Meadmakers take note!
//Mike Behrendt
From: mba-bounces(a)thebarn.com [mailto:mba-bounces@thebarn.com] On Behalf Of
Rick Oftel
Sent: Wednesday, January 02, 2013 11:04 AM
To: mba(a)thebarn.com
Subject: [mba] Bucket-O-Honey
Greetings brewers and mead makers. We have an opportunity to acquire a
decent quantity of honey at a reasonable price and thought it might help
some of you make a batch or two (or three) of mead. Dave Schroeder is
former president of the MHBA (Minnesota Hobby Beekeepers Association) and
has honey available in 5 gallon buckets (60 pounds). He will sell honey to
us for $120 per five gallons or approximately $24 per gallon. Ive used his
honey before and know it is high quality. Dave is selling his honey
rapidly and will likely be out of stock by early February. Im not trying
to rush or use force but I really enjoy making mead. You should too.
To keep this a low effort project here is how to proceed.
1. Decide you want a bucket or two
2. Send me a check by January 15 to the address below.
3. Make the check for $120 out to Dave Schroeder.
4. Include phone or e-mail address for pickup confirmation.
5. If you want 1/3 bucket or ½ bucket, buy a bucket and find someone
willing to share.
Any other questions, call or e-mail
The Fine print: I will exchange your check for the honey and will keep it
inside until you arrange for pick up. I am not able to front you for your
bucket-o-honey. Im terribly sorry but I dont tweet, twit, text, or accept
pay-pal. I do not have the ability to split buckets. I cannot read your
mind. If you want a bucket, send me a check.
Sincerely,
Rick Oftel
MHBA Previous officer and general nice guy.
Mailing address:
Rick Oftel
6400 Mildred Ave S.
Edina, MN 55439
ATTN: Bucket-O-Honey
Phones:
Work 952 887-8121
Cell 952 356-6459
Home 952 941-9378
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Michael,
Thanks for having us!
Sent from my iPhone
> On Oct 12, 2013, at 12:00 PM, jab-request(a)thebarn.com wrote:
>
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> Today's Topics:
>
> 1. October meeting - THANKS! (Michael Behrendt)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Sat, 12 Oct 2013 11:31:19 -0500
> From: "Michael Behrendt" <MGBrew(a)comcast.net>
> To: <jab(a)thebarn.com>
> Subject: [JAB(a)thebarn.com message] October meeting - THANKS!
> Message-ID: <001e01cec768$7b9a0260$72ce0720$(a)comcast.net>
> Content-Type: text/plain; charset="us-ascii"
>
> Thanks to Andrew, Bill, Matt, Anna, Grant and Joe as well as a potential new
> member Brett for coming to the meeting last night.
>
>
>
> We tasted the following American Octoberfest beers:
>
>
>
> Brooklyn
>
> Shiner
>
> Sam Adams
>
> Lake Superior
>
> Summit
>
> Millstream
>
> Great Lakes
>
> Becks (brewed in St Louis)
>
> Schell's
>
> Point
>
> Boulevard
>
>
>
> None of them compared to any of the following from Germany:
>
> Hofbrau
>
> Spaten
>
> Paulaner
>
> Hacker-Pschorr
>
>
>
> The 'best' of the American versions was Summit - hurray for the local guys!
>
> The others were drinkable beers, well, most of them, just not very good
> compared to the German ones.
>
>
>
> The Mash Paddle went to Joe for his double decocted Octoberfest...well done
> Joe!
>
>
>
> Cheers!
>
>
>
> //Mike Behrendt
>
>
>
>
Thanks to Andrew, Bill, Matt, Anna, Grant and Joe as well as a potential new
member Brett for coming to the meeting last night.
We tasted the following American Octoberfest beers:
Brooklyn
Shiner
Sam Adams
Lake Superior
Summit
Millstream
Great Lakes
Becks (brewed in St Louis)
Schell's
Point
Boulevard
None of them compared to any of the following from Germany:
Hofbrau
Spaten
Paulaner
Hacker-Pschorr
The 'best' of the American versions was Summit - hurray for the local guys!
The others were drinkable beers, well, most of them, just not very good
compared to the German ones.
The Mash Paddle went to Joe for his double decocted Octoberfest...well done
Joe!
Cheers!
//Mike Behrendt
I just found out that the CACAO Porter is from my recipe!!!!!!
I haven't had it yet, but plan to later this week.
http://enkibrewing.com/events/
On October 11th, we'll be releasing our newest beer yet.
Cacao Porter is chocolatey, dark, and smooth in body, and only found in the
taproom!
cacao_unveiling_ad.jpg
//Mike Behrendt
Hey all, one of our early members is selling his all grain equipment if folks are interested.
Begin forwarded message:
> From: brett.schneider(a)mchsi.com
> Date: October 7, 2013, 12:46:38 PM CDT
> To: Eric Wentling <jackofallbrews(a)yahoo.com>
> Subject: Brewery for sale
>
> Hi Eric
>
> We're moving houses to Excelsior this weekend, since both kids go to MTKA schools and the driving is not as much fun as it started out to be. We are sort of downsizing and I guess I have come to grips with selling off my brewery and all my goodies.
>
> Any chance there are people in the club needing hardware? A partial list of my stuff is:
>
> 3 gal and 5 gal cornies, ball lock, several 3 and quite a few 5
> lots of 5 gal carboys, a couple 6 gal (these need a good cleaning, one still has sour beer in it and one still has cider in it)
> 10 gal Gott mash tun
> Motor driven adjustable grain mill on aluminum stand
> brand new liquor pump
> a couple empty sankies as fermenters
> a couple gas burners
> a few large volume SST 16 gal tanks for hot water and mashing
> Converted sankie boiling kettle
> boxes of odds and ends
> ph meter
> chemicals for cleaning and sanitizing
> a few free-standing ring burners to make a dedicated multi-tier brew stand with, never used
>
> I have not used it forever and I have no space to make it worth while. I won't necessarily give it away but if people are shopping they are welcome to any or all. Figured I'd start with the club rather than advertise on line somewhere.
>
> Feel free to email a response, or forward this to the people who might be interested.
>
> We are moving this weekend - truck comes Saturday AM - but the current Waconia house is not sold yet, so it will be there for a while yet. I suspect you have an upcoming meeting - when and where? I'm in no hurry but need it gone.
>
> Thanks for any help or interest you may be able to find - Brett
Hi All
the email to Eric was a heads up and a feeler about my pending sale. I am not selling anything now. I will be moving to my new house and when time comes to clean out the garage for the final part of the move, I will have a sale one day TBD. So the list is just a list and I am not able now to find pricing or know exactly when.
Sorry to not know more, but when I do I will let everyone know...
FYI
//Mike Behrendt
Begin forwarded message:
> From: "Ruud, Susan" <susan.ruud(a)ndsu.edu>
> Date: October 6, 2013 at 10:43:51 PM CDT
> To: "mnbrewers(a)yahoogroups.com" <mnbrewers(a)yahoogroups.com>, "sphbc(a)googlegroups.com" <sphbc(a)googlegroups.com>, "kcbm(a)kcbiermeisters.org" <kcbm(a)kcbiermeisters.org>
> Subject: [mnbrewers] Hoppy Halloween Challenge needs judges [1 Attachment]
> Reply-To: mnbrewers(a)yahoogroups.com
>
> [Attachment(s) from Ruud, Susan included below]
> The Hoppy Halloween Challenge will soon be upon us and WE NEED YOU!!!! Judges and stewards are needed and I hope you will be able to make it to a great event.
>
>
>
> Judging Dates: Wed, October 23rd: 5:45 and 8:00pm at the El Zagal Shrine
>
> Friday, Oct 25th: 12:00, 2:15, 5:30 and 8pm – Howard Johnsons
>
> Saturday, October 26th: 9:00 and 12:30 – Howard Johnsons
>
>
>
> Food will be served to all volunteers. There will be a nice volunteer gift also.
>
>
>
> Attached is a poster with all timeslots and info on the Saturday night Banquet with Stan Hieronymus as the guest speaker.
>
>
>
> All info can be found on our website at: http://hoppyhalloween.com/
>
>
>
> Hope to see everyone at the Best Homebrew Competition of the Fall!!
>
>
>
> Cheers,
>
> Susan
>
>
>
> __._,_.___
> Attachment(s) from Ruud, Susan
> 1 of 1 File(s)
> 2013 JudgesBanquetPoster.pdf
> Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
> RECENT ACTIVITY:
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>
> __,_._,___
FYI – some info from White Labs.
//Mike Behrendt
From: White Labs [mailto:White_Labs@mail.vresp.com]
Sent: Friday, October 04, 2013 2:24 PM
To: mgbrew(a)comcast.net
Subject: Customer Club Newsletter
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Customer Club Newsletter
Fall Issue
2013
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Written by John Carroll, Customer Service Rep @ White Labs
jcarroll(a)whitelabs.com 888-593-2785
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Platinum Strains
09-1003 WLP037 <http://img-ak.verticalresponse.com/media/6/9/3/693b0f8c7f/4542be12dd/e97be1…>
The heat of summer is fading and we can all think about brewing again. It's time to replenish our beer supply that summer picnics and barbeques have depleted! The end of the year Platinum strains are here so get 'em while you can!
Sept/Oct Platinum Strains
WLP039 East Midlands Ale Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/d517b40b19/s=homebr…>
British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.
WLP709 Sake #9 Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/3124772dbc/s=homebr…>
For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.
WLP885 Zurich Lager Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/bba25ac13e/s=homebr…>
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Nov/Dec Platinum Strains
WLP037 Yorkshire Square Ale Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/bbecd7159a/s=homebr…>
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
WLP515 Antwerp Ale Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/efa1eef551/s=homebr…>
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
WLP920 Old Bavarian Lager Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/fc67fbbbd0/s=homebr…>
>From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.
If you don't see any of these strains at your local homebrew shop, be sure to ask for them!
_____
Belgian Pale Ale
Quantity Ingredients Comment
7.0 lbs Great Western 2 row Malt
1.0 lbs Vienna Malt
8.0 oz Crystal Malt (10-20 Lovibond)
2.0 oz Chocolate Malt
1.5 oz Saaz (4% alpha acid hop) 60 min boil
1 vial WLP515 Antwerp Ale Yeast
1 capsule Servomyces Yeast Nutrient 10 min boil
1 tsp. Irish Moss 10 min boil
1 vial Clarity Ferm (optional) see below
Brewing Procedures:
1. Mash grains at 152°F for 60 minutes in 3 gallons (11.4L) water
2. Sparge/Lauter at 170°F to collect 6 gallons (23L)
3. Boil wort for 60 minutes adding hops as indicated
4. Cool to 68ºF, oxygenate wort
*Optional: add 1 vial Clarity Ferm
5. Pitch 1 vial WLP515 Antwerp Ale Yeast
Extract Option: reduce 2 row malt to 2.5 lbs, add 3 lbs light DME. Steep malt for 45 minutes at 148°F in 3 quarts (2.8L) water.
Fermentation:
Primary: 1-2 weeks at 68°F
Secondary: 1-2 weeks
Bottle: prime with 3/4 cup corn sugar
Original Gravity: 1.048 Final Gravity: 1.010
Alcohol By Vol: 4.9% IBU: 27 Color(SRM): 12
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Distilling style yeast is here
At the National Homebrew conference this year, White Labs rolled out 4 new liquid strains in distinctive blue labels aimed at beer wash recipes that will give authentic Whiskey, Vodka, and Gin flavors to your wash. If you were lucky enough to attend, we served beer made with all 4 yeasts at our booth for flavor comparisons. So without further ado:
WLP045 Scotch Whisky Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/95cc3acc4a/s=listin…>
A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers.
WLP050 Tennessee Whiskey Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/fb5a0c72e5/s=listin…>
Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.
WLP065 American Whiskey Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/f02cf1d353/s=listin…>
Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.
WLP070 Bourbon Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/d1a40f3e98/s=listin…>
>From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.
WLP078 Neutral Grain Yeast <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/1a4b6744a5/s=listin…>
Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.
**Note: Distilling in the United States is illegal without a federal license. This yeast is intended for use in beer or by licensed distilleries. Find beer recipes for these strains at www.whitelabs.com.
_____
Whiskey vs. Whisky
The keen eyed folks out there may have noticed that our strains have 2 different spellings for Whisky/Whiskey. This is intentional and not a label error, so why the difference?
According to the "Master of Malt" website (www.masterofmalt.com)
"As a rule, American and Irish prefer ‘whiskey’ and the Scots, Canadians and the rest of the world’s single malt makers prefer ‘whisky’. This originated during the 19th century. For in around 1870, Scotch whisky was of very low quality, much of it being distilled poorly in Coffey stills.
For exportation to America, the Irish distillers wanted to differentiate their product from the poorer Scotch whisky, thus they added the ‘e’ to mark the crucial distinction. Today, Scotch whisky has become one of the world’s greatest spirits, but the spelling still differs.
On mass, Americans still spell their spirit with an ‘e’, though legally it is spelled ‘whisky’. A few distillers, Maker’s Mark and George Dickel for example, prefer the Scottish spelling, this is to be attributed to their Scottish ancestry."
DistillingVials 2 <http://img-ak.verticalresponse.com/media/6/9/3/693b0f8c7f/4542be12dd/fc0cf0…>
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Beer 4 Boobs
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Help Save Second Base!
OctoberVial 2 <http://img-ak.verticalresponse.com/media/6/9/3/693b0f8c7f/4542be12dd/dfcc45…>
We are running a special promotion during the month of October with the WLP005 British Ale yeast. If your recipe calls for this strain, pick up a vial with a pink label to help cure breast cancer. If not, consider substituting it in!
If you are lucky enough to be attending the Great American Beer Festival in Denver, CO this year, be sure to stop by the Beer 4 Boobs booth. You can say hello to some White Labs employees, and even pick up some cool merchandise!
Beer 4 Boobs is the White Labs team that does the Susan G. Komen 3 Day Walk every year to raise funds for breast cancer research. By purchasing some cool merchandise from our booth, you are helping to find a cure as well!
_____
White Labs Out and About
Bell's Homebrew Expo
Alpenhorns <http://img-ak.verticalresponse.com/media/6/9/3/693b0f8c7f/4542be12dd/d95a6a…> On September 14th, Bell's Brewery in Kalamazoo Michigan hosted over 200 homebrewers for their annual Homebrew Expo. Brewers could sign up to receive 5 gallons of base wort to take home and turn into some tasty brew, which will be judged at Bell's in a couple of months. Several vendors, including White Labs, were on site with informational booths and schwag to give away. A good time was had by all, and to top the afternoon off, they had a German band playing, complete with Alpenhorns!
_____
Customer Feedback
1) After finding that I really enjoy a saison, I ventured off on my own to reproduce a brew worthy enough to stand up to my liking. I used WLP565 and after 3 months fermenting in my room over the garage with no AC in the hot southeastern, North Carolina summer, I was blessed to have made a fantastic saison. This yeast is by far my favorite. - Kyle, Wilmington, NC.
2) Was brewing a strong pumpkin ale and the fermentation got so vigorous that the top blew off of my conical fermenter. I was standing nearby and it scared the crap out of me! After a long aging it ending up turning out quite good. - Matt, Newark , DE
Rewards!
You get more from being in the customer club than just this scintillating newsletter. Save up those vial labels and exchange them for some cool White Labs gear, beer style books, or free vials of yeast! Visit our Customer Club page on the White Labs website for more info.
Customer Club <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/3b4ed94f47>
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