Mead / Cider / Perry

Questions:
Back Sweetening a Cider
You don’t want to add the sorbate until the fermentation is very complete, i.e., clear and stable. Typically added AFTER the beverage has been sulfited. If there is any renewed fermentation with the sorbate present in the beverage you typically get an aroma and flavor of fresh cut geranium flowers (really the character of the broken stem) — very unpleasant.
So make sure your cider is clear, rack off any sediment, and then treat it with sulfites. Once it is obvious that fermentation is not restarting you can sweeten and add the sorbate at the same time.

Hops

by Joe Gerteis
Saint Paul Homebrewers Club
September 7, 2010

When you first start using a brewing software package, one of the first things the software asks you to do is to pick a formula for hop calculations. The common ones are Rager, Garetz, Tinseth, and Daniels. You may have heard people say that hop calculations are estimates only, and what really matters is consistency rather than absolute accuracy. In other words, what they are saying is pick one that works for you and stick with it. That’s true and it’s good advice. The problem is that brewers are often then forced to pick before they really know what’s involved in the choice. The simple practical advice is this: pick Tinseth and stick with it. But if you care about what’s going on and why, here’s the deal.
See Complete Article.

2010 NHC results

The complete list of award winners is available at the AHA website.Congratulations to Curt and Kathy Stock, Steve Fletty and Gordon Strong for winning gold medals. Kris and Orsi  England took a bronze. Gordon also won the Ninkasi award, again! Well done to all.This year DOZE won the Homebrew club of the year award.

September Club meeting

The next monthly meeting will be on Tuesday September 7th at The Happy Gnome, starting around 7:00pm upstairs.The topics for the meeting will be recipe formulation and brewing software, PC and Mac.Bring your ears and something to take notes, and don’t forget your beers for feedback. Having your notes from the brewing session will help in understanding what is good and not so good with your beer. So come prepared.

Champion beer of Britain.

The champion beer of Britain,  Harvest Pale (3.8%) from Castle Rock brewery in Nottingham was announced at the CAMRA GBBF on Aug 3rd, so this is not exactly hot off the press. Timothy Taylor’s Landlord Bitter (4.3%) was the runner up, with Hammer Mild (3.8%) from Surrey Hills in third place.What I find of interest is that the Champion beer is described as:  ‘blonde and refreshing with distinctive citrus hop.’ , and it has an ABV of 3.8%.  So who’s going to brew a blonde session beer with Cascade hops?Of the 25 beers in the winners list only 5 had an ABV of 5% or higher, the highest being an 1872 Porter and a Welsh beer(?) Ysbrid y Ddraig (Ramblers Ruin) both at 6.5%. I wonder when, or if, any  US brewers will follow suit and brew beers that we can have more than one of and still walk?