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BCHA – Brew-Blast | 3-28-17

NEXT CLUB MEETING – APRIL 8TH, 2017

Host: Matthew Cogburn
Where: 5418 Peppermill Lane, Abilene, TX 79606
Time: 7:00PM – 9:00PM

CLUB COMPETITION ENTRIES WILL BE DUE! don’t forget to bring your entries for our first club competition of the year to this meeting. Remember this is an open competition, so bring your best brews (2 entry limit) and lets try to have a good showing for this one.

You can download the bottle labels and entry forms from our website here.

BLUE BONNET BREW-OFF RESULTS

Thank you for everyone who attended the Blue Bonnet Brew-Off this year! It was a great time. If you didn’t get to make it this was a fun filled weekend with great tech talks, beer samplings, the pub crawl, food pairings and good times.

We also had a couple winners this time around. A big congratulations to:

Samuel Pugh – Silver Medal for his Smoked Chili ESB!

Adam Allegrucci – Silver Medal for his Red IPA!

Thanks also for everyone that had entries, it’s a hard competition to win but if you don’t enter you can’t win. Plan on entering next year, it’s definitely a great competition to enter.

TIPS AND BEERSOURCES

The Pico Brewing System

Automatically brew 5 liters of fresh craft beer at home in about 2 hours using eco-friendly grain and hop PicoPaks™ from dozens of award-winning breweries worldwide.

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THE WHIRLFLOC EFFECT | EXBEERIMENT RESULTS!

A curious thing occurs when wort is boiled– proteins coagulate in what’s called the hot break, initially causing a terrifying period of foaming, and eventually leads to a kettle of boiling liquid that looks more like egg drop soup than beer-to-be. A similar thing occurs during the rapid chilling of the wort at the conclusion of the boil, which is referred to as the cold break. Both of these are accepted by many as being an important component of the brewing process, as it allows the brewer to more easily transfer only clear wort to their fermentors, which is believed to reduce haze and improve shelf stability. While a good boil, proper wort pH, and quick chilling will contribute to a good break, brewers often rely on additives to encourage stronger coagulation of these proteins, with a popular option being Whirlfloc.

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Posted on by abilenebrewmasterLast updated

BCHA – BREW-BLAST | 3-7-17

CLUB MEETING THIS WEEKEND – MARCH 11TH, 2017

Host: Pat and Marty Lannon
Where: 12732 County Road 310
Time: 7:00PM – 9:00PM

For this meeting we will be working on our club bar and also tasting any keg submissions we get for the club bar to bring to Bluebonnet. By now your keg submissions should be just about done, so carb them up and we’ll see you Saturday night!

Tip: If you ever want to find out what is going on with the club including events you can find current events located to the right in the sidebar or by going to “events” in the navigation.

JOIN THE AMERICAN HOMEBREWERS ASSOCIATION & HELP OUT THE CLUB!

If you haven’t already joined the AHA it is a great association with tons of cool benefits. Plus, by clicking on the link below and becoming a member you also help out our club. Oh! did I mention you also get a free gift for joining! So don’t delay, do it today and take advantage of this great offer.

    

TIPS AND BEERSOURCES

Wild Yeast 101

A lot of beers are marketed as wild if they contain brett, brett itself is often called a wild yeast, and WPL644 trois was thought to be brett but is apparently sacc and is being called a ‘wild’ saccharomyces. But if you buy a pure strain of brett from a lab, is it really wild? You know what you’re buying, you know basically how it will behave and what it will do to your beer. Maybe that yeast strain was wild once but I don’t really think that’s wild anymore.

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BrewDog’s The DogHouse Craft Beer Hotel

BrewDog is on a mission to open “the world’s first craft beer hotel, The DogHouse, along with a sour beer brewery” and, needless to say, life is worth living again.

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