Talk about stirring up the pot! FWH is an ancient technique that is hard to measure objectively but is advantageous especially to the small scale brewer. Since it is not practical to make double batches and compare results, I use the analytical techniques available for my small brewery e.g., the lack of boil-overs.
Since I started FWHing a few years ago and the removed those whole hops and foam at first boil, my boil overs have virtually stopped. I am not sure if the removal of the foam, the usage of first wort hopping, or the combination of the two is responsible for the reduction in boil overs but my floor stays much cleaner as do the sides of the kettle.
Now if I could see some of those other posts, I would be a happy camper.
Rick Oftel
>>> David H Berg <bergbrew(a)juno.com> 05/22/02 03:12PM >>>
Two more tidbits from the HBD..
Just trying to stir up the pot a little lately--summer is upon us and
business is slow...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Seibel tells us:
> The FWH schedule that you mention looks like a variation of this
'classic'
> hop addition schedule. I see no harm or advantage from it.
And the illusion is shattered.
These Gods of Brewing don't have the slightest clue what First Wort
Hopping
is. What a disappointment. You have to hold everything else they say
suspect after an answer like that.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I find it very interesting that when our homebrew community is given
the "honor" of asking questions to Seibel, that we are suddenly
innundated
with posts from pro-brewers, asking questions which have little or
nothing to do about homebrewing issues. I find this backs-up my previous
post where I stated that I don't see what these people have in common
with us. I'm certainly not brewing 120bbl at a time, as one of these
posts refered to. I would even wonder if this Seibel "opportunity"
isn't a veiled attempt by the pro-brewing community use homebrewers as
a front for free advice. Where are these pro-brewers when Seibel week
isn't happening?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
db
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Two more tidbits from the HBD..
Just trying to stir up the pot a little lately--summer is upon us and
business is slow...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Seibel tells us:
> The FWH schedule that you mention looks like a variation of this
'classic'
> hop addition schedule. I see no harm or advantage from it.
And the illusion is shattered.
These Gods of Brewing don't have the slightest clue what First Wort
Hopping
is. What a disappointment. You have to hold everything else they say
suspect after an answer like that.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I find it very interesting that when our homebrew community is given
the "honor" of asking questions to Seibel, that we are suddenly
innundated
with posts from pro-brewers, asking questions which have little or
nothing to do about homebrewing issues. I find this backs-up my previous
post where I stated that I don't see what these people have in common
with us. I'm certainly not brewing 120bbl at a time, as one of these
posts refered to. I would even wonder if this Seibel "opportunity"
isn't a veiled attempt by the pro-brewing community use homebrewers as
a front for free advice. Where are these pro-brewers when Seibel week
isn't happening?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
db
________________________________________________________________
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Juno offers FREE or PREMIUM Internet access for less!
Join Juno today! For your FREE software, visit:
http://dl.www.juno.com/get/web/.
Will writes:
> I agree that it is probably "unnecessary". But I was
> under the impression that it produces certain flavor
> components difficult to achieve with step infusion
> mashing (such as a more malty flavor). In my
> experience, it also improved my extraction.
>
> However, some have mentioned that the addition of a
> little extra caramel malt or perhaps some other
> specialty grains will give a similar flavor profile
> as a beer brewed using a decoction mash ...
>
> I only did it a couple of times and found that it
> seemed to be more trouble than it was worth ...
At the Barton brewery, we would pull a decoction for most brew days.
Depending on your brewery and beer style, it is nice to be able to
bump the mash temp using a decoction.
The Two Wheel brewery doesn't have the decoction burner connected
and there are times when it would be really nice to use.
If you have the right equipment, a decoction is pretty easy.
Nothing like using a MagStir for hands free decoction brewing.
rick
> Cheers!
> WH
> --- David H Berg <bergbrew(a)juno.com> wrote:
> > From the Homebrew Digest, an interesting point by
> > one of the Seibel
> > instructors..
> > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> >
> >
> > In your George Fix quote he mentions decoction. As
> > an aside it may be of
> > interest to know that decoction mashing is almost a
> > thing of the past in
> > Germany. One of our colleagues at Doemens Academy
> > told me that he
> > believes
> > there are only 3 or 4 breweries in Germany (out of
> > about 1000) who are
> > still
> > doing it. Modern brewing materials and the control
> > of stepped infusion
> > mash
> > mixers has led to its virtual demise in the land
> > where it was once very
> > common.
> >
> > Kirk Annand, S.I.T.
>From the Homebrew Digest, an interesting point by one of the Seibel
instructors..
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
In your George Fix quote he mentions decoction. As an aside it may be of
interest to know that decoction mashing is almost a thing of the past in
Germany. One of our colleagues at Doemens Academy told me that he
believes
there are only 3 or 4 breweries in Germany (out of about 1000) who are
still
doing it. Modern brewing materials and the control of stepped infusion
mash
mixers has led to its virtual demise in the land where it was once very
common.
Kirk Annand, S.I.T.
________________________________________________________________
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The Minnesota Home Brewers Association summer 2002 event schedule.
June 8, Sat
2-7pm
Midwest Homebrewing Supplies
5701 W 36th St
St Louis Park, MN
Style of the Month - Strong Belgian Ale
Dave Turbenson and Midwest Homebrew Supplies will be hosting an afternoon of
all grain brewing for anyone wishing to learn more about that method. Great
parking is available at their very convenient location. Stop by, get the
latest update on club events, and check out how beer is made from grain.
July 16
7-10 pm
Barley Johns Brewpub
781 Old Hwy 8 SW
New Brighton, MN
August 2,3,4
Fri-Sun Inter-club Campout
Collinwood County Park
Cokato, Mn
Sept 7, Sat
Autumn Brew Review and Homebrew Competition
Peavy Plaza
Minneapolis, MN
More details to follow in "The Boiler" due out before the end of the month.
Mike Moranz, President
Minnesota Home Brewers Association
Well Folks,
Thanks to everyone for the beer names. We went with Bob Jackson's name
"Happy Hopper Amber". I really liked many others, but when you taste the
beer you will understand. Again, thanks for the participation..we will
certainly do this again.
Cheers
_________________________________________________________________
Get your FREE download of MSN Explorer at http://explorer.msn.com/intl.asp.
Hi,
Yet another beer release at the Town Hall Brewery, this thursday (5/16) from
5-6pm. We wanted to add an Amber Ale to our spring/summer lineup..... but
because you seem to be so fond of hops, we felt we needed to make you happy.
We ended up with a "pale amber ale", all the caramel malt sweetness of an
amber, but the color and hops of pale ale.
Many of you have proven that you can be quite creative, now is your chance
to shine.
Send me your idea of a name for this beer, BY THURSDAY, and if your name is
"the chosen one" we will buy you a fresh plate of wings and a pale amber ale
Remember to be nice or you will have to buy me a beer.
Cheers,
Mike
_________________________________________________________________
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----- Forwarded message from brewingnews(a)yahoogroups.com -----
Topics in this digest:
1. News from the Eau Claire Leader-Telegram
From: Bob Paolino <nowgohaveabeer(a)brewingnews.com>
2. News from the Eau Claire Leader-Telegram
From: "brew_wisconsin" <nowgohaveabeer(a)brewingnews.com>
________________________________________________________________________
________________________________________________________________________
Message: 1
Date: Fri, 10 May 2002 13:04:06 -0500
From: Bob Paolino <nowgohaveabeer(a)brewingnews.com>
Subject: News from the Eau Claire Leader-Telegram
Making a beer run
Brewer among many with sights on governor_s post
Barron County brewer Randy Lee has an unconventional idea for forcing
legislators to get to work at the state Capitol if he were elected governor.
_I think we should install taps at the Legislature,_ Lee said with a laugh.
The Ridgeland man, who calls himself the founding member of the Beer Party,
is one of two west-central Wisconsin residents making long-shot bids to
become the state_s next chief executive this November.
Although Lee_s candidacy may be _95 percent joke, 5 percent serious,_ he
could wind up on the ballot this fall.
Lee and Gary Roper of rural Chippewa Falls are among the 15 people who have
filed declarations of candidacy with the State Elections Board.
Between June 1 and July 9, candidates like Lee must collect 2,000 to 4,000
signatures and file an economic statement detailing their assets, said Tom
Letko, an elections specialist with the elections board. If Lee can gather the
signatures, his name would appear alongside Gov. Scott McCallum_s as a
candidate.
_It_s going to take a pyramid scheme,_ said Lee, owner of the Viking Brewing
Co. in Dallas. _I_ll hand (petitions) out to 20 or 30 people and tell them to hand
them to more people._
Letko said the ballot would list Lee as an independent, not a member of the so-
called Beer Party. _However, he will be allowed a statement of principle,_
Letko said. So if Lee chooses to use that space to list his fermented beverage
ideas, he could do so.
Letko said it is not uncommon for an independent to complete the
requirements to appear on the ballot. A typical gubernatorial election has
seven or eight candidates, he said.
While Lee_s candidacy is mostly a lark, Roper, of the town of Lafayette, says
he is serious about his bid.
[snip]
Lee, 45, joked that he will ask another fellow brewer to be his running mate as
he eyes the big two parties. He has no experience with elected office but does
sit on the Barron County Economic Development Board.
_The governor_s race is pretty much open,_ Lee said. _Mr. McCallum isn_t
exactly in the lead._
While Lee is enjoying the publicity -- which will undoubtedly help his
business -- he said there is a point to his campaign.
_We want to bring some notoriety to the northern part of the state,_ Lee said.
_They ignore us northerners here._
Lee also is critical of McCallum_s plans to cut shared revenue, which he said
would hurt rural communities more than larger cities. The Legislature also
must bring down its spending, Lee said. _It takes some discipline,_ he said.
_We_ve got to stop playing these accounting games._
But while Lee makes serious statements about his political run, he also tells
jokes poking fun at his candidacy. _If Minnesota can have a pro wrestler for a
governor, Wisconsin can have a professional brewer,_ Lee said.
Lee said he will not seek any money during his campaign. _The paperwork
involved in that is horrendous,_ Lee said. _I_ll just tell people to go vote._
Lee won_t tour the state to promote his platform, but he will campaign in Eau
Claire at the Beer and Deer Festival fund-raiser on May 11.
Even if Lee doesn_t get his necessary signatures, he said he still hopes to get a
number of write-in votes.
________________________________________________________________________
________________________________________________________________________
Message: 2
Date: Fri, 10 May 2002 18:08:25 -0000
From: "brew_wisconsin" <nowgohaveabeer(a)brewingnews.com>
Subject: News from the Eau Claire Leader-Telegram
Making a beer run
Brewer among many with sights on governor's post
Barron County brewer Randy Lee has an unconventional idea for forcing
legislators to get to work at the state Capitol if he were elected
governor.
"I think we should install taps at the Legislature," Lee said
with a laugh.
The Ridgeland man, who calls himself the founding member of the Beer
Party, is one of two west-central Wisconsin residents making
long-shot bids to become the state's next chief executive this
November.
Although Lee's candidacy may be "95 percent joke, 5 percent
serious," he could wind up on the ballot this fall.
Lee and Gary Roper of rural Chippewa Falls are among the 15 people
who have filed declarations of candidacy with the State Elections
Board.
Between June 1 and July 9, candidates like Lee must collect 2,000 to
4,000 signatures and file an economic statement detailing their
assets, said Tom Letko, an elections specialist with the elections
board. If Lee can gather the signatures, his name would appear
alongside Gov. Scott McCallum's as a candidate.
"It's going to take a pyramid scheme," said Lee, owner of
the Viking Brewing Co. in Dallas. "I'll hand (petitions) out
to 20 or 30 people and tell them to hand them to more people."
Letko said the ballot would list Lee as an independent, not a member
of the so-called Beer Party. "However, he will be allowed a
statement of principle," Letko said. So if Lee chooses to use
that space to list his fermented beverage ideas, he could do so.
Letko said it is not uncommon for an independent to complete the
requirements to appear on the ballot. A typical gubernatorial
election has seven or eight candidates, he said.
While Lee's candidacy is mostly a lark, Roper, of the town of
Lafayette, says he is serious about his bid.
[snip]
Lee, 45, joked that he will ask another fellow brewer to be his
running mate as he eyes the big two parties. He has no experience
with elected office but does sit on the Barron County Economic
Development Board.
"The governor's race is pretty much open," Lee said.
"Mr. McCallum isn't exactly in the lead."
While Lee is enjoying the publicity -- which will undoubtedly help his
business -- he said there is a point to his campaign. "We want
to bring some notoriety to the northern part of the state," Lee
said.
"They ignore us northerners here."
Lee also is critical of McCallum's plans to cut shared revenue,
which he said would hurt rural communities more than larger cities.
The Legislature also must bring down its spending, Lee said. "It
takes some discipline," he said. "We've got to stop
playing these accounting games."
But while Lee makes serious statements about his political run, he
also tells jokes poking fun at his candidacy. "If Minnesota can
have a pro wrestler for a governor, Wisconsin can have a professional
brewer," Lee said.
Lee said he will not seek any money during his campaign. "The
paperwork involved in that is horrendous," Lee said.
"I'll just tell people to go vote."
Lee won't tour the state to promote his platform, but he will
campaign in Eau Claire at the Beer and Deer Festival fund-raiser on
May 11.
Even if Lee doesn't get his necessary signatures, he said he
still hopes to get a number of write-in votes.
----- End of forwarded message from brewingnews(a)yahoogroups.com -----
I know this is short notice, but I don't think the details of the menu
were finalized until recently. Tim at Goose Island asked Jeff and I to
pass this information along, so here it is.
Goose Island will be celebrating their 14th Anniversary with a Belgian
Brewmaster's Dinner. It will be held at the Clybourn pub on Tuesday,
May 14, beginning at 6:30PM. Cost is $65.00 per person. Call
312-915-0071 for reservations.
The menu is as follows:
Welcome Beer: Demolition 1800
Course 1
Flemish artisan cheeses and Paulina Market smoked meats
Goose Island Pils
Stella Artois
Course 2
Black Mussels steamed in saison with bacon, shallots, & cream
Goose Island Maibock
Leffe Blond
Course 3
Stuffed semi-boneless quail (2) with rustic sausage stuffing &
mashed celeriac topped with sticky lambic dripping sauce
Goose Island Blue
Leffe Brown
Course 4
Chilled white asparagus with Ardennes ham and vinaigrette
Goose Island Summertime Kolsch
Hoegaarden Wit Beer
Course 5
Blue Cheesecake with Belgian white and dark chocolate sauce
St. Remy's Abbaye
