Beerstock 2014 Review in Pictures

16 Jul

Beerstock 5060-5 was a resounding success this last weekend. It may have been 90+ degrees but we all kept hydrated (we did have a keg-o-water) and drank homebrew for 12 hours before wandering around camp until we found our tents and collapsed. Anyone that loves homebrew, loves to talk about homebrew, loves to sample other’s homebew and share thier own needs to attend this event.

From across the way....behind me is an entire row of tents.

From across the way….behind me is an entire row of tents.

Our tent, all set up.

Our tent, all set up.

Our New Rig thanks to Drew!

Our New Rig thanks to Drew!

The CDBC’s second showing at Beerstock went very well. We had a new jockey box rig and were pouring four beers (sometimes 5):

Our Tap List

Our Tap List

1) It’s Raining Gose: An Artisanal American Lite Gose
2) Blonde Perdition: A Westvleteren Clone
3) CDBC Saison #1: Belgian Saison
4) CDBC Saison #2: Forbidden Fruit Saison
5) Old Skool IPA: An Oaked Belgian Sour IPA

We shared our beer, sampled plenty of good homebrew, made some new friends and got ideas on how to strengthen our club. There may be some field trips to other Seattle area club’s meetings.

A peak inside

A peak inside

Our Banner & Rig

Our Banner & Rig

At some point during the evening we started blending our beer. A mix of both saisons was delicious. Things then got a little hazy. Hopefully we can convince a few more to join us next year. I’m thinking we should rent an RV…


Beerstock 2014!

10 Jul

Ever wanted to spend the day at a lake, camp out that night and have an endless supply of homebrew?
Beerstock 5060-5 is this weekend, July 12th, and the CDBC will be there pouring some of our beers.

What is Beerstock 5060 you ask? Well, I lifted this from Washington Homebrewers Association:

“In the summer of 2009 Beerstock 5060 was the first, legal get-together of Washington homebrew clubs to taste each other’s home brew and talk brewing across home brew club lines. Yes, it’s like a homebrew beer fest!

Thanks to the passing of Bill 5060, after July 26th, 2009 it is now legal to have this type of event.”

Maybe we’ll see you there? Should be a fun day of homebrew tasting and sharing.

CDBC Meeting Tonight!

21 May

We have our monthly meeting tonight (Wednesday, May 23rd) at Chuck’s CD. Meeting starts at 7:30pm so show up a little early and grab a beer.


Also, thanks to everyone who showed up for our first Homebrew Demo. Special thanks to Sound Homebrew Supply for sponsoring the brew!

CDBC Crew Demo Brew

The CDBC Crew hard at work doing the Homebrew Demo at Chuck’s CD

Right Now, (hey) It’s Your Tomorrow!

11 Mar

After a bit of an unintentional hiatus, the CDBC is back in action!

The last few months we’ve all felt something missing in our lives. I’m sure you too have felt an empty pit in your stomach that was yearning to be filled by homebrew and witty banter. Well, fear no more! The CDBC is gearing up for an epic year of homebrew shenanigans.

Now here are a few updates from the CDBC:

  • One of the more exciting recent developments has been the generosity of Chuck’s CD. They are letting us hold are meeting in the shop, every third Wednesday of the month. No more scrambling last minute or invading someone’s home. You can find them on facebook or get their current tap list here. Our next meeting is scheduled for March 19th at 7:30pm.
  • Chuck’s has also asked us to do a demo brew on May 11th during Seattle Beer Week. We are working on the logistics, but plan on brewing a 10 gallon batch of Saison while taking questions and explaining the homebrew process to curious on-lookers. We brewed the recipe this past weekend, so as long as it turns out decent we’ll try to repeat it.
  • Planning for our second annual CDBC Con Carnival is in full force. Those of you at last year’s know it was a good time. And we all like good times.
  • Last but not least, we are working on scheduling some more frequent brew days.

Catch that magic moment, and do it right, right now.

See you at the Brewery!

CDBC Pro-Am at Standard Brewing

24 Sep

This coming Saturday, 28 September 2013, some of the CDBC top home brewers will duke it out at a People’s Choice competition at Standard Brewing! If you are interested in judging (only 15 spot) and can be at Standard from noon-2pm, head on over to Justin’s blog for the call for judges and shoot him an email.

There has been a lot of talk an prep for this around the CDBC, and people are getting excited. The winner gets their brew on tap at Standard until the keg is gone. We hope to see you there!

Even if you can’t make it this Saturday, you should check out Standard and stop by for beer: Standard Brewing, 2504 S Jackson St Seattle, WA 98144

Eisbock: A journey

29 Mar

Last year we decided to try a couple of big beers as a group because, why not? So we embarked on a barrel aged Barleywine project, a Belgian Quad project, and the grand-daddy of them all, an Eisbock. If you don’t know what an Eisbock is, you probably also don’t know that Gummi Bears should really be pronounced more like “goomi bars” and you should probably go back to drinking your PBR out of your paper bag. OK, just kidding, I’m forgetting the second rule of the CDBC (“Don’t be a d*ck”), and only Germans call them goomi bars. An Eisbock is a super-concentrated, freeze distilled version of a Doppelbock (sometimes people use a Weizenbock as a base) that is super malty and super alcoholic. You can read more about Eisbocks from the Germans themselves (and more about the origins of Gummi bears too, if you insist).

Last December we brewed 20 gallons of Doppelbock (See recipe post here), and then lagered it until March at 37 degrees. Although we brewed the two ~11 gallon batches on the same day, and both hit 1.080 OG, for some reason (two different brew systems?), we got very different attenuation on the systems, and one batch finished at 1.016 (8.6% ABV), while the other barely cracked 1.030 FG (6.9% ABV). So, we decided after lagering to blend the two beers into four new corny kegs for the ice distilling process, making a new Doppelbock with a blended ABV estimated at 7.9%.

After doing this on 3/23, we were ready to freeze distill.

I found an awesome guide for how to do this here, at Lug Wrench Brewing. It was exactly what I needed to help me figure out the process.

We lowered the temp controller target in the chest freezer to 0 (although with the high wood collar it could only manager around 13 F), and let the beer sit overnight. Sure enough, in the morning, we had a beer slushy in the kegs. Two pics are attached (we had four kegs, and one froze a little less than the others.

Following the instructions I got online, I pushed the beer from the slushy kegs using CO2 into a clean and sanitized keg, one at a time. This worked pretty well, although once I had to knock the keg to sake ice off of the dip tube. Other than that, it was pretty smooth sailing.

In all, I extracted a total of around 3.5 gallons of ice from the beer, about a half gallon from the least slushy keg and about a gallon from the others.

Now, there’s a bunch of assumptions here, but I think if it’s pure ice (it’s probably not), and if we started with around 4.5 gallons per keg (we probably didn’t), we probably have 1 keg that’s at around 8.89% ABV, and three other kegs that are at around 10.15% ABV.

Eisbock Recipe

29 Mar
CDBC Eisbock-Collaboration
Type: All Grain Date: 10/28/2012
Batch Size (fermenter): 11.00 gal Brewer: CDBC
Boil Size: 14.96 gal Asst Brewer:
Boil Time: 90 min Equipment: CDBC Equipment-15 gal pot with 25 gal cooler
End of Boil Volume 11.96 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 11.28 gal Est Mash Efficiency 73.2 %
Fermentation: Eisbock Taste Rating(out of 50): 30.0
Taste Notes:



Amt Name Type # %/IBU
10.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1
10.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 2
24 lbs Munich Malt (9.0 SRM) Grain 3 64.9 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4 21.6 %
4 lbs Caramunich II (Weyermann) (63.0 SRM) Grain 5 10.8 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 6 2.7 %
3.00 oz Hallertauer Hersbrucker [4.75 %] – Boil 60.0 min Hop 7 20.2 IBUs
1.00 oz Hallertauer Mittelfrueh [4.00 %] – Boil 30.0 min Hop 8 4.4 IBUs
2.00 tsp Irish Moss (Boil 10.0 mins) Fining 9
1.0 pkg Octoberfest/Marzen Lager (White Labs #WLP820) [35.49 ml] Yeast 10

Beer Profile

Est Original Gravity: 1.086 SG Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.024 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 8.3 % Actual Alcohol by Vol: 8.5 %
Bitterness: 24.6 IBUs Calories: 274.0 kcal/12oz
Est Color: 19.9 SRM

Mash Profile

Mash Name: Double Infusion, Medium Body Total Grain Weight: 37 lbs
Sparge Water: 3.67 gal Grain Temperature: 55.0 F
Sparge Temperature: 168.0 F Tun Temperature: 55.0 F
Adjust Temp for Equipment: TRUE Mash PH: 0.00

Mash Steps

Name Description Step Temperature Step Time
Protein Rest Add 35.30 qt of water at 137.7 F 122.0 F 30 min
Saccharification Add 29.61 qt of water at 197.1 F 152.0 F 30 min
Sparge Step: Fly sparge with 3.67 gal water at 168.0 F
Mash Notes: Double step infusion – for medium body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.5
Pressure/Weight: 10.07 oz Carbonation Used: Bottle with 10.07 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 2.00 days
Fermentation: Eisbock Storage Temperature: 28.0 F


(Note: This is for the Doppelbock recipe that will be freeze concetrated into the Eisbock, and only for half the eventual volume).

Created with BeerSmith

Bottle Sort

17 Mar

This is what it looks like when you don’t sort or distribute bottles for a while. We distributed Barleywine (Bourbon Aged, Second-Runnings Something Dark), our Cascadia Dark Ale, a Baltic Porter that Kevin brewed, and a Belgian Quad.


This is while the other guys are brewing 15 gallons of Belgian Saison on Greg’s RIMS system.


CDBC Event Report: Tasting Beer: February 17, 2013

10 Mar

On a chilly Sunday afternoon (not to be confused with a chili Sunday afternoon, to be held one week later), the CDBC gathered to work on developing our beer palates. One way to do this is to do what we called a “referenced tasting,” where you taste a beer, then taste some of the flavors that are supposed to be “in” the beer (such as chocolate, coffee, malt, or caramel), and then taste the beer again to see whether or how your perception of the beer has changed. We intended to do this as a way to develop our beer tasting palates, to help us learn how to identify specific flavors in beer and to describe beer better, and to help us learn how to taste beer in a more refined way.

Kevin developed and led the tasting, beginning with a presentation on tasting beer. Kevin’s presentation covered the psychological and biological aspects of how we sense and perceive tastes and smells, and the procedures of tasting beer. He relied heavily on two excellent sources, Randy Mosher’s book Tasting Beer, and The Powerpoint can be downloaded in .PDF form in this post here: Tasting Beer.

Then we all moved to the tasting. We tasted four beers, three times each. Each time we tasted a beer, we wrote down our impressions of the beer using the BJCP scoring sheet (more to describe the beer rather than to calibrate a score), which can be found here.

We also shared this great resource: Words to Describe the Beer You Are Tasting

The first time we tasted each beer, we tasted them blind, and wrote down our impressions on the BJCP rating sheet. Then, we tasted several reference flavors, listed below, and adjusted our ratings and impressions, paying attention to what may have changed as we tasted the reference flavors.

For example, as we tasted lemons and Saaz hops, we noticed that Bitburger really has a lemony flavor with Saaz overtones that was highlighted once we tasted those flavors. Or, tasting black licorice really accentuated the hints of licorice in the Old Viscosity. However, caramel really helped us notice the flavor in Black Butte Porter but we noticed none of it in the Torpedo IPA.

Finally, we read several descriptive reviews of each beer (and this is when each beer was revealed to the tasters) that Kevin had found online, re-tasted the beers, and noticed whether our impressions were similar or different than those from the online raters. Sometimes they matched really well, and other times they did not match.

Overall, it was a great way to develop our beer tasting palates!

Tasting order (A link to one of the reviews we used is included in the title of each)

  1. Bitburger
    1. Pair with: Pilsner malt, Saaz hops, lemon peel and cracked peppers
  1. Black Butte Porter
    1. Pair with: Semi-sweet chocolate, ground coffee, caramels, oatmeal, and cascade hops
  1. Torpedo Extra IPA
    1. Pair with:    Two row malt, grapefruit, pine needles, toffee
  1. Old Viscosity Stout
    1. Pair with: ground coffee, dark chocolate, black licorice, dried plums

Traveling Brew Day

10 Mar

We are brewing a Weizenbock from North Ballard today. Our first attempt at a traveling brew. So far so good. And my fist attempt and posting from my phone.


The mash


Traveling Setup


The brew sheet.


About 14 and a half gallons of wort.


Hops are in.

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