addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwchatcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrosseditemptyheartexportfacebookfolderfullheartglobegmailgoogleimagesinstagramlinklocation-pinmagnifying-glassmailminusmoremuplabelShape 3 + Rectangle 1outlookpersonplusprice-ribbonImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruseryahoo

SFHG Brew Day with Motobrewer & Jen Jordan

  • Jul 19, 2014 · 10:00 AM
  • This location is shown only to members

Jen Jordan and Paul "Motobrewer" Liszewski will be brewing up a 20gal batch of Jen's Cal Common for entry into the NorCal Homebrewers Festival Club Keg Competition. Since this is a Club Entry, we need your help! We will be brewing a 20gal batch and will send 'home' 4x5gal for fermentation and kegging. 

If you are interested in monitoring the fermentation and kegging (Cellarman/Cellarwoman), you will need to bring a carboy, stopper... We will work out the yeast details by the brewday (one yeast, pitch and divide OR 4 different yeasts pitched OR ???). - Kegs need to be Corny 2.5 or 5gal kegs. 

- FYI: Fermentation temps are 64F, 60F and cold crashed at 40F (one week). Assistant Brewers for the day will mill grains, weigh hops, clean, mash tun grain removal, move heavy stuff, help with general setup, etc... 

Brew Day Schedule:
10am: Start (milling grains, final Brewhouse setup)
11am-ish: Mash in
3/4pm-ish: Clean-up

I will have the jockey box setup with two of the following Motobrews: Big Brew Day American Brown Ale, Moving Violation, Citra SMaSH IPA. Please bring a glass. The jockey box wasn't the best way to fill growlers. My kegerator works better, but what's ready to go might be in limited supply. If I can fill it, I will (currently the BBD ABA and Moving Violation).

Some light snacks will be provided, and please feel free to bring nibbles to share. When the beer is ready, we will get together for a tasting to determine which of the 4 kegs to enter into the competition - likely at the August Guild Meeting. 


Other Info:
- This will be limited to 20 SFHG Members Only*.
- If you are interested in helping with the Cellar Operations (fermentation monitoring, cleaning/filling kegs), let us know in the comments or email me paul at motobrewer dot com.
- Ice donation (25-30#) welcomed - email me or in the comments. Thank you Scott S!)
- Lots of public transportation options available. BART and Muni are close by. Parking is relatively easy (by SF standards). 

*I won't likely turn any member away. If you just want to stop by, have a sample or two and say 'hi', you are certainly welcome. Just leave a comment that you are doing so. 

Thank you, Motobrewer & Jen

Ice: Scott S.

Cellarmen/Cellarwomen
C1 - Jen J.
C2 - Steve K.
C3 - Jay F.
C4 - Paul (if needed)

"Official" Assistant Brewers: (list to be finalized by 16-July)
1 - (C1) Jen J.
2 - (C2) Steve K. 
3 - (C3) Jay F.
4 - (C4) Randy S 
5 - (Ice) Scott S. 
6 - Delaina
7 - Izzy
8 -  Dave
9 -  Vivek K.
10 - Jeff
11 - Michael S.
12 - Daniel H.
13 - Alfredo R.
14 - AJ G.
15 - Seth M.
16 - James S.
17 -
18 -
19 -
20 -


Join or login to comment.

  • Randy S.

    My batch got to 1.018 on Aug 16. I do not know what the OG was. It is now in cold storage ~35 F. I plan to keg and force carbonate it on Sunday Aug. 24. I'll bottle a liter to sample on the 27th.

    August 19, 2014

    • Steve K.

      Yeah, that's what I was thinking too Randy. I guess we'll be able to test them all out next Wednseday! :)

      August 19, 2014

  • Jay F.

    I got a really low final on the one I have of 1.016. I guess the oxygenation I did helped. Tasted it last night. Very good. But strong. About 7% abv. A bit of alcoholic warmth that is out of style. And its too Big of a beer for the style guidelines. Might not be the best one to enter, but will be a great one to serve at our festival booth. The other ones were watered down slightly to about[masked] OG, are closer to style guidelines and probably better to enter in the comp. The one I have was left at 1.069 OG (due to lack of fermenter headspace) and would probably be properly labeled as an Imperial Steam or Strong Steam Beer.

    Beers made with Anchor's lager yeast really benefit from 3-4 weeks of cold conditioning, so if you can stick them in the fridge, do so. The one I have will be at 34 degrees until the festival.

    1 · August 18, 2014

    • Jen J.

      Jay, I diluted mine with 1/2 gallon water to 1.062 OG. It is now down to 1.015, so alcohol is 6.2 %. Still too big for the style, but the recipe always was big, and still got excellent feedback. It sounds like you did really well getting yours down to 1.016.
      These beers won't be judged via official scoresheet. Last year I think it was a popular vote by festival attendees, so don't count yours out. I agree that they should be stored at 40-35 from here on out. Yes, we should share out brews on the 27th, or at Kevin's.
      Jen

      August 19, 2014

    • Paul L.

      I think we should call it "Mo' Steam" and sample it at the meeting. I will try to make Kevin's but that is the last couple of days that I am in town.

      August 19, 2014

  • Jay F.

    Should we do a tasting of them to determine the one to enter at next weeks club meeting or the festival organizing meeting at Kevin's on Sept. 6th?

    1 · August 18, 2014

  • Randy S.

    Sunday I racked my batch to a carboy for secondary fermentation. The gravity was 1.025 (seems high).
    It was fermenting 8 days at 17 C (62.6 F). It is now fermenting at 15.5 C (59.9 F). The color is fabulous.

    1 · July 29, 2014

    • Steve K.

      Hey everybody, forgot to mention that ours is kegged (FG of 1.020 but were were originally 8 points high to start I'm told) and ready to drink essentially. Not gonna lie... it's pretty fantastic. Jen, our homebatch that we started the week before with your recipe was bottle carbonated & it's pretty fantastic as well

      1 · August 15, 2014

    • Steve K.

      Sorry, hit enter too quickly... just wanted to say thanks again! :)

      August 15, 2014

  • Jay F.

    Thanks for the fermentation schedule Paul. But I have already deviated from it...

    I chilled to 58F and pitched last night. Took out of fridge. Garage temp is at 64 and it's already a couple of degrees above that and blowing off significantly. (Got a blow-off tube on it today just in time to prevent a mess.) I'm going to let it run like they do at Anchor, but I doubt it will get above 68F, not the upper 70s like at Anchor.

    My schedule will be:
    10-14 days at cellar temp (which should maintain at 64F due to the slightly warmer than typical weather pattern we are now in and are forecast to have for at least another week).
    It will probably run a bit, 2-4 degrees, higher during the first 2-4 days.
    3 days of diacetyl rest at 68-70.
    Cold crash and transfer to lagering keg (i.e. brite tank).
    1 month at 34F and transfer to serving keg.
    Then force carbonate.

    July 20, 2014

    • Jen J.

      Sounds excellent!

      July 20, 2014

  • Paul L.

    Here is the fermentation schedule:

    6 days at 64F
    16 days at 60F
    Cold crash at 40F one week.
    Carb at 2.6 vol. (2oz corn sugar for kegging)

    Back to kegging 2/3 of the W90. Thanks for helping empty some kegs!

    2 · July 20, 2014

  • Randy S.

    Thanks to Paul and Miriam for hosting a fun day.
    The fermentation has started on my batch, so it looks like we will have beer.

    2 · July 20, 2014

  • Jen J.

    Paul and Miriam hosted a great collaborative brew day!

    2 · July 19, 2014

  • Jefe

    Thanks again, I had a great time learning and meeting everyone. And sorry I left the bag of mash! Was looking forward to that. See you soon.

    2 · July 19, 2014

  • Michael S.

    Sorry I couldn't make it today y'all. Baby was sick and had to attend. Can't wait to do some sampling, though.

    July 19, 2014

  • Paul L.

    Well, that was fun. I think we pitched yeast into Steve and Izzy's though.

    1 · July 19, 2014

  • Randy S.

    OK, I am looking forward to this.
    I just made the yeast starter for the Wyeast '2112 California Lager'. The package did not swell up like I expected it to.

    July 18, 2014

    • Paul L.

      We have extra yeast if it doesn't work. Thanks to gigayeast. Going to be a good day.

      July 18, 2014

  • Alfredo R.

    Was looking forward to this but will not be able to make it. I'll try to stop by during the day. Cheers!

    July 18, 2014

  • Jay F.

    I can cellar. And I can provide a keg for Steve.
    My lager fridge is open too, if we want to lager a fermenter. Or even try the Anchor strain in the upper 50s?

    2 · July 8, 2014

    • Jen J.

      Jay, I have saflager S23, white labs SF lager, or a Wyeast cal lager you could take home, or you can make your own starter if you choose.

      July 9, 2014

    • Jay F.

      It's your beer, so I'll leave that up to you. I'm just here to help out. I've have some dry Swiss Lager yeast that does really well in "Steam" fermentations in the low 60s. We could give that a try. I liked it as much as the Anchor yeast in my last steam beer.

      July 16, 2014

  • Paul L.

    I am very excited for this Saturday's Brew Day. The Garage Brewery is mostly in order, though there will be a few piles of motorcycle parts as I am in the middle of a project. There are still a few open spots left. Feel free to stop by to say hi if that is only the time you have available. American Brown Ale and Moving Violation will be on tap. We can sample the SMaSH Citra IPA, but i think it is too soon.

    BTW: MoreBeer's semi-annual in-store 15% off Sale is Saturday as well, but we already get 10% (in-store only) discount anyway... If you are looking for big ticket items, I would head out to Concord where the warehouse is located for a bigger selection. (rambling again..)

    See you Saturday!

    4 · July 16, 2014

  • Randy S.

    Paul, Jen,
    I could also make a yeast starter if you need that kind of help.

    1 · July 10, 2014

  • Randy S.

    Sign me up- I have what you need, a carboy, airlock, temperature controlled fermentation chamber, and 5 gallon ball-lock 'Corny' keg. I can also lager the beer.

    1 · July 10, 2014

  • Steve K.

    I can be a Cellarman for a 5 gallon batch as well

    2 · July 7, 2014

    • Jen J.

      I have white labs sf slasher vial you can take home, or you can make your own starter if you want.

      July 9, 2014

    • Jen J.

      Lager, not slasher.

      July 9, 2014

  • Jefe

    This would be my first event and would love to be an Assistant Brewer and help out.

    1 · July 9, 2014

    • Paul L.

      Sure thing. Please RSVP and I'll add you to the list. Thanks!

      July 9, 2014

  • Evan R.

    Wish I could make this, but I'll be out of town it seems. Sounds like a fun day and educational experience. Well organized, to boot!

    2 · July 8, 2014

  • Jen J.

    I'd like to take 5 gallons home and monitor fermentation. Thanks Paul!

    1 · July 3, 2014

  • Scott S.

    Let Me know how much Ice, can get whatever you need

    1 · July 2, 2014

    • Paul L.

      25-30# is good. one of the larger bags that you can find in grocery stores works. little more is good too. Thanks!

      July 2, 2014

17 went

Our Sponsors

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy