Wow! What a cool event. For all of you guys who did not attend or even visit, (you know who you are) you missed one helluva’ day of brewing and eating in Lee’s once every thousand years, Millennial Barleywine Brew-off. Quite an event with Lee, John Camaroda, & Jerry brewing all grain, Andy and Tom brewing extract.

I would first like to thank Bernie for hosting the event and Homer for all of the help they gave. Not to mention some of Homer’s BBQ which fed the legions of people all day long. Brewing at a brew shop is about the most ideal set up that you can have. All of us Bammer’s were noting the lack of worrying and forgetting stuff considering we had a well stocked brew store just feet away from our kettles. If this is not a home brewers heaven, I don’t know what is.

The weather was pretty dicey in the beginning. The early birds were greeted by the nice tent Bernie, Homer, and Jerry put up. It came to good use in the morning hours as we had a steady cold drizzle. Later though, in the afternoon the sun managed to peek its head out and give us a good dose of warmth.

Other notables were the tons of people that showed up asking questions, tasting, and getting interested in all grain brewing. This event was an excellent showcase of really good brewers to share their knowledge and techniques of brewing to many extract brewers thinking or wondering about all grain brewing. I think this was not only good for Bernie’s business that day but, also the club as it piqued the interest of guys/gals interested in learning more and doing some of the fun things we do during the year as a club. It has been suggested that we might do this more often as not only a chance to get together as a club but, also drum up interest for our organization. Sounds good to me!

For all of those brew techy’s out there here are few of the more interesting brewing techniques that you might want to try: (chuckle, chuckle)

Lee’s- Multi-hour mashing technique. Last time I saw Lee he was still boiling way after sunset.

Jerry accidentally disconnecting his manifold when his strike water was in his cooler. He was manipulating two brewing spoons like chopsticks, frantically trying get the manifold back into the vinyl hose fitting. I think a few curse words got it back in after about 15 minutes.

Homer’s saying for the day. " I won’t say a word."

Peter’s and Triple Rock’s yeast’s that John and Lee brought. The bucket ‘o Slurry (1968, I believe) got my beer fermenting by the time I got home. Peter’s yeast is a constant maniac of a strain which could eat shoe leather if it so chose.

And finally, yes in my ever continuing philosophy of trying new things I contributed to some new techniques. First I was brewing a Brown Ale to be different. I managed in the last 10 minutes of my boil to have two kettle boil overs. (I was clearing the protein break, yeah that’s it). Furthermore I managed to run hot water through my wort chiller for 10-15 minutes until Homer so kindly reminded me. (Damn! I was wondering why my temp. was going up.) Needless to say I have 9.5 gallons of a 1.060 Brown? Fermenting nicely. Time to relax and have a homebrew.

While the brewing was the focal point of a lot of the activity for the day, none of us brewing Bammers could not have made it without the help of Homer’s most excellent BBQ. I myself, brewing next to Homer’s cookers got a little bit of everything he was dishing out. Whew! That chicken was tender and to die for. That with a glass of Thirstybear IPA or Barleywine had us mashers high up in hog heaven.

I am so glad this event was a big success! I am looking forward to the next big BAM brew-off. Happy brewing and Cheers!