5/14/2013 we had a small group at Brothers 2, with 17 of us, lots of brew
talk and great beer.
Jason Fletcher Zach Dubord Donna & Bernie Kordula James Dunn
Hawley Pete Patton Dan Homa Dick Tuthill Bob
King (1)Dave King (2) Dave Semo Josh Brian Murphy
have 3 new members this month, Pete Patten, Zach Dubord and Josh.Pete has his 1st kit, a Mr.
Beer kit, which he’s hesitant to jump into, and had many questions, but he needs
to just get that 1st batch made, per the instructions, and we can go
Russell asked how often we brew.If
you get really into it, and brew often, 5 gal. batches can be a lot of
volume.But, as you brew more and
the word gets out, you’ll tend to find friends who were obscure, are now wanting
to help you with your supply.There
are always 1 gal. batches, getting rather popular lately.I, on the other hand, recently went from
6 to 11 gal. batches.
sent notices of some Homebrew
Contests, which we can enter beers in, and can go help Steward or Judge
at.Here are but a few; Battle of the Brews, July 19 at the
Delaware State Fair Grounds, Sam Adams Longshot Competition, June
28, and the NY State Fair Homebrew Contest, at
the Fair Grounds in Syracuse, July 11.BTW, James Dunn offered to take our entries up with his, the week of June
Community Shop, in Owego is a quiet little corner
store at 106 North Ave. with a great selection of Craft Beer, so if you live
down that way, or happen to drive by, give them a try.And if you’re closer to Waverly, don’t
forget the Jolly Farmer.Speaking of Owego, Marty’s Farmhouse Brewing Tasting Room is open, just a
couple blocks North of the Community Shop (14 George St.).Starting Sat. June 7, you can stop by,
get a pint, and fill your growler.Check out the article in Upstate Brew York.
Hops are growing like mad.Mine were about 5’ high the day before
our May meeting. They’re up to the
roof now. How are yours doing?
There was a bit of a scare, when we heard that the FDA
was going to require breweries to dry, test, and package their spent grain
before allowing farmers to feed it to their stock.The Wall Street Journal says they backed off, thank
talked about brewing water,
important for many beer styles.Some of us are guessing at it.Zach at North Brewing,
installed a Reverse Osmosis unit, so he can dilute down his Endicott water.Our Endicott report is worthless, it
doesn’t contain most of what we need to know.Ward Labs will analyze it for $40, just send in a
sample.John Palmer has approved
the LaMotte Test Kit.Without a pH meter, it’s $125 for up to
50 tests, to get total hardness, Ca, Mg, SO4, Alkalinity, Cl and
Na.I’m planning to get one, so I
can stop the guess work.Want to
share the cost?
– Dunkel, Recipe from “Brewing Classic Styles,” with
extract, White Labs Hefe yeast, nice banana esters from the yeast.Good example from one of our new
James Dunn – Vienna Lager, nice malty flavor, with a
honey like note.
Russel – American Amber, same as
last month, a Brewer’s Best kit, his 1st batch, holding up well.
– Cider, Alde’s cider plus US-05
yeast, dry, slightly sweet.It was
dry hopped, but age has greatly reduced the aroma.
Bernie – Brown
Ale, rich brown malt flavor. Clean, well done.
King (2) – JBA & Rye Ale Blend,
Pride Rye Ale with 25% Judy’s Brown
Ale.Light Brown Ale
malt flavor in the collaboration Rye IPA.Served from the Beer
Box, another great application for it, easy way to blend and then
serve your kegged brews.
– Rye IPA, a bit light, easy on the
hops, cleanly fermented.All-grain,
Brew-In-The-Bag, no sparge, using a converted ½ keg and pulley system.O.G. = 1.050.Amazing result, a great 1st
– Wheat Stout, clean, high HOOCH,
same recipe from 2 years back.
James Dunn – Belgian Triple, nice clean, well done.Incremental feeding of sugars for 9 –
– Amber Ale, from Doc’s.Good, but some off flavor indicates a
bit of contamination.Josh is an
experienced wine maker, just getting into beer making.We suggested use of a good cleaner, such
as PBW and a good no-rinse sanitizer, such as Star San.Wine can be more forgiving for sanitation, due to the higher ABV.
Semo – Lager, good bitterness level,
low CO2, Vienna style?Easy drinking.
Semo – Old Ale, 6 mo. old, with Treacle sugar.Nice smooth sipper.
– Banana Wine, strange, but
interesting, and actually very drinkable.Made with 14 lb. of bananas & some sugar for a 5 gal. batch.EC1118 Champagne yeast finished it
King (1) – Elevator Espresso Chocolate Stout (6.5
%, brewed with 4 pounds of locally roasted espresso & 4 pounds cocoa
beans) from Endless Brewing, big coffee flavor.
Chris – Matilda, Belgian style ale from Goose
Don’t forget, if anyone wants to write a review of a pub,
a brewery, trip, etc, please do so, and send a copy to Tim and Me. We’ll
get it on the web, you’ll be famous. See you June, 11th at
Brothers 2.BTW, Fil is adding a
ton of taps soon, should be over 20 soon.