Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - christo

Pages: 1 2 [3] 4 5
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

. . . best viewed in IE.

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.

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).

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 for more info (best viewed in IE).

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


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 ( 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

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.

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?

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.

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.

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.

FYI, the entry window is now open for the Domras Cup, so enter at the online registration site accessed at the link above.  Also, have been informed that we will have cool etched wine glasses for judges and winners.

Homebrew Clubs / Re: Technical brewing education in brewing clubs
« on: December 30, 2010, 11:57:10 AM »
Our club is similar to Mike's in that at about 15 minutes tops people get antsy when discussing technical or style topics during our regular monthly "business" meeting.  With other typical business discussion, the total official meeting ends up at an hour or so, which is about the tipping point for attention of your average beer drinker :D.  Time afterwards is spent on comraderie and general one-on-one or small group discussions which many times started from the technical discussion during the regular business portion of the meeting.

We hold a separate meeting we call our "stammtisch" each month for a beer swap at someone's house (unforturnately we cannot bring beer into the brewpub where we meet for business meetings per GA law).  We also hold our club-only comps at these and that has led to style discussions on the style to be judged.

Lastly, we hold a separate BJCP class for those who want really detailed information about ingredients, styles, process, etc.  For the 6 months before the test, we will meet 1.5 hours prior to the regular meeting plus have additional sessions at a different time during the month.  

General Homebrew Discussion / Re: Competition Ethics
« on: December 30, 2010, 11:20:34 AM »
Wow, talk about a roaming thread. . . insults, apologies, fishing!

Back to the topic.  It has been summed up fairly well, but thought I would give my take.

As discussed earlier, if you want feedback on why some of your fruits don't shine in your mead, then noting all fruits may be appropriate.  (I do like the concept of stating all of the fruits but then also adding that the primary fruits are x and y).  If you are wanting to do well in the competition, mention only the ones that are detectable.

A correlation can be made to deciding what style to enter in beer brewing.  You may brew what you were planning to be a Robust Porter, but for whatever reason (lower mash efficiency, old ingredients, attenuates too much, etc.) it just doesn't have the proper malt and hop kick and ends up more of a Brown Porter.  Tastes like a Brown Porter, looks like a Brown Porter, smells like a Brown Porter, feels like a Brown Porter.  I say enter as a Brown Porter.  You can enter as a Robust and you will likely get comments back that the alcohol, hops, body, etc. are too low for the style and to enter as a Brown Porter next time.

In any event, it's not an ethics thing for any of these cases.  Just because you add it to the grist (or must) doesn't mean it's going to shine in the final product.

The 13th Annual Domras Cup Mead Competition, sponsored by the Savannah Brewers League, will take place February 5, 2011, beginning at 9 a.m. All mead styles (24,25,26) will be accepted. The on-line entry window will be open January 5 - 27. All entries are due by the 29th. Entry price is only $6. Great prizes from Redstone Meadery and Savannah Bee Company.

We're only second oldest, not nearly as prestigious, but possibly the funnest mead-only competition in the land. As always, we will hold our annual oyster roast afterward in celebration of a great mead day, so come out and enjoy the fun!

Please go to for more information (fyi best to view site in IE).

General Homebrew Discussion / Re: Is it done?
« on: November 29, 2010, 10:53:10 AM »
Relax and give it time (easier said than done).

Take SG readings for 3 days and if it's the same, then it has completed fermentation.  However, allowing time for settling of yeast will clear the beer and an extra week to 10 days will help clear up any remaining fermentation by-products.  Patience, my friend.

Pages: 1 2 [3] 4 5