common or a "Grand Cru" Belgian Trippel. I was thinking the Cal Common because, well...we'll be in California. My mother in law, that is primarily a wine drinker, loves BJ's Grand Cru.
I have never made either style. I've drank both, but never brewed either.
The big question I have...10/8 will be the earliest I have space available.
How am I on time?
I figure I will bottle and take them. I typically do 1.25g batches (I know, I know, I am looking at going bigger), so I am thinking 10-14 day ferment, then 3-4 weeks in the bottles.
I have a recipe for a Belgian Trippel that I think will work, but I am open to Cal Common recipes.
My wife and I are heading to the Central Coast for Thanksgiving with family and friends. I thought it would be cool to bring a small batch of some homebrew. The crowd will be a mix of some beer drinkers and some not big beer drinkers (a couple that are more wine drinkers than beer drinkers).
I was thinking either a Cal Common or a "Grand Cru" Belgian Trippel. I was thinking the Cal Common because, well...we'll be in California. My mother in law, that is primarily a wine drinker, loves BJ's Grand Cru.
I have never made either style. I've drank both, but never brewed either.
The big question I have...10/8 will be the earliest I have space available.
How am I on time?
I figure I will bottle and take them. I typically do 1.25g batches (I know, I know, I am looking at going bigger), so I am thinking 10-14 day ferment, then 3-4 weeks in the bottles.
I have a recipe for a Belgian Trippel that I think will work, but I am open to Cal Common recipes.
