!!! LABOR DAY NOTICE !!!
PLEASE NOTE: WE WILL BE CLOSED ON SUNDAY THE 1ST AND MONDAY THE 2ND LABOR DAY TO ENJOY THE HOLIDAY WITH OUR FAMILIES AND FRIENDS. PLEASE PLAN AHEAD TO BE SURE YOUR CO2 BOTTLES ARE FULL AND YOUR DRAFT SYSTEMS ARE READY FOR SOME SERIOUS POURING. FOR THOSE OF YOU PLANNING TO BREW WE WILL HAVE NORMAL HOURS SATURDAY THE 31ST, FROM 9AM-5PM.
***NEWS & UPDATES***
Business has been amazing. We truly thank and want each and everyone of you to know how much your business and loyalty means to us. I know it’s a longer drive for many of you, but we hope that you find our store friendly and stocked with all that you need. Now that we are open 7 days a week, you can stop by anytime to grab that last minute item you need to complete your brew. Feel free to special order anytime is you have an item we do not normally stock. We normally carry about 289 types of yeast, from 8 brands, in dry and liquid. 95 types of Hops, with the majority being pelletized, some fresh (leaf) and of course Cryo. We have over 500 grains/malts available, just through our Denver supplies but normally keep about 105 choices on hand, plus LME (Liquid Malt Extract) and DME (Dry Malt Extract). Again feel free to special order when you plan an upcoming recipe. We buy pallet loads and keep a lot on hand, so come on down and browse the store and ask us about anything you do not see or may be interested in. We are here to help you create the recipes you want to brew, so let us know how we can help.
NEW, JUST ARRIVED PRODUCTS.
COOLSTIX™ HAVE ARRIVED. YOU HAVE TO HAVE ONE OF THESE.
The BrewBuilt CoolStix™ is a revolutionary cooling solution that is easy to clean, easy to setup, and cools quickly and efficiently. Similar to a heat exchanger, the CoolStix™ utilizes thermal transfer and cools fermenting beer from the inside out. It does this by passing cold liquid through the CoolStix™ when the fermenting beer rises above a set temperature point. Since the CoolStix™ is physically in the solution it’s cooling, it works quicker and uses less energy than trying to cool the vessel externally. This virtually eliminates temperature spikes that might occur when using external cooling methods like a fridge or chest freezer. These have a MAP (minimum advertised price) of $129.99. MAP prices are set by the manufacture.
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New Bayou Classic Burners on Hand.
We now carry the Double Jet SP40 and Banjo KAB4 Burners. These will replace the standard 16″ burner we sold for many years. Both of these burners have massive power and you will not wait long for your temps to rise. Welded frames the double jet has a 22″ cooking surface and the Banjo burner has a 16″ cooking surface. Both have built in windscreens and hose guards. Stop on in and see these today.
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Now offering Mead Kits.
Another new offering is our Mead Kits, These include everything needed and easy instructions to create your own great tasting mead recipes at home. Offered in a 3 or 6 gallon kit size for your convenience. Jose has been hard at work putting these together. Stop in and choose your favorite.
GIFT CERTIFICATES ARE AVAILABLE YEAR ROUND, IN ANY AMOUNT REQUESTED. CALL, DROP IN OR EMAIL US, AND WE WILL CREATE A NICE CERTIFICATE FOR THAT SPECIAL PERSON, FRIEND, EMPLOYEE OR ANYONE YOU WISH TO SURPRISE.
Extract Kit of the Month Times TWO!
KIT ONE: Oktoberfest
Amber in color with a blend of Munich malt and crystal grains. Medium-bodied, malty and finished with a distinct German hop flavor. This is an ale-version of a beer that is typically lagered at lower fermentation temperatures.
Approx. Original Gravity: 1.056 Approx. Final Gravity: 1.014 Estimated Alcohol by Vol: 5.6% Bitterness: 26 IBUs Calories: 188 kcal/12oz Approx. Color: 12 SRM
Estimated Brew Day time: 3 hrs (including cleanup) Total Time from Grain to Glass: At least 3 weeks
Contents of Kit:
8 oz Crystal 60L
4 oz Crystal 20L
1 lb Amber Dry Malt Extract (DME)
6.5 lbs Munich Liquid Malt Extract (LME)
1 oz German Tettnang Hops
1 oz German Hallertau Hops
1 pkg Danstar Nottingham Dry Yeast
5 oz Priming Sugar
55 Bottle Caps
28” Mesh Bag for steeping grains
The instructions you are reading right now
KIT TWO: American Cream Ale
An easy-drinking ale version of the popular American lager style. Slight hints of corn flavor, a light, dry body, and mild hops make this a perfect session beer.
Approx. Original Gravity: 1.050 Approx. Final Gravity: 1.009 Estimated Alcohol by Vol: 5.3% Bitterness: 26 IBUs Calories: 165 kcal/12oz Approx. Color: 4 SRM
Estimated Brew Day time: 3 hrs (including cleanup) Total Time from Grain to Glass: At least 3 weeks
Contents of Kit:
8 oz Corn Sugar
2.5 lbs Golden Light Liquid Malt Extract (LME) 3 lbs Extra Light Dry Malt Extract (DME)
2 oz Willamette Hops
1 pkg Safale US-05 Dry Yeast
5 oz Priming Sugar
55 Bottle Caps
The instructions you are reading right now
Tips and Tricks:
a) Keep the milled grains loose inside the mesh bag to extract the most flavor and color
b) Pay careful attention to not let your steeping water exceed 170°F which extracts tannins and stops the enzymes from extracting the sugars from the grain.
c) Make sure that the malt extract does not accumulate and caramelize on the bottom of the kettle. Keep it stirred.
d) Hops can cause malignant hyperthermia when consumed by dogs, with sometimes fatal results. Don’t let Spot eat your hops.
30% Discount Room has some great bargains. Be sure and shop this room for the best deals!
Check out our 30% off items in our discount room. Carboys, Kettles, Bulk grain bins in Two Sizes, 14 Gallon Conical Fermenters and more.
Classes Available.
Classes will now be offered by scheduling a session with our staff. You are now be able to ask for a class to match your needs and interest. Range of topics will go beyond the standard, Beginner, Mash or All Grain offerings. Feel free to discuss what you feel you would like us to cover. We will then plan a personalized session, and schedule the class. These can be arranged for one on one, or a group.
Call us at 303-232-(kegs) 5347 , email us at kegs@tomsbrewshop.com or stop by and we will help you create a class that fits. Private classes will have a minimum fee of $25.00 per person.
Progress?? Somewhat.
Well, let’s see what’s new this time around. As you all noticed I failed to create a newsletter last month, so you should be expecting great progress to be mentioned. Welllllll, can’t say we gained a lot but this is where we are. The floors were cut and three floor sinks, two trench drains, a solids interceptor and a sampling port have all been set. We even have the inspectors okay with the work signed off. I am hoping this last week of July to get two final things dome. Due to the slope needed for the water to flow correctly, the interceptor and sampling port are below the surface by quite a bit. We are working with a local fabricator to build to collars to raise the lids high enough to be level with the floor. Once this is done which should be Tuesday or Wednesday this week, I will be able to have the Concrete work completed. That should be the first week or second week of August. We then will wait 10 days before placing the brewhouse and fermenters in place allowing the concrete enough time to handle the weight. The next step is assembly of the brewhouse, placing the Chiller and running the lines. During this time we will also have the bar built and hook up of all the electrical that was upgraded to handle the demand. My best guess at this point it to be completed and ready to pour on or before the end of the year. As all of you know the process is slow, complicated and at times frustrating. While I appreciate all the support, I’ll ask everyone to refrain from asking when we will be open. You can be assured that we will every means possible to announce a date as soon as we see the light at the end of this journey’s tunnel.
As mentioned in June, my wife and I did fly out to attend the HBC (Home Brew Con). It was held in Providence, RI and I can tell you that the city and surrounding communities were absolutely gorgeous and wonderful to to see and enjoy. The HBC was fun to attend, but I ended up not being able to make it to the many special gatherings before it opened. Reason being we flew into Boston the 26th thinking it was only an hours drive to Providence, (NOT). Once we had our rental car, we joined a solid line of cars fro, Logan Airport, down thru the BIG DIG (tunnels) and very slowly 2-1/2 hours later finally made it to our hotel. By that time it was roughly 7:30pm and all the energy was drained from us. We decided instead to just grab dinner and call it a night. During the week I celebrated my 66th B-day and we visited one or two breweries per day. We also enjoyed a fantastic sailboat cruise around Newport Harbour and Narragansett Bay. The views were breathtaking and we learned a lot about the history of the area. We spent one full day in Boston as well, my wife and her cousin who came with us enjoyed hours walking around the Kennedy Presidential Library, while I checked out more breweries close by. All in all the trip was truly a great time and we all enjoyed the area and ocean.
As Always, Cheers and send all your positive thoughts our way!!
Tom
