[tjsopcak]

I’m working on a semi-sweet mesquite honey mead and just added some super-kleer as it’s been close to two months and still hazy. It had fermented out within 2-3 weeks max after using a SNA [staggered nutrient addition] but I cant seem to kick the yeast haze yet. I’m hoping to bottle some soon and bring to the club for sampling.

[tjsopcak]

Matt, thanks for setting this up for the club!

[tjsopcak]

I would like to have more club work shirts purchased along with at least name tags. Not sure how much individual name tags may cost though but think it would be nice to identify ourselves to the public when serving at events. Also, along the lines of name tags, we had proposed the idea of club patches that are earned. We haven’t discussed this whatsoever but like the idea, just need to strategize a plan for earning them along with sourcing the unique patches for a decent price.

I would also like to pursue an off flavors testing kit to help those pursuing BJCP status along with all others interested in identifying the majority of beer flavors.

Lastly, being that others had mentioned it and because I’m also interested; I would like to pursue a club water testing kit.

[tjsopcak]

Sons,

We had a nice turnout last night of around 10 guys.

Rick toured us around his fine establishment, showcasing his brew system, serving us a nice selection of good brews and watching us drool over the amazing Mexi/Italy food.

While this was a social event, and a very fun one, [thank you B-Rad for setting it up] we did make some movement with our SoA head-to-head brew competition.

Since we only plan to have four beers showcased and judged during any given meeting, we drew names and beer styles last night.

Tim Sopcak vs. Brian Keeney – Roggenbier

Mike Ross vs. Chris Harvey – Kolsch

Brian, please let us know of your plans for judging as I cant remember whether we are simply doing a blind tasting, having external judges , judging sheets, etc.

We plan to allow roughly 8 weeks from this meeting to our first bracket/judging but this may change.

Please discuss this further during one of the upcoming meetings as I’m unable to attend the event at Matt’s home for the Supermarket challenge brew tasting.

Have a great Thanksgiving holiday everyone and a Merry Christmas as well if I dont see you all until the new year!

[tjsopcak]

I plan on meeting you guys at Scotzins to share a ride there.

I’m interested in getting this competition rollin’. Thanks Brian.

[tjsopcak]

I had still planned to educate us on the changes included within the new BJCP 2014 style guidelines. However, I had wanted to wait until they were finalized so that I could speak to the truth rather than a draft.

Unfortunately, I have no idea as to when they will post the official 2014 guidelines. If agreed upon, I could still educate us on the current drafted guidelines and hold a future educational for any amendments.

Speaking of educational material, I had really wanted to learn more about the water experiment that Jake had researched and proposed a short while back. I believe that we were holding off for club funding but perhaps we just need to discuss as a group since some positions should soon be officially voted in.

I still want to execute a Clarity Ferm vs. No Clarity Ferm experiment which is REALLY easy just havent done it. Perhaps an extreme test may be to mash very high and test the effect of Clarity Ferm on split batch of it.

I would also like to do a cold steep dry hop test of our hop test. I’m not sure how about first test went down but I’m thinking that cold American light lager like PBR or Coors light would be a great test medium for a simulation of dry hopping. Also, either of those two are quite cheap to pull off even a larger batch experiment.

[tjsopcak]

Very interesting idea. It makes sense, a bit odd but also brilliant. I really hope that it works as you expect and look forward to having the chance to try some whenever it’s ready.

[tjsopcak]

I’m liking the recipe as well but agreed with keeping an eye on the black patent. Fran, I also like the idea of using oats. If so, perhaps lightly toasting them to bring out the oaty goodness. Look forward to trying it whenever it’s ready.

[tjsopcak]

Regretfully, I’m no longer able to attend the Dauphin Country brewfest. Please let me know whether you would like to borrow my ladder golf set for some fun during the event. Have fun guys!

[tjsopcak]

I plan to attend and at this time thinking about serving a kolsch [style] beer. I also plan to bring along my cornhole board set and ladder golf for some extracurricular brewfest activities to draw in the masses. Please include me on the jockey box.

Brad, are they providing us with ice and will we be getting any guest passes? I know that you mentioned that you were working on this.

Look forward to seeing you guys in a few weeks.

[tjsopcak]

Do we know who all plans to attend this event? I would like to be included and plan to bring both my homemade cornhole and ladder golf sets for crowd entertainment.

Do we know how many taps we can fill, time to arrive, whether we are given a free guest pass, whether they provide ice, etc.

I see the event is on Sat, July 19th from 3-7pm.

http://www.dauphincounty.org/government … wFest.aspx

Can we start a list of beers that everyone would like to serve there so we can avoid duplicates?

[tjsopcak]

Awww hells yeah. Show it off. Let me know whether I can build a few to make a few bucks on the side.

[tjsopcak]

Thanks for setting this up for us Brad and ordered signage.

I do recall that Ken or perhaps someone else was able to get us in for free for those serving their beer. I was also able to bring a guest with me free of charge. Could you please look into this option for us to save us all on a bit of cash better used toward the club?

Thanks.

[tjsopcak]

It didnt happen. Yesterday was horrible and I’m not desperate enough for beer to be outside in that weather for 3+hrs.

[tjsopcak]

Brian, thanks for sharing your recipe. I’m really looking forward to tasting it. Sounds like a great base for a chocolate stout with tropical hops on top. I also like your split of chocolate malts by 50/50 of light and dark to add some complexity. Everything with the malt bill looks on par to me and sounds like it makes for a delicious stout which I’m eager to try.

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