KEY DATES >>>

November 9th: Wino’s meeting at the home of Art and

Mary B.

December 14th: Christmas Party. More info to follow in e-mail.

Member Articles

Temperature Control: Hot and Cold

Brewing beer takes many steps; some of them are simple, and some require some thought. As we move into the hotter months of Florida living, temperatures become an essential factor for fermentation. Temperature differences of 3 and 10 degrees can affect yeast propagation and sugar conversion. Are you prepared to ensure your brew can stand the effects of the sun on a hot Florida day?

Temperature control is probably the most critical brew variable and most ignored by home brewers. Temperature can take a perfectly brewed batch of wort and turn it into the worst beer ever made. On the flip side, temperature control can take an average brewed wort and turn it into a fruity beverage with essence of clove.

When summer comes, brewers need to decide if they want to brave the high temps or put the hobby aside and go scuba diving. If you are going to accept the challenge make

sure you are ready. Convert an old fridge into a fermenter with a Johnson or Inkbird controller. Take the plunge into the world of custom PID (proportional–integral–derivative) controllers. You will be able to analyze service intervals and compressor reaction to fine tune a heavenly environment for pristine sugar latent wort.

Cheers, Matt H.

As we enter the colder months there’s a period of perfect outdoor temperatures that may last several days or even weeks. Temperature control is critical for yeast activity and health. Most ale yeast prefer temperatures that are in the 64f-72f degree range. Temperatures that are colder than this, but above freezing are not necessarily harmful to yeast; however, they become less active or even go dormant. Slower or stalled fermentation is the result but once the beer is warmed back up fermentation usually pics back up again.

Just like the Johnson or Inkbird temperature controllers can control a fridge or chest freezer to keep fermentation temperatures under control, they can also be used to keep things warm. Plug a standard incandescent light (such as a trouble light) into the controller, switch the control modes from cooling to heating, and you have year-round temperature control.

This is also useful if your pushing temperatures to the extreme while brewing a Saison or using the Kveik yeast strains that produce clean beers all the way into the upper 90s! Baring mechanical temperature control, the next best method is to use the proper yeast for the ambient temperature. Lager yeasts perform best at 48-55, with California lager (Wyeast 2112, WLP810) performing well between 58-68f.

Cheers, Jason W.

A Beginners Guide to Hops

The Hop Basics, Basics

Beer is basically made up of four ingredients…malt, water, yeast and hops. And hops only came to the forefront in the

16th century when it replaced herbal mixtures called gruit as the drink’s primary preservative.

But in addition to helping beer last longer, hop oils added aromatic and bittering qualities that were quickly embraced.

The Noble Hops

Known for their fragrant floral, spice and herbal notes, this group of hops, which generally includes Saaz, Tettnanger, Hallertauer and Spalt among others, are primarily grown in continental Europe.

And not surprisingly the Noble Hop varieties are most commonly associated with Pilsners and German Lagers.

English Hops

English Hops didn’t actually originate in England…

They were first introduced to England by Flemish farmers who had fled their homeland—a major hop producing area in the High Middle Ages—during the French–English Hundred Years War (1336–1453). And over the decades English hops took on a different character due to the island’s shorter and wetter hop growing season.

Known for their earthier woodland and pine characteristic English hops meld ideally with the hefty malt backbone that define the more classic British Pale Ales.

Two of the most prominent English hops are Fuggles, Northern Brewer and Kent Goldings.

Do you have a story, recipe, something to share with the club? We are looking for member contributions on all thing’s homebrew—beer, wine, cider, mead, recipes and OAB. Send your article and photos to the club secretary, Jason Williams at jasonw1060@gmail.com.

Have photos to share with the club? Send them in! They may be included in the newsletter and the Escambia Bay Homebrewers Facebook page! Don’t forget to send a short description or story to accompany the photos.

• The club web page has been updated. You can now find the bylaws and the club event calendar at

http://escambiabayhomebrewers.org/

•The club Facebook page has been changed to allow all members to post directly to the page. https://www.facebook.com/EBHClub/

German Mulled Wine

The secret to a good glühwein is to gently warm the wine and spices, never let it get to a boil. An inexpensive to mid-range dry red wine works best here. Save the expensive stuff for Christmas dinner.

2 Bottles of Red Wine (750 ml each), preferable one you made. 2 cups granulated sugar. (Start with 1 cup... add as needed)

8 Cinnamon sticks

2 Oranges, sliced

10 Whole cloves

1 Tbsp whole allspice berries

2 cups orange juice

splash of brandy (optional, but recommended)

In a large pot or crock pot add the wine set to low. Add 1 cup of granulated sugar and taste. The glühwein should be balanced and not overly sweet or dry. Finding the balance will depend on the wine you start with. Add remaining ingredients and steep for 20 minutes, adjust sugar if needed. Serve warm.