The Iron Kettle competition results are as follows. The secret ingredient was Smoked Malt.
- Stacy Groene – Smoked Brown Ale
- Will Shiel – Smoked Helles
- Steve Henry – Classic Rauchbier
It’s a bar crawl, but with bikes! This will be the first SODZ “bike crawl.”
Land Grant –> Sideswipe –> Land Grant
This is a relatively flat ride, almost entirely on the Lower Scioto Greenway trail. The ride is about 5 miles and 30 minutes each way. This will be an easy, beginner ride so the group will go at a moderate pace or that of the slowest rider.
We’ll plan to spend about an hour at Sideswipe, but you’re welcome to stay longer and ride back on your own. Stay as long as you like at Land Grant after the ride back, especially as they usually have a food truck on Sundays.
Bring a lock for your bike if you have one.
Sunday, August 14th 2016
Be ready to leave Land Grant at 11:30 AM
Meet at Land Grant Brewing Company, bike to Sideswipe Brewing and then back to Land Grant after a beer or two (or three).
Land Grant Brewing Company
424 West Town Street
Columbus, OH 43215
2419 Scioto Harper Drive
Columbus, OH 43204
See the information below about the Gentile’s Homebrew Competition.
There are three days left to enter the Gentile’s Homebrew competition!
Entry for Gentile’s inaugural homebrew competition is open until Friday evening at 10PM, since we’ll be judging them Saturday morning. Entries will be judged in 4 general categories (Hoppy, Lawnmower, Farmhouse, and an open category for anything that doesn’t fit in the other 3). You can enter the competition by dropping off 2 bottles of your beer at the store (1565 King Ave) with completed BJCP bottle IDs (http://www.bjcp.org/docs/SCP_BottleID.pdf), on which the Category should indicate the category you’d like it judged in. The entry fee is only $4 per entry, and will be used to cover costs associated with judging, and the rest will be distributed to winners in the form of store homebrew credit. Prizes will also include various donated items by local breweries.
We will also be looking for judges, especially if there is a late push in entries. If you’d like to help out judging, we will be starting Saturday morning on July 30th, at 9AM, and wrapping up around noon, with lunch provided. Please call the shop at 614-486-3406 to provide your contact information so we can make sure we have judging covered.
The SODZ summer picnic is coming up this Saturday.
For more details, see the previous post here.
Don’t miss out, it’s a blast!
Summer Picnic time!
Who is Invited?
Anyone who is a paid member and their immediate family (Significant other Spouse and children).
Saturday, July 23rd 2pm – Sunday July 24th 1pm
If you plan to stay over night be sure you bring a tent or are ok sleeping in your car. The cannery is a business and we need to respect their property.
Glass Rooster Cannery
1673 South State Route 605
Sunbury, Ohio 43074
What to Bring
The club will provide a main course, you will provide a side/desert and any beer you want to share. The location is on a farm with a small pond, a big bonfire ready to go and copious amounts of space to hang out. It’s suggested that you bring any folding chairs, pop up shelters, bug spray, sun tan lotion, plenty of homebrew to share and anything else you require if you are a person who enjoys to sit outside, not on the ground and not in direct sun. If you choose to stay the night there will be a bonfire and much more socializing. In the morning we will do some cleanup and head home.
Iron Kettle Beers
Those who brewed beer at Iron Kettle will be bringing their beer to share and be judged. If you were at Iron Kettle an can’t make it then you will need to make arrangements to have someone else bring your beer.
I can’t stress this enough but if you even think you might be staying the night bring a tent or have the expectation that you will be sleeping in your car. What about bathrooms you may be wondering? The club is renting a port-a-potty and bringing large tanks of water for hand washing and clean up.
Justin Molenaur’s winning recipe from the Elevator Meeting club competition has been brewed and is ready to tap. Join the club on June 30th at 7:00 pm for a get together to try the beer and congratulate Justin!
Please note, the beer will be tapped at the Elevator Restaurant on High Street, not at the taproom on 4th.
Please note that the location for the Iron Kettle event has changed.
It was previously listed as Pigskin Brewing Company, but has been changed to Vic Gonzales’ House. The address will be emailed to all participants who register using the form in the original post.
For sign up and all other details, please see the original post
Saturday June 18th, 8am
Sign up ends June 15th.
Vic Gonzales’ House
Address will be emailed to participants prior to the day of the event
If you’ve seen Iron Chef, then you understand the premise: you will be given a special, secret ingredient that you must use, but how you use it is up to you. Each team will be given the same ingredients kit to review, decide on a style, formulate a recipe, and brew the beer. You need not use all ingredients but MUST use the special ingredient and be sure to showcase it.
Brewers will need to arrive a little before 9am to get set up. At 9am, kits will be passed out and you can start formulating a recipe based on your ingredients. If your team is brewing a 10 gallon batch then be sure to tell the Iron Kettle organizers so that they can be sure to have two kits for you.
Before brewing, each team must give a recipe sheet to the organizers. On it you will name your style, ingredients, hop schedule and any special notes. If you are splitting your batch and using different yeasts and/or dry hopping, list your intent for each of the beers in the notes. If you elect to deviate from your recipe while brewing, see the organizers to update your sheet. Brewers generally will take some time to review their ingredients and submit their recipes with the expectation that brewing will start by 10 or 11am.
This is a fun event to do in teams of two or more brewers. It’s also a chance for a brewer to introduce the hobby to someone who has shown interest in homebrewing.
Last of all rules are subject to change so don’t surprised if someone moved your cheese.
Beers will be judged at the summer picnic for bragging rights.
The kits will be all grain kits (no extract) and will include enough malt, hops and special ingredient to make a 5 gallon batch.
Please bring 2 yeast strains for each kit. If you are brewing with a partner you can have up to 2 kits and 4 yeast strains. If a team is brewing 10 gallons and will divide the beer into two fermenters, which then will be taken home to ferment separately, each brewer is permitted (but not obligated) to use independent yeast strains. This may lead to some discussion on the team regarding what to brew based upon what the two members brought, but each of the brewers must state what yeast strain will be used prior to brewing. You are not required to pitch the yeast on-site, but be honest about what strain you will use at home. You may bring (and use) O2 or a fish pump for aeration.
Do not bring your own water.
Do not bring your own water.
Do not bring your own water.
What You Bring
Anything you need to brew. If you brew outside with a burner at your house then you’ll probably need to bring all that plus a table of some sort to drain your mash tun/kettle.
The gear you would need includes but isn’t limited to:
- Mash Tun
- Hot Liquor Tun
- Propane Tank
- Spoons, buckets, bags
- Fermentation Vessel (Carboy/Bucket)
- Star San/PBW
- Refractometer/Hydrometer/Graduated Cylinder
- Yeast (up to two strains per kit)
- Aquarium Pump/Oxygen Stone/Oxygen
- Hoses/Splitters for Chilling.
- Grain mill.
What We Provide
- A kit that brews a 5 gallon batch. Kit includes the malt, hops and special ingredient.
- Water. Don’t bring your own water. If you bring it we will dump it out in front of you.
- Pre-Chiller Setup
What is Verboten
- Your own water. See a pattern?
- Any ingredients other than what comes in the kit. This includes fining agents, and elements to alter water chemistry.
The May Club Only “Fizzy Yellow Beers” competition results are as follows.
- Eric Saas – Munich Helles – Go to Helles
- Jim Sudduth – Pilsener – Bo Pils
- Connor Misener – Vienna Lager – Take Vienna
Eric’s Winning Recipe is below.
1.5 oz homegrown Cascade (maybe less if commercial) at 60 min
1 oz German Hersbrucker (2% alpha) at 5 min
Fermented at ambient temperature (mid 60s)*. When the gravity stabilized, ½ tsp rehydrated gelatin added a couple days prior to kegging. Stored in fridge and carbonated at set-and-forget psi for a few weeks before serving.
*= Yep, you heard me right.