Brewing team sign ups for the Iron Brewer are now CLOSED. We have 10 teams signed up, brewing all grain batchs.
Mitch Mckenize of Carol Shelton Winery has agreed to be our host this year. Thank-you Mitch and Carol! Iron Brewer 2013 will be held Sun. Jan 6th starting at 10:00am.
This event will be a potluck lunch. We will be grilling chickens on the grill. The one rule Mitch wants followed is no one is allowed to pitch any yeast inside the winery. Don't even bring any beers to share that have Brett or bugs in them. Invite your family and friends and bring homebrew to share.
The Iron Brewer is an annual event we hold in January. The space we have each year determines the number of entrants. All members that are current with their dues are invited to participate. Brewers can choose to brew 10 gal. or 5 gal. all grain, or 5gal. extract batches. As many as 10 teams have brewed in the past. This year we have room for 10 teams. The sign ups are announced and the first 10 teams to sign up and pay their fees on Paypal are in. If you haven’t already, this is a good time to pay your dues for 2013. The actual cost of ingredients are more than the entry fee. The club makes up the difference in cost. Brewers set up their systems the day of the event and the secret ingredients are passed out. In past years teams had the grain, hops, and yeast in advance. The day of the event secret “odd” ingredients were passed out. This year only the yeast will be passed out prior to the event. All other ingredients will be kept secret and passed out the day of the event. Everybody gets the same ingredients proportionate to their batch size. You may use the ingredients however you choose. All grains will be milled and packaged separately. The hops will be in pellet form. The yeast we’re using this year is (drum roll…) WLP001. After you pay your fees (on Paypal, no money will be collected at the BP), go by the BP and pick up your yeast. 2 vials for 10 gal batches, and 1 vial for 5 gal. (It's encouraged you make a starter) No other ingredients may be used. Brewers may treat their water with salts and or acid as they choose. You also may bring your own water if you like. The water at the winery will be Russian River water from Sonoma County Water Agency.
The one thing Mitch asked us to agree to was to not pitch our yeast while inside the winery walls. Also no Brett or Lactic acid bacteria in any of the beers we share with each other. This will be a potluck Bar-B-Q. The club will provide chicken for the grill; bring a side dish and homebrew to share. We will all get together in March for the Iron Brewer People’s choice judging competition. Ribbons and awards will be awarded for the 1st, 2nd, and the 3rd place beer judged by all in attendance.
Michael Kelly, [masked]