Erie Beer Society

Dedicated to the advancement of beer enjoyment

Greg Wigham
  • Erie, PA
  • United States
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Calling All Homebrewers !

In case anyone is interested, there is a new Erie area Homebrewing Club forming on Facebook. We are called H.A.Z.A.R.D. = Homebrewers And Zymurgists Alcohol Research Division. Whether you are currently homebrewing or would like to get into the (passion) hobby, stop in and check us out. Log on to Facebook, search for "H.A.Z.A.R.D. Homebrewing", click the link, then "JOIN".…
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Posted on April 6, 2010 at 10:44pm — 1 Comment

March EBS meeting?

Any word yet on the March meeting of the EBS? And what might we be tasting?

Posted on March 10, 2010 at 6:24pm

Whoppers and Beer?

I saw on the news today that some Burger Kings are planning to sell beer with their burgers. Have I died and gone to heaven?
Oh wait, we live in Pennsylvania. Ain't gonna happen here.

Posted on January 22, 2010 at 9:23pm

Long Trail Blackbeary Wheat

I attended my first meeting of the Erie Beer Society last night at my favorite watering hole, the U Pick 6 Beer Store. The Society is a great way to bring true beer lovers together in a reputable manner. Thanks to all who made it happen. And thanks to Long Trail for your offering.

Long Trail has accomplished what they set out to do, make a light and refreshing wheat beer with a hint of blackberry flavor. This was a very good example of a summer thirst quencher. The light golden color, low… Continue

Posted on January 22, 2010 at 7:05pm

Comment Wall (10 comments)

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At 11:19pm on February 26, 2010, Greg Wigham said…
Yeah, thanks, I've got two entries.
Have a safe trip.
At 10:17pm on February 26, 2010, Kevin Habursky said…
you will come around someday. yeah, I still can't make it to the home brew fest. I will be driving back from Florida during the fest, but, I will probably be txting Chris to get updates. Are you entering? And if so, good luck.
At 5:58pm on February 26, 2010, Kevin Habursky said…
I have fermented a lager in the chamber. I change four 2 or 3 liter ice bottles at a time. Seem to work pretty good. Lager fement at 55 degrees. I have a chest freezer that I would lager in, but, don't do many lagers. I have only made lagers in the fall and winter in basement where temp ranges from 58-63.
At 9:58am on February 17, 2010, Jay Lavery said…
Stop by Brewerie this Sunday..I'll be brewing our Belfast Black. Bring some more beer for me to try :)
At 9:09am on February 5, 2010, Kevin Habursky said…
Duvel is a good friend when you are cleaning your house. Had a nice pillowy head the whole way down. Used to be one of my favorites but there is too much pilsner cripness in it. For the fermentation chamber I got a two stage Ranco controller from Morebeer.com and wired it myself. It can be used for both heating and cooling at the same time, however, not usually needed. What I do is put the probe in contact with the bucket or carboy and place a piece of foam over it and tape it to the carboy. It will monitor the temp of the fluid instead of the ambient air in the chamber.
At 10:43pm on January 31, 2010, Kevin Habursky said…
So you are saying that I haven't aged, my avatar is my 1st grade school picture. Ask as many questions as you want, I don't mind at all 'cause I don't get to talk homebrewing very much. I am very happy with the fermentation chiller. My last DIY project was a portable pump like the one in a recent issue of Brew Your Own magazine. Just about to rack my saison to secondary and add a Brett that was isolated from my "terroir".
At 10:17pm on January 30, 2010, Kevin Habursky said…
I think I just made the connection that I was talking with you at U pick 6 last thursday. I was going thru my old brewing stuff and saw the list from last years Brewer's Cup and I remember you said that you had an Irish red entered.
At 12:55am on January 30, 2010, Kevin Habursky said…
Really depends on the situation. If trying to restrain the yeast I will start low in the range and check gravity. If more fermentation is needed, I will bump up the temp without much worry of significant increase in yeast character since most of the yeast flavor takes place during the first few days of fermentation. For Belgians (my favorite styles to brew) I will go high. I have gone as high as 85 degrees for a golden strong I brewed.
At 12:59pm on January 29, 2010, Kevin Habursky said…
Why yes it is a temp control chamber. It uses frozen 2 liters and a computer fan for cooling and currently a heating pad for... well heating. Planning on adding FlexWatt for heating. Its not my design but I did tweak some measurements. It is based of "son of a fermentation chiller". My assistant brewer and his father welded my the stand. I just gave the specs. I actually had to dig deep into high school Trigonometry for the angles. I brew in my head about every hour but only actually do it about 6 times per year.
At 10:23pm on January 28, 2010, Kevin Habursky said…
This was the 2nd year of growing. I grow Nugget, Horizon, Liberty, Brewer's Gold, Cascade, Fuggles, Sterling, and Golding. No yield for Liberty or Goldings for the 2 years. Best growth is from Brewer's Gold and Cascade which I got about 3-4 oz of dried hops, and just under and oz for the rest. Finally used some of the Brewer's Gold and Sterling in a Saison I brewed on Sunday. They smelled much better than the 1st year.
 
 
 

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