At the November meeting we discussed purchasing a club branded pop up to use at club brews, SCHF, parties, and other events throughout the year. Jeff and Christy Hoy have done some research and selected a candidate company and pop-up Please review3 packages for discussion and a possible vote at the January meeting! StrandBrewersCo-Visual 3 Page Presentation Package Price List 2015 Compare Frames 2015
Congratulations Strand Brewers!
We were awarded the 2015 Anchor California Homebrew Club of the Year on November 6th at the 36th Annual California State Homebrew Competition
Thanks to everyone who makes our club so great!
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!
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.
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. <——-
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.
|Belgian Pale Ale||Antwerp||Warm|
|Belgian Dubbel||Abbey||Dark Candi||Warm|
|Belgian Strong Dark||Trappist||Dark Candi||Warm|
|American Amber||Amer Ale||Crystal||Cascade||Med|
|California Common||CA Lager||Northern Brewer||Cool|
|Munich Dunkel||Munich Lager||Melanoidin||Cold|
|Export Stout||Irish||Roast Barley||Med|
|Sweet Stout||Irish||Roast Barley, Lactose||Med|
|IPA||AM Ale or Eng||Tea/Dry Amarillo||Med|
|Barleywine||AM Ale or Eng||LME||Tea/Centenniela||Med|
|Imperial Stout||Irish||LME, Roast barley||Tea/Goldings||Med|
At the September Meeting we are having a contest to clone Sierra Nevada’s newest IPA Hop Hunter. Jason Rosenfeld will be judging the entries, and is coming to our May meeting to answer questions and discuss the contest.
From Sierra Nevada’s Website:
Hop Hunter Overview
- Alcohol Content 6.2% by volume
- Beginning gravity 14.7° plato
- Ending Gravity 2.8° plato
- Bitterness Units 60
- Yeast Ale yeast
- Bittering Hops Bravo
- Finishing Hops Cascade, Crystal, Simcoe
- Malts Two-row Pale, Caramel, Flaked Oats
- Other Farm Distilled Hop Oil: Cascade, Centennial, CTZ
From Jason on the hop oil:
The distilled hop oil is used only for aroma. Sierra Nevada adds it to the bright tank before packaging. The oil is extremely potent. Approximately 8 drops per barrel is used to achieve the finish. The oil provides aroma and a hint of mouth feel to the finished beer.
The oil is made from fresh, whole cone Cascade hops. The oil is not available for anyone outside of the brewery. Steam distilling the fresh hops allows us to pull the floral and citrus notes from fresh hops, stabilizing them so the aroma does not break down over time.
The Torpedo hop are the hops that we use in our Torpedo dry hopping process. Sierra Nevada pumps the bright beer through multiple vessels like a Randall. Each one holds 80 lbs. of dry whole cone hops. We circulate the beer through these vessels from 24-72 hours depending on the tank size.
We will start issuing membership cards to all paying members this year. The goal of this is to allow the club to negotiate with local craft breweries and craft beer establishments for discounts for SBC members. The cost of the membership cards is minimal. Look for them in May or April.
Club 13 ounce tulips
These will be sold for 6 dollars per glass or 5 dollars per glass if more than one are purchased. Unfortunately only 8 were brought to the meeting. We will have more on hand at the March meeting as these are great glasses.
Events to share homebrew
1) California Homebrewers Festival at Vail Lake 5/2
We have 11 campsites, and officially we have a few spots left. Rich Thorton is attending the CHA meeting on 2/21 and after that we should have an idea how much we can bend the official rules.
2) Bite at the Beach 5/16
This is a beer and food pairing event with some of the better restaurants in the South Bay. Tom Dunbabin of King Harbor Brewing is coordinating the beer for Bite at the Beach, and he reach out to Pacific Gravity and Strand to represent homebrewing. Brian (Pacific Gravities President) and Ryan were thinking we could have 4-6 beers on a theme, and have the rest of the available taps open to whatever beer (or mead and cider) people want to donate. Last year tickets to bite at the beach were 100 dollars but donating beer earned a free admission. Please let us know if you are interested so that we know what to plan for.
3) OLG Fiesta 4/17 – 4/19
Ryan’s church and daughter’s school has a spring fiesta that is a fund raiser for the school every year. As it is a Catholic Church, there is a beer tent. Ryan donated 10 gallons of beer last year, and it was gone the first night. This year he is planning on a bigger homebrew presence, and working with local breweries to have craft beer on hand. If you want to donate beer or come drink some beer and support the school it would be appreciated.
AB1269? Allows us to pour beer with the profit going to charity or non-profit. We are working to set up another event this year, maybe with some live bands, so stay tuned.
Strand Brewers Club has a very nice club bar. It is fairly portable, we can configure it with 21 or 11 taps, it is all stainless, and it is fairly easy to use. We use it at club parties, California homebrewers festival, and likely at this year’s Bite at the Beach. Last year we replaced all the faucets and shanks and upgraded to stainless. Hopefully this will provide the club many years of trouble free service. We are looking for people to sponsor a tap for about 40 dollars and offset the club’s cost. At the end of the February meeting we had 8 sponsored taps, thanks to everyone who sponsored a tap. When we get to 9+ sponsors (to meet the minimum order) we are going to purchase nameplates from naptags.com to commemorate each sponsor faucet. These nameplates will go on the bar and are $4.25 per nameplate. Our goal is to have the nameplates on the bar for the homebrewers festival.
We have 3 Iron Brewers where anyone who wants to participate in the contest brews a beer with at least the 3 listed ingredients. Beers are judged and the winner is awarded a rotating tophy, and bragging rights. This is a great way to work on recipe formulation and creativity
March: Iron brewer (Cascade, Chocolate malt, Orange Peel)
July: Iron Brewer (Southern Cross Hops, Rye and Peaches)
October: Iron Brewer (Palisade Hops, Crystal Malt, Ginger)
Three single variable tastings (called SMASHish in the meeting description). These meetings serve as a way to isolate a single variable in making beer and see its effect much faster than a single homebrewer can on their own. These meetings will either be a case where everyone brews a common recipe altering one variable (like hops) or where a brewers makes multiple beers from a single wort.
May: Yeast: Ferment any wort with different yeasts to see the flavor difference the yeast imparts
August: Hops: anyone who wants to participate brewers a common recipe changing only the hops
November: Fermentation: Alter the fermentation environment of a wort to see its effect
The Spetember competition to clone the Sierra Nevada beer. Jason Rosenfeld will be on hand to judge and there will be prizes for the top 3 or so clone beers. While Hop Hunter was the suggested beer to clone, there was discussion at the meeting on whether something else would be more interesting so for now, the beer is TBD.
Bob had announcements on the Bus trip to the AHA rally at Stone and Rives had announcements on the Belgian Beer Comp, then Bob led a commercial stout tasting of 5 great stouts.
Flying Dog Pearl Necklace Oyster Stout
High Water Brewing Campfire Stout
Stone Stochasticity Golden Stout
Young’s Double Chocolate Stout
Oskar Blues Ten Fiddy Imperial Stout
Happy New Years
It was great to see so many people after the holidatys, and see a few new faces too. At the January meeting we covered meeting minutes from the officers meeting.
1 Southern California Homebrewers Festival
Bob Wilson is campsite coordinator and there is still space for additional attendees. Despite the Vail Lake RV resort website saying tent camping is not allowed we have confirmed with their staff that tent camping will be allowed for the festival.
The Festival Bragging Rights Competition is stouts this year. We will have a competition in April to see which beer should represent our club.
2 Club Bar
We are replacing the wood top for the full bar to finish all of last years upgrades. We are still looking for tap sponsers to cover the cost of the stainless shanks and faucets we purchased for the bar. Thanks to Jay Ankeney and Bob Wilson for sponsoring a tap already. We will be purchasing name plates to commemorate each tap sponsor and will affix them to the bar. The best option I have found for engraved nameplates is a website requiring a 35 dollar minimum purchase or 9 sponsors. More on nameplates will be discussed at the February club meeting.
3 Pacific Brewers Cup
Rives Borland is the Lead Competition Coordinator for the PBC he had some announcements on the competition. His near term goal is to fully staff the PBC organization team and finalize a date and location for the competition. If you would like to help with the PBC please contact Rives or me.
4 SBC club tulips and other club gear
We have purchased 72 libbey Belgian 13 oz. tulips with the club logo. These should be available at the February meeting for about 5 dollars a glass. We also have women’s t-shirts and men’s workshirts and t-shirts at reasonable prices. I’ll be keeping a list throughout the year, and if we don’t have the size or style you want, we can make additional purchases when we have a minimum order.
5 Meeting plan for the year
|8-Jan||Club meeting||2014 Brewer of the Year/BJCP exams|
|12-Feb||Club meeting||Commercial Tasting|
|12-Mar||Club meeting||Iron Brewer|
|9-Apr||Club meeting||Brew water presentation and SCHF BRC intra club comp on stouts|
|14-May||Club meeting||Sampling SMASHish: yeast|
|11-Jun||Club meeting||Commercial Tasting|
|9-Jul||Club meeting||Iron Brewer|
|13-Aug||Club meeting||Sampling SMASHish: hops|
|12-Sep||Club meeting||TBD Presentation|
|8-Oct||Club meeting||Iron Brewer|
|12-Nov||Club meeting||Sampling SMASHish: fermentation environment|
If you would like to run the commercial tasting if February, let me know. It is an easy and fun way to earn 3 points toward homebrewer of the year.
Once meeting minutes were complete Jim Wilson provided an overview of the BJCP and we tasted 4 beers that were used in the recent BJCP taste exam. One beer was an imperial IPA with significant amounts of diacetyl. It was interesting to see how some club members detected significant amounts of this flaw and others did not. If you are interested in learning more about the BJCP, becoming a BJCP beer judge contact Jim or any of the other BJCP judges in our club for advice. there are two opportunities to take the BJCP taste exam this year. Entering your homebrew in competitions is a good way to get feedback on your beer.
The club raffle featured some rare beers including a vertical of Bigfoot Barley wine, and 2004 Thomas Hardy’s and Fullers vintage Ales.
Remember the club has reserved 11 campsites and there is room for 6 people and two vehicles per campsite. We have room for about 16 club members in addition to those who already expressed interest in attending or reserved one of the 11 campsites. Here is the update from CHA:
“The California Homebrewers Association (CHA) Board of Directors is happy to announce a discounted registration cost for the Southern California Homebrewers Festival (SCHF) that is scheduled for May 1 and 2, 2015. Entry into the Festival is only available to members of the CHA. Please see the registration cost schedule below:
- $25 if purchased up until Jan. 31
- $30 if purchased between Feb. 1 and Feb. 28
- $35 if purchased between Mar. 1 and Apr. 17
Please note the new conditions this year:
- Only CHA members are allowed to register for the SCHF. Not a member yet? Go to www.calhomebrewers.org to join!
- Each CHA member is permitted to purchase only one (1) registration for the SCHF. Multiple registrations cannot be processed to insure that only members are allowed to register for the event.
- SCHF attendance will be limited to 1600.
- SCHF registration will end on Apr. 17. There will be no registration available the 2 weeks prior to the Festival. No exceptions.
To thank you for your patience with our legislative effort last year we are offering this discounted registration to all of our members. This discount will be available for 2015 only.”
The Holiday party is on 12/6 again at the Fafard’s. This is always a very fun evening and Steve and his wife are fantastic hosts. Remember to bring your raincoat there has been some precipitation 4 of the last 4 years
The Homebrew club of the Year entry is on the website. Congratulations to the Maltose Falcons this years winner
There is a BJCP taste exam on 12/6, if you are able to donate beer for the exam please contact me at president(at)strandbrewersclub.com. In exchange for your donation you will receive ~24 score sheets on your beer. Many club members are taking this exam and the beers should be tasted blind, so please keep all donations confidential until after the exam.
All our purchases to the club bar are complete. If you would like to sponsor one of the taps you can do so by giving a check to the treasurer or via Paypal. Sponsor tap will be commemorated with something like a plaque on the club bar (details at a later meeting). We hope to have all the club bar improvements incorporated for the holiday party.
The 2015 Southern California Homebrewers Festival is on 5/2/2015 at Vail Lake near Temecula. Our club has reserved 11 sites and we have campsite managers for each site. The sites we have reserved are 313 through 323. Currently 7 sites are full and there is room for about 15 additional campers. Email me and I’ll put you in contact with a campsite manager to reserve your spot. Thanks to Bob Wilson for fielding the call and reserving the sites, and to Rick Wirsing for taking the alcohol awareness course.
Discussion of Club Bylaws:
We had a lengthy and interesting discussion of the club bylaws, and passed two changes to the bylaws: 1) updating the bylaws to reflect the 35 dollar membership fee that was passed a few years ago and 2) increasing the maximum amount of an extraordinary expenditure to 250 dollars.
Other discussion topics included membership cards, officer responsibilities, and what constituted a normal operating expense. Expect more on Club Bylaws at the January meeting.
Congratulations to the 2015 officers!
President: Ryan Penrod
Vice President: Rich Thorton
Treasurer: Chris Remensperger
Secretary: David Eaves
Activities Director: Bob Wilson
Dregs Editor: Rick Wirsing
Third Single Variable Tasting (Carbonation)
Ryan Penrod Brought a Saison carbonated with cardrobs at low and high carbonation levels. Jeff Sanders brought a King Harbor monster brew with cocoa nibs, one carbonated with Carb Tabs (CT)and one with Prime Dose (PD). Ryan’s low carbonation Saison was perceived to have more body and mre sweetness while the high carbonation version had a grainy character more head and perceived to be drier. Jeff’s CT had more milk chocolate flavors while the PD was more carbonated and drier and was described as having less chocolate or bitter chocolate notes. Thanks t everyone who participated.
Congratulations to Bob Wilson for the best homebrew of the evening with his Smog City Monster Brew Kolsch
Remember there is no December meeting