Dregs - Strand Brewers Club

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was attached to the door with 22 sheet metal screws.Removing those allowed the insert to be removed andthen the channel and seal could be reinstalled. After thepicture was taken, the original insert was replaced witha flat sheet of 0.060” white styrene from the PlasticDepot in Gardena.A single stage Ranco ETC-111000-000 DigitalTemperature Controller manages beer temperature. It’sthe small grey box to the right of the fridge. This modelis ideal because it has a software switch that can controleither a heating or cooling cycle. A temperature sensoris connected to the controller with an 8’ cablewaterproofed with a 1’ piece of 3/8” heat shrink tubing.This ghetto thermowell allows the sensor to be safelysubmerged in the beer. A small notch in the door sealallowed cable access.clarification and permitted forced carbonation rightaway.This fermentation temperature profile and the usage of“fermentor” are right out of Chris White’s Yeast book.Compared to previous IPAs I’d brewed in the summer,this one was smoother with a cleaner malt flavor whichshould bring a smile to Ron Cooper’s face. The NelsonSauvin hops have a subtle green grape flavor.In July, I brewed Hefewiezen using Harold Gulbransen’srecipe and process that he discussed at the NHC.Harold’s beer includes 70% malted wheat, a singledecoction mash and fermentation at 62 o to get the maltflavor, mouthfeel and clove/banana intensity andbalance just right. I’ll have a complete report on hispresentation in Sept.I’ve brewed Hefewiezen without FTC and banana bombis the description that comes to mind. For this one, a1000ml starter of WLP-300 (Weihenstephan 68) waspitched at 59 o and fermentation was initially controlledto 61-63 o . Fermentation was slow to take off at thesetemperatures, but foam did cover the surface after 12hours. After 24 hours, the head was 4” thick andgrowing. After three days, temperature was allowed torise naturally to a max of 70 o and a FG of 1.011 wasreached in 11 days. The beer was then crashed to 40 ofor 2 days, kegged, carbonated and is conditioning now.The fridge cooling setup works fine and I have fivemonths to figure what kind of heater to use next winter.One bit of fall out is that I have an unopened 50’ coil of3/8” refrigeration tubing that I don’t need. Anyinterested buyers?This is the fridge’s first batch back in June. It’s an AIPAhopped with Summit for bittering and Nelson Sauvin forflavor and aroma. A 1000ml starter of WLP-002 yeast(Fuller’s) was pitched at 65 o and the first three days offermentation were controlled at 66-68 o beertemperature while ambient temperatures hovered inthe mid 70s during the day. After yeast growth slowed,temperature was allowed to rise freely untilfermentation was complete. The beer reached 74 o anda 1.010 FG. It rested for two days to reduce diacetyl andwas then crashed to 40 o before kegging. This spedCompetition CalendarRives Borland, Vice-PresidentClub-Only CompetitionsStrand Brewers' Club MeetingTime: 2nd Wednesday of most months 7:00pm.Best entry at the club meeting will be sent to thejudging location.For more info on club-only competitions, go tohttp://www.homebrewersassociation.org/pages/competitions/club-only-competitionsAugust 2011 (bring entries to July or August SBCmeeting)
MeadEntry deadline is August 20, 2011. Judging will be heldAugust 27, 2011.Hosted by Susan Ruud and the Prairie HomebrewingCompanions of Fargo, ND, this competition covers BJCPcategories 24, 25, and 26 styles.For more information, contact Susan Ruud atSusan.Ruud@ndsu.edu.September/October 2011 (bring entries to SeptemberSBC meeting)Specialty/Experimental/Historical BeersEntries are due October 15, 2011 and judging will beheld October 29, 2011.Hosted by David Houseman and the Brewers UnitedZany Zymurgists (BUZZ) club of West Chester, PA, thiscompetition covers BJCP Category 23.Entries must specify the experimental nature of thebeer (e.g. type of special ingredients used, processutilized or historical style being brewed), or why thebeer doesn't fit an established style. Additionally, theentrant may specify an underlying beer style. Forhistorical styles or unusual ingredients/techniques thatmay not be known to beer judges, the brewer shouldprovide descriptions of the styles, ingredients and/ortechniques used.For more information, contact David Houseman atdavid.houseman@verizon.net.Local Competitions: in order of entry deadline09/24/2011 Pacific Brewers CupLos Angeles, CAContact: Carl Townsend Phone: (310) 391-0900Entry Fee: $6.00 Entry Deadline: 09/10/201110/01/2011 EdUCate! Homebrew CompetitionSan Diego, CAContact: Michele Lolly Phone: (858) 922-3302Entry Fee: $10 first entry $5 subsequentEntry Deadline: 09/14/2011For a complete list of BJCP competitions, go tohttp://www.bjcp.org/apps/comp_schedule/competition_schedule.phpYear Look-AheadJulyLos Angeles County FairAugust COC – MeadsSeptember Pacific Brewers CupSeptember COC – Specialty/Experimental/HistoricalBeersOctober California State Homebrew CompetitionNovember COC – HefeweizenJanuary COC – Dark LagersMarch COC – StoutMayCOC - Scottish and Irish AleMayMayfaireJulyLos Angeles County FairAugust COC - PorterNovember/December 2011Hail to HefeweizenEntries are due November 25, 2011 and judging will beheld December 3, 2011.Hosted by Brian Steuerwald and the Foam Blowers ofIndiana (FBI) club of Indianapolis, IN, this competitioncovers BJCP categories 15A, 15B, 15C, and 15D.For more information, contact Brian Steuerwald atBLSteuerwald@aol.com.January/February 2012Dark LagersEntries are due TBD and judging will be held TBD.Hosted by the Silverado Homebrew Club of St. Charles,IL, this competition covers BJCP category 4.For more information, contact Robert Keck atkeckbobb@netscape.net.Tough duty at the Club Fundraiser on Rives’penthouse.
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Dregs - Strand Brewers Club

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