Derek Wolfgram and Mike Conant from Silicon Valley Sudzers and Andrew Carroll from the HeadQuarters homebrew club will be presenting a workshop on homebrewing for the Palo Alto City Library on December 12 at 7 pm, followed by Q&A at Steins Beer Garden in Mountain View. For location details and to register in advance, please visit: http://www.cityofpaloalto.org/news/displaynews.asp?NewsID=2256&TargetID=140,162.
The slide deck from the presentation will be posted here by the day of the event. Cheers!
Thanks to everyone who participated in the bottling day for the 2012 Dark Matter Imperial Stout. Many hands made light work, as we very quickly were able to get 53 bombers bottled, as well as six 12 ounce bottles for submission to the 2014 National Homebrewers Competition.
Over the next few weeks, each paid membership for calendar year 2013 will receive a bottle for your drinking or aging pleasure. The remaining bottles will be used for assorted club events.
As the label on the bottle says:
“Since 2007, the Silicon Valley Sudzers have produced four batches of this ginormous imperial stout. 2012 represents the first batch with an oak-aged component, which we hope you’ll enjoy. Drink it now, or lay it down for a year or two. Dark Matter will patiently wait for you. Brewed with Maris Otter malt, roasted barley, black patent malt, Caramunich, flaked barley, chocolate malt, and molasses with Magnum, Columbus, and Centennial Hops.”
The 2012 bottled version is 33% oak-aged. While most of the oak-aged batch was blended into the bottling, there is one magnum of pure oak-aged Dark Matter that will make an appearance at the December 7 club Christmas party.
Also, don’t forget that we’ll be brewing the 2013 Dark Matter next Saturday at Nick’s house. More information will be forthcoming about that brew day. Cheers!
On November 21, the Sudzers judged 19 entries, 10 brewed with the GigaYeast super-secret new Belgian strain, and 9 brewed with their Vermont IPA yeast. Scoring was loosely based on the BJCP scoring system, with a special category for “use of yeast,” but beers were not evaluated against a particular style. Judging was much more subjective based on enjoyability of the beers.
Special thanks to Tyler for organizing and creating score sheets, all of the members who helped propagate yeast for other brewers to use, and Nick for foregoing tasting in order to be the cellar master and score tabulator. Super special thanks to Jim Withee and Loren Reynolds of GigaYeast for providing the initial yeast, allowing the club to propagate it, and then attending the meeting to serve as special guest judges.
Ribbons and yeast were awarded to the three highest rated beers for each yeast. The winners were:
1. Raghu & Nick
2. Jim Williams
3. Adam Campbell
1. Justin Vincent
2. Mike Conant
3. Chris & Linda