Organized by the American Homebrewers Association (AHA), AHA Big Brew celebrates National Homebrew Day, honored on the first Saturday of May each year. This event brings together thousands of homebrewers from around the world, all brewing beer simultaneously! More than 11,000 homebrewers from North America, Europe, Africa, Asia, South America and Australia are expected to participate this year. So, come join Great Fermentations at either our Indianapolis or Avon locations, brew a batch a beer with fellow homebrewers from around the world, and help us celebrate this great hobby.
LIVE MUSIC at our Indy location, will be delivered straight to your ears, by The Barefoot Hollers!
The main event for Big Brew day! Come demonstrate your brewing prowess and equipment by making a batch of beer in our parking lot! To entice you, we're giving 20% OFF all batches of beer brewed in our parking lot that day (10 gallon batch limit)! If you want to brew, make sure to register using one of the registration links below!!!!
Bring a homebrew and sit down face-to-face with a trained beer judge. Expect honest but kind feedback! What is that off-flavor? Is my beer competition worthy? How can I make this beer better?
One brewer's old equipment is another brewer's upgrade. We provide the tables, you show up to buy and sell. Brewers will be responsible for selling their own equipment. No registration is necessary.
Matt Bochman is a molecular biologist with too many credentials to list on this website! Recently he put his yeast skills to good use as a craft brewery and distillery consultant and co-founded Wild Pitch Yeast to supply yeast-related services to brewers in the Midwest. During this session, he’s going to talk about hunting for yeast in your own backyard, the perils and rewards of brewing with local wild strains, and his efforts to domesticate some of these strains!
Confused and drowning trying to prepare the perfect water for brewing? Come learn how to build your own brewing water from Distilled or Reverse Osmosis! In this seminar, you will learn the importance water plays in your mash chemistry and how to guarantee full conversion. You will also learn about the different salt additions, how they affect the final flavor of your beer, and go through a step-by-step process of building your own water profile!
With sour and “brett” beers becoming more popular and accessible, many homebrewers are wanting to try making them themselves. But making sour and/or funky beers requires several months to several years of fermentation time and the use of entirely separate plastic equipment (fermenting buckets, siphoning and bottling equipment) to decrease the risk of cross-contamination. This lecture explores three different methods homebrewers can use to make their own sour beers that shorten fermentation time and will not infect their equipment.
Hold your cup high and toast the international homebrew community.
Ever wondered what all those words and numbers mean in a malt analysis sheet? Caleb Michalke of Sugar Creek Malt Co. knows ALL about this stuff, and will help demystify this data during this session.
Explore the hidden world of your fermentations with this quick overview of some brewing microbiology with Jesse Jacobsen and Tim Cramer of MONK Homebrew Club. Learn to use a microscope and hemocytometer to count the yeast cells in your pitch and run a quick viability test. Take a look at some common contaminating bugs to see what might be messing with your beer! We’ll finish up with a brief discussion about how and why to do yeast starters to multiply your yeast colony.
Have a question about the event? Then just shoot us an email using the form below, or call us at 317-257-9463.