Let’s hear it!

71 Responses to Chatter

  1. Admin says:

    Wednesday, April 8, 2020 saw our first meeting via Zoom, a great time was had by all and we may plan to do this more frequently in the future.

  2. Admin says:

    Please remember to bring your new tasting glasses to the next meeting!

  3. Admin says:

    We’re having a social at De Kleine Duivel in Hampden on Friday September 20th meeting around 5-7pm. It’s the only Authentic Belgian Beer Hall in the USA. Located at 3602 Hickory Ave., Baltimore, MD 21211.

    Happy hour is 3-7pm. They don’t have food but lots of places around Hampden to eat plus you can bring food into the beer hall if you want. They have 8 Belgian beers on tap and over 100 in bottles. Anyone is welcome to attend – family/friend.

    De Kleine Duivel Website

  4. Admin says:

    The 13th Annual ChiliBrew chili and homebrew competition will be held at Zion Church of Baltimore City on October 11, 2019. Info here:

  5. Admin says:

    Please join Friendship Wine & Liquor & Libation Association of Northern Maryland for the Friendship’s 9th Annual Beer Festival September 28th!

    Libation Association @Friendship Craft Beer Festival 2020

  6. Admin says:

    The June meeting has been moved to Inverness Brewing, this is also a change in date and time. We are now meeting on Thursday June 13th, please try and show by 6pm if possible.

  7. admin says:

    Our next club social will be at Das Bierhalle in Parkville on April 25th at 5:30PM. Das Bierhalle opened on September 11, 2018, and is located on the corner of Harford and Joppa Road. Happy hour is 4PM – 7PM. Beer menu can be found here and food menu here.

  8. admin says:

    Chris brought an interesting tonic water he made to the January club meeting, tasted really good! Check out the recipe page for more details.

    Chris has agreed to discuss using a home keg dispensing system for serving sodas and seltzer and how to make syrups and use shrubs for flavoring at the next meeting.

  9. admin says:

    FYI, the 2018 Christmas party / December meeting date has been finalized for December 14th. Note, this is a Friday. Mark your calendar!

  10. admin says:

    Anybody interested in ordering hops should contact Gregg by 9/19

  11. admin says:

    Join us for a club visit to Chesapeake Malting at Hopkins Farm on Saturday June 16, start at 2 pm.

    Feel free to bring family or friends, a folding chair and don’t forget some homebrew to share!

    They are located at the Red Barn at Level Rd. (155 Route) and Aldino Rd (156 Route)


  12. admin says:

    Join us for another social meetup, this time we are meeting at Birroteca in BelAir on Tuesday, May 1 starting around 6:00 pm. Bring your spouse or a friend too.

    Birroteca, BelAir

  13. What’s that you say, a taco beer? Surely, you have lost your mind! There is no way! Well, you’d be wrong. Yes, there is a taco beer.

    Let’s Taco’bout It: The Birth Of Tacohol The Taco Beer

  14. admin says:

    Join us for another social meetup, this time at Pairings Bistro on Tuesday, March 27 starting around 5:30 pm. Bring your spouse or a friend too.

  15. admin says:

    Thanks to everybody that turned out for the Social Evening at AleCraft Brewery in Bel Air on 1/31. Good beer and a nice tour of the facilities by Brad.

    Go give them some support!

  16. admin says:

    At the last meeting Chris brought up the Kennett Brewfest, occurring September 30th in Kennett Square, PA, and there was some interest from a few members about going.

    It’s about $50 for 4 hours time, and they continue to expand the available breweries each year (somewhere in the range of 100 breweries this year, with each one typically bringing between 2-4 beers). There are also connoisseur tickets that add an extra hour and a half tasting, usually with some different brews that don’t make it to the main round.

    If anyone is interested in it, the website is; tickets are still available for now, though they usually sell out around the beginning of September.

  17. Myke B says:

    Somebody mentioned Oreo beer at the meeting, here’s an interesting article on the subject:

  18. admin says:

    The March 8, 2017 meeting will include a special presentation by member Chris Surowiec featuring brewing grains, there will be a discussion and tasting.

  19. brian ferullo says:

    Nepenthe Homebrew Store is having a “Flood Sale”. They are located in Baltimore. The store had flood damage and the insurance company doesn’t want the equipment. It’s an as is “muddy” sale, but maybe someone can find some good stuff and help out the homebrew community. ( I am not affiliated with the store, just use to shop there when I lived in Baltimore Cty)

    The sale isn’t at their site. Its 3812 Buena Vista Ave baltimore MD, saturday 10/29/16 11-3pm.


    You can call the store at 443-438-4846 for more information.

  20. Kelly says:

    Homebrew Competition @Maryland State Fair

    Time is quickly running out to register for the Maryland State Fair’s first ever homebrew competition. Online entries must be made by 11:59 p.m. on Sunday, July 31!!

    Here is a document that has the styles accepted:

    You might notice a few styles are in categories that don’t line up – no worries, we’ll have them judged accordingly!!!

    To enter, follow this link:

  21. George says:

    Talked with David Adams (Lohrs) today about buying unpasterized cider today for fall seems we would be good I suggest we request to buy pear version. George

  22. admin says:

    Falling Branch opened up their beer garden last weekend (May 7th, 2016), the outdoor beer garden is open to the public every Saturday from 12:00pm – 8:00pm.

  23. admin says:

    Thanks go out to Matt for organizing the club bulk apple cider buy, we should have some hard cider to sample at an upcoming meeting.

  24. admin says:

    Hope to see you all at the Christmas Party Friday December 11, 2015. Don’t forget to bring a dish to share, this is a “pot luck” event.

  25. admin says:

    Now you can follow us on twitter…

  26. admin says:

    Join us on June 10, 2015 for a special education event with the “off flavor” sample kits part 1 tasting.

    • admin says:

      Part 1 was interesting, “baby vomit” flavor tasted better than expected! Join us for part two at the July 8, 2015 meeting.

  27. Brian says:

    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.


    • admin says:

      I think Phil Rhudy (Independent Brewing Co – may have one, let me find out.

      • admin says:

        I contacted Phil and he sent me his report from

        Results For : PHILLIP RHUDY
        Date Reported : 12/03/2013

        pH 7.0
        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.

  28. admin says:

    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.

  29. Blake says:

    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.

  30. admin says:

    This is Kevin’s recipe for Beer-Candied Bacon, as featured at the last meeting:

    • 1 lb thick-cut, high quality bacon
    • 1/2 cup brown sugar
    • 1/4 cup + 2 tbsp beer (I used Crème Brule Imperial Stout)
    1. Preheat oven to 400 degrees.
    2. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
    3. Line a rimmed baking sheet with aluminum foil.
    4. Place a wire cooling rack on top.
    5. Place the pieces of bacon on top of the rack, overlapping if necessary.
    6. Place in oven and cook for 10 minutes.
    7. Remove from oven and brush one side of the bacon with the beer syrup.
    8. Flip, and coat the other side with the syrup as well.
    9. Return to oven and cook for 10 minutes.
    10. Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and you’ve used all the glaze.
    11. Cool on wire rack for at least 1 hour before serving.
  31. admin says:

    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

    • one quarter / 1.015
    • one third / 1.020
    • one half / 1.030
    • two thirds / 1.040
    • three quarters / 1.045
    • whole cup / 1.060

    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.


  32. admin says:

    The recipe for the club 2013 Christmas party beer has been posted under the Recipe section.

  33. admin says:

    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.

  34. Myke B says:

    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:

  35. admin says:

    Great Christmas party guys, the club holiday spice beer was delicious!

  36. admin says:

    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.

  37. admin says:

    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
    1 egg

    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!!!

  38. Derek says:

    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

  39. Myke B says:

    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!

  40. admin says:

    Updated the list of local wineries under “Brew Links”, there’s a heck of a lot of them pretty close to us.

  41. Mike Jones says:

    For anyone interested in the mead I brought to the Christmas party, here is the link. It’s called Ancient Orange Cinnamon & Clove Mead.

  42. Joe says:

    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:

    It’s on sale for $159, so I’m making an attempt at building one.

    • Myke B says:

      How’s it coming along – pictures?

      • Fisch says:

        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

  43. Joe says:

    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:

    Head over to Facebook and give us a like.

  44. Myke B says:

    Visited the Terrapin Station Winery in Elkton this weekend , 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.

  45. Myke B says:

    Oh man, great meeting this month. 14 different yeast experiment beers to sample and they were all so different. Quite an eye opener!

  46. Myke B says:

    Planning on presenting the results of my Dry Hop experiment at the next meeting (9/14/2011).

  47. Joe says:

    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.

  48. Myke B says:

    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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