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Messages - christo

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16
Homebrew Clubs / Re: Georgia HBC
« on: January 26, 2012, 08:36:13 PM »
Haven't heard of the hop breakers but they may be around.  But there are a number of very good, well-run clubs in and around Atlanta, including Covert Hops Society, Alpharetta Brewmasters, & Final Gravity to name a few.  The closest one to you would be South Atlanta Homebrewers.

http://sabrewers.net/

17
Only one week left til the entry window closes so get your meads in asap.  18 lbs of SE varietal honey to BOS plus tons of very nice mead-related prizes to all winners.

18
Only one week left til the entry window closes so get your meads in asap.  18 lbs of SE varietal honey to BOS plus tons of very nice mead-related prizes to all winners.

19
The Domras registration will open tomorrow evening.

For those who are IE-challenged ;), the following link should take you directly to the registration page which should work with any of the various non-Microsoft browsers available. Cheers and good luck!

http://domras.homebrewcomp.com/welcome.php

20
This is an early announcement that the Savannah Brewers League will once again be sponsoring the Domras Cup Mead Competition to be held Saturday, February 4, 2012. The entry window will be open from January 5-25, 2012. Cost is $6 per entry. After the event, we hold a post-party and oyster roast, so if interested in helping to judge or steward, please sign up on the registration page and come join us. Ribbons and lots of great prizes from the Savannah Bee Company, Redstone Meadery, and Savannah Homebrew Shop.

For more information please visit the SBL website. The direct link to Domras Cup info is

http://www.savannahbrewers.com/index_files/DomrasMead.htm

21
This is an early announcement that the Savannah Brewers League will once again be sponsoring the Domras Cup Mead Competition to be held Saturday, February 4, 2012. The entry window will be open from January 5-25, 2012. Cost is $6 per entry. After the event, we hold a post-party and oyster roast, so if interested in helping to judge or steward, please sign up on the registration page and come join us. Ribbons and lots of great prizes from the Savannah Bee Company, Redstone Meadery, and Savannah Homebrew Shop.

For more information please visit the SBL website. The direct link to Domras Cup info is

http://www.savannahbrewers.com/index_files/DomrasMead.htm

. . . best viewed in IE.

22
Homebrew Competitions / Re: Summer Suds in Savannah hb comp - Sept 1-2
« on: August 18, 2011, 07:41:07 AM »
The registration page was off-line for the past day due to unforeseeable circumstances (damn AT&T). Note that we are back live and ready to take your entries. Only 6 more days til the entry window closes.  Sorry for any confusion.

23
Homebrew Competitions / Re: Summer Suds in Savannah hb comp - Sept 1-2
« on: August 03, 2011, 06:23:06 AM »
FYI, I have opened up the registration page, so enter if you dare! We will be giving away a Brewhemoth 22-gal conical as a BOS prize (and have a 15-gal Penrose kettle as well), so added impetus to enter.

Anyone with a Category 29 Low Country Ale Lager entry should provide a paper copy of their 100-word or less description if they need more space than available on the online registration page (will only go to 256 characters tho that may be enough).

24
Homebrew Competitions / Summer Suds in Savannah hb comp - Sept 1-2
« on: July 17, 2011, 05:50:02 PM »
Sending out an early note about the Summer Suds in Savannah homebrew competition to take place Sept 1-2 in conjunction with the Savannah Craft Brew Fest over Labor Day weekend. All beer and cider styles will be accepted, plus this year we will have a Special Category 29 "Low Country Ale/Lager". Judges are needed as well and we should have a few Fest tix available either free or at a reduced cost for volunteers.

The entry window will be August 5-24 and cost is just $6 per entry. The Best of Show beer will be brewed at Moon River Brewing Company.

Vist http://www.savannahbrewers.com/index_files/SummerSuds.htm for more info (best viewed in IE).

FYI, Summer Suds now takes the place of our old annual comp, the Bay Street Bash.

25


Dear Georgia Beer Enthusiasts,
With your help we have a last minute, fighting chance of getting a bit of Georgia Law changed to help Georgia brewpubs.

House Bill 472 seeks to raise the limit a Georgia brewpub can sell to a wholesaler from 500 to 5000 Bbl/ year and to strike the current brewpub restriction of "draft only." IF THE BILL ISN'T ACTED ON BY TOMORROW MORNING, IT WILL DIE FOR THIS YEAR.

If you'd like to find bottles of your favorite Brewpub's beer available in stores, please immediately email Rules Committee Chairman, John Meadows (john.meadows@house.ga.gov) with the following simple message:

"Georgia Breweries = Georgia Tourism + Georgia Jobs + Georgia Economic Development. Give HB472 a vote!"

Please act IMMEDIATELY or it will be too late. Thanks for your support,

Georgia Craft Brewers Guild

26
Other Fermentables / Re: Water Profile for Mead
« on: March 13, 2011, 06:51:14 PM »
Thanks, Ken!
I'd read your similar Zymurgy article and have taken all those items to heart.  A question had arisen during our Mead Judge Exam class (and subsequent mead-related activities) about how much effort to put towards creating water profiles.  Our group actually did discuss preparing a must of similar honey and yeast but changing the water profile to several of the "classic cities" to see how different they come out.   As you said, there are more complexities in beer brewing as pertains to water, but who knows, maybe we'll do it and see how they turn out.


27
Other Fermentables / Water Profile for Mead
« on: March 09, 2011, 10:42:58 AM »
In discussing aspects of mazering with fellow Mead Judge classmates, a question has arisen on which there does not seem to be lots of available data.  A check of Schramm's book provides only a few lines devoted to water.  Not really much on the web either.

So, what type of water is best suited for making mead?

From what I have gleaned, the primary and maybe only factor most mead makers use is pH.  If the combination of water and fermenting honey get a pH around 3.8, you don't need to make any changes.  Kind of like with extract brewing, if the water is good to drink, then it will make good mead.  But what about great mead?

It seems there are some prerequisites for the water profile of mead:  Sufficient Ca for yeast health and clarity, sufficient CO3 to offset the gluconic acid produced during fermentation and the low pH of natural honey, the need to keep levels of Na, Cl, and metals in check so not to highlight any off-flavors, and reduction of chlorine/chloramines is a given.  It seems that with proper nutrient additions, much of these basic items can be provided, thus killing two birds with one stone.

There has been countless hours of effort devoted to classic brewing cities water profiles for beer production and the various nuances provided by different ions in the brew water.  What else is worth worrying about for mead?

28
Vital Statistics:
OG: 1.064 – 1.072
IBUs: 23 – 35
FG: 1.011 – 1.018
SRM: 6 – 11
ABV: 6.3 – 7.4%

I'd modify to the style range.  Probably 1 oz. of bittering will basically do it.  

Edit:  that's if you are doing full-volume boil.  If you are doing a concentrated extract boil, say 2 gallons, then the calculated IBUs are close to 25 using the recipe as is.

29
For more years than I bother to remember at this point I have been on a quest to brew the main 80 BJCP styles (4 sours and 4 lagers to go), so there has not been a lot of time for repeats in a limited brewing schedule (maybe 10 batches a year).  That said, I almost always get a batch of my Midder (Mild Bitter) made (ideal for a party since it's an "8-day" beer and low-grav) and my Turtle Rye PA (Terrapin clone).  For multiple years I made at least one Saison every summer, letting it go into the 80's (or even 90's) and see what I got in the end, though the recipe was always tweaked a bit each time with spice additions.  I want to start that tradition back.

30
The entry window has been extended to Feb 1. Also, judges are welcome to bring entries in "ready to drink" condition as long as they are entered by the 1st.

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