Glass City Mashers Meeting Notes - Nov 13, 2014
(my raw, scratchy notes from my notebook)
Approx 40 people at least.
Started at 7pm
Nominate officers for vote in December.
Workshop to buiid temp controller stc 1000
Two stage
Build own
35 dollars
DIY
Homebrewer of the year.
Nov 30 for something
Mon this week gcm porter contest judging.
15 people judged.
23 entries.
4 winners
2 hon mentions
2 best of show
Brad F won a cat.
Shannon won experimental cat by using coconut.
Shannon also won best of show with her coconut porter.
Prob 45 to 50 people attending meeting.
50 to 55 people at meeting.
Lou said he and mike piel decided gcm should start a group charity.
Select a few poss and then group would pick a charity. In jan or feb work on this.
Bjcp styles
Tonight's tasting barley wines.
Dec tasting 21b and holiday beers from homebrewers.
Monthly tastings are normally from commercial breweries.
Shannon speaking tonight on brewing saki.
As easy to make as beer.
Sushi rice would work.
Shannon buys rice and yeast from a place in the state of Oregon.
Only one saki yeast. Number nine.
Koji is a mold spore on rice.
This does look easy according to Shannon's handout.
Shannon uses a rice steamer. Steam for 45 min before adding.
Yeast starter takes 14 days. Valve. Open container a lot to add Loki. Soran wrap on top with with lid resting on top. Lager yeast. Must need temp control. 50 degrees at some point.
Multiple rice additions.
Shannon does not do the yodan stage.
Long legs: how long it takes for the beverage to run down side of a glass as in wine tastings. Long legs means higher alcohol. Port wines have long legs, syrupy.
Shannon uses bentonite.
She uses swing top bottles.
She does it once a year because it is process.
Makes approx 3 gallons.
18% ABV.
She lagers in a frig so a smaller batch.
Cost for ingredients approx 35 dollars plus shipping and handling.
If buying rice locally buy sushi rice.