Newsletter from 10/18/2006

Homebrewers,

I thought I’d come off hiatus here and get back into the swing of things. So on with the much anticipated newsletter.

Local News

As you may already know Big Red is putting on a beer festival this Thursday and Friday. There’s like 40 booths from regional distributors and microbreweries and bottomless glasses of beer from each. It’s a hellova good time, the doors open at 6 and the drinking stops at 9pm. Go and you won’t be disappointed. You can buy tickets here.

Butler Winery should be having their semi-annual homebrew and winemaking supplies sale in the next week or two. If you’ve been thinking about buying equipment to start homebrewing this would be the time to buy. If you have big brewing plans this fall/winter, the best deals to be had are on their 50lb & 25Kg sacks of grain.

Rich O’s, in New Albany, is currently running their Lupulin Land Festival. The special line up of beers is all about the hops, big IPAs and I mean BIG! You can check out the beer list here. The festival runs until the beer runs out, luckily there’s enough beer to last probably another week or two. Get there before it’s gone!

Club Stuff

The next meeting is scheduled for Thursday October 26th ; however, as of yet we do not have a meeting place. I will follow up with another email when.

Submission to the FOSSILS’ porter competition are due Nov 12th. They are accepting any style of porter you’d like to enter. The categories: Brown, Robust, Baltic, and specialty. Let me know if you would like to enter, I will be collecting enteries to take down (if you can’t go yourself) down a few days prior to the deadline.

Beer Style of the Month

October is Belgian Dubbel and Dark Strong Ale month. October is a good month to brew either one of these. If you brew the Dubbel route, it will probably be ready to drink by Thanksgiving, if you want to have something more “holidayish” go the strong dark avenue (don’t go much above 9% though). Adding spices to the dark strong might be fun as well. Regardless of which one you go with, make sure you primary ferment in a warm room that usually stays above 70 degrees. For fast and thorough fermentation, be sure to oxygenate your cool wort well and pitch a vigorous starter.

Op Uw Gezonheid,

Ryan

www.hopjockeys.org

Copyright 2006