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Fwd: [mnbrewers] Hoppy Halloween Challenge needs judges [1 Attachment]

by MGBREW

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: > Visit Your Group > Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use • Send us Feedback > . > > __,_._,___

12 years, 1 month

Address

by MGBREW

The address for Friday's meeting is 9060 Douglas Drive, Eden Prairie. 651-334-0179 //Mike Behrendt

12 years, 1 month

PDC bugs

by Shawn Kummrow

Pour Decisions is giving away bug vials at where the wild beers are. Anyone want one? Shawn Kummrow

12 years, 2 months

FW: Customer Club Newsletter

by Michael Behrendt

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 <http://cts.vresp.com/fbl?4542be12dd/e4eb623342/http%3A%2F%2Fhosted-p0.vresp…> <http://cts.vresp.com/ts?4542be12dd/e4eb623342/http%3A%2F%2Fapi.addthis.com%…> <http://cts.vresp.com/ls?4542be12dd/e4eb623342/http%3A%2F%2Fapi.addthis.com%…> Click to view this email in a browser <http://hosted.verticalresponse.com/554812/4542be12dd/1567571153/e4eb623342/> top.jpg <http://img-ak.verticalresponse.com/email_layout/3409/top.jpg> Customer Club Newsletter Fall Issue 2013 divider_b.gif <http://img-ak.verticalresponse.com/email_layout/3409/divider_b.gif> Written by John Carroll, Customer Service Rep @ White Labs jcarroll(a)whitelabs.com 888-593-2785 divider_b.gif <http://img-ak.verticalresponse.com/email_layout/3409/divider_b.gif> 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 divider_b.gif <http://img-ak.verticalresponse.com/email_layout/3409/divider_b.gif> 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…> divider_g.gif <http://img-ak.verticalresponse.com/email_layout/3409/divider_g.gif> Beer 4 Boobs bfb-new 2 <http://img-ak.verticalresponse.com/media/6/9/3/693b0f8c7f/4542be12dd/0a1d41…> 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> divider_o.gif <http://img-ak.verticalresponse.com/email_layout/3409/divider_o.gif> bottom.jpg <http://img-ak.verticalresponse.com/email_layout/3409/bottom.jpg> Get social with us! <http://cts.vresp.com/c/?WhiteLabs/4542be12dd/e4eb623342/1d675eaa90> facebook.jpg linkedin.jpg <http://img-ak.verticalresponse.com/email_layout/3409/linkedin.jpg> twitter.jpg <http://img-ak.verticalresponse.com/email_layout/3409/twitter.jpg> _____ If you no longer wish to receive these emails, please reply to this message with "Unsubscribe" in the subject line or simply click on the following link: Unsubscribe <http://cts.vresp.com/u?4542be12dd/e4eb623342/mlpftw> _____ White Labs Inc. 9495 Candida Street San Diego, California 92126 US Read <http://www.verticalresponse.com/content/pm_policy.html> the VerticalResponse marketing policy. <http://www.verticalresponse.com/landing/ef/?mm/4542be12dd&utm_campaign=foot…> Try Email Marketing with VerticalResponse! <http://cts.vresp.com/o.gif?4542be12dd/e4eb623342/mlpftw>

12 years, 2 months

Empty White Labs vials.

by Joe Lushine

Hey guys, I'm in the process of getting things together for my keezer, and have come across an idea for tap handles that involves the empty White Labs vials. I don't typically use White Labs yeast, but for those of you who do, if you have a few empty vials, or can save them for me, it would be great. I'd like to have 6 or so. Let me know. Joe

12 years, 2 months

October Meeting Place

by Eric Wentling

Hey JABbers! Sj and I are out of town for the October meeting and we still don't have a back-up location for the meeting scheduled. Can anyone host the meeting that month on Oct 11th? I know the usual suspects (Mike Lebben, Tim Roets) are also unable to do it and I'm hoping we don't miss our first meeting in nearly 6 years! --Eric

12 years, 2 months

FW: Judges & Stewards needed for the 2nd Nordeast Big River Homebrew Competition

by Gera Exire La Tour

FYI Date: Wed, 25 Sep 2013 11:59:20 -0500 Subject: Re: Judges & Stewards needed for the 2nd Nordeast Big River Homebrew Competition From: tylerabye(a)gmail.com To: tylerabye(a)gmail.com Thanks to all those who have already signed up to judge and/or steward our competition. This is the last call announcement, as registration is closing on Saturday. We could still benefit from a few more qualified judges, so if you are available we would greatly appreciate your help. Judging assignments will be sent out to those involved next week after the entries are sorted. Cheers, Tyler **Your email was obtained via the active judges list from the BJCP** On Tue, Aug 20, 2013 at 11:55 PM, Tyler Bye <tylerabye(a)gmail.com> wrote: Esteemed judges, stewards and beer aficionados, The Nordeast Brewers Alliance is again hosting the Nordeast Big River Homebrew Competition in conjunction with the Nordest Big River Brew Fest. Last year we had a great time running our first BJCP competition and couldn't have done it without your help along the way. We had over 150 entries last year, and expect even more this year. The competition is beer only, with the addition of the specialty categories American Wild Ale and 100% Brett. We hope to again bring out the funk and unleash the wild ales. Standard BJCP judging points will be awarded based on sessions judged or stewarded, and we will be providing food and refreshments during the judging. Registration for competition judging/stewarding is open Aug 21-Sep 28.at nordeasthbc.brewcompetition.com . Please sign up if you can volunteer. All Judging will be done at the East Side Neighborhood Services, 1700 2nd St NE, Minneapolis. Judging sessions will be Oct 12 and 13, from 10-4:30, broken into AM and PM shifts. BOS judging will be held Oct 13. All winners will be announced at the Nordeast Big River Brew Fest on Saturday Oct 19. I hope to have a great cast of judges and stewards just like last year. Your help makes or breaks the competition, so thanks in advance! Please pass this email along to anyone who might be interested in helping out. Cheers, Tyler Bye Competition Organizer Nordeast Brewers Alliance **Your email was obtained via the active judges list from the BJCP**

12 years, 2 months

Darkness Day advice/experiences/recommendations

by Ben Ducklow

Hey JAB'ers! Posting this to the Facebook group as well but am looking to get get some advice on what to expect with Surly's upcoming Darkness Day event coming up in October. Basically I am looking for any advice, recommendations and info for a 1st timer to one of these events. I did scour the inter webs and got a rough idea on what happens but thought I'd ask the guys I often clink' glasses with on a monthly basis. Here are a few questions I have at the top of my head: 1. When is a 'good' time to show up? I was thinking Friday but not sure if it makes a difference to go mid-afternoon or just go there in the evening. 2. Do you actually line up to get your wristbands? Not sure how that works. 3. Can you bring a tent or two? Portable heater or one of those portable fire pits/Chimera? 4. What the heck do you do all night? Drink, try to stay warm? I assume there are pickup games of corn toss and all that stuff but was wondering if Surly has bands, etc the Friday before the event. Thats it for now. I'd love to hear what you guys have to say about it. I have a handful of avid craft beer drinkers that had no idea about this event. I want to properly forewarn them what they are getting themselves into. THANKS! Ben Ducklow Carver, MN

12 years, 2 months

Fwd: [mba] Nordeast Big River Homebrew Comp

by MGBREW

FYI //Mike Behrendt Begin forwarded message: > From: Chip Walton <chipaway(a)hotmail.com> > Date: September 17, 2013, 12:13:53 PM CDT > To: The Barn <mba(a)thebarn.com> > Subject: [mba] Nordeast Big River Homebrew Comp > > http://nordeasthbc.brewcompetition.com/ > > In case you want to enter some beers this fall in a local competition. I believe there is some spillover between clubs, too? > > > _______________________________________________ > mba mailing list > mba(a)thebarn.com > http://www.thebarn.com/mailman/listinfo/mba

12 years, 2 months

FW: [mnbrewers] 3 FREE Lagering Refrigerators

by Michael Behrendt

FYI //Mike Behrendt From: mnbrewers(a)yahoogroups.com [mailto:mnbrewers@yahoogroups.com] On Behalf Of Al Boyce Sent: Thursday, September 12, 2013 12:15 PM To: mba(a)thebarn.com; mnbrewers(a)yahoogroups.com Subject: [mnbrewers] 3 FREE Lagering Refrigerators S.T.E.P. - the St.Louis Park Emergency Food Shelf Program, just got three new refrigerators. Their old ones (fully functioning!) are free for the taking - first come, first serve. They are sitting outside their office at 6812 West Lake Street in St.Louis Park. (Nearest highway exit - Highway 7 and Wooddale Ave - just west of Hwy 100.) You have only to haul it away. It might be thoughtful to give them a donation of cash or food while you're picking up your free fridge.. Just a thought. Ready, Set, GO! - Al __._,_.___ <http://groups.yahoo.com/group/mnbrewers/post;_ylc=X3oDMTJwYW1iazVnBF9TAzk3M zU5NzE0BGdycElkAzI3NzgxMjcEZ3Jwc3BJZAMxNzA1MDQxODAyBG1zZ0lkAzU3NjgEc2VjA2Z0c gRzbGsDcnBseQRzdGltZQMxMzc5MDA2MDkz?act=reply&messageNum=5768> Reply via web post <mailto:alboyce@comcast.net?subject=Re%3A%203%20FREE%20Lagering%20Refrigerat ors> Reply to sender <mailto:mnbrewers@yahoogroups.com?subject=Re%3A%203%20FREE%20Lagering%20Refr igerators> Reply to group <http://groups.yahoo.com/group/mnbrewers/post;_ylc=X3oDMTJlcWJvdTM0BF9TAzk3M zU5NzE0BGdycElkAzI3NzgxMjcEZ3Jwc3BJZAMxNzA1MDQxODAyBHNlYwNmdHIEc2xrA250cGMEc 3RpbWUDMTM3OTAwNjA5Mw--> Start a New Topic <http://groups.yahoo.com/group/mnbrewers/message/5768;_ylc=X3oDMTM0YW9vNW9kB F9TAzk3MzU5NzE0BGdycElkAzI3NzgxMjcEZ3Jwc3BJZAMxNzA1MDQxODAyBG1zZ0lkAzU3NjgEc 2VjA2Z0cgRzbGsDdnRwYwRzdGltZQMxMzc5MDA2MDkzBHRwY0lkAzU3Njg-> Messages in this topic (1) Recent Activity: <http://groups.yahoo.com/group/mnbrewers;_ylc=X3oDMTJlMmk2bDZ0BF9TAzk3MzU5Nz E0BGdycElkAzI3NzgxMjcEZ3Jwc3BJZAMxNzA1MDQxODAyBHNlYwN2dGwEc2xrA3ZnaHAEc3RpbW UDMTM3OTAwNjA5Mw--> Visit Your Group <http://groups.yahoo.com/;_ylc=X3oDMTJkY2JkOXBhBF9TAzk3NDc2NTkwBGdycElkAzI3N zgxMjcEZ3Jwc3BJZAMxNzA1MDQxODAyBHNlYwNmdHIEc2xrA2dmcARzdGltZQMxMzc5MDA2MDkz> Image removed by sender. Yahoo! Groups Switch to: <mailto:mnbrewers-traditional@yahoogroups.com?subject=Change%20Delivery%20Fo rmat:%20Traditional> Text-Only, <mailto:mnbrewers-digest@yahoogroups.com?subject=Email%20Delivery:%20Digest> Daily Digest . <mailto:mnbrewers-unsubscribe@yahoogroups.com?subject=Unsubscribe> Unsubscribe . <http://info.yahoo.com/legal/us/yahoo/utos/terms/> Terms of Use . <mailto:ygroupsnotifications@yahoogroups.com?subject=Feedback%20on%20the%20r edesigned%20individual%20mail%20v1> Send us Feedback . Image removed by sender. __,_._,___

12 years, 2 months

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