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 Welcome to Home Brew MartHome Brew Mart has been serving brewers world-wide for eight years now. From simple starter kits, to advanced all grain brewing systems, we have everything you need to brew the beer you want. Our extensive inventory includes a wide variety of ingredients and equipment and kegging supplies. We also have a friendly and knowledgeable staff to back up our products. Helping you make great beer is our number one goal. |
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| Hello All, Not too many brewing updates this week. I hope everyone enjoyed last weeks rather long email. Probably more than anybody wanted to know about all those White Lab strains! On a different note, this is going to be one of my last emails. I am leaving Home Brew Mart in early November (don't worry, nothing bad has happened, its just time to move on). The home brew mart/ballast point updates will most likely continue under the guidance of our Master Brewer, Peter A'Hearn. Not sure what I'm doing yet, so if anybody has a good job offer--let me know. I may well continue to send out updates and beer info on my own using this same list. Before that happens I will let all of you know. I am glad that so many of you have enjoyed reading this, it has been fun to create and write it. Thanks again for all of the feedback and support over the last two years. Cheers, Tom
CONTENTS:
The big news: Ballast Point Barleywine in the fermentor! We got about 10 barrels of run off which should leave us with nearly 8 barrels of barleywine to age till Winter. The beer is already lined up for the Strong Beer Festival and should be on tap at several local bars not to mention the Ballast Point Tasting Room. Other tasting bar notes: the Special is back on tap (Its the Nitrogen dispensed version of the copper). So now you can taste three different serving styles for the Copper: Regular, Nitrogen, and on the Beer Engine (dry-hopped).
Starting this weekend the Solana Beach store will be closed on Sunday and Monday. Regular hours will stay the same, 11-7 Tuesday through Friday and 10-5 on Saturday. The Linda Vista will remain open seven days a week, 11-7 M-F, 10-5 Sat and 12-4 Sun. (And don't blame me, this happened before I decided to leave.)
We are overstocked on Nitrogen taps and we are cutting them from their regular price of $125 down $99. This special will run through Christmas or until we run out, whichever comes first.
The Julian Cider Run is set for Friday, November 21st. I will have the Cider brought down to our cold room from Farmer's Market in Julian. Again there will be a sign up sheet at the Linda Vista store this weekend. The juice will be $6 per gallon and you can sign up for as much or as little as you want. Even just drinking the raw juice is great--just drink it quickly before it ferments. I am going to try and type up a cider cheat-sheet this time to answer some basic questions about the process of making hard cider.
I have a few other notes on the new Hang Ten brew pub downtown. The brewer is the same, though I heard they are trying several new recipes. And, they open at 4 PM so don't go there looking for lunch. San Diego Brewing Co. will have cask beer night with the Admiral Baker's Bitter next Tuesday, Nov. 4th. Read Peter Rowe's GABF reviews in today's Union-Tribune Food Section.
I will be doing my last (though not THE last ) beginning brewing class on Sunday, Nov. 9th from 10-11:45 am at the Linda Vista store. The class is FREE so just show up. I may be leaving, but I will still be teaching a mead making class some time in the next month. I will keep everyone updated and tell you as soon as I have a date. No date is set for the all-grain class though one will be taught by the end of the year. Yuseff may teach it, or I might come back and do it. Either way, this class is happening soon.
I am posting one of, if not my oldest surviving good recipe: The Dark Stuff That Pretty Much Rules This is a big, rich dark beer that is neither porter nor stout. It sort of defies categories, or better yet, it laughs at them. I first made this years ago in my friend's mom's kitchen when the world of all-grain was still new and Home Brew Mart just opened. There were so many wonderful grains to add that we just figured we would throw in a whole bunch of them. Many of our early beers were just referred to as "the dark stuff". But when this recipe came around, it was more than just dark stuff. The result has been refined, but the outcome is always the same. It is always dark and it always rules. And just in case you were wondering I don't name my beers very often, but when I do its usually something really dumb, like this. Recipe: For Extract Brewers: I would not suggest steeping three pounds of grain. So if you want to do this, do a mini mash with the specialty grains and 1.5# of the 2-row for 45 minutes. And start with 8# of pale malt extract as your base. I would also bump up the bittering hops just slightly to 1.25 oz Chinook pellets. That's All Folks - for now Tom Recipes | Contact Us | Brewing Links We have a toll free
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