June 1997, Volume 20, Issue 6

Group Brew in

May was our annual Group Brew-In, celebrating National Homebrew Day. This year it was hosted by Brewmaster in San Leandro with tremendous success.

The weather started out overcast and windy. Originally, we had planned to brew in the back warehouse, but access to water and the movement of equipment through the shop were critical constraints. So, we set up our brewing equipment right in the front parking lot. In no time at all we had several roaring burners and hissing hoses spread about the Brewmaster doorstep.

Six brewers, eight additional members, and loads of friends began brewing "Picnic Style".

Loren Davidson & Dale Walker started up with a barleywine, using Tom Baird’s single burner, borrowed from the shop. Barleywine was the recipe of choice for Loren & Dale. Their goal was to use up as many hops from the freezer as possible, to make room for blueberries used in their highly prized blueberry mead. Their procedure used a smaller kettle for the brewing, then added water at home to make up 5 gallons. OG was about 1.050, so predictions are that it will just be a very hoppy beer. "Picnic Style" has a wide range.

Harry Graham had a similar burner setup to Loren & Dale, but he brewed a mead. Everything went so smoothly and quietly with his mead that there was nothing outstanding to report.

Roger St. Denis also made a mead using orange blossom honey. Roger set up his equipment in the back of his pickup truck, earning his brew the nickname "Tailgate Mead." The SG was a whopping 1.100 when pitched with an Australian Ale yeast. Latest reports were that the mead had a brisk fermentation and was giving off a lovely aroma.

Ken Koupal used one of the burners on the 3-tier setup from the Brewmaster shop. Roger had cleaned out the burner heads a few days earlier, so the propane burned cleanly. Thanks Roger! Ken did a split-day all-grain American dark ale. The sweet wort was made at home on Friday night, then transported to San Leandro for the boil on Saturday morning. OG was a low 1.035 for the 10-gallon batch. The Wyeast 1087 Ale Yeast Blend fermented extremely quickly (FG 1.012 in 3 days, bottled on the 5th day). Ken’s son Andrew (age 4) helped with the brewing and clean-up.

Cesar Tabarini used another burner on the 3-tier setup. He brewed a beautiful Mothers’ Day IPA which he lovingly calls "Old Mutha IPA". Reports are that the minor scorching was planned in order to give this wonderful brew a smoked character.

Those who also participated in the event were: Mike Wood, Charlie Webster, Bruce Brazil, Dave Berkompas, Paul Marshall, John Pyles, Kim Graham, Bob Fitzgerald, and lots of someone's friends.

By the time brewing was finishing up, the sun broke through for a very pleasant day. Lawn chairs were unfolded for a well deserved relaxation. Tom Baird fired up the BBQ and provided all the chicken and sausage you could eat. There was so much delicious food brought in pot luck style that no one left hungry. Thanks to all who brought hors d’oeuvres, entrees, desserts, breads, salads, cheese & crackers - and beer from home and all around the world. For the first time ever many of us tasted real Budweiser from Ceske Budejovice - a vast difference than local Bud.

Thanks to Mike Wood once again for the digital photos. The group photo is posted on our Club’s web site. Thanks to Bob Jones for building the links.

A special thank you goes to Tom Baird who graciously hosted the event at Brewmaster. Tom’s front porch was a splendid place to brew, and supplies were so convenient! Tom provided the location, equipment, water, BBQ, sodas, and gave a tremendous amount of support to the Draught Board’s Group Brew-In.

Tasting of the beers made at the Group Brew-In will occur at the July Picnic. Mark your calendars for July 12th so you can sample the famous "Picnic Style."