August Meeting - Foghorn | Hunter United Brewer

Andrew Rostas · 2023-10-03T10:18:02.694Z

1. Foghorn 1. Thanks to Shawn and Foghorn for Hosting HUB 2. Thanks to those that RSVP'd. Sheet with a beer that will be purchased by the club. Purchase these just before Shawn's talk 3. Shawn will provide a talk at around 6:45 about yeast and blending 4. Followed by a Q&A 5. Around 7:30 Brewery Tour / more Q&A 6. After 8 general convo. 1. Upcoming: 1. Next month back at Hamilton North Bowling Club 1. B&T is back on! Invite has been sorted 2. Same as last year - You be the Judge on Saturday, Style appreciation on the Sunday. NEIPA's, Sours and Pale Ales 3. List of entry requirements was in this months invite 4. RSA - get it if you haven't got it yet 5. Next month we will have the "you be the judge" tasting. Bring a sample along, top 5 will go along to B&T - an addition 9L is required 2. Other 1. State Comp is 23/24th September - Bankstown NSW 2. Entries are open. Shipping available from 19/8 to 9/9 3. https://state2023.nswhomebrewing.org/ 4. Stewarding / Judging registration is open 5. 2 sessions each day - 9-12 and 1-4 3. October is Smash+1 beers 4. Early November is B&T 5. November meeting is looking like Grainfed 6. December Christmas party - looking like early in the month. Other: 1. Thanks to those who have paid Club fees - for those that haven't they are due - $60. 2. Details were in the last meeting invite or I have them here. BSB: 650-000 Account Number: 509143303 Account Name: Hunter United Brewers Meeting notes: 17 RSVP'd - 3 apologies, 1 no-show, 2 unexpected show up's. 14 beers purchased from Foghorn by the club. Tech Talk from Shawn Sherlock Yeast Blending and Yeast Health • Mixing 2 strains - yes one will be the dominant strain • What you are looking for is the sum of the parts • Look for characteristics of each strain that you want in the final beer • Why mix strains? • Brew something unique and different • But still to a BJCP style • Foghorn only uses liquid yeast • Blending / thinking about yeast is the start of Shawn's beer development process • The question you need to ask is - what do I want out of this yeast strain? • Look at all the yeast varieties that commercial beer is using, and if you know of the yeast strain, ask yourself what is it that I like about this beer? • Foghorn use a yeast bring to culture up yeast from smack packs - they use 6 to 12 in a 150L vessel, using around 85L of wort for the starter. • This is pitched at Low Krausen - they want to catch it after a small drop in ph, and only a loss of 1 or 2 points in gravity. Anymore that this is ok, but this they have found to be optimal for yeast health • Foghorn re-pitch and stop after 7 batches - they found the yeasts mutate too much after this and it affects their flavours • Cali IPA recipe: • 100% pilsner malt • Layered hops • 1 yeast strain • Used the Kolsh yeast • Know your pitching rates • Understand cell count • Understand how yeast strains can work together • How much Oxygen are you adding? • 20mins at 3L/min for a 1800L • A little more for higher gravity beers - say 3.5L/min • Wort Aeration at home using a small aquarium pump is more than sufficient • Too much oxygen will stress the yeast, same as too little • If using multi-strain, all yeast is pitched at the start of the batch, not in series • For large Belgium beers, adding simple white / brown sugar that has been disolved in hot water 24hrs after pitching providing yeast has already kicked into gear. • (From Nigel) - Brewers challenge: Mix 2x packets of different yeast. Maybe come up with a 'standard' recipe?

Foghorn
1. Thanks to Shawn and Foghorn for Hosting HUB
2. Thanks to those that RSVP'd. Sheet with a beer that will be purchased by the club. Purchase these just before Shawn's talk
3. Shawn will provide a talk at around 6:45 about yeast and blending
4. Followed by a Q&A
5. Around 7:30 Brewery Tour / more Q&A
6. After 8 general convo.

Upcoming:
1. Next month back at Hamilton North Bowling Club
  1. B&T is back on! Invite has been sorted
  2. Same as last year - You be the Judge on Saturday, Style appreciation on the Sunday. NEIPA's, Sours and Pale Ales
  3. List of entry requirements was in this months invite
  4. RSA - get it if you haven't got it yet
  5. Next month we will have the "you be the judge" tasting. Bring a sample along, top 5 will go along to B&T - an addition 9L is required
2. Other
  1. State Comp is 23/24th September - Bankstown NSW
  2. Entries are open. Shipping available from 19/8 to 9/9
  3. https://state2023.nswhomebrewing.org/
  4. Stewarding / Judging registration is open
  5. 2 sessions each day - 9-12 and 1-4
3. October is Smash+1 beers
4. Early November is B&T
5. November meeting is looking like Grainfed
6. December Christmas party - looking like early in the month.

Other:

Thanks to those who have paid Club fees - for those that haven't they are due - $60.
Details were in the last meeting invite or I have them here.

BSB: 650-000

Account Number: 509143303

Account Name: Hunter United Brewers

Meeting notes:

17 RSVP'd - 3 apologies, 1 no-show, 2 unexpected show up's.

14 beers purchased from Foghorn by the club.

Tech Talk from Shawn Sherlock

Yeast Blending and Yeast Health

Mixing 2 strains - yes one will be the dominant strain
- What you are looking for is the sum of the parts
- Look for characteristics of each strain that you want in the final beer
Why mix strains?
- Brew something unique and different
- But still to a BJCP style
Foghorn only uses liquid yeast
Blending / thinking about yeast is the start of Shawn's beer development process
The question you need to ask is - what do I want out of this yeast strain?
Look at all the yeast varieties that commercial beer is using, and if you know of the yeast strain, ask yourself what is it that I like about this beer?
Foghorn use a yeast bring to culture up yeast from smack packs - they use 6 to 12 in a 150L vessel, using around 85L of wort for the starter.
- This is pitched at Low Krausen - they want to catch it after a small drop in ph, and only a loss of 1 or 2 points in gravity. Anymore that this is ok, but this they have found to be optimal for yeast health
Foghorn re-pitch and stop after 7 batches - they found the yeasts mutate too much after this and it affects their flavours
Cali IPA recipe:
- 100% pilsner malt
- Layered hops
- 1 yeast strain
- Used the Kolsh yeast
Know your pitching rates
- Understand cell count
- Understand how yeast strains can work together
How much Oxygen are you adding?
- 20mins at 3L/min for a 1800L
- A little more for higher gravity beers - say 3.5L/min
- Wort Aeration at home using a small aquarium pump is more than sufficient
- Too much oxygen will stress the yeast, same as too little
If using multi-strain, all yeast is pitched at the start of the batch, not in series
For large Belgium beers, adding simple white / brown sugar that has been disolved in hot water 24hrs after pitching providing yeast has already kicked into gear.
(From Nigel) - Brewers challenge: Mix 2x packets of different yeast. Maybe come up with a 'standard' recipe?