Iron Brewer

Iron Brewer

2014:
Secret ingredient was a breakfast theme – coffee, bacon, oranges, lactose, maple syrup, peanut butter powder.
Beers brewed:
* Saison w/ Orange Zest & Maple Syrup
* Coffee Milk Stout – Winner!

2013:
Secret ingredient was wood honeycombs – cherry, yellow birch, hickory, soft maple, hard maple, white ash.
Beers brewed:
* Smoked Amber w Soft Maple – Winner!
* Smoked Amber w Cherry
* Smoked Brown w
* Pale Ale w Hickory

2012:
Secret ingredient was Brett – C, B, Trois. Primary and secondary pitching amounts were provided.
Beers brewed:
* IPA – Winner!
* Dark Saison
* Orval-like Blond

2011:
Secret ingredient was a variety of honeys. Extract Based
Beers brewed:
* Wee Heavy
* Belgian Tripel (with & without Brett) – Winner!
* Belgian Quad (with & without sour mix)
* IPA

2010:
Secret ingredient was dried fruits – cherries, apricots, prunes, raisins, cranberries.
Beers brewed:
* Belgian Quad w/ Cherries – Winner!
* Belgian Quad w/ Prunes & Raisins
* Amber w/ Raisins, Cranberries, & Apricots
* Pale Ale w/ Apricots

Effect of O2 on Fermentation

Experiments

Two batches of beer, one hoppy West Coast-style red ale fermented with Chico ale yeast (Fermentis S05) and one Belgian single fermented with Chouffe (WLP550), were brewed to determine the effects of O2 on fermentation. Each batch was 10 gallons, and the wort was split across two carboys in each case. For each 10 gallon batch, one of the two carboys received O2 prior to pitching the yeast, while the other control batch received no oxygen. In both cases the two carboys were fermented in the same environment, and had the same pitch rate. The brewers noted that the batches showed no difference in lag time/final gravity.

Attendees of the July 2014 meeting blindly tasted the finished beers and voted on which of the two beers in each case got oxygen. The result was that the hop driven amber had a near 50/50 split on votes, but that tasters were overwhelmingly able to correctly identify which of the two Belgian beers received oxygen. Many tasters cited the
oxygenated beer’s less phenolic flavor and aroma profile as their reason for selecting it. It was noted that the oxygenated Belgian single did eventually end up with as much character a few weeks later.

O2-Results

 

BJCP Study Group: Mini-competition #2

BJCP Study Group

The second mini-competition of the 2014-2015 season of BJCP study group will be held November 6, 2014, and will cover style categories 2 (Pilsner), 9 (Scottish and Irish Ale) and 13 (Stout). If you are interested in competing, please contact Mark Keck. Entry is free (but limited to members of the club or BJCP study group), and the winner of the competition will receive a gift certificate to Modern Homebrew Emporium. Entries must be received by next Tuesday, November 4, 2014.

The winner of the first mini-competition was Steve Schember with a Saison.

BJCP Study Group Mini-Competitions 2014-2015

BJCP Study Group

BJCP study group has started back up for the 2014-2015 school year. If you are interested in joining the study group, please contact Mark Keck. This year we are very much interested in getting the club as a whole more involved in the group. For that reason, we are proposing monthly mini-competitions covering 3 styles categories. We are soliciting club members to enter their beers for these competitions. The plan for the mini-competitions is to judge each style category as it would be judged in a BJCP-sanctioned competition, and then perform a best of show-style round where we will rank the top 3 beers overall. The winner of the competitions will receive a small prize. Club members who enter should expect BJCP score sheets and are welcome to come talk to us face-to-face as well at club meetings to discuss the feedback. Best of all, IT’S FREE! For most competitions you get about half of that service at a $7 fee per beer, so this is a great chance to get feedback on your beer and process at no cost to you.

The schedule for competitions is:

  • October 9, 2014: Category 7 (Amber Hybrid), Category 10 (American Ale), Category 16 (Belgian and French Ale)
  • November 6, 2014: Category 2 (Pilsner), Category 13 (Stout), Category 9 (Irish and Scottish Ale)
  • December 11, 2014: Category 4 (Dark Lager), Category 11 (English Brown Ale), Category 12 (Porter)
  • February 5, 2014: Category 5 (Bock), Category 6 (Light Hybrid), Category 18 (Belgian Strong Ale)
  • March 12, 2014: Category 3 (Amber Lager), Category 14 (IPA), Category 15 (German Wheat and Rye)
  • April 9, 2014: Category 1 (Light Lager), Category 8 (English Pale Ale), Category 19 (Strong Ale)
  • April 30, 2014: Category 17 (Sour Ale)

Please see bjcp.org for a full description of each style if you are not familiar (note we are using the 2008 guidelines for these competitions, NOT the currently drafted but inactive 2014 guidelines). We are still figuring out the best way to do drop-off beer and return score sheets, so for now we’re going to play it ad hoc. The best way you can get your beer to a mini-competition is by dropping it off at a club meeting, and score sheets are equally easily returned at the following meeting. However, if you can’t make it, simply contact Mark Keck (secretary at wort.org) to arrange a drop-off/pick-up. Note that Best of Show results and the winners of each category will also be posted here on the website.