Congratulations are in order for Andy Rodusky, the Palm Beach Draughtsmen's new Vice-President. Andy edged Joltin' Joe Simon in a close vote (17-10) to gain his new office. When notified of his victory, Andy immediately demanded a recount (just kidding.) Rodusky will become President after

Gorman Selph completes his term as the "chairman of the board" or if the Ragin' Cajun is ousted in a beerless coup. Please give both Gorman and Andy all of the support you can muster in their endeavor to lift the Draughtsmen (hopefully with a different name) to new heights this year.

at a

Brew Session

There have been recent rumblings suggesting a change is in order for the Palm Beach Draughtsmen. Namely, the name. Two other clubs in South Florida, MASH (Miami area society of brewers) and FLAB (Ft. Lauderdale association of brewers) both have better and

certainly more clever names than us. With that in mind we now vow to tap into the creative minds of our members in the RENAME THE CLUB CONTEST!!!!!!!

Submit your suggestions to either Betty Turso at [email protected] or give them to Dano or

Gorman at the Home Brewers Outlet. We're working on a prize for the ultimate winner, something very valuable I'm sure. Some suggestions we have already received include:

The Brewing Beaches and Sons of Beaches of the Palm Beaches (BBSOBPB)

The Yeasty Boys

These are just a few, but we can do better. Let's get a lot of suggestions and vote on them at a future meeting.

A call to (sparge) arms!!!!

It is time for all good Draughtsmen and Draughtswomen to come to the aid of their hobby. The homebrewing industry is seeing a definate slowdown over the past couple of years, and our area seems to be no exception. (Just take a look at the sad mugs of Paul, Gorman and Dano at the HBO if you doubt me.)

Membership and

logically enough, attendance at meetings is down a bit this year. Still, we've got a great core of dedicated veteran and new brewers and we seem to throw some damn good bashes when we put our minds to it.

So what's my point?

It's time to get brewin' folks, myself included. If you don't practice

your hobby, it won't be long before it's not a hobby anymore. And those of us who do brew will be getting our ingredients via mail order. We need a grassroots resurgance to assure the survival of our craft. (And score the HBO boys a little well-deserved coin in the process.)

If you haven't brewed in a while, get moti

vated to get back into it. Do an extract batch just to get warmed up, and invite a friend to brew along.. What we'd really like to see is for people to adopt one club member's philosophy. His goal is to not have to buy and therefore consume ANY commercial beer at all.

Now that would be something.

Congratulations to Andy for winning the election for vice president. I know he will make an excellent president as he is dedicated to the betterment of the

Gorman Selph (561) 793-4054

Dave Mathews will be handling the hurricane Blowoff with the support of Dan Oliver - lets all help and volunteer our efforts to make this the best competition yet. I know they will work well together and do a good job - good luck to all.

We will have an officers meeting to see who we can have to serve on the other committees - date not yet decided.

Aline and I just returned from vacation in Arizona. We went to Phoenix, Tucson, Show Low and the White Mountains. We did two brewpubs in Phoenix and four Brewpubs in Tucson and one brewery. We were pleasingly surprised at the quality of beers that each establishment produced from blonde ales (kolsch) American pale ale, IPA's, excellent Hefeweizen (banana and cloves) porters stouts, some seasonal brews and barley wines—all brewery's have excellent beers . I am probably taking up too much space———more to come.

Gormiester

I recently read some recipes suggesting a secondary fermentation of 60 days. Is there an advantage to waiting that long? Does it add anything? -- still waiting in West Palm

Dear waiting:

My first response is to say I don't trust or understand anyone with the kind of patience it takes to leave their beer sitting around for two months before drinking it. My beer is usually gone two months after I brew it. However, there can be some good reasons for waiting. If the beer is a lager, a two month secondary would be appropriate. I believe, though, that you are talking about ale recipes. If you are making a strong ale, such as a Scotch Ale or Barleywine, a two month secondary would certainly not be unusual. It can take more time for higher gravity beers to ferment to completion and "smooth out" so the different flavors can "marry." You'll also have less airspace and therefore less oxidation if you let a beer age in secondary rather than in the bottle. It can take longer for a beer to carbonate if lagered at cold temperatures for an extended time, due to the large amount of yeast that has dropped out of suspension.

But for my money, fresh beer is the best kind to brew and enjoy.

If you have a different opinion, a question or gripe, please send an e-mail to:

West Palm Beach, FL 33405

May begins the start of a new "year" for the club, with at least a new prez, and vice prez. As your treasurer, I thought this would be a good time to review the club finances. I have prepared a summary table below so you can see how much we took in, and where those funds were spent. The reporting period is May 1998 _ April 1999.

Some explanation about the table is in order. I included last years Cajunfest, even though it was held in April, because including it gives us a complete list of the annual events that the club contributed

funds towards. Also, the table is organized by event, or item, how much the club took in (revenues), how much we paid out (expenses) and whether we made (Gain) or lost (Loss) money on the event. I grouped several things together in some instances so the table does not have 850 items/events! For example, the costs for the club stout we made for the Blowoff were included in Blowoff expenses, not as a separate item.

A few financial snippets that you may find interesting:

The club balance

fluctuated between about $3150 and $2445 for the past year.

The Oktoberfest was the biggest revenue generator, while the Super Bowl party was the biggest money loser.

We are being charged $16 per month when our balance falls below $2500, even if the balance is <$2500 for only one day. I will be investigating moving the account to another bank that won't charge us as much.

To end on a beer-related item (what else?), we purchased 75 gals of commercial beer for events last year, at a cost of $10.17/gal.

Conversely, we made 81 gals of homebrew for the Blowoff, Super Bowl and upcoming Cajunfest parties, at a cost of $3.23/gal. The homebrew number is a bit low, as it does not take other costs into account, such as the propane or electricity used while brewing, or the time donated by those who helped brew, or for the brew equipment the club purchased. I think it is safe to say, however, that even with the other costs figured in, our club brews are running around 1/3 of the cost of the commercial beer we have been purchasing!!

Cajunfest $771 $739 $32

May Brew-in-Park $0 $101 -$101

Oktoberfest $1283 $924 $359

Halloween Party $0 $139 -$139

Christmas Party $0 $140 -$140

Super Bowl Party $0 $202 -$202

1999 Hurricane Blowoff Competition

$1830 $1993 -$163

Newsletter, Club Pamphlets and Business Cards

$0 $637 -$637

Memberships and club glass sales

$926 $0 $926

Brewing Equipment For club brews

$0 $180 -$180

Test Brew Supplies $0 $60 -$60

Drew's Going Away Party

$0 $76 -$76

Monthly Checking Account Charges

$0 $64 -$64

Totals $4810 $5191 -$445

Schwarzenegger before you know it. I however, am still waiting. SG (starting gravity) was 1.054, color 11 SRM and 51 IBU's (it got away from us a little bit. Mel should be smiling).

The effort was helped along by massive amounts of food provided by Brian. Not only did the guy show up with doughnuts at 8:00am, but later whipped out some London broil, bratwurst, sauerkraut, German potato salad, and oh yeah, he went to get ice too. By the way, Dano made

his killer wings as well, and after the initial chow-down, the crew did an admirable job eating well past the point of normal or sane consumption.

This was, I believe, our 3rd club brew session and they've been getting better each time. The next one should be in early June, for Oktoberfest, and this should be the biggest yet!! Try to join us, at least for a little while. Time and place to be decided at the next business meeting 4/29 @ Brewzzi's in Boca.

Brew on, Dudes!

Twenty gallons of "Creole King" American Pale Ale is bubbling away in anticipation of being consumed along with scores of "Mudbugs" at the May 8th Cajunfest at Gorman and Aileen Selph's Royal Palm Beach mansion.

The brew session was held at PUB (Pope's Underground Brewery) in an undisclosed West Palm Beach location. The brew crew consisted of Greg Pope, Dan Oliver, Bill Eubank, Dwayne Knauf, Brian Cappella, and in supporting

roles, Paul Wilson and Andy Rodusky.

Despite taking a little extra conversion time and a slight concern with wort clarity, the day went very well. (We'll just call it "Mississippi Mud Ale" if it doesn't clear up.)

The grain bill consisted of 34 pounds of Paul's Pale, 2 pounds Crystal 60, two pounds wheat, and one pound Paul's Cara. We mashed-in at 156 degrees and lemmetellyasum thin', stirring this mash will turn you into Arnold

The Other Malted Barley Beverage

Make a batch of peaty Scottish ale sans hops, distill it, age it in oak casks, preferably those previously used for American bourbon or French sherry, bottle and you have just made a single malt scotch.

I formerly thought of scotch as a very nasty hard liquor unpleasant to drink even when camouflaged with mixer. Of course my only contact with scotch was with brands such as Cutty Sark, Teachers, Dewars, Chevis Regal, J&B, etc. - all blends and mostly made from other grain, much like the typical American mass produced swill from AB.

Single malts are distilled from a single batch of beer called "wash" and after distillation is colorless and in the alcohol range of around 40%to 60%. The whiskey is then aged for 10 plus years in oak casks that formerly held either American bourbon or French sherry from which the color is imparted.

During the aging process approximately 2%-5% of the whiskey is lost each year to evaporation

called the "angel's share". There is some transference of external conditions into the cask which gives a sea character to those whiskeys made on the coast. Of course the peat that is in the barley and used in the kilns and kettles for fuel pervades the flavor profile in many of the single malts.

There are four malt whiskey producing regions of Scotland each producing whiskey with very distinct characteristics.

Campbeltown: Once the largest whiskey producing area now has only two distilleries remaining of which Springbank is one. I have yet to try a Campbeltown malt so cannot comment on the characteristics

Islay: Pronounced eye-lah produces whiskeys that are "In Your Face" smoky, peaty, briny and seaweedy—DAMN DELICIOUS!! This is the single malt scotch for the HOP HEAD beer drinker. My favorite is the 16 year old Lagavulin with 10 year old Laphroig a somewhat distant runner-up. The nose of the

Lagavulin is worth the price of the bottle. Pour a dram and put it to your nose and take a small sip. Then add a few drops of distilled water and repeat the process - the aromas just erupt. Quite an experience!

Highlands: The most well known of the single malts and some of the most delicious: The McCallan is probably the most renown with 7, 10, 12, 18, and 25 year old vintages. The 12 is one of the smoothest made with some smokiness and sherry like (aged in sherry casks). It is somewhat affordable at $45-$50. The 18 and 25 are rather pricey ranging from $70 to $200+. If anyone cares to buy a bottle, I'd be happy to assist in the evaluation. Glenlivet, Glenmorangie, Glenfiddich, Dalmore, Dalwhinney and Oban are several of the better known and readily available single malts.

Lowlands: Most lowland whiskey is used for blending, however there are several well known malts such as Glenkinchie and

Auchentoshan. Lowland whiskeys are characterized by a dryness and heavy alcoholic quality.

There is no comparing the single malts with the scotch I was introduced to in my formative years. Each is unique and I have yet to try one that is not very drinkable and most are an absolute pleasure to drink. The only draw back is the ultimate effect on one's liver and the rather high price of the better malts, usually ranging in the $35 to $50 range. But it is not the kind of thing that one would generally guzzle. It is much to pleasurable to sniff and sip. As I've been writing this, I've had a 1/2 dram of Lagavulin and just poured a 1/2 dram of Glenmorangie's Port wine finish single malt - aged 12 years in oak bourbon casks, then 2 years in port wine casks giving a rosy hue to one of the smoothest and flavorful scotches I have had the privilege to taste.

`Lets get together for a single malt tasting in the near future. Each participant bring a bottle for all to sample and of course a sleeping bag.

Cheers, Mel

Joe Hughes' North German Pilsner took a gold medal in the homebrew competition in America recently. Joe struck gold at the Blubonnet competition, which saw an incredible

830 entries. Hughes bested 34 other brews in the German Pilsner category. Joe also sent a bottle to the AHA regional competition in Tallahassee. Results of that contest were unavailable at reporting time.

PBDBN: Nickname?????

Gormeister: I really don't have one but when i was younger, much younger and lean playing basketball, they called me "lanky" - imagine me at 165 pounds - skin & bones.

PBDBN: Profession????

Gormeister: I have done everything from warehouse manager to operating my own shrimp boat, spent several years transporting boats, working in a shipyard, but my next profession starting in June will be the best——retirement.

PBDBN: Started brewing???

Gormeister: Approximately 3 years ago. Aline bought the kit and I was hooked.

PBDBN: Favorite beer to drink???

Gormeister: This is a hard one as I like many different brews. If I had to pick a

favorite . . . probably robust porter.

PBDBN: Favorite beer to make???

Gormeister: Porters and stouts.

PBDBN: Most embarrassing brewing moment???

Gormeister: It was when I had a robust porter in primary - pitch the yeast and it was fermenting at about 70-75 degrees and not much head space. I blew the air lock and it went all over the ceiling and furniture. When I came home it was a mess. . . I saved the brew and it was excellent!!!

PBDBN: Most people don't know I:

Gormeister: I am a very quiet, shy person?????

PBDBN: If you were a beer, what kind of beer would you be?????

Gormeister: Probably a robust porter (not that I am loud or anything.)

Remove grains and bring to boil

Turn off heat and add

5.25 lb. Munton's Light DME

1/2 lb. cane sugar

4oz. wheat DME

1oz. Challenger @ 8% alpha acid

Boil for 45 minutes and add:

1/2 oz. Kent Goldings

1/2 oz. Challenger

1 tsp. Irish moss

Boil 14 minutes and add:

1oz. Kent Goldings

Boil for 1 minute, remove pot from heat and cool to 75 degrees, add to fermenter with enough water to obtain 5 gal. of wort, pitch yeast

First Choice: Wyeast 1084 Irish Ale Yeast

Second Choice: 1028 London Ale Yeast

All Grain: Mash 7.75 lb. Paul's Pale Malt, 4 oz. wheat malt and 10 oz. Crystal 60L at 150 degrees for 90 min.

Use 31% less of bittering hops than the extract recipe. Boil for 90 min. along with cane sugar. Add the flavor hops and Irish Moss for the last 15 minutes of the boil and the aroma hops for the last minute.

4/29 Business Meeting - Brewzzi's (Boca Raton)

5/08 Cajunfest - Gorman & Aline Selph's house

5/13 General Meeting - HBO

5/14 Sunshine Challenge - Orlando

5/27 Business Meeting - TBA

Put these events on your calender!!!

100% Cotton Pocket Tees

Logo on back and front pocket

All sizes available

See Mel or place order at next meeting

Official Palm Beach Draughtsmen Pint Glasses $3.00 Available at HBO

Brews News

4294 Empire Way

Lake Worth, Florida 33463

IN CASE YOU DID NOT KNOW. . .

I recently had a fellow club member ask me if the business meetings were open to all. I was under the assumption (and you know what assuming does...) that everyone knew what the philosophy was regarding these meetings. In case you don't know, it may be worth a little clarification.

The business, planning, (or whatever else you

want to call it) meeting is held on the last Thursday of the month, two weeks prior to the next general club meeting.

This meeting is held at several of the local bars/pubs/brewpubs, to support the local establishments which offer good beer throughout the county. The current rotation o' places (on a monthly basis) is as follows: Lost Weekend and the

Palm Beach Beef and Ale (downtown WPB,) the Blarney (N. Palm,) the Red Lion (Boynton) and Brewzzi's (Boca.)

The purpose of this meeting is to discuss the details and plan upcoming club events. If you want to add input to anything the club does, this is the best forum to do so. These meetings are absolutely, posi

tively open to everyone, and all are encouraged to attend and help in shaping the future direction of the club!!

If you cannot attend, you are encouraged to contact someone you know will be there so your ideas/opinions/concerns can be presented in proxy. I hope this clears up any confusion about the business meetings....and I hope to see you at the next meeting!