mba March 2002

mba@thebarn.com

41 participants
78 discussions

by Ray Daniels

I'm sorry to report that George Fix passed away yesterday from complications of the cancer that he had been fighting during the past year. George was the leading light of homebrew science during its apogee in the 1990s and had an insatiable interest in brewing as well as the generosity to share what he knew and learned with all who might be interested. George was a good man and his loss will be felt in brewing for many years to come. Ray Daniels Editor, Zymurgy & The New Brewer Director, Brewers Publications ray(a)aob.org 773-665-1300 Call Customer Service at 888-822-6273 to subscribe or order individual magazines. For more information, see www.beertown.org

23 years, 8 months

Re: [madbrewers] Beer Contest: THE UPPER MISSISSIPPI MASH-OUT! 5/5/2002 (fwd)

by rpaolino＠execpc.com

It must be something in the Minnesota brewing water that causes them to do it, but it seems that almost every big homebrew competition they do is spread out over more than one weekend with the Best of Show and added events separate from the main judging. Maybe that's what they have to do to make sure they have enough local judges to go around for all the entries, but it can be a HUGE disincentive for any judges to travel from out of town--only so many people can be best of show judges in one competition. > ---------- Forwarded message ---------- > Date: Fri, 8 Mar 2002 08:56:38 -0600 > From: Al Boyce <aboyce(a)mn.rr.com> > To: Al Boyce <alboyce(a)bigfoot.com> > Subject: Beer Contest: THE UPPER MISSISSIPPI MASH-OUT! 5/5/2002 > > The Minnesota Home Brewer's Association and the St.Paul Homebrewers are > pleased to announce > a NEW Homebrew Contest! Please forward this to your club members, and if > you wouldn't mind, > copy me in also. > > THE UPPER MISSISSIPPI MASH-OUT! > > When: April 12-21, 2002 Entries accepted Harwell's Steak > House and Brewery, Northern Brewer > April 27-28, 2002 Primary Judging Harwell's > Steak House and Brewery, Shakopee, MN > May 4, 2002 Best Of Show Judging Northern Brewer, > St.Paul, MN > May 5, 2002 Awards Ceremony Summit Brewing, > St.Paul, MN > > Where: The Twin Cities of Minneapolis and St.Paul, Minnesota > > Entry Fee: $7 First Entry, $5 each for subsequent entries by the same > brewer > > Categories: All BJCP categories, including Cider and Mead > > Entry Requirements: > * Bottles must be free of labels or other identifying marks including > formed-in-glass brands or logos. > * Three (3) 10-14 oz. crown capped bottles are required for each entry. No > swing tops allowed. > * Printed crown caps must be blacked-out with a permanent marker to assure > anonymity of all entries. > * A bottle ID form must be attached to each bottle with a rubber band. No > tape, please! > * All entries become the property of the Minnesota Home Brewers Association. > No entries will be returned for any reason. > * One entry form must be filled out and submitted for each entry. > * Make checks payable to: "Minnesota Home Brewer's Association" > * Drop-off or Ship Entries to: > Harwell's Steak House and Brewery > c/o Jonathan Crist > 1128 Vierling Drive E > Shakopee, MN 55379-4313 > (952) 403-1890 > * Drop-off only: Northern Brewer, St.Paul > > Judges: Contact Al Boyce at mash-out(a)nbrewer.com if you are interested in > judging. > > Sponsors: Minnesota Home Brewer's Association > St.Paul Homebrewers Club > Summit Brewing > Northern Brewer > White Labs > Wyeast > Harwell's Steak House and Brewery > > For more information, go to: http://www.mnbrewers.com/mashout/ > > > > > > ************************************************************************ > You are subscribed to the Madison Homebrewers and Tasters Guild club > mailing list. > > To post a message to the list, please send it to madbrewers(a)hbd.org. > > To unsubscribe, send the word "unsubscribe", without the quotes, to > madbrewers-request(a)hbd.org. For a list of other useful commands, send the word > "help", less the quotes, to madbrewers-request(a)hbd.org. > > Comments or questions related to the operation of this list should be > directed to madbrewers-owner(a)hbd.org > >

23 years, 8 months

March Mashness Judging

by Erik A. Nelson

We got a lot of styles done this weekend, but we will not one session next weekend to finish judging. The categories being judged are: Pale Ales. BJCP cat # 6 & 7 Porter & Stouts BJCP Cat # 15 & 16 Eclectic Beers BJCP Cat #'s 21 - 24 This way you know by what you entered if you can judge. It will be on Saturday March 16th at 1:30pm. It will also be held at the Ramada Limited & Suites in St. Cloud. Please let me know if you can. We need at least two certified and if you are taking the judging class, it would be a good idea before taking the test Please respond ASAP to heimbrauer(a)astound.net Thanks Erik Nelson CTB

23 years, 9 months

"imperial" porter question

by Crist, Jonathan

A friend ran into a few problems on a porter (1.080 SG). He pitched 2 tubes of yeast (one Wyeast and one White Labs) and it started fermentation well but stalled out at 1.033. I had him add a little yeast energizer - it restarted and dropped to 1.028 and still is fermenting very slowly. 70% attenuation should get him down to 1.024 and that still seems sweet. 2 questions: 1) should he be patient and wait, or try more energizer or more yeast or ????? 2) if the yeast have stalled out, what should he do when he bottles? At the current pace the bottle might eventually charge. Adding priming sugar might just make a sweeter flat beer. I read in a winning MHBA recipe adding a little 2024 pilsen yeast at bottling - is this one possibility, or dangerous with that much available sugar?

23 years, 9 months

Beer Contest: THE UPPER MISSISSIPPI MASH-OUT! 5/5/2002

by Al Boyce

The Minnesota Home Brewer's Association and the St.Paul Homebrewers are pleased to announce a NEW Homebrew Contest! Please forward this to your club members, and if you wouldn't mind, copy me in also. THE UPPER MISSISSIPPI MASH-OUT! When: April 12-21, 2002 Entries accepted Harwell's Steak House and Brewery, Northern Brewer April 27-28, 2002 Primary Judging Harwell's Steak House and Brewery, Shakopee, MN May 4, 2002 Best Of Show Judging Northern Brewer, St.Paul, MN May 5, 2002 Awards Ceremony Summit Brewing, St.Paul, MN Where: The Twin Cities of Minneapolis and St.Paul, Minnesota Entry Fee: $7 First Entry, $5 each for subsequent entries by the same brewer Categories: All BJCP categories, including Cider and Mead Entry Requirements: * Bottles must be free of labels or other identifying marks including formed-in-glass brands or logos. * Three (3) 10-14 oz. crown capped bottles are required for each entry. No swing tops allowed. * Printed crown caps must be blacked-out with a permanent marker to assure anonymity of all entries. * A bottle ID form must be attached to each bottle with a rubber band. No tape, please! * All entries become the property of the Minnesota Home Brewers Association. No entries will be returned for any reason. * One entry form must be filled out and submitted for each entry. * Make checks payable to: "Minnesota Home Brewer's Association" * Drop-off or Ship Entries to: Harwell's Steak House and Brewery c/o Jonathan Crist 1128 Vierling Drive E Shakopee, MN 55379-4313 (952) 403-1890 * Drop-off only: Northern Brewer, St.Paul Judges: Contact Al Boyce at mash-out(a)nbrewer.com if you are interested in judging. Sponsors: Minnesota Home Brewer's Association St.Paul Homebrewers Club Summit Brewing Northern Brewer White Labs Wyeast Harwell's Steak House and Brewery For more information, go to: http://www.mnbrewers.com/mashout/

23 years, 9 months

NO SATURDAY FREE BEER At THE TOWNHALL

by mike hoops

Pint clubbers..... I regret to inform you that this coming Saturday (March 9) we will be closed to the public, which means no free beer hour this week. We have a private wedding reception that booked the entire store. So, at about 4:30 think of us and raise a pint for the happy couple. Sorry...... Cheers, Mike _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.

23 years, 9 months

Beer Judge Class #8 - German Ales, Wheat Beers and Rauchbiers

by Al Boyce

Greetings fellow Beer-lings! You are all welcome to attend BJCP class #8 at Al Boyce's house this Thursday, March 7, 2002 at 6pm. Call Al at 952-927-8968 for information. Styles: German Ales, Wheat Beers and Rauchbiers: 3.B. American Wheat 8A. Koelsch-Style Alt 8B. Duesseldorf Altbier 8C. North German Altbier 17A. Bavarian Weizen 17.B. Dunkelweizen 17.C. Berliner Weiss 17.D. Weizenbock, 23.A. Bamberger Rauchbier If anyone has any HOME-BREWED examples of these, please consider bringing them to this class for the edification of all. Technical topic: Troubleshooting I, which includes a discussion of how positive and negative attributes are perceived and produced, the beer styles with which they may be associated and corrective measures. The flavor descriptors on the beer scoresheet or the BJCP Study Guide should be split into two sections. See you then! - Al Boyce

23 years, 9 months

March Mashness

by Erik A. Nelson

The March Mashness judging will start on Saturday March 9th at 9:00am. The first and second rounds will not be at the Granite City Food & Brewery. Only the best of show will be, they are not set up for the first rounds. The first and seconds rounds will be at the Ramada Limited & Suites at 121 Park Ave South, St. Cloud. It is about 1 block from the GC Food & Brewery. Directions. From I-94 in the TC area you take i-94 to the Second St. Cloud exit (Hwy 15) and take a right or north. Go until the first set of traffic lights. Then you take a left. Get into the right lane, then you will see a SuperAmerica on the right and a Toys R Us. Take a right on the road in between them, and the hotel is right behind the Toys R Us. We have reserved a conference room for the judging. They told us the one on the main floor is the one we have. If you are wondering about hotels, if you are planning on spending the night. The Ramada Limited phone # is (320)253-3200. There are a couple of others with a block from this hotel. They are Comfort Inn (320)251-1500 Super 8 (320)253-5530 These are the ones that are reasonable priced. There is a holiday inn accross Hwy 15 from the Granite City Food & Brewery. If you have trouble on Saturday morning finding it. My cell phone # is (320)290-4853 Thanks Erik Nelson

23 years, 9 months

Re: "imperial" porter idea

by Rick Oftel

It all depends.........sound familiar? The main areas of concern with low attenuation are yeast culture, fermenting temperature, and quantity of non-fermentables. Some cultures finish sweet and others attenuate a little dryer. This is one variable to consider. Could it be that the culture is, say, a 1968 or a Irish style? This could be a normal and typical TG for this culture although a little higher than I prefer. Temperature and flocculation are two areas that can contribute to high TG. If the temperature is much below 66° some cultures flocculate and drop out of suspension. Fermentation may continue slowly and adding a few degrees and a couple of good swirls may re-engage fermentation. I have had very interesting and similar results using some of the temperamental cultures. Non fermentable sugars cause heavy body and high TG. What temperature was the grain mashed? Were there large quantities of dextrines added or generated? I would suggest adding some heat, rousing up the yeast, and re-measuring in one week. If too sweet, boil some hops and water for an hour and add the liquid portion to balance against the excessive sweetness. Best of luck. Rick O >>> "Crist, Jonathan" <cristj(a)bsci.com> 03/04/02 08:33AM >>> A friend ran into a few problems on a porter (1.080 SG). He pitched 2 tubes of yeast (one Wyeast and one White Labs) and it started fermentation well but stalled out at 1.033. I had him add a little yeast energizer - it restarted and dropped to 1.028 and still is fermenting very slowly. 70% attenuation should get him down to 1.024 and that still seems sweet. 2 questions: 1) should he be patient and wait, or try more energizer or more yeast or ????? 2) if the yeast have stalled out, what should he do when he bottles? At the current pace the bottle might eventually charge. Adding priming sugar might just make a sweeter flat beer. I read in a winning MHBA recipe adding a little 2024 pilsen yeast at bottling - is this one possibility, or dangerous with that much available sugar?

23 years, 9 months

Next Westside Meeting (Meet the WestSide Brewers)

by Will Holway

Hi, We are changing things a bit for the next WestSide meeting. For starters, the meeting will be at the WaterTower Brewery,12200 Singletree Lane EDEN PRAIRIE MN (952) 941-8773. A map can be found at http://www.qwestdex.com/cgi/search.fcg?mq=Y&from=&listing_id=105022405&head…. Next, the theme will be "Meet te WestSide Brewers". Damian (Sherlock's Home), Bob (Hops) and Dave (Water Tower) will all be there to answer brewing questions etc. The meeting will be Wednesday, March 20 starting at 7:00 pm. Hope to see y'all there! Cheers! WH PS Don't be afraid to bring your own homebrew!! __________________________________________________ Do You Yahoo!? Yahoo! Sports - sign up for Fantasy Baseball http://sports.yahoo.com

23 years, 9 months

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mba March 2002