Our Mission

Our mission is to educate and assist present and future club members and future generations in the art of fermentation science.


Club Meetings are the 3rd Tuesday of the Month at Blackmarket Brewing Co. at 7 PM.  Social hour at 6 PM.

Club Happy Hours are:

Popular Forum Topics

Recent comments

Brewing Update

No replies
shaunmcbride
shaunmcbride's picture
User offline. Last seen 41 weeks 2 days ago. Offline
Joined: Mar 26 2009
Points: 85

The TVHA website has been ominously quiet since the So Cal Homebrew festival, so I thought I'd make a little chatter with ya'll.

Sad news: 1 week before our next meeting I ran out of my Rosemary Saison, which I was hoping to bring Tuesday night. It may have been the single most liked beer by the widest range of beer drinkers I've ever made. It was enjoyed by my wife (who doesn't usually drink my brew) and she loved it, as well as some of my seasoned and non-seasoned homebrew buddy's. It was one of those perfectly quaffable summer brews.

I ended up putting my Raspberry/Rosemary Saison into long-term fermentation with a dose of lactose and Belgian Sour Blend Yeast. We'll see that next year.

I kegged both my Pumpkin Saison (Saison Potiron) and my Pumpkin Spice Saison (9.4%v ABV)and hope to age until October. These came out tasty!

I just kegged and dry-hopped a batch of my Double Red IPA (Yup, I know that's not a category! F*#K style guidelines! OK Eric, I know they're good for judging. It finished at 1.008 and 7.4%, it might be carbonated and drinkable by Tuesday night:-).

I have another batch of the same Double Red IPA (Fermented on my Pumpkin Saison Yeast) finishing fermentation, should be ready to keg and dry-hop soon.

Finally, my Bourbon Oak Porter on Brett "C", is forming a nice pellicle after many months in the fermentor. I hope to be drinking that one late this year or early next year as well.
It's hard to believe that I have all of this beer and not a single one is on tap and ready to drink. Guess I need to get busy and brew again. I hope you all are brewing and getting all crazy and "cutting edge" with your brews as well.
Don't be afraid to brew something that's unique and one-of-a-kind. Just give it a shot and see what happens!

Alas, we started back to school today, students start Wednesday. Since they laid off a bunch of teachers last year, our class sizes are going to be BIG! I'm told that I'll need 40 or more desks in my class this year. I'm thinking that I'd make millions designing and selling double-decker desks to Ca. schools as there is no more room to spread out, we must build upward.

OK. Look forward to seeing you all next Tuesday night at our meeting. Where did we decide that would be????? B and H or Jim's place?
Cheers,
~ Shaun.