Author: brewpres

March Big Brew

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Half Pints Brewing Company is once again allowing us to brew a batch of wort on their Premises.  The date of the Big Brew is March 17th starting at about 9 AM (exact time to be confirmed later).

You will be allowed to fill up one 23 liter carboy or bucket (Cost of wort TBD)

You must be a paid member in good standing.

You will be responsible for adding the yeast to your fermentor at home. You have free reign to use any yeast you want.

Due to a couple hiccups last year, we will check, clean, and sanitize your fermentors on site to make sure they will not pass on any bacteria to other carboys.

This year, we will give you the opportunity to vote for what beer style you want to brew.

 

  Update: January 11, 2013 – Since we do not have 51 members of the Winnipeg Brew Bombers, it looks like someone(s)took into their hands to skew the results. As the president, I am making an executive decision:  “The Irish Red and the Wheat Beer are tied at 16 votes each and the winner of the Malt Forward competition in February will choose the beer style to be brewed.”

Club Brew Hop Miscalculation

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This is just in case you have spam filters on your email and you are not getting my messages:

We gave everyone 45 grams of Perle hops for the bittering addition.  If you add those in at the 60 minute mark, you will get an IBU in the mid 40s which is too high for a Schwarzbier.  This is up to you how you want to handle this:  you can just add in 34 grams at 60 minutes and have 11 grams left over or you can play with the timing of the additions to get the desired IBU’s without adding hop flavour.

Jared had a few things he wanted to add:

1.       Mash schedule: traditional German multistep mash vs. single step  (we talked about this at the meeting)

2.       90 minute boil, hop additions to 25-30 IBUs

3.       Wort aeration: achieve 10-12ppm using agitation or pure O2

4.       Pitching rates: chill to 44 degrees F then pitch 1.5 million cells per ml of wort per degree Plato. Yeast temperature at pitching should be within 10 degrees F of wort temperature. Two packs of W-34/70 rehydrated as per manufacturer product sheet or large/step-up starter chilled and decanted. We don’t want people attempting to dump a 5L starter into a 23L batch.

5.       Fermentation: ferment to 6-8 points above expected FG (1.020 is a good rule of thumb) then warm to above 60 degrees F for diacetyl rest. Leave beer on yeast until SG is consistent for three consecutive days. A week at room temperature after fermentation has slowed will ensure completion.

6.       Rack beer to secondary for lagering; 7 weeks at 32 degrees F.

7.       Force carbonate to around 2.1-2.4 atmospheres or bottle condition. Use ½ pack neutral ale yeast rehydrated at bottling and carbonate at 65-70 degrees for three weeks. Alternatively, beer may be cleared after primary fermentation, then bottled, then lagered.

October Meeting

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Members,

Are you getting emails from the Winnipeg Brew Bombers?  If not, please let me know at president (at) winnipegbrewbombers.ca and I will enter you in our email database.  If you are interested in getting the club brew (Black Lager) and haven’t placed your order yet, please email me and let me know if you want All-Grain or Extract, Dry or Liquid yeast, Milled or Unmilled.  Please do so by October 7th.

Thank you,

Mark