For those that are interested in historical brewing books. Note that
Roberts' book is a reference for CAMRA's IPA book as well as for Greg
Noonan's Scottish Ales book.
Forwarded message:
> From BrewBooks(a)raudins.com Thu Oct 9 17:59:13 2003
> Message-ID: <3F85E845.91B58792(a)raudins.com>
> Date: Thu, 09 Oct 2003 18:59:17 -0400
> From: BrewBooks <BrewBooks(a)raudins.com>
> To: piatz(a)cray.com
> Subject: Scottish Brewing Book reprint.
> X-Cray-SpamScore: 1.4
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>
> It has been quite some time since we last printed a historical
> brewing book. The previous titles were American and English
> brewing books, now it is time for a Scottish brewing book.
>
> As our way of saying thanks to our customers, we would like to
> extend special pre-order pricing to you on our next book!
>
> The Scottish Ale Brewer and Practical Maltster,
> by W. H. Roberts, 1847.
> -----------------------------------------------
> In the early 1800's there was quite a difference between how
> English and Scottish brewers practiced their art. Roberts
> recognized that brewing texts of the time described the
> English system of brewing in detail, but they did not address
> the Scottish system. To this end, he wrote The Scottish Ale
> Brewer. It is recognized as THE book on Scottish brewing
> during the 1800s, and is referenced by books such as
> Noonan's Scotch Ale. We searched for years to find a copy
> of this book and are proud to be able to bring this
> republication to you.
>
> The book will retail for US$29.95 but right now the special
> pre-order price is US$25.00, until November 2nd. The book
> will be 253+ pages and have the same high quality look and
> feel as our other books. We only plan to print a few hundred
> copies and expect the book to be available by November 15th.
> To read more information about the book, including the table
> of contents, or to pre-order it, go to:
>
> http://www.raudins.com/BrewBooks/
>
>
> Pre-Ordering:
> -------------
> For those customers who have not been with us during a
> pre-order period, let us explain what it is about.
> When we introduce a new book (once or twice a year), we offer
> our existing customer base an opportunity to purchase the
> book before it is back from the printer. During this
> pre-order period, the book is offered at a discounted price.
>
> As always, if you are interested in seeing other brewing and
> distilling books reprinted, feel free to e-mail us with your
> recommendations.
>
> If you have received this e-mail in error or would not like to
> receive special product announcements from us, just reply stating
> so and we will immediately remove you from our mailing list.
>
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
Hey Beer Fans,
Two big weekends of fun are on the way for you...
10/11 (Sat.)
"Rookie Pint Club Crazy Hazy"
-starts 4:00pm
All 46 (currently) new joiners to the pint club are invited to come by and join in a special event designed just for you
4-5pm pint club reception (free beer and the special addition of appetizers for this event)
-shirt hand out
-scavenger hunt
-beer trivia
What a great time....starts at 4:00pm
(thanks to some of our senior pint club members for helping out with this event)
10/18 Sixth Annual Anniversary Party (Bash)
Fun starts at 4:00 with the pint club reception
-(beer on the house from 4-5pm)...pint club members only
-Special menu offered at 4pm-gone featuring the Carribean theme. That's right food from the land of fun and sun
6-7pm Beer Release ***4 BEERS****
-Six Pale Ale ($1 from 6-7) special pale ale made for this event. Featuring 6 malts, six different hops, six different hop additions, 6%abv...pretty cool beer..one of the hop additions are freshly picked "wet" hops compliments of pint club member Mike Tyo
-Town Hall Anniversary Ale ($1 from 6-7) special "celebration" style ale brewed annually
-Blue Label BARREL AGED Blend (not $1 6-7pm)
English Strong Ale style aged for get periods in a special oak barrel previously conditioned with other liquids
-Jester's Reserve BARREL AGED Imperial Porter (not $1 6-7pm) You guessed it, the grandad of beers at the Town Hall. Big, Bold Porter aged at even greater periods in a special oak barrel peviusly conditioned with other liquids.
(Sorry no growlers of Blue Label/Jester's)
8pm-1am
Reggae Music with that special Carribean flair
Featuring....
"Cyril Paul & the Calypso Monarchs"
Hope to see you
Mike
P.S. Don't hesitate to wear your favorite Carribean/Hawaiian shirt
I don't know if anyone on this listserv enjoys quality beer, but if you do, then there's a free beer tasting at the Downtown (Mpls) Liquor Depot, Thursday night from 5-7. They will be offering samples of the GOOD stuff, in order to kick off their fall beer sale. Their wine tastings are great, so I imagine that this event will tickle some tastebuds as well. See you down there!
John
Hi,
Don't intend to pester you....But if are putting off buying your lifetime pint club membership from the Town Hall Brewery, you need to act now. We have just 4 memberships left as of this morning (Wed). So, get it now or wait until next year.
Remember to save time for a beer,
Mike
Hey beer/sports fans,
As many of you may know, this Saturday 10/4 the mighty Kyle Losch(sp?) faces Roger Clemmons in game three of the Twins 2003 run for the World Series.
To help you all get in the pre-game spirit we will be opening early (9:00am) and serving our world famous brunch until 12:00..all the goods
*Eggs *Potatoes *Sausage Links
*Country Fried Steaks *Biscuits *Sausage Gravy
***Gumbo w/rice**** and even Eric's Special Suprise. Just $8.95
********$1 off Bloody Mary drinks*********
Come on down to the Town Hall Brewery and get in the Twins Spirit.
--If you don't have tickets, come on down anyway. We have plenty of TVs, and they will all be tuned in to the big game
Cheers
Mike
Home Beer Making, Home Cheese Making!
November 2, 1 pm - 5 pm
A joint SlowFood/Chicago Beer Society event that pairs the best of both
worlds.
Join the fun and learn how to make beer and cheese at home. A hands-on
demonstration of each craft will take place on November 2 on Wellington
Avenue near Racine in Chicago. Samples of homemade beer and cheese will
be available for tasting during the demonstration. All participants will
receive resource lists and basic directions for both crafts and will
have an opportunity to browse a selection of books on each subject
during the session. The cost is $5 per person to cover materials and
snacks.
About the demonstrations: This event will take place in the home and
kitchen of Ray Daniels, a veteran homebrewer and the editor of Zymurgy,
the Journal of the American Homebrewers Association. Basic brewing
techniques will be demonstrated for all aspects of production and a
finished batch of beer made from the same recipe will be tasted.
The cheese demonstration will include the making of simple soft cheeses
such as Chevre and a discussion of more advanced hard cheeses. Several
homemade cheeses will be available for sampling. If you are an
experienced cheesemaker who would be interested in participating, please
contact us about contributing to the discussion!
Please let us know if you are planning to attend to ensure adequate
supplies.
Contact Ray Daniels, <mailto:raydan@ameritech.net> raydan(a)ameritech.net
Cheers,
Ray Daniels
Editor, Zymurgy & The New Brewer
Director, Brewers Publications
Association of Brewers
773-665-1300
Will -
I agree with you... especially when Marc was within .002 points of the
exact target gravity of a Koelsch anyway. I only brought it up initially
because Marc was asking "how to get it more in profile with the style"...
As I said in my initial response, "sounds like a great first batch!"
Now that we got the IMPORTANT stuff out of the way...
CONGRATULATIONS ON THE BIRTH OF PAIGE ELIZABETH MARC!!!!!
- Al
"Will Holway"
<brew987(a)yahoo.c To: "Leo Vitt" <leo_vitt(a)yahoo.com>, andrew(a)mnbrewers.com, "Al Boyce"
om> <alboyce(a)bigfoot.com>, "Marc Donnelly" <marc(a)targetadv.com>
cc: mba(a)thebarn.com
10/02/2003 10:11 Subject: Re: My 1st All Grain brew...
AM
Better yet, don't bother with the hydrometer reading.
If it's too low there's nothing you can do anyhow. And
if it is too high, that is probably because you don't
have enough wort (which will be obvious when the
fermenter is not up to the desired volume). The
quality of the beer is the same whether you do
readings or not.
What can I say, I guess I'm not a very scientific
brewer ...
Cheers
WH
--- Leo Vitt <leo_vitt(a)yahoo.com> wrote:
>
> A couple of thoughts came to me in this thread.
>
> 1) Kolsch fermentation temps - Somebody said ferment
> around 60F.
> I have done it colder - 55F. It does work well.
>
> 2) Andrew mentioned the hydrometer in boiling wort.
> I had some hydrometers become inaccurate over time.
> Tap water would
> measure 0.994. It should be 1.000 or a little
> above.
>
> The explanation I came up with was -- I was putting
> my hydrometer into
> wort that just came out of the sparge. (160-165F)
> My thought is the
> heat was making the glass expand, and the paper
> inside the hydrometer
> was moving.
>
> My solution - cool the wort before putting the
> hydrometer into. My
> cooling method - Have a bucket of ice water ready
> (Actually, water with
> a couple of the blue ice packs). Put the hydrometer
> test jar into the
> ice water - cold water bath. When the temp of the
> wort sample drops
> below 100F, I trust it not to mess up the
> hydrometer.
> Now a simple solution - Buy a spectormeter!
>
>
> Question - Has anyone else had trouble with
> hydrometers changing on
> them?
>
>
> --- Andrew Ruggles <arruggles(a)yahoo.com> wrote:
> > Actually, a 60dF hydrometer is easy to use in the
> boil. Just add 40
> > points to your measurement (doesn't work so well
> for beers under
> > 1.040
> > OG). You'll need to turn off the heat and wait for
> the boil to
> > subside,
> > but it's a quick way to determine if you are on
> track on your OG
> > specs.
> >
> > Of course, you'll have to know your evaporation
> rate...
> >
> > Actually, I like a range of about +/- 0.004. I
> don't sweat if it is
> > within this 8 pt range.
> >
> > If we're adding "water" sometimes we'll use the
> last gallon of
> > runnings
> > from the mashtun that wouldn't fit in the boil
> kettle (gotta
> > _maximize_
> > the system). I like adding to the boil kettle,
> rather than the
> > fermenters for sterilization purposes.
> >
> > Boil time seems a little low for an all-grain --
> we typically are at
> > 90
> > minutes -- but if you are hitting your extraction
> numbers and it
> > tastes
> > good, I wouldn't worry about it.
> >
> > Only adding 2 hours to your brew day seems low. A
> typical brewday for
> > the 2 Wheel is around 8 hours, though I think we
> knocked out our last
> > Vienna at around 6.5 hours. I can do an extract
> brew in 2 hours.
> >
> > Congratulations on what sounds like a fairly
> successful all-grain
> > brew-day!
> >
> > Andrew
> >
> > --- Al Boyce <aboyce(a)mn.rr.com> wrote:
> > > Sounds like a great first batch Marc! If you're
> worried about
> > > hitting the
> > > numbers exactly on the OG, you can always
> dilute. With the
> > > refractometer,
> > > it's simple to see what your final gravity is
> going to be and add
> > > appropriate water to the boil to hit your mark.
> With a hydrometer,
> > > you can
> > > add water to the primary. It's easier to brew
> too strong, then add
> > a
> > > little
> > > water than it is to brew too weak and try to
> bring the gravity UP.
> > > About
> > > all you can do at that point is add extract.
> > >
> > > The other style point with Kolsch is
> fermentation temp - it's an
> > Ale
> > > that's
> > > fermented cool. Try to ferment around 60 F. if
> possible. If you
> > > have the
> > > ability, you may even want to drop the secondary
> down to 50 F.
> > Your
> > > mash
> > > and hop bill looks fine.
> > >
> > > - Al
> > >
> > >
> > > ----- Original Message -----
> > > From: "Marc Donnelly" <marc(a)targetadv.com>
> > > To: <mba(a)thebarn.com>
> > > Sent: Monday, September 29, 2003 12:38 PM
> > > Subject: My 1st All Grain brew...
> > >
> > >
> > > > This past weekend I decide to finally take the
> plunge. From what
> > > came
> > > > of it, I'm pretty happy! Yea it added about
> two hours onto a
> > > normal
> > > > extract/partial mash batch for me but I
> believe it was worth it.
> > > The
> > > > first batch was a Kolsch.
> > > > I think I spent more time fussing with the pH
> of the water then
> > > > anything (set at 5.5). About 10.5 lbs of grain
> - 9 lbs of pils,
> > 1
> > > lbs
> > > > of wheat, and .5 lbs of carapils. Used Wyeast
> Kolsch yeast and
> > 2oz
> > > of
> > > > Spalt for hops.
> > > >
> > > > For my mash/lauter tun I used Listermanns
> setup (I got it some
> > time
> > > ago
> > > > at Lee Kramer's old place). I wrapped the
> plastic bucket in the
> > > > insulated bubble duct wrap and it kept the
> temp very well (149
> > > degrees
> > > > for 55 minutes). Spargered for about 30
> minutes and got about 6
> > > gallons
> > > > out of the 9 I started with.
> > > >
> > > > Then boiled for 60 minutes and added hops at
> 60, 30 and 15 from
> > end
> > > of
> > > > boil. Ended up just shy of 5 gallons of brew.
> So hopefully by
> > the
> > > end
> > > > of this month I'll bring it to the club only
> judging looking for
> > > > comments. OG was on the high side at 1.052.
> Any suggestions on
> > > how to
> > > > get it more in profile with the style? I can
> tell you an ATC
> > > > refractometer is a nice tool to have!
> > > >
> > > > I know I have more work to understand the
> whole process, but this
> > > was a
> > > > good start and "getting the feet wet"
> exercise, literally.
> > > >
> > > > Now with a new family member (for all that
> don't know we had a
> > baby
> > > > girl on August 22 named Paige Elizabeth
> Donnelly, 21.5 inches
> > long
> > > and
> > > > 7 lbs 14 oz. - and much bigger now) finding
> time
=== message truncated ===
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Sounds like a great first batch Marc! If you're worried about hitting the
numbers exactly on the OG, you can always dilute. With the refractometer,
it's simple to see what your final gravity is going to be and add
appropriate water to the boil to hit your mark. With a hydrometer, you can
add water to the primary. It's easier to brew too strong, then add a little
water than it is to brew too weak and try to bring the gravity UP. About
all you can do at that point is add extract.
The other style point with Kolsch is fermentation temp - it's an Ale that's
fermented cool. Try to ferment around 60 F. if possible. If you have the
ability, you may even want to drop the secondary down to 50 F. Your mash
and hop bill looks fine.
- Al
----- Original Message -----
From: "Marc Donnelly" <marc(a)targetadv.com>
To: <mba(a)thebarn.com>
Sent: Monday, September 29, 2003 12:38 PM
Subject: My 1st All Grain brew...
> This past weekend I decide to finally take the plunge. From what came
> of it, I'm pretty happy! Yea it added about two hours onto a normal
> extract/partial mash batch for me but I believe it was worth it. The
> first batch was a Kolsch.
> I think I spent more time fussing with the pH of the water then
> anything (set at 5.5). About 10.5 lbs of grain - 9 lbs of pils, 1 lbs
> of wheat, and .5 lbs of carapils. Used Wyeast Kolsch yeast and 2oz of
> Spalt for hops.
>
> For my mash/lauter tun I used Listermanns setup (I got it some time ago
> at Lee Kramer's old place). I wrapped the plastic bucket in the
> insulated bubble duct wrap and it kept the temp very well (149 degrees
> for 55 minutes). Spargered for about 30 minutes and got about 6 gallons
> out of the 9 I started with.
>
> Then boiled for 60 minutes and added hops at 60, 30 and 15 from end of
> boil. Ended up just shy of 5 gallons of brew. So hopefully by the end
> of this month I'll bring it to the club only judging looking for
> comments. OG was on the high side at 1.052. Any suggestions on how to
> get it more in profile with the style? I can tell you an ATC
> refractometer is a nice tool to have!
>
> I know I have more work to understand the whole process, but this was a
> good start and "getting the feet wet" exercise, literally.
>
> Now with a new family member (for all that don't know we had a baby
> girl on August 22 named Paige Elizabeth Donnelly, 21.5 inches long and
> 7 lbs 14 oz. - and much bigger now) finding time to brew is becoming
> more difficult but hopefully more rewarding. I was already teaching
> her the ropes of being an assistant brewer.
>
> -marc
>
>
>
Well, awhile ago I hired a trainer for a few weeks
just to see what I could learn. And one of the first
things he advised me to do was to cut down on the
beer, because of the carbs, not so much the calories.
The way he explained it to me was that unused carbs
eventually turn into fat.
But I still drink beer, just maybe not quite as much
as before.
Which is even more reason to have a very good ber if
you are only going to have 1 or 2 ...
CHeers
WH
--- Steve Hamburg <shamburg(a)SHAMBURG.COM> wrote:
> >From the Times of London, September 27. Interesting
> that the professor
> who led the study shares the same name as a great
> Chicago sausage store.
>
>
>
> ---
>
>
>
> Drinks All Round as Beer Myth Goes Belly Up
>
> By Nigel Hawkes, Health Editor
>
>
>
> TAKE a good long look at that bloke throwing darts;
> the one with a
> bulging stomach that would be more seemly on a woman
> about to give
> birth.
>
>
>
> The result of too many pints in too many public
> bars, you might think.
>
>
>
> But you would be wrong: drinking beer does not give
> you a beer belly.
>
>
>
> Is this possible? Are our eyes deceiving us? "Our
> eyes are right," said
> Martin Bobak of University College London, who has
> studied the
> phenomenon closely. "But it may not be the beer that
> is to blame. Beer
> drinking is linked to other aspects of diet and
> lifestyle that may cause
> beer belly."
>
>
>
> When his team started work, Dr Bobak's assumption
> was the same as
> everybody else's: lots of beer leads inevitably to a
> beer belly. "But we
> found there is little real evidence in scientific
> literature to support
> it. Some studies have shown it to be true, others
> have shown the
> opposite."
>
>
>
> To settle the question, the team turned to the Czech
> Republic, which
> boasts the highest per capita beer consumption in
> the world.
>
>
>
> They used data from 891 men and 1,098 women aged
> between 25 and 64 who
> were either non-drinkers or drank exclusively beer
> and compared their
> body mass index (a measure of overweight) and
> waist-hip ratio, which
> measures beer belly.
>
>
>
> The researchers, including his UCL colleague Sir
> Michael Marmot, found
> that when corrected for factors such as smoking,
> there was no
> significant link between beer drinking and beer
> belly - and women who
> drank beer tended to weigh less, rather than more,
> than those who
> didn't.
>
>
>
> Reporting in the European Journal of Clinical
> Nutrition, the team
> concludes: "It is unlikely that beer intake is
> associated with a largely
> increased waist-hip ratio or body mass index . . .
> the association
> between beer and obesity, if it exists, is probably
> weak."
>
>
>
> Dr Bobak, who admits to drinking the odd beer
> himself, sees no reason
> why Czech beer should be any different in its effect
> from the British
> brew. "The Czechs brew excellent beer," he said,
> "but it has the same
> calorie content, and the same amounts of sugar and
> alcohol as British
> beer. Nutritionally, they are very similar."
>
>
>
> So the beer is in the clear.
>
>
>
> Now, who's shout is it?
>
>
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