Check it out
Ron W
----- Original Message -----
From: "mike hoops" <townhallbrewer(a)hotmail.com>
Sent: Thursday, November 29, 2001 3:15 PM
Subject: townhall beer release
> Hello beer lovers,
>
> Wednesday, December 5 we will be releasing "Snow Plow". To make this beer,
> we made a dry stout and added 150 pounds of Bing cherries to secondary
> fermentation. It is a light stout with a delicious cherry flavor and
aroma,
> yet not terribly sweet.
>
> Wednesday, December 5 - 4:30-5:30 pm try this treat for just .$50 per pint
> (no further pint club discounts apply).
>
> Cheers,
> Mike
>
> _________________________________________________________________
> Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp
>
>
Greetings fellow homebrewers. Take me to your liter!
Every now and then, you hear something and wonder about the statement. You don't discount the idea but have trouble believing until you experience it. Sound familiar?
For years I have heard the phrase "drop the yeast" used by professional brewers. I knew that yeast in my system slowly (over the course of a month) will drop out of suspension but have never had this process work well or quickly.........until now.
Two days ago, in preparation for the gala holiday event, I tossed out two large kegs of Kolsch into a snow pile. These were the same cornies used for primary fermentation but the beer was racked one time. Rescued the cold kegs last evening and put them on line with the filter.
For some reason, the filter processed the beer very quickly. Usually the first 5 gallons goes quickly and then the rate slows considerably. The whole batch (16 gallons) was filtered in about 1 hour which is a record!
The pads had very little residue. Residue stuck to the bottom of the cornies and the ride through the basement didn't rouse up much sediment.
Yeast used was a standard Kolsch yeast (white labs I believe) - the combination ale-lager variety. Total ferment time was 20 days. O.G. 1.040. Try some at the Christmas Party tomorrow with your Beer Cheese Soup!
Moral of the story: Question many things but keep an open mind as you evaluate the results.
----------------------------------------------next----------------------------------
Do you remember those great spare ribs and BBQ that we made for the party last year? Good. Now with that memory close at hand, think about some variety. OK..............you're almost there..............
a little further please............
Rick and Dawn are making B E E R C H E E S E S O U P. The recipe will be furnished but it already sounds good. Fresh Popcorn, beer cheese soup, beer, cheese, what more could you ask for?
Door prizes galore!
Fun
Festivities
Beer Exchange
Did we mention Beer?????
CSPS Hall
383 Michigan
St. Paul
Friday (TOMORROW) 6-10 pm
--------------------------------important notice-----------------------------------
Remember, you could throw your hat in the ring and possibly achieve MHBA officer level!! Just think, you could be a President, VP, Treasurer or member at large! Imagine impressing your friends, fellow brewers, professional brewers and distributors! Be the first on your block, the only one in your family, one of one in your town!!!!
Hurry Hurry Hurry!
Quantities and availability are limited ---- this is NOT an automatic election. You need to meet strict criteria, evaluations, and be ready for almost anything.
Please contact any club officer during the first portion of the meeting to arrange for an interview, testing..........OK. You do need to let us know you're interested. Thanks in advance
Rick Oftel
V.P. MHBA (3rd term)
Seasons Greetings,
I think we'll all be in the mood (good & bad) after todays weather!
Don't forget!
2001 MHBA Holiday Pot-Luck Party
Fri, November 30th, 6:00-10:00 p.m.
CSPS Hall
383 Michigan St
St. Paul, MN
Club members, family, friends, and anyone who thinks homebrewing is a good
idea, are invited. Bring a dish to share, some homebrew, or your favorite
beverage.
Activities for the evening include an excellent meal, homebrew exchange, a
peoples choice competition, great conversation, door prizes, and who knows
what else! (Beer Trivia Contest recently added)
If you can help set up, please arrive just before 6:00pm.
Thanks,
Mike Moranz, President
Minnesota Home Brewers Association
For those of you not on Judgenet,
> -----Original Message-----
> From: JudgeNet - the beer judge digest [mailto:judge@synchro.com]
> Sent: Wednesday, November 28, 2001 12:02 AM
> To: Digest Recipients
> Subject: Digest for the period 11/27/01 - 11/28/01
>
>
> Table of contents
> ----------------------------------------------------------------------
> BJCP website (Ed Westemeier)
>
>
> ----------------------------------------------------------------------
> From: Ed Westemeier Date: Tue, 27 Nov 2001 09:13:59 -0500
> Subject: BJCP website
>
>
> Just as general information, the BJCP website has been
> completely overhauled.
> The intention was to make it a bit easier for the first-time visitor
> to navigate, but the major item for most of us is that at long last,
> we now have an HTML version of the style guidelines available.
>
> So if you just want to check a style definition, but don't want to
> bother downloading the whole thing, you can go to
> http://www.bjcp.org/style-index.html and click on a category. Of
> course, the full style guidelines are still there for downloading in
> a number of different formats.
>
> As always, any suggestions for improvements to the website
> are always welcome.
>
> --
> Ed Westemeier --- hopfen(a)malz.com
> Hopfen und Malz, Gott erhalt's
>
Just my 2¢ worth.
I was wondering where everyone was. It had become suspiciously quiet lately so I thought and thought. Hopefully Will is proud of the thread he started; thanks Will. Also, it seems likely that we all will take a good hard look at our SS tanks, vessels, tubes, etc and make sure they are "clean but dull." I know, I checked mine out last evening as the snow arrived.
The real subject of this message is Friday. You know the location, the time and the function right? What!!!
Go to the CSPS hall
Arrive this Friday around 6:00
Bring some beer
Bring some food
Bring some door prizes
Bring your appetite
The club will serve a keg of "Big Butt-O-Honey Porter." In case you are wondering, the beverage was produced with the club kit, doubled in size, and the adjunct was about 3.5 lbs of commercial honey added at the end of the boil. The beverage has a nice honey-chocolate flavor and the O.G. was about 16 Brix.
Not much extra time to add wit - just bring it along and don't be dim.
See you Friday.
Rick Oftel
Actually,
Last call! Judging for Milds Club-Only competition tomorrow (Tues), Nov.
27. My house. 7pm. Bring a mild, or bring your tastebuds!
Al Boyce
3208 Edgewood Ave So
St. Louis Park, MN. 55426
(952) 927-8968
>From Hwy 100...
Take Hwy 7 West
Wooddale Ave North (right)
Cross Lake St - Wooddale becomes Dakota
33rd St West (left)
Edgewood Ave North (right)
White house with green trim on left
3 houses back from 32nd Street.
See ya!
As I watch the snow accumulate outside, I realize that winter is at last
upon us, and perhaps now is a good time for beer that warms the soul and
dulls the senses.
On Dec 3, I'm putting on the last keg of Old LS Barleywine. If it makes
it to the weekend, I'll be surprised.
Cheers!
ps. Of course, if you're out that way, why not stop in for some Winter
Warmer at Sherlock's? The re-coopered the barrels this year!
David Berg
President, Minnesota Craft Brewer's Guild
Head Brewer, Water Tower Brewing Company
________________________________________________________________
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Oh this gets worse! How does one pacify SS? Simple, give it a six pack of
Summit Winter Warmer! (which is what I'm drinking now) I hope this explains
everything.
> -----Original Message-----
> From: Christopher Hadden [mailto:chadden@contecrayon.com]
> Sent: Monday, November 26, 2001 8:57 PM
> To: mba(a)thebarn.com
> Subject: RE: Re-Passifying Stainless Steel
>
>
> Oh, I guess all I need to do is read the other 50 messages in my
> inbox and I'll know ALL there is about pacifying SS! Sweet!
>
> Chris
>
>
> > -----Original Message-----
> > From: owner-mba(a)thebarn.com [mailto:owner-mba@thebarn.com]On Behalf Of
> > Christopher Hadden
> > Sent: Monday, November 26, 2001 8:53 PM
> > To: mba(a)thebarn.com
> > Subject: RE: Re-Passifying Stainless Steel
> >
> >
> > Sorry if this is an elementary question but what does "pacifying" SS do?
> >
> > Thanks!
> >
> > Christopher Hadden
> > chadden(a)aboutmead.com
> >
> >
> > > -----Original Message-----
> > > From: owner-mba(a)thebarn.com [mailto:owner-mba@thebarn.com]On Behalf Of
> > > David H Berg
> > > Sent: Monday, November 26, 2001 11:00 AM
> > > To: brew987(a)yahoo.com
> > > Cc: mba(a)thebarn.com
> > > Subject: Re: Re-Passifying Stainless Steel
> > >
> > >
> > > Your need to use Nitric acid to pacify stainless--phosphoric won't cut
> > > it.
> > >
> > > On Mon, 26 Nov 2001 08:30:30 -0800 (PST) Will Holway
> <brew987(a)yahoo.com>
> > > writes:
> > > > Hi,
> > > >
> > > > I think I saw some postings on this subject before. It
> > > > has recently come to my attention that my method for
> > > > cleaning up my 1/2 barrell kegs (using the 3M green
> > > > scrubby pads) actually takes off some of the SS
> > > > protective coating. I am curious if I can re-passify
> > > > teh SS by using phosphoric acid. Does anyone know the
> > > > "recipe" for doing this? I have not noticed any off
> > > > flavors, or oxidation as of yet, but was curious of
> > > > others' opinions of this etc., and if it is a
> > > > reasonable course of action to pursue ...
> > > >
> > > > Thanks,
> > > > WH
> > > > WindRiver Brewing
> >
