Have you ever discovered a new malt and wondered what it tasted like? Many homebrewers like to crunch a few kernels of a new malt. Crunching the kernels can give you a general idea of the flavor of the malt but it won’t be quite the same as if it has been mashed.
This is where the hot steep method comes into play. It is like doing a short, tiny mash to get a better idea of the taste of the malt. Briess Malting demonstrates how to perform this simple process.
You can find a video here: https://www.youtube.com/watch?v=NJWRpihU84Y
You can find additional information here: http://blog.brewingwithbriess.com/malt-sensory-methods-you-can-perform-in-your-own-home-or-brewery/
In an effort to do our part to slow the progress of COVID-19 we will not be holding our monthly meeting for March 2020.
hope everyone is well. Be safe.
I look forward to seeing everyone next month.
Congratulations to the winners of the 2019 Iron Brewer Competition:
1st Place: Tom Kaul with his Dark IPA
2nd Place: Cindy Kolbe and Kat Sachs with their Octoberfest
3rd Place: Zach Koepke with his White Stout
For the next Iron Brewer ingredient Brian chose the White Labs WLP036 Dusseldorf Alt Yeast
Check it out here: https://www.whitelabs.com/yeast-bank/wlp036-d-sseldorf-alt-ale-yeast
You can use this yeast to produce any type of fermented beverage – beer, cider, wine, or mead.
Put on your creative hats and come up with some interesting beverages!
It will be held during the regular November club meeting.
It is that time of the year again for the annual meeting. We will be getting together at Mark Siegel’s home in Hortonville on Saturday January 12, 2019.
We will be holding Officer Elections at this time. If you are interested in running for an office please let me know.
Please bring a dish to pass and homebrews to share.