What are we about?
We are a bunch of Homebrewers, students, faculty, and community members of Pullman and Washington State University. We get together to talk about homebrewing, educate others on how to homebrew, make new friends, and have a good time while doing it. We strive to show others the joy of homebrewing and spread the wealth of knowledge we have individually gained while enjoying our hobby. Some of us even see our passion as a lucrative profession.
- Club homebrewing events where we exchange ideas, educate members (new and experienced)- Bring beers we’ve made to be tasted by other members for feedback.
- Future plans to go on trips to breweries, hop/barley farms in the Northwest.
- Getting together to make new friends and enjoy the fruits of our labor.
- Possibility of judged competitions.
- The club is just starting, so the ideas for the club activities are limitless.
- Great opportunity to take on leadership roles in the club and enjoy a hobby.
- Club members determine where club days/events are held (mostly voluntary).
What is homebrewing and where did it start?
Homebrewing Beer involves using readily available equipment and ingredients to make beer in your own home. In 1978 Jimmy Carter passed legislation introduced by California Sen. Alan Cranston to legalize homebrewing. Homebrewing had been going on before this time, but it really took off after the bill was passed. Homebrewing has become a passion among its enthusiasts, hence why so many homebrewers are eager to educate others on homebrewing. A typical Homebrew can take between 4-6 hours from start to finish.
What ingredients are used in making beer?
Water, Barley, Hops, Yeast, Fermentable Sugars (i.e. Honey)
How does the process of making beer work?
First all equipment must be cleaned/sanitized. Airborne bacteria can alter the tastes of fermenting beer.
All Grain Brewing involves making the maltose, or a syrup which contains sugars and dextrin converted in a process called mashing, where the grain is cracked and added to hot water. Enzymes break down the starch in the grain at a temperature of roughly 150 degrees Fahrenheit.
After this process, you have the maltose. The alternative to this process is buying Malt Extract from homebrewing supply stores. Then maltose is then cooked in a pot and brought to a rolling boil for 90 minutes, where bittering hops are added. Aromic hops are added during the last 10 minutes of the boil.
Different varieties of hops are used and the combination of boil time using these hops imparts the flavor characteristics of the beer.
The contents of ingredients are now referred to as the wort, pronounced wert. After the 90 minute boil, the wort is quickly cooled to roughly 70-75 degrees Fahrenheit. At this point the wort is poured into a fermenting container, where the wort is aerated, allowing the yeast to grow in its early stages. The yeast is then “pitched” or tossed into the fermenter and the fermenter is sealed from outside air.
Fermenting involves yeast converting starch/sugars into the alcohol and carbon dioxide. Different styles of beer ferment at different temperatures dictated by the yeast type used. Different strains of yeast also have optimal fermenting temperature ranges. The fermenter is sealed so that the carbon dioxide can be released from the container, yet the oxygen outside cannot enter.
Depending on the style of the beer, fermentation typically goes through a primary fermentation and a secondary fermentation. Secondary fermentation involves just removing the beer from the leftover sediment which has settled at the bottom of the fermenter. Primary fermentation goes for typically 10 days, then 14 days in the secondary fermenter. Fermenters used in homebrewing can either be a carboy (big glass container) or a sealed bucket (they look like painters buckets).
Lastly the beer can be bottled which involves putting a little sugar in before putting the cap on the bottle, known as priming. Or many people put the 5 gallons of beer in 5 gallon soda kegs which can be dispensed through kegerators. Bottling is easier to share beer with friends, while kegging beer takes less time to sanitize and clean. Both have advantages and drawbacks.
Are there requirements to join?
We encourage anyone who is 21 years of age or older to join. This requirement is mandated to be in accordance with Washington State University policy, given that our organization is associated with the University. The only other requirement is that you are interested in homebrewing and want to make some new friends. Check the contact page to find out more information on joining!