Hello CASK and friends! We know things are a bit tough right now, and without social interaction (and beer consumption!) Our lives feel a little dull.
So, to help lift spirits, we’d like to request everyone to post a video to our Facebook group, CASK Members, showing something they are doing with brewing (kegging, bottling, brewing, drinking), this way we get to see people with their happy faces doing what they enjoy doing, keeping it limited to 5 minutes.
As a bonus, we ask anyone who wants to submit a training/classroom video we’d give member points for their participation and effort, just like a real meeting. Examples could yeast harvesting from your favorite beer, or starting a sour beer, building an inexpensive means of controlling fermentation temperature, etc. We ask this to be at least 10 minutes long and try to keep it under 15 to 20 minutes.
Make your videos as fun as possible. Get the whole household involved if you gotta.
Don’t have Facebook but still want to participate? Email Angela the Social Media Guru at [email protected], and she can set you up for sharing some content on the website. Likewise, if you have some great photos of quarantine brews in progress, or other brewing-related fun, send them her way to get spotlighted on our social media accounts!
Congrats to all the Coconut Cup medalists and all who entered!
By the categories:
Mitch Nicholas 3rd – standard American beer John Keane 1st – standard American beer Richard Ten Hulzen 3rd – standard malty European lager Lucas Kluz 2nd – Scottish ale Matthew Britton 3rd – dark British beer Mike Lentz 2nd – dark British beer John Lane 1st – European sour ale Mike Murphy 3rd – historical beer Matthew Britton 3rd – American wild ale John Keane 3rd – spiced beer John Keane 3rd – smoked beer Jesse Johnson 3rd – alternative fermentable beer Lucas Kluz 2nd – traditional mead Lucas Kluz 2nd – specialty mead
On April 4th, Legacy brewing will be hosting a wort share for CASK. The cost is $25 per brewer. Each brewer will receive 7 to 7 ½ gallons of Maris Otter base brew. Matt has not yet shared the OG of the wort he plans to brew, but we can get that as the date approaches.
They can accommodate about 28 brewers in 2 shifts. The first shift of 14 brewers will be able to pick up wort and begin brewing about 9AM. They have lots of covered space behind the brewery and will be able to accommodate a few electric brew setups (110v). Onsite brewers will have priority for the 1st wort run at 9AM.
If you would like to pick up your wort to take somewhere else to brew, you may pick it up at 9AM if there are spaces available (i.e. not taken by onsite brewers). Once all the wort available at 9AM has been dispersed, they will begin another batch that should be ready by around 11AM. We will only ask them to undertake the 2nd batch if we have enough participants – they will decide based on how much wort will be left over.
Legacy will brew a beer from the same base malt. We will have a Pros vs Joes mini competition at Legacy, who will be hosting the May meeting. This will give us about 5 weeks to produce a good beer.
The cutoff date for signing up is the CASK meeting on March 14th at Lemonstreet Brewery.
Bob Hull will be collecting payment for the wort share in person.