Let’s hear it!
Does anyone from the club have a recent (or approximate) water report for Bel Air Public Water? I am looking to start filtering my water before brewing and trying to figure out what I would have to add back in.
I think Phil Rhudy (Independent Brewing Co – http://www.independentbrew.com) may have one, let me find out.
I contacted Phil and he sent me his report from wardlab.com:
Results For : PHILLIP RHUDY
Date Reported : 12/03/2013
Total Dissolved Solids (TDS) Est, ppm 149
Electrical Conductivity, mmho/cm 0.25
Cations / Anions, me/L 2.0 / 2.1
Sodium, Na 13
Potassium, K 2
Calcium, Ca 15
Magnesium, Mg 8
Total Hardness, CaCO3 71
Nitrate, NO3-N 3.2 (SAFE)
Sulfate, SO4-S 3
Chloride, Cl 39
Carbonate, CO3 < 1
Bicarbonate, HCO3 35
Total Alkalinity, CaCO3 29
Total Phosphorus, P 0.34
Total Iron, Fe < 0.01
“<” – Not Detected / Below Detection Limit
Note, Phil said this was for Maryland American supplied water.
Hope this helps.
Great turnout at the meeting last night. George mentioned he had source of honey for $5 per pound, please contact him by email or at then next meeting if you are interested.
I’m curious if the association has any plans to do a large group buy of fresh pressed apple cider from any of the local orchards. I live close to the meeting area, but am unable to attend the meetings on Wednesdays because of work. I would be very interested in participating in a group effort like that.
I’m not sure if we have anybody doing that, I’ll try and bring it up at the next meeting.
Update: We did a bulk club purchase for $3.70 per gallon, I believe we bought 35 gallons.
This is Kevin’s recipe for Beer-Candied Bacon, as featured at the last meeting:
Thought this was worth posting, lifted from Dave Towson’s recent email :
Yeast Starters Made With DME
At last night’s meeting, one of our members asked about the mixing proportions for yeast starters made from dry malt extract. And the way he posed the question suggested he wanted the answer in terms of volumetric measurements (i.e., quarts of water and cups of extract). That restriction pretty much guarantees that the answer must be approximate because the volume taken by a cup of dry extract will depend on how tightly that very fine powder is packed in the measuring cup. But we’re not talking brain surgery here, so here’s a workable answer.
I weighed a cup of dry extract using a digital scale and got 0.34 pounds. That agrees quite well with other estimates I found on the web. And according to the table provided with Beersmith brewing software, light dry extract will produce 44 point-gallons per pound. That is to say, a pound of DME dissolved in a gallon of water will have an SG of 1.044. Therefore, one cup (0.34 pounds) of DME will produce about 0.34 x 44 = 15 point-gallons, and dissolving a cup of DME in a gallon of water will yield an SG of about 1.015. Concentrating that same cup of DME in a quart of water will yield four times the number of points for an SG of 1.060. Using this same approach yields the following table for one-quart starters. If you make bigger starters (2 qt., 3 qt., or whatever), just multiply the amount of DME by 2, 3, or whatever, and you’ll get the same result.
Cups of DME / Resulting SG
And by the way, plugging these quantities into brewing software does indeed give the same answers. If you try it for yourself, just remember that a cup of DME only weighs about a third of a pound, and your brewing software probably doesn’t accept inputs in terms of cups. You’ll have to scale accordingly.
The recipe for the club 2013 Christmas party beer has been posted under the Recipe section.
The annual club Crab Feast (and brewing of the official club Christmas Beer) has been scheduled for Saturday July 27th, 2013 at Jerry’s house in Tilghman Island. Travel time is approximately 2 hours. Brewing is scheduled to start at 9 AM.
For more information members should check their email or contact Kevin.
Thanks go out to Steve Schultz for an excellent presentation on, and tasting of Makkoli (various spellings), a Korean fermented rice/wheat beverage at the meeting last night. I think I speak for everybody when I say it was much appreciated and made for a fun evening.
Joe has posted an entry on his blog about it, you can read that here.
Rick made some references to sake last night, he followed up today with this info:
Here is the thing I was talking about in sake brewing – koji. Its a mold that does what the enzyme that you add for makgeolli does – break down the starch in the rice. Its essential for making sake and I’m sure it occurs naturally in Japan. In reading this you can see its pretty finicky (for a mold) and a slight change in conditions can really affect the taste of the saki:
Steve’s Makkoli guide that he based the talk on can be found here:
Great Christmas party guys, the club holiday spice beer was delicious!
The club barrel beer (Belgian Dark Ale) went into the 53 gallon barrel on 11/21/2012. Thanks go out to all who brewed and made this a success. Check out the pictures on the Photos page.
The Crabfeast at Jerry’s place was a great success, thanks to everybody for coming.
Here is the recipe that Kevin had for the spent grain dog biscuits:
4 cups spent grain
4 cups flour
1 cup peanut butter
Mix together with hands, and roll out onto a cookie sheet.
This stuff won’t rise while baking, so roll it the thickness you want before baking.
Cut pieces into shapes, but not quite all the way through.
Bake @ 350° for 30 minutes, take out of oven & let cool.
Then break the pieces apart at where you scored them and place back in a 225° oven for 8 hours so they completely dry out.
Then, let cool & enjoy!! Oops, I mean let your dog enjoy
Warning: since hops can be fatal to dogs, DO NOT use any spent grain which was mixed with first wort hops in the mash!!!
How much homebrew is brewed in the USA?
The past and current director of the American Homebrewers Association estimate about half a million bbls of homebrew per year which is about 0.25% of all the beer enjoyed in the United States.
What do you think our club’s percentage of that half million bbls is? j/k
I think Kevin alone is good for a half million!!!
Well he has 12 taps he has to keep up production!
Another yeast experiment presentation tonight. I brewed a Robust Porter and split the batch into two. Batch 1 was fermented with WLP001 California Ale Yeast. Batch 2 was fermented with WLP004 Irish Ale Yeast. Come to the meeting tonight and sample the difference!
Updated the list of local wineries under “Brew Links”, there’s a heck of a lot of them pretty close to us.
For anyone interested in the mead I brought to the Christmas party, here is the link. It’s called Ancient Orange Cinnamon & Clove Mead.
Anyone ever build a DIY Keezer (a chest freezer converted for kegs)?
I just ordered a 7.0 cu.ft. chest freezer from Home Depot: http://bit.ly/sbZawV
It’s on sale for $159, so I’m making an attempt at building one.
How’s it coming along – pictures?
i just built mine around the same time you posted… but just now found out about this site…
it was very simple… first you need an external thermostat… basicallly it just controls the freezers temp by shutting off power to the freezer. your keezer plugs into it and then the thermostat plugs into the wall and then sensor rests inside the keezer.
next you need a simple wood collar to raise the lid up and allow room for the taps off the front… unless you are doing a beer tower out of the top…
other than that its just a simple co2 tank, regulator and some hoses … dont forget the kegs and beer =) if that doesnt help enough… email me and i can help ya out
Facebook page mystery solved…
The old “page” was set up as a group which is no longer supported by Facebook and it is scheduled to be archived. So I set up a new page. Here is the address: http://www.facebook.com/pages/Libation-Association-of-Northern-Maryland/106750346106698
Head over to Facebook and give us a like.
Thanks Joe, I updated the link on the “Contact Us” page to the new one.
Visited the Terrapin Station Winery in Elkton this weekend http://www.terrapinstationwinery.com , got to sample some wines and get the tour. Nice setup, their wine fermenters would be good for making beer, the small one was 30 gallons.
Stopped by State Line Liquors on the way back, best selection of imported/domestic beers I have seen in a long time. Great Belgian beer selection.
Oh man, great meeting this month. 14 different yeast experiment beers to sample and they were all so different. Quite an eye opener!
Planning on presenting the results of my Dry Hop experiment at the next meeting (9/14/2011).
Due to extent of the Yeast Experiment tasting we have moved this presentation to the 10/12/2011 meeting.
I was a club member about 14 years ago. Along came three little kids to take up my time and run me down and I stopped home brewing–probably when I needed it the most. This weekend I’m brewing a batch of Wheat beer–first in 14 years! I’m also thinking about stopping by the Red Barn on the 14th. Is everything still on at 7:30?
Also, I dig the WordPress site.
Hi Joe, everything is still on for 7.30 at the Barn, new members/visitors are always welcome. Wow, 14 years, you must have come across a really good wheat recipe to stir you back into action! Hope you can make it.
Not so much a special recipe…I just missed it.
Here’s the recipe that got me off my butt: http://www.popularmechanics.com/home/how-to-plans/beer-recipes-how-to-home-brew#fbIndex2
A Sam Calagione beer, always an interesting brew from him! You’ll have to bring some in for sampling.
Sorry I missed last month’s meeting — got stuck in Annapolis working late. Definitely going to try to make it on the 12th…I’ll probably bring some of the Orange Wheat for some feedback.
No problems, hope to see you then.
Nice beer Joe, thanks for bringing it last night.
I enjoyed sharing and thanks for the feedback.
The answer to the question of the mystery yeast is Wyeast #3068.
Great turnout for the meeting at Red Brick Station this month. Nice to see the brewing equipment and get the grand tour. Loved the cask ale!
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