Wine: Wine making class is offered through Frederick Community College. 4 sesseions. Sessions will be Sept. 25, Oct 2 & 16, Nov 16. Instructor: Richard Baldwin, Winemaker, Cost: $71 NEW CLASS. Class FCC, 301.624.2820

Beer: Again, the Famous Buck will be offering Beer classes in the fall. Classes will be offered on Mondays, starting October the 8th and Thursdays, starting September 27. Both sessions will be 8 weeks in a row. Students will brew 6 times and bottle 6 times. Cost: $40 + Ingredients. Call the Barrel 301.663.4491

Now at the Flying Barrel: Servomyces Yeast Nutrient
A White Lab product!
Servomyces is a nutritional yeast supplement (GMO free) that was originally
developed for German brewers by Weihenstephan and the Munich University. It
conforms to the restrictions of Reinheitsgebot. Servomyces enables any yeast
strain’s ability to incorporate essential nutrients into its cellular structure.
Tested in breweries around the world, it has been proven to:
* Cut down fermentation time
* Increase flocculation
* Greatly reduce harsh sulfur notes
* Improve the health and viability of yeast
* Reduce levels of diacetyl at the end of primary fermentation
* Produce faster, more complete attenuations
* Increase yeast production for a better harvest
* Improve the quality of the finished product
Recent developments have made Servomyces available to homebrewers and home
winemakers. Each retail packet contains 6 capsules, which can each be used for a
5-gallon (20 to 25L) batch of beer, wine, mead or cider. The instructions are
listed below:
Add 1 capsule 10 minutes prior to the end of the boil.
OR, If your fermentation does not require a boil, open the capsule and pour
in the Servomyces, since the capsule casing requires boiling to melt.
Only one capsule is required per 5-gallon (20 to 25 L) batch.
Servomyces can be used in all fermentations, including beer, wine, cider and
mead.
cost: 6 tabs for $10.00

We have the new WLP 862 White Labs Yeast.
Signature strain licensed from Charlie Papazian that can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. When fermented at ale temperatures the yeast produces fruity esters reminiscent of berries and apples. Hop character comes through well with hop accented beers. Diacetyl production will be very low when proper fermentation techniques are used. Attenuation: 66-70%. Flocculation: Medium to Low. Optimum Fermentation Temperature: 68-74º. When fermented at lager temperatures esters are low in high gravity beers and negligible in other beers. Pleasant baked bread-like yeast aroma is often perceived in malt accented lagers. Slightly extended fermentation times may be experienced compared to other lagers. Sulfur aroma compounds may be produced, but usually dissipate with time. Good yeast for bottle conditioning. Attenuation: 66-70%. Flocculation: Low. Optimum Fermentation Temperature: 55-58º. Optimum Lagering Temperature: 32-37ºF.