Our annual roundtable of meads will take place on Sunday, June 22, from 1 to 4 PM at the Home Wine, Beer, Cheese, and Meadmaking Shop in Woodland Hills. Both homemade meads and commercial meads (should there be any) are welcome. The tasting is well attended and it generally takes two 22 oz. or 750 ml bottles, or four 12-oz. bottles, to allow every one a small sample. Bring a suitable tasting glass such as a small wine glass or beer goblet.
When I was but a wee lad of a brewer I read ever brewing book that I could get my hands on just trying to get everything I could learn crammed into my head. I saw different configurations of systems and learned different techniques. From MB Raines, I learned the wisdom of prepping your yeast for their hard road ahead (seriously, a starter when I began in 1999 was still looked on as fussy and not really necessary). From Bruce Brode and Brian Vessa, I learned the power of a strange ingredient or two (Kix in this case).
Come Join Mead Master Bruce Brode and Grand Hydro Drew as they tackle making 25 gallons of various flavored meads for the club's 40th Anniversary! Sign up to let us know if you'll be joining us before the April Club Meeting and helping us out. We also have a need for a few additional 5 gallon carboys so if you can help us out. (Please note - unlike a shop brew carboy bearers will not take a portion of mead home for themselves. All mead is designated for the club. We will make it so that every carboy provider gets a little "thank you" for loaning us their vessels.)
For those that ordered, the East Coast Yeast shipment is inbound and should be in Pasadena Wednesdayish. I'll be splitting everyone's order up and then we'll figure out how to get it distributed to folks.
An update for everyone who ordered during the club's East Coast Yeast buy. Al's working furiously to grow up the last bits of our order and then off it will come to us.
I'll be taking the order in and working on divvying out the orders from there.
All right gang, we had to cut things short at the meeting cause everyone had questions!
So, here's your chance - sign in, add a comment with your questions for John Palmer (http://www.howtobrew.com/) and we'll circle back with answers by the July meeting. To give John time to formulate cogent answers (and relax), please have your questions in by Friday June 18th.
Remember - for water adjustments think seasoning:
Resididual Alkalinity - is what you worry about to get the mash pH correct
