Party @ Don’s!

Hey everybody! We are going to get started around 5-or-6 ish on the 4th of July. Gong to be fairly simple, hamburgers, dogs and sausages on the grill. Bring fireworks if you want. There is usually a lot going off all around my house I’ll have some White Mule and some IPA on tap. Hope to see you there!~Don

Spring 2016 BAMO

The latest BAMO is closed! The order has been placed at FS and it’s time to pay up. Please paypal John Peed at (check email for invoice). We’ll keep everyone updated on a delivery date, but assume next week.

More details here.

Big Brew Day

We had our own BAB a few weeks ago (my primary fermentation is almost done, just a few more days before the crash begins), but the AHA celebrates National Homebrew Day this year on May 7th. Joe’s leading a BIAB demo at our favorite spot. Bring a friend, bring some homebrew, and join us! Check out the details here.

BAB Update

The BAB was a great success! We managed to brew ~20 gallons of beer and that wort is happily fermenting away. We brewed a pale, yellow, fizzy beer with high wetness factor that should go well with heat, humidity, and bbq. We split the 20 gallons 4 ways with Peed taking 10 gallons and Daniel taking the other 10 gallons.

Batch 1) Normal Lager Fermentation Profile, WLP940
Batch 2) Fast Lager Fermentation Profile,  WLP940
Batch 3) Normal Lager Fermentation Profile, WLP840
Batch 4)  Normal Lager Fermentation Profile, WLP860

Some stats on the system. Measuring volumes was very spotty but I calculated that we hit a mash efficiency of 85%. My preboil volume and gravity were both above calculated values. The boil was quite anemic so I didn’t boil off nearly as much volume as I expected. This put us at 1.041 SG (v. 1.040 calculated). We left nearly 2 gallons of wort in the kettle as far as I could tell. If I had to do it again I would pump out of the kettle, not use gravity.


OG: 1.040
FG: 1.008
Pale Malt, 2-Row (Rahr) (1.8 SRM) 27.0 %        
Pale Malt, 6-Row (Rahr) (2.3 SRM) 27.0 %        
Pilsner Malt (Avangard) (1.7 SRM) 27.0 %        
Corn, Flaked (1.3 SRM) 15.0 %        
Carapils (Briess) (1.5 SRM)4.0 %

Mash@ 148 x 90min

1oz Crystal [3.60 %] - Boil 60.0 min 4.2 IBUs
1oz Mt. Hood [5.10 %] - Boil 60.0 min 5.9 IBUs
1oz Liberty [3.90 %] - Boil 30.0 min 2.3 IBUs
1oz Liberty [3.90 %] - Boil 5.0 min 0.8 IBUs
1oz Crystal [3.60 %] - Steep/Whirlpool  15.0 0.9 IBUs

Big Ass Brew 2016

The BAB is one of the recurring events for our club. This year we’re using the club’s 20 gallon system to brew a pale yellow lager. Since this beer gets poured at one of the other recurring club events, the pig roast in the middle of summer, we’re targeting something a little more sessionable and refreshing for a hot day. The plan is to try 3 different lager yeasts and 2 different temperature profiles.

Show up at Graham’s house on Saturday and bring a chair, a cup, some snacks and homebrew to share. We’ll have brats for lunch.

Homebruin VI Registration

Registration for Homebruin VI is officially open for all judges, stewards, and entrants. You can register HERE.
If you have any questions please feel free to contact me. If you’ve never submitted your beer to a homebrew competition, or if it’s been a while, there is a PDF available on our website that walks through the basics.
Judges and stewards, please mark your calendars. We’ll need your help on May 14th for a couple hours in the early afternoon

2016 Lager Competition Results

The 2016 version of the club’s lager comp was a bit of a shit-show with my lack of organization and three unlabeled beers but the best beers shone through despite my failings! Jesse Bowers submitted a beautiful bohemian pilsner that garnered three total 1st place wins. Super clear and super hoppy it was a pleasure to drink. David Disney’s Dunkel was substantial and malty and had two 1st place votes. Joe Edidin’s Vienna was toasty without being roasty, a difficult balance, and also had two 1st place votes.

Thanks for everyone that submitted beers and for everyone that showed up and participated. Here are the top three recipes.

Bowers Bo Pils

Pale, super clear, with a boatload of late hops.
85% pilsner
15% vienna
1.046 SG
22 ibu (tinseth)
Mittlefruh at 15, 10, 5, and whirlpool

Disney’s Dunkel

93% Dark Munich (Weyermann II)
4% Melanoidin Malt
3% Carafa II Special
Mash @ 154
1.049 SG
40g Tettnang 4.7% @ 60
21 IBU
WLP833 Bock Yeast

Edidin Vienna

OG: 1.050
5 gallon batch
44% Briess Pilsen
30% Weyermann Vienna
20% Weyermann Munich II
5% Weyermann Melanoidin
1% Briess Blackbrinz

.5 oz 13.2% AA German Magnum @ 60 (targeting ~25 IBUs Tinseth)
.5 oz 2.0% AA Hersbrucker @ 10

WLP830 – 2 packs in a 2L 1.038 starter at 68F for 36 hours (last 8-10 hours off the stir plate to settle)

Mash at 150F
90 minute boil
Ferment @ 50F for ~5-6 days then allow to free rise to 55F, where it is held for an additional 6 days.
My indicator to know when to raise the temperature is when the krausen drops below 50% of its high point.
Slowly drop to 39 and allow to settle for a day or two.
Keg, carb, and condition (the beer at the comp had been in the keg for 4 weeks)

Events for first part of 2016

Some things are already on the calendar, others need to find a date. Make sure you come out to tour Fanatic Brewing in January and come Ice Brew in February.

Help Tom pick a date for the cider event by filling out this poll.

Submit your lagers for an informal bragging rights competition here. We can’t let Peed keep that cool stein! Expect to gather on February 27th.

LTHB Day Follow Up

Despite the forecast of cold and rainy we had about 15-20 club members swing by and about a dozen lookers, several of whom stayed for some time and asked great questions, attend this year’s Learn to Homebrew Day. We broke in the club’s new system and ran into some issues, but nothing that we couldn’t fix. We tried to brew 5 gallons of Mike Caylor’s mild recipe but the boil off rate got the better of us and we ended up with a little less than 4 gallons of imperial mild. We also made a successful extract batch of american pale ale. Thanks again to FermentStation for donating the ingredients, space, and some tasty snacks!


Maiden voyage of the Club’s new brew system


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