Corvallis Brewing Supply

Home Fermenting Supplies & Packaged-Goods-To-Go! Beer, Wine, Cider, Sake, Mead, Soda, and Cheese.

Beers Made by Walking

Joel Rea

Owen's Farm Funk II

Last Saturday, May 27th, I attending an event put on by the Greenbelt Land Trust at Owens Farm on the North side of Corvallis.  This event brought together beer lovers, plant lovers, and people who love people who love beer and plants.  Our tour guide, Jessica, lead us around the beautiful restored oak forests and gave us a brief history of Owen's Farm and the peoples who inhabited the land before the Greenbelt Land Trust procured it.  Jessica and guest speaker Jeff Tobin, head brewer/owner at Mazama Brewery, enlightened the group about how different native ingredients might be used in brewing and what has historically been utilized in the area.  It was a very informational day and it was fun to hang out with folks who were interested in using native plants in a variety of ways.  

My goal during the hike was to collect natural yeast in order to ferment a beer that will contain some of the microorganisms from Owen's Farm.  Hopefully in the end the beer will taste good, too!  

To collect the wild yeast I boiled up a starter with one quart of water and 1/4 pound Pilsen Light DME (dry malt extract).  I put the warm starter into a 1/2 gallon mason jar and once we arrived at the Farm changed out the solid lid for cheesecloth.  Then I posed the starter in front of the old farmhouse (first photo below) for a quick photo. The mason jar stayed by my side throughout the hike and I tried my best to collect only the strongest yeast!  

Once home I transferred the starter into a sanitized erlenmeyer flask and  put it on my stir plate for the weekend.  By Monday (the 29th) there were signs of fermentation as you can see (in the third photo) below.

On Tuesday (the 30th) I made a 1 gallon Brew-in-a-Bag batch with 1 1/2# OSU Barley World Full Pint Malt in about 2 gallons of water (fourth photo).  The Original Gravity ended up being 1.038 with about 1 1/3 gallons of wort (fifth photo).  I pitched the whole starter into the wort (sixth photo) and said a little prayer to the yeast gods that they would look favorably on our little Owen's Farm Experiment.  As of Wednesday (the 31st) there is some sign of activity in the beer (seventh photo) and we'll continue to watch it as time goes on.

One of my favorite parts of the hike was at the end when Jeff allowed us to sample some fine Mazama Brews and we also got to taste batch #1 of Owen's Farm Funk brewed by Joel last year.  So, keep an eye out for next year's Beers Made by Walking Series and maybe you'll get to try Owen's Farm Funk II!

Written by: Ashley


6/6/17 Update

The beer is fermenting away!  It has a great krausen and smells very bready.

All-Grain Home Brewing Class

home beer brewingJoel Rea

Saturday, February 18th, Joel will be teaching an all-grain brewing class here at CBS.  Start time is 9:00 and we should be done by 2:00.  Besides covering the process, we will have a discussion on  malts and how equipment varies and why a brewer may want to choose one system over another.  We will be brewing up a batch of McRea's Sip o' the Sea, an Irish Dry Stout with oysters, which will be served on Friday, March 17th, which happens to be St. Patrick's Day!

Cost is $15 and there are a few openings as I do limit class size to 10 people.  Drop in to pre-pay and reserve your spot!

Peachy Keen - Flavors of Summer in the Deep of Winter

Joel Rea

During this dark, dank, damp week we wanted to remind you of the warmth and flavors of summer.  They exist, even if they came out of my freezer.  

Freezing peaches is one way I approach dealing with the over-abundance of freshness that hits the Willamette Valley in Mid-July and doesn't stop until October.  When I received a windfall of peaches I didn't have the time to can or dehydrate them, but I did have a gang of guys sitting in a back yard.  Bring a gang of guys a few knives and a bucket to throw peaches in, along with permission to eat as many as they can, and you quickly get cut, pitted peaches to toss into a freezer.  Come January it was time to pull those peaches out and create wine!

Last week I combined 5 pounds of frozen peaches (thawed), dextrose, nutrient, DAP, acid blend, pectic enzyme, sulfites, and a bit of yeast to create a Peachy Keen Farmhouse Wine.  The wine has been fermenting away and, as you can see in the photos below, creating a nice cap as it does so.  We have been diligently punching it down (stirring) twice a day which releases a stream of CO2 and sweet peachy and yeasty aromas.  Punching down is necessary as the wine ferments due to the build up of CO2 under the fruit solids.  As this happens the fruit solids rise to the top of the fermentation (create a cap) and can dry out and get moldy if left to their own devices.  

In a few days the primary fermentation will be done and we will press all the solids out and rack the wine into a one-gallon carboy.  We'll let it age for a few months and then bottle it just in time for tasting at our Farmhouse Wine Class on June 10th.  The class will be about 3 hours (starting at 9:00 am) and will go over the process of creating non-grape fruit wines.  The cost is $15.00, you can sign up in person at the shop or over the phone.  We think the class is scheduled just in time for next round of the abundant freshness of the Willamette Valley summer.  

Two batches of Peachy Keen.  A strong "cap" is shown in the batch on the left; the batch on the right is what it looks like after the cap has been "punched down".  

Two batches of Peachy Keen.  A strong "cap" is shown in the batch on the left; the batch on the right is what it looks like after the cap has been "punched down".  

FREE! To a good home . . .Imperial Yeast

Joel Rea

We have soon to be expiring Imperial Yeast on hand which we usually offer at an extremely discounted price.  But for those of you lucky enough to check our site, through Feb. 11, 2017, we are offering this very same Imperial Yeast that is dated November, 2016, for absolutely free!  This offer is limited to our current stock!  This yeast is great for use as a starter or whatever else you may think of.  See you soon!

We have the yeast!

Joel Rea

A fresh order of Imperial Organic Yeast straight outta Portland has landed!  If your favorite is not here, please let us know and we can special order it for you.  We also have your old favorites in stock from Wyeast and White Labs.  White Labs now offers some exciting new strains that are currently in stock.  WLP-085 English Ale Blend which is a blend of British ale yeast strains, and is designed to add complexity to your ale.  It is drier than both 002 English and 005 British ale yeast and is good for an English Pale, Bitter, Porter, Stout and an IPA.  WLP-009 Australian Ale produces a clean and malty beer.  You will notice a pleasant ester character, that is bready in nature when using this yeast.  And it can ferment successfully at higher temperatures.

In case you didn't know, we also continuously carry the Platinum series by White Labs.  Our current offerings through White Labs is as follows: Bedford British, Essex Ale, East Midlands, Belgian Wit II, Antwerp, Abbey IV, Belgian Saison III, Zurich Lager and Belgian Lager (for more info please refer to  


2017 Pacific Northwest Homebrewer's Conference

Joel Rea

The weekend of March 17 and 18, 2017, is this year's date for the second annual Pacific Northwest Homebrewer's Conference in Vancouver, Washington.  The event will have hundreds of beer enthusiasts gathering for comradery, over 30 presentations, dinners, brewery tours and a whole bunch of rabble rousing!  Check it out at and I hope to see you up there!