Our monthly Club Shop Brew is set for Sunday June 10th at 8:00 a.m. Our Club Treasurer, Kent Fletcher will be leading this crew with the brewing of his Elkwood Wheat.
All Brew Crew members will be brewing on the Falcons 30 gallon all grain brew system located at the Home Beer Wine and Cheese Making Shop in Woodland Hills. Members will participate in all aspects of the brewing process from measuring and crushing the grain to clean up. Each participant will then take home 5 gallons of wort to ferment at home at a really cheap price for this style beer. (Approx. $12 each) It is a great deal for a beer like this! So remember to bring some cash to cover your share of the brew.
To be eligible to be on any Brew Crew, you must be an up to date, paid in full Maltose Falcons member. Your membership status will be verified prior to you being confirmed of a spot on the Crew.
You must email me your full name and contact number (cell #’s are best) at publicity@maltosefalcons.com so I can confirm your membership and contact you if there is any problems with your membership or with the brew itself. No exceptions.
We welcome new members, or members who have not yet been on a Brew Crew, to sign up for this event. If you have been on a Brew Crew within the past 3 months, you are not eligible to be on this Crew. Signups are at the end of this event blog in the sign up section. No sign ups will be accepted via the yahoogroups, email, etc. There are only 6 spots on the Crew, one of which is Kent's. Signups are on a first come, first serve basis and tend to fill quickly.
Of course anyone who is interested in observing the all grain brewing process is welcome to come by the shop to hang out and party with the Crew. Beer and snacks to share are always welcome. Make it a part of your day to stop on by to support the Club and the Crew.
Cheers!
Steve
Publicity Director
Comments
This will be my first Brew Crew session and was wondering how long this whole process is? Will this be a majority of the day since it starts at 8AM?
Thanks,
Spencer
Spencer,
It's pretty much an all-day thing. Probably until 4:00 or 5:00.
it's a great time and a great learning experience.
Have fun,
Nancy Gold
Does the shop brew include the pitching of yeast, or is that for each participant to do for their share of the wort? Thanks!
Well, this is past the expiration date for you, but for future reference - the shop brew does include a yeast pitch, but brewers can bring their own pitch if they want to go a different direction!
So i am going to keg this beer the brew crew brewed a few weeks ago. One thing that was not brought up was the amount of sugar needed in the bottle or keg. I have a 5 gallon keg on the way and want to know what kind of sugar (if that matters) and how much. I will have CO2 tanks and regulors so i have a way to pour the beer but not sure about the carbonation. Any help would be awesome.
thanks,
Spencer
Spencer - hope you are well.
You only need sugar in the keg if you are going to let the beer self carbonate over a couple of weeks. If you do that, I'd suggest 1/2 oz per gallon of beer you keg, maybe a bit more if you have a lot of head space, i.e. beer is less than 5 gallons. If you are going to use CO2 to force carbonate, you do not need the sugar.
Hope that helps.
Michael
ahh i thought the CO2 was to create pressure so the beer could be pumped out of the keg. It also cabonates?
It does indeed. Takes a couple 3 days but works like a charm and produces less sediment than sugar. Couple of different ways to do it. I have my tank in the kegerator with my kegs. I put 30 psi on it overnight, then shut it off in the morning to let the CO2 dissolve, then repeat the cycle 2 more times over the next two nights. After that I set the regulator at 9 psi to push the beer out. Works well on my system.
Ahh thats great news! thanks!