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I want to pass along a few updates. The next meeting will be held in the greenspace (the fence is down and it looks great) across from the Chattahoochee Brewing Company on Saturday, July 13. We’ll start at 8pm in hopes that the sun is a little less intense by then. We’ll have the tent and tables set up and ask that everyone bring a chair. We will discuss the upcoming Emerald Coast Beer Festival. If you haven’t paid your dues yet, please bring them to the meeting along with money for your T-shirt. Also bring some cash for a possible raffles.
Yes, bring homebrew. The green area is a public entertainment district and we can safely drink there without jeopardizing Derrell’s pub. No bottle or glasses though. We will have plastic cups. All homebrew will stay in the grassy area and will not be taken into the pub’s property, nor should pub beer be brought into the public area. Let’s be responsible about this.
Fellow homebrewer, Chris Black and his wife will be having a baby very soon. If you are feeling charitable, I know he would appreciate any gift. Size 3 and 4 diapers will especially be needed.
Hey guys! The National Homebrewers Conference starts today and ends on Saturday night. Make sure to tune in to the award ceremony on Saturday night and root for Jay and Chris in hopes their coconut stout places in the finals. You can tune in to the Brewing Network to watch the ceremony. Oh, and if you are not a member of the American Homebrewer’s Association you should be. Go register on their website.
The award ceremony starts at 8:45 p.m. EST on Saturday night.
If you want to make a homebrew clone of a particular beer or you just enjoy the flavors that a particular commercial brewery’s yeast strain provides there is a way to reuse their yeast. First, you need to do a little research and ensure that particular beer is bottle conditioned. For example, I know that Bell’s Brewery use the same yeast for almost all of their beers and bottle condition. I’ve harvested their yeast from a lower abv beer like their brown ale and built it up to use in a successful Hopslam clone. Here is a good article that explains the process:
The first step is to make a yeast starter—a small batch of beer—to feed the yeast, as they’re likely hungry after running out of fermentable sugars in the bottle. A normal yeast starter of about 1000 mL and an OG of 1.040 will do the trick. Here is a great tutorial on making a yeast starter. If you haven’t made one before, don’t worry, it’s really easy.
Once the starter is made, you will want to remove as much of the yeast from the commercial beer as possible without contaminating it, so make sure the beer is chilled and has been stored standing upright. When you open the beer, give the lip a spritz of sanitizer to make sure it doesn’t have any nasty bacteria living on it.
Then, carefully pour most of the beer into a drinking glass , being careful not to disturb the layer of yeast that will have formed on the bottom. Stop pouring as soon as the yeast cake at the bottom of the bottle starts to reach the lip.
Pay attention now. The next step is very important! Don’t forget:
Now drink your beer.
While drinking the glass of beer, either spray some no-rinse sanitizer on the lip and neck of the bottle (such as Star-San) or use a grill lighter or creme brulee torch to heat sanitize the lip of the bottle.
Give the bottle a good swirl to break the yeast off the bottom of the bottle, then pour the yeasty remains into your starter.
I recommend repeating this for two or three beers (get some help if you don’t want to drink them all yourself). That will insure that you have a sufficient amount of healthy yeast to start eating away at your starter.
Wrap the top of your yeast starter container (we recommend a 2-liter Erlenmeyer flask) in sanitized aluminum foil, or use a stopper with an air-lock, and let it sit. If you have a stir plate, great, if not, just give it a swirl every time you walk past it sitting on your kitchen counter. You can also easily build a simple stir plate with parts you might already have around the house.
It may be a day or two before you start to notice any activity in the starter. Remember, it’s a very small amount of yeast in there. Give the starter 3 to 4 days once the activity starts, and when the liquid begins to clear, you can chill it down in your fridge to see how much yeast has built up and collected at the bottom of the flask. If needed, decant the beer off of the top and repeat the starter process to build up the amount of yeast further.
Great information…read the rest of the article…
Pretty good tutorial on batch sparging from the American Homebrewers Association:
Anyone who wanted to enter the Alabama Brewoff but was disappointed by their early cut off on entries, then you should hurry and get your entry registered for the Macon Homebrew competition. While the deadline for registering is July 8 at 12 AM., they are only accepting 150 entries and already have 63 submitted at the moment. You can find all the information you need at http://themaconbeerfestival.com/BCOEM/. You’ll need two bottles to send and the entry fee is $10. You need to get those to the judging address by August 9th. Competition rules can be found here: http://themaconbeerfestival.com/BCOEM/rules
All mailed entries must received at the mailing location by the entry deadline – please allow for shipping time.
All entries will be picked up from drop-off location(s) the day of the entry deadline.
All entries must be handcrafted products, containing ingredients available to the general public, and made using private equipment by hobbyist brewers (i.e., no use of commercial facilities or Brew on Premises operations, supplies, etc.).
The competition organizers are not responsible for mis-categorized entries, mailed entries that are not received by the entry deadline, or entries that arrived damaged.
The competition organizers reserve the right to combine styles for judging and to restructure awards as needed depending upon the quantity and quality of entries.
Qualified judging of all entries is the primary goal of our event. Judges will evaluate and score each entry. The average of the scores will rank each entry in its category. Each flight will have at least one BJCP judge.
Brewers are not limited to one entry in each category but may only enter each subcategory once. For example, participants may enter a Belgian Pale (16B) and Belgian Saison (16C), but may not enter two Saisons, even if they are different brews.
The competition committee reserves the right to combine categories based on number of entries. All possible effort will be made to combine similar styles. All brews in combined categories will be judged according to the style they were originally entered in.
The Best of Show judging will be determined by a Best of Show panel based on a second judging of the top winners.
Bottles will not be returned to entrants.
Ship entries to: 562 Mulberry St Ln Macon, GA 31201
Register here: http://themaconbeerfestival.com/BCOEM/register