Rocky and I have emptied our sour barrel and now have about 18 gallons of it. Seeing as we have so much of it we thought it would be fun to do a blend, using this beer as a base. I would like to invite any brewers with sour, funky, or unusual beers to participate. I would like to end up with 5 gallons of finished blend so we have enough to age and share. Please comment on this post if you are interested in participating. The way I see it, we should all meet up some where with at least a 22oz sample and go from there.
Count down to the holidays with a special calendar that reveals a different beer every day. The beer advent calendar adds a little mystery to your holiday drinking. There are 24 days in most advent calendars, but mine is 25 - because if there is any day when you're going to want a beer I think it would be the 25th.
I just wanted to thank each and everyone of you for taking the time to bring a toy to our 4th Annual Spark of Love Toy Drive. We collected 3 giant Hefty bags full of toys for the children. We delivered them to the Fire Department on Fallbrook. They were truly astounded to see how many toys we were unloading from the car. They asked us to thank all of you for your generosity.
I will be heading the December shop brew, 30 gallons of Dougweiser, I will be using the same methods and recipe Doug King himself showed me while we brewed this beer several times on the old shop system. This is a labor intensive brew as two mashes will be going at the same time.
Join us for our annual Mayfaire fest on 19 May 2013 that will be held again at the popular KOA in Acton. The camp is located on the bank of the Santa Clara River about 25 miles away from the north SF Valley
UPDATE: Six people have signed up for this shop brew, making a full crew plus one on wait list. As ever, you can still go to the brew session, crew or no, without taking home a share of wort.
Our monthly Club Shop Brew is set for Sunday, November 18th at 8:00 a.m. Our newly confirmed President Steve Rosolio is going to lead the crew in brewing a strong Scotch ale, a sumptuously malty delicious style. This is one of Steve's preferred styles, so it should be an informative session.
The SCHF website is now open! Get your memberships! The website is slow, be patient!
Come join the Falcons and 34 other home brewing clubs at the Southern California Home Brewers Festival May 3-5, 2013 at beautiful Lake Casitas near Ojai. CHA Membership annual membership (see http://calhomebrewers.org/) is $40 until Feb 28, $45 in March, and $50 after March. You must purchase your CHA membership by May 2, 2013 or you will not be allowed into the fest.
Why, one does a very berry melomel instead! No slaving over a hot mash tun or boil kettle. No worrysome timing of hop additions. Easy clean up and no disposal of spent grains. And best of all, no worrying about fermentation temperature. There's 6+ gallons of must in a plastic fermenter in my garage, happily bubbling away. The most difficult part of the entire process was dealing with all the bees that were attracted when I opened the pail of honey and decanted it to pour into the water.
Our monthly Club Shop Brew is set for Sunday October 21st at 8:00 a.m. Our Club’s Treasurer Kent Fletcher will be leading this crew with the brewing of a Holiday Ale the nature of which is still being formulated. All Brew Crew members will be brewing on the Falcons 30 gallon all grain brew system located at the Home Beer Wine and Cheese Making Shop in Woodland Hills. Members will participate in all aspects of the brewing process from measuring and crushing the grain to clean up.
As Drew told everyone at the last meeting, it is time to get your Anchor blurbs in, cause it is time for the Falcons to take back the Anchor Homebrew Club of the Year Award. What comps have you entered? What comps have you won in? What events did you volunteer at? Judge at? Steward at? What creative positive thing can you contribute to the Board so they can put together a report?
For those that are tired of scubbing out carboys and kegs by hand here is a fairly cheap solution. I cleaned 9 kegs in 45 minutes and only 2 needed a little elbow grease because they sat too long with yeast in them. I used 170 degree water and it was still hot when I was finished.
There is roughly $65 worth of parts in building this. If you have 5 gallon carboys you may want to replace the spray arm with copper to make it narrower to fit the neck.
Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)