Category Archives: Uncategorized

Big Brew Day 2021 Q&A

AHA Big Brew for National Homebrew Day
Sponsored by the Music City Brewers Homebrew Club
Saturday, May 1, 2021 from 10am – 3pm
Czann’s Brewing Company 4909 Indiana Avenue

About Big Brew and Big Brew Day with us

In 1988, May 7 was announced before Congress as National Homebrew Day. The American Homebrewers Association created Big Brew as an annual event to celebrate National Homebrew Day around the world.

Members of the Music City Brewers homebrew club will be gathering at Czann’s Brewing Company for Big Brew Day to brew with (hot) wort graciously prepared by Ken, the owner, and brewmaster.  You will need to purchase your own additions (like hops, other grain, yeast, etc) for the boil portion to brew your style of beer.

If you are not yet a homebrewer but interested in learning that is no problem. You are welcome to drop by see how it’s done for free!  Members (current and new) will get some special food and beverage benefits whether they decide to get wort or just come to support the event.

Members should signup using the form on the Facebook page to reserve up to 10 gallons of wort.  Becoming a new member is currently $12 (normally $25 per year).  The deadline to reserve your wort is April 23rd.  Then gather up your equipment, some hops and yeast, and whatever else you need to finish your recipe and come join the fun.

The wort will be comprised of roughly 90% pale malt (Franco-Belges), 5% Crystal 30, and 5% Flaked Barley. OG ~ 1.050.  We will set up brewing stations in the parking lot starting at about 10am.  If you plan to brew onsite with us please bring your own equipment.

Equipment: Minimum of a kettle, propane burner, propane, hops, yeast and chiller if you plan to brew on-site. Include some garden hose to hook up to your own chiller (immersion or counterflow) if you plan to use some chilling water that will be coming from the brewhouse.  A tent may also be required if it is raining.

Thirsty Thursday 2020

Thirsty Thursday Schedule 2020
  •     Feb 27 – Southern Grist – West (The Nations)
  •     March 26 – East Nashville Beer Works
  •     April 23 – Various Artist Brewing
  •     May 28 – Bold Patriot Brewing
  •     June 25 – Czann’s
  •     July 23 – Honeytree Meadery
  •     Aug 27 – Black Abbey
  •     Sept 24 – Little Harpeth Brewing
  •     Oct 22 – Harding House
  •     Nov 19 – M.L. Rose – 8th Ave (The week before Thanksgiving)
  •     Dec TBD – Yazoo (Christmas Party)

Special Club Events 2020

Special events
  •     May 02 – Big Brew Day (Location TBD)
  •     May 09 – Club Night Beer Selection
  •     June 13 – Club Night Final Beer Selection
  •     June 18-20 – National Homebrew Convention
  •     Oct 23-24 – MCBO 25th Anniversary
  •     Nov 07 – Learn to Homebrew Day
  •     Dec TBC – Club Christmas Party

Brew Style Challenge 2020

All the information you need for the 2020 BSC

Rules:

*This contest is open to individual brewers only, Including Club Officers (see judging below)

*Contest beer can be brewed with a friend, but only one person will be awarded points for the entry.

*The beer has to be brewed on a homebrew system.

*The beer has to be judged at the time the others are judged.

*Joseph Nance is required to bring beer for this competition/educational portion of our meetings, since he is putting this on, and based on that alone he is not allowed to win any prizes along the way, including the top prize.

Judging:

The entries will be judged for crowed favorites, in a blind tasting. We are limiting the judges to a total of 15 so that participants will only have to bring 1 growler. Active club members will get preference, and then if all the judging spots aren’t taken up we will allow non club members.

*The style of the month – judges will be given a small sample of each entry, the crowd will then rank each entry based on the most well executed version to the least, and not solely to style. The beer must a true attempt to brew the style of the month.

Example: A Porter will not be accepted in the comp when we have a German Pilsner as the monthly style.

*Clone challenge months – Entrants will be required to bring the exact commercial example of the beer they are brewing as well as their homebrewed version.  Any style beer is accepted, just as long as you bring the commercial example you attempted. The judges will then get a sample of both the commercial and homebrew examples and will rank the beers on a point scale as to how close the brewer got. The point scale will be explained the day of the judging.

*Beer On Hand months – Bring whatever beer you have brewed at that time.  This one takes very little effort.

Point Structure: Each month no matter the challenge

1st = 4

2nd = 3

3rd = 2

all others = 1

Point Calculation:

Points will be added up in multiple ways. We will have a monthly winner, we will have a quarterly drawing where all the points you have earned in that quarter will get you 1 ticket for each point in a drawing and this will be done 3 times in 2019, and finally the total points for the year will earn you the grand prize, TBD but it will be worth it….

Prizes:

*Monthly = Recognition In the BrewScore News Letter, Facebook and plain ole bragging rights… And points towards the following.

*quarterly = we will draw from a bucket and each point you have for that quarter gives you that many tickets in the drawing. The winner will get 1 pound of a popular hop. Drawings are planned for the April, August & December.

*Grand Prize = person with the most points collected throughout the year. Prize TBD, but it will be worth it….

  •     March 14 – American Amber 19A
  •     April 11 – Beer On Hand (bring what you have and be ready to talk about it)
  •     May 09 – Blonde Ale 18A
  •     June 13 – IPA (any style) 21
  •     July 11 – Clone (brew it and bring it)
  •     Aug 08 – English IPA 12C
  •     Sept 12 – Irish Red 15A
  •     Oct 10 – English Mild 13A
  •     Nov 14 – English Porter 13C
  •     Dec 12 – Beer On Hand (bring what you have and be ready to talk about it)

BSC June 2018 Gose

The Brew Style Challenge for June 2018 will be a Gose. It can be found in the 2015 BJCP Style Guidelines: 27 Historical Beer, Sub Category 27gose

Recipe Source: (process and recipe by Michael Wasyliw)

History: Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available.

OG 1.036-1.056, FG 1.006-1.010, IBU 5-12, SRM 4, ABV 4.2-4.8%

GRAIN: 50% Bohemian Wheat 50% Bohemian Pilsner (Shooting for an OG of 1.035)

EXTRACT:  (No Mash required)

HOPS: none in the beginning, if you need to add them you usually add them AFTER souring when you boil or during whirlpool. East Kent Goldings or Perle for 4-10 ibus. (Feel free to play around and try different hops) Lately I’ve been whirlpooling Huell Melon or Hallertau for 25mins (not traditional)

ADJUNCT: .5oz of Salt and 1oz Ground Coriander. (Added at the end of the boil, see below)

YEAST: WLP001, WLP644 (Sacc Trois), Wyeast 1007, Wyeast 2565, or White Labs German Ale/Kolsch yeast.

PROCESS: Mash at 148 for 90 minutes. After 90 minutes, runoff and sparge until desired boil volume is achieved. Bring the wort to a quick boil, then chill to 92-95 degrees F and pitch your choice of a lactobacillus strain (typically Lacto. Plantarum). I like to use Bootleg Biology’s Sour Weapon and Mango Goodbelly together in a volume ratio of 2:1. I like to kettle sour so I transfer the wort to a keg where I can purge the oxygen and maintain the souring temp for 2-3 days. Any vessel can be used to sour the wort, the main concern is limiting the amount of oxygen so flush with CO2. After 2-3 days, boil wort for 30-60mins to kill the bacteria, add salt and coriander at 10mins, hops if desired. Chill to fermentation temperature and pitch a big healthy starter of yeast. I have used WLP001, WLP644 (Sacc Trois), Wyeast 1007, Wyeast 2565, and White Labs German Ale/Kolsch yeast. After about two weeks, you should reach a stable FG and be ready to package.

 

April 14, 2018 Club Meeting on Pat’s Houseboat

At this event we will be holding our normal monthly club meeting on Pat’s Houseboat. We will be covering 10A Hefeweizen for the monthly Brew Style Challenge. I would like to encourage you to brew a batch and bring it with you, but if you can’t then you are more than welcome to bring a Classic example or bring a homebrew other than that and we can share them after we cover our monthly style.

Time:  April 14th 2018, 12pm – 3pm.  (DO NOT BE LATE TO THIS MEETING, YOU MIGHT BE LEFT BEHIND FOR A GOOD LONG WHILE)..

phone:  616-473-3038 – Pat

Location:  Shipwreck Cover @ Elm HIll Marina, 3361 Bell Rd, Nashville, Tn 37214

I would also like to ask you to bring some kind of snack, because we are making this a short of pot luck. Pat is going to provide paper plate, utensils and such.

Pat also let me know that he hopes to have the pontoon boat to transport people to and from the houseboat. He is also wanting to take the houseboat out on the lake this year.

When you arrive to the marina you will need to park in the gravel parking lot. The Houseboat is located on Dock C.

BSC April 2018 Weissbier/Hefeweizen

The Brew Style Challenge for April 2018 will be a Weissbier aka Hefeweizen. It can be found in the 2015 BJCP Style Guidelines: 10 German Wheat Beer, Sub 10A Weissbier

I have always referred to the Weissbier as a Hefeweizen, so for the remainder of the post I’ll continue to do that. The Hefeweizen is a German Wheat beer that when made correctly has a soft creamy texture along with a nice mix of banana and clove phenols.  The key to making a great Hefeweizen is using good quality malt along with a lot of healthy yeast, oxygen and the fermentation temp.  If you had to choose one part to skimp on I would suggest the quality of the malt.  They yeast and the temp you ferment this beer at is the most important part of making a good example.  I have also experienced bubble gum flavors caused by the yeast.  Oh and this yeast will get a little wild on you, meaning it will really create a big Krausen, so leave plenty of room in your fermentor.

(From Jamil Zainasheff and John J. Palmer’s book Brewing Classic Styles) The following is assuming a 70% efficiency with 6 gallons left at the end of the boil and 5.5 gallons going into the fermenter.

OG 1.050, FG 1.012, IBU 13, SRM 5, ABV 5%

GRAIN: 5.6# continental Pilsner Malt and 5.6# Wheat Malt.  Mash at 152F. Increase the pre-boil volume as needed to allow for a 90 minute boil, which will help reduce DMS in the beer.

EXTRACTt: 8.6# Wheat LME (No Mash required)

HOPS: 0.8oz Hallertau 4%AA for 60 mins giving you around 13 IBUs (Feel free to play around and try different hops)

YEAST: White Labs WLP300 Hefeweizen Ale, Wyeast 3068 Weihenstephan Weizen,I think there is a dry yeast out there, but I can’t recall the name or number.

Fermenting colder at around 62F will give you more of a mix of Banana and Clove, 68F should give you more Banana and less clove, 72F+ will give you more Banana and Bubble Gum.  Don’t trust my work on the temps, I would suggest checking out what other people say, but this has been my experience when using Wyeast 3068.

2018 Thirsty Thursday Schedule

Date               Location

25-Jan New Heights Brewing
22-Feb Smith & Lentz
22-Mar Blackstone
26-Apr Yazoo
24-May Southern Grist
28-Jun Fat Bottoms
26-Jul East Nashville Beer Works
23-Aug Black Abbey
27-Sep Jackalope
25-Oct Tennessee Beer Works
15-Nov Little Harpeth (I have moved this one up one week because of Thanksgiving)
27-Dec Bearded Iris

Music City Brew Off 2016

The 2016 MCBO Approach-eth! Come one, come all, be merry and … fall… er, maybe not. Unless you have a ride. Then its OK. We have the same lovely venue as last year, similar schedule, awesome food, and speaker TBA. Should be a great time, just like last year. For more details, please click the MCBO link in the menu at the top of the page.

Welcome to the new site!

Welcome to the Music City Brewers, the homebrew club of Nashville, TN. Our website got an overhaul, as the old one was not very useful, so hopefully this will be up to date and filled with more relevant information. Take a look around and give it a spin. Check back every now and then as we plan on adding new features.