Welcome new folks sorry I didn't approve you sooner.

I know it's been forever since I've been online. I apologize to those folks who are just now getting their invitations to the group. I've been swamped since the end of MDRF with a wedding and holiday planning. I do hope that everyone is doing well and making some really tasty beverages. I unfortunately have been forced to revert back to non-drinking status since Jeff and I are expecting a new baby at the end of June. However, I will be set to start celebrating the birth in proper fashion by August when MDRF starts up. You'll find me with cider in one hand and a bottle of formula in the other.

I know it's been a while. Things are always hectic for me in August. Just brewed up an 80/- that I am proud of. It should be very tasty in a few weeks time. I'll post the recipe and results when I am absolutely sure though. Also going to be making a braggot in December, which should be ready for it's first sip on my birthday. I hope everyone is doing well and not going as crazy as I am due to MDRF starting in 4 days. 

So we had a catastrophe over the weekend. One of our large Grolsh Cap bottles filled with Ye Olde Fornicator Barleywine exploded and covered the basement with its sweet smelling nectar. The Top of the bottle blew out of the box and landed three shelves up on the bookcase built into the wall. As a reminder if you aren't going to be able to fill one of these bottles all the way to an inch or two below the cap then don't try to make i t a long term conditioner for a Barleywine. I had a feeling something bad was going to happen after all we went through three air locks before we put it in the secondary, and another two on the secondary. 

But the good news is it smells really yummy and I can't wait till Winter's Night for my first taste. 

 

Mmmmmm......13% alcohol by volume and smells so good.

 

Ladies and Gentlemen Start Your Beers!!!

 

The due date for entries to the 2007 Dixie Cup competition is September 28th. Late entries will be accepted up until October 5th, but will be charged more then $7.

 

This year’s special Dixie Cup beer style is Gruit Ain’t Moot!, based on the Medieval beverage.

To qualify for entry, the beer must be at least 1.060 OG and must be unhopped. Bitterness must be achieved through the use of spices, herbs, heather tips, etc. Brewers must list the special non-malt ingredients used as well as any specialty brewing methods. Only ales and braggots are permitted. If your gruit has a base beer style, you must specify it on the entry form.

For additional information or brewing tips, we recommend Randy Mosher’s Radical Brewing,(amazon|powells|b&n|abe) Sam Calagione’s Extreme Brewing,(amazon|powells|b&n|abe) and Stephen Buhner’s Sacred and Herbal Healing Beers.(amazon|powells|b&n|abe)

Some of the herbs used “back in the day” can have some interesting, and bad, side effects, so be careful!

Note: This category does not count towards personal or club points and will not be considered for Best-of-Show. Therefore, only two bottles are needed.

 

This seems to be a perfect category for one of the Renspace family to win. I have a feeling that we probably know more about which herbs and spices to add to a beer to make it just right. Not to mention that fact that a fair number of us can read Middle English, and can more readily find a medieval brew that is traditional.

Add a comment if you plan on joining, or start a forum thread with a recipe you might use for such an event.

Check out their website at: http://www.crunchyfrog.net/dixiecup/