Here is the equipment you need if you want to try making instant infusions yourself: Cream Whipper (this one gets good reviews and much better price that the high-end ones) N2O Cartridges And here is the original article that describes the process along with several other ideas for infusions – they are mostly from a chef’s perspective rather than a brewer, but there are a couple I’ve used myself. My preferred technique after a little experimentation is to use two cartridges each for 60 seconds, shaking the whole time; then release the N2O all at once.

May 23 6:30ppm-9:00pm (one week earlier this month to avoid Memorial Day conflict) The May meeting will held held at Black Diamond in Concord – not Lindsay Wildlife Museum. Repeat, the May meeting will be held at Black Diamond in Concord. Reminder: The Black Diamond/DOZE GABF Pro-Am beer is due at Black Diamond before 5pm on May 7th. If you want to bring your 3 bottles and Black Diamond entry form to the meeting, we will deliver it to Black Diamond.

I think I sent this out via doze-news, but thought I’d post it here too… 5 gallon batch Ingredients, Part 1 – Refrigerate 5 x 128oz ounce bottles (5 gallons) Kirkland 100% Fresh Pressed Apple Juice – WY1028 Liquid Yeast Smack Pack in 2L yeast starter 48 hours ahead of time – Fermiad-O (7.5g) – Tannic FT Blanc Soft (1g) – use more if you want more tannic bite Ingredients, Part 2

Social Hour 6:30-7:00pm Meeting Start 7:00pm We will have a presentation from Vito and Matt S. about their adventures in Turbid Mashing. They will bring examples of the beer to try!! Heretic is hosting a BIG BREW day on May 7th. DOZE should make an appearance. We will talk about it. Here is the general info. BIG BREW We will have the BOTM table. If you have a gadget, please feel free to bring it and share.

Congratulations to the DOZE members who placed in the first round of the National Homebrew Competition! It is a short turnaround to submit your winning entries for the second round in Baltimore. Those entries will be due anytime between Wednesday, May 18th and Friday, May 27, 2016. We will coordinate with the shipping of three bottles each. Great Job DOZE!! John Watson with a Munich Helles Paul Brown with a Cream Ale

You can find Pavel’s Cider presentation here. It will be in the categories of Presentations and Meeting notes. Thank you Pavel!! CidersPresentationPavel

Happy Easter! We are happy to bring you the topics for tomorrow night’s meeting. BOTM Ciders by Pavel and Co. You will learn all the secrets! BJCP learning app. Your homebrew.

THE SATURDAY MEET-UP IS CANCELLED. SORRY. Another date and time will be determined. Guys and Gals! We finally sourced some parts to build two jockey boxes and you can help or just watch and learn! We will be meeting at More Beer in Concord on Saturday, March 26th at 3:00pm. Craig will be bringing the tools and DOZE will be purchasing the additional parts to put these together. No need to RSVP.

Check out several DOZE members; Pavel, Hirendu, David, and Jeremy, on a Mead Makers podcast. You can learn a lot of terms and descriptors while following along with them in the podcast. Great job guys!! MM031: West Coast Cyser and Session Mead Tasting

While serving in the Virginia militia prior to his presidency, Washington recorded his now-infamous small beer recipe in his diary which is now in possession of the New York Public Library. The bulk of the fermentables are derived from molasses, as malted grains are not included in the recipe because they weren’t readily available. Molasses, a byproduct of the sugar refining process, was a very popular brewing ingredient as it was easy to procure, fairly affordable and, most importantly, fermentable.