Southern California Homebrewers Festival

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SCHF is April 30th

California Homebrewers Association is looking for volunteers for Southern California Homebrewers Festival. You can sign up to volunteer at

For volunteering 2 hours (or 1 hour on Sunday) you will not be required to pay for a SCHF registration fee($35). But to go to SCHF you will still need to be a member of CHA.

Strand Brewers Club has reserved 9 campsites for SCHF and there is still room for more campers.  If you haven’t been to SCHF before it is a great time.  And as usual Strand will have the 22 tap bar and be pouring beer at the festival.  Check  the January Dregs for more details.

Holiday Party

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Thank you to Steve and Christie for hosting a fabulous party!

We had 10 beers on tap including La Memoire and Cuvee du Strand and more bottles of homebrew, mead, and commercial beer.


holiday party

I know we didn’t get everyone at the party in the picture but here are some of the Strand Brewers from the party.

November Meeting Minutes

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Congratulations to the 2016 officers:

Bob Wilson – President

Dan Parker – Vice President

Barb Bovee – Secretary

Chris Remensperger – treasurer (2nd term)

At the meeting we discussed purchasing a club branded pop-up (details in an earlier post) and celebrated being awarded the California state homebrew club of the year.

As we are approaching the end of the year, we need to start finalizing the homebrewer of the year points.  The most recent listing is 2015 hboty11_24  Please email me if you are missing points.

Remember the holiday party on 12/12!

Pacific Brewers Cup Flyers

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Below is a full page copy of the latest flyer for the 2015 Pacific Brewers Cup that can be printed and posted in a public place like your favorite local watering hole.

You will also find a second page where a smaller copy of the flyer is duplicated twice.

If you print that out and cut it in half you will have a convenient hand-out you can give to friends, colleagues and fellow homebrewers who are curious about the event and may want to get involved.

The Pacific Brewers Cup is only hosted by the Strand Brewers Club once every three years, and we have a reputation to uphold, so let’s get everyone involved!

2015 2nd Club Flyer-SBC.doc

PBC2015 SBC Handout.docx

July Meeting Minutes

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If you participated in the Monkish Monster Brew please try to bring some of your finished beer to the August meeting.  Henry and his team have been invited so hopefully we can even share our beers with him!

We had the second Iron Brewer Competition this year.  The ingredients were Peaches, Rye malt, and Southern Cross or Nelson Sauvin hops.  This was one of the closest iron brewers with only 1 vote between 1st and 2nd and 1 vote between 2nd and 3rd.  Congratulations to Rich Thorton on his third consecutive win!

Remember the upcoming competitions including the Pacific Brewers Cup in September.  If you want to get involved contact Rives or me.  Thanks to Chris Sousa-Wynn for volunteering to help with the website.  We will be one of the first competitions to adopt the 2015 BJCP style guidelines.

Looking forward to the August meeting we will have a blending session with some monster brew wort.  This is based on two or three of the seminars I attended at the NHC.  I think it will be a unique opportunity to experience some post fermentation beer adjustments.

Monster Brew at Monkish on 6/6

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We are hosting a Monster Brew at Monkish on June 6.  The recipe for the wort is 1.051OG and 25 IBUs with a grain bill of 78% domestic 2row,  12% flaked oats,  5% Vienna, and  4% acid.

That’s great but many are asking what do I make with this beer?  Based on previous posts from Carl Townsend and Jim Wilson here is what we suggest (or maybe blatantly plagiarized):

The first step is to pick a style and an appropriate yeast.  After that modify the wort to make it appropriate for the style.  Some styles will require little modification.  This recipe works as is for any of the English or American pale ales. Add a hop tea to adjust bitterness and hop flavor.  If you want to make a Belgian, this could work as Pale or Saison with an appropriate yeast, and while the oats aren’t standard for a lager there is no reason not to make one.  If you want more color or a “darker” flavor profile add dark wort from either a mini mash or by boiling some extract.   Specialty grains like Cara Munich, Aromatic and Special B raise gravity and shift flavor in the Dubbel/Strong Dark direction.  Or add sugars or DME for an IPA or dilute for a more sessionable beer.

Finally don’t be afraid to experiment and think outside the box, maybe make your first sour, or split the wort and experiment with different hops or yeast.

We do expect to sell out prior to the event. Reserve your wort today here.  <——-

Here are Carl Townsend’s suggestions based on an earlier Big Brew that Gravity did:
1) Pick a yeast. This is probably the easiest. If you pitch with the White Labs Antwerp yeast, you’ll have a Belgian pale. Between White Labs, Wyeast and some of the dry yeast suppliers, there are over 100 different types. Once you have selected your yeast, make sure you can ferment the wort at the right temperature for the yeast. Also, for best results, make up a starter the day before brew day.

2) Make it stronger. Adding malt extract or Belgian candi sugar is fairly easy. Just boil up a small amount of water and extract and boil for about 10 to 15 minutes, to make sure it is sterile. Cool, and add to your fermenter.

3) Make it darker. Pick a dark grain like roast barley, Special B, chocolate malt or Carafa. Steep in hot water, then strain out the grains and boil the liquid. Voila, instant dark beer! Another variant is to add some melanoidin malt to make some of the malty German lagers.

4) Dry hop it. No effort up front. But, then you can select a wide variety of hops to put into secondary.

5) Boost the bitterness or hop flavor. Boil up a small amount of water and add hops to make a hop tea. Boil for at least half an hour with high alpha hops to raise the IBU level. Boil for 10 to 15 minutes with your favorite hop variety to boost the flavor. Note that this will boost the IBU level by a smaller amount.

6) Do combinations of the above. Suppose you want to make an American Barleywine out of the wort. Boil up some malt extract, add some hops to boost the bitterness and flavor during the boil. Cool and add to the fermentor. Then, dry hop in secondary.

The attached table has a list of some of the interesting combinations you can do.Carl came up with 20 variations without even breaking a sweat. You can probably come up with even more.

You’ll want to pitch your yeast as soon as you get your wort home. For most of the variations, you should plan of adjusting the wort at the same time, though you could wait a day or so. Make sure you get it going before primary fermentation is done, since the yeast will need to work on the additional materials.


Beer Style Yeast Grains/Sugars Hops Fermentation
Belgian Pale Ale Antwerp     Warm
Belgian Dubbel Abbey Dark Candi   Warm
Belgian Strong Dark Trappist Dark Candi   Warm
Tripel Golden Light Candi   Warm
Saison Saison     Warm
Altbier German Ale   Hellertauer Cool
American Amber Amer Ale Crystal Cascade Med
California Common CA Lager   Northern Brewer Cool
Oktoberfest Oktoberfest Melanoidin   Cold
Munich Dunkel Munich Lager Melanoidin   Cold
Schwarzbier Munich Lager Carafa   Cold
ESB English   Kent Golding Med
Scottish Export Edingurgh     Cool
Porter English Chocolate   Med
Export Stout Irish Roast Barley   Med
Sweet Stout Irish Roast Barley, Lactose   Med
IPA AM Ale or Eng   Tea/Dry Amarillo Med
Old Ale English LME Tea/Fuggles Med
Barleywine AM Ale or Eng LME Tea/Centenniela Med
Imperial Stout Irish LME, Roast barley Tea/Goldings Med