Winterfest is coming! Buy your tickets EARLY!!!
The date is WRONG on the website currently, but here is the URL:
http://www.mncraftbrew.org/page5.html
- Al
----- Forwarded by Allan V Boyce/MN/USB on 11/13/2003 10:02 AM -----
"David H Berg"
<bergbrew(a)juno.co To: mcbg(a)mncraftbrew.org
m> cc: members(a)mncraftbrew.org
Sent by: Subject: Winterfest 2004
owner-mcbg@mncraf
tbrew.org
11/13/2003 09:24
AM
It's time for another exciting game of guess which day Winterfest falls on
next year.
If you guessed Jan 17, 2004 you are correct. I believe we have corrected
as many scheduling conflicts as we could (NHL All Star Game, Bockfest at
Schell's and The Food and Wine Show).
Tickets go on sale next week at Hops (Eden Prairie), Great Waters (St Paul)
or Minneapolis Town Hall. Tickets are only available in advance on a
cash-only basis (no checks or credit cards)
This event sells out every year so buy your tickets next week or you'll be
out of luck.
Cheers!
David Berg
Head Brewer, Bandana Brewery
President, Minnesota Craft Brewer's Guild
Notes from the 2003 European Brewing Study Tour:
a.. Sleep deprivation is a good substitute for narcotic use, and has
similar effects. With only about 12 hours sleep over the last 4 days, this
keyboard looks like a stack of Scrabble tiles.
b.. Whatever you order in German restaurants, you will receive some sort
of pork product in it. Salad, mineral water, even the tofu milkshake must,
by some sort of unwritten law, contain at least 4 ounces of pork. If you
order pork, they ask you if you would like a side order of pork to accompany
it. I think the Pork Marketing Board must be Germanys biggest lobby group.
c.. Brewpubs are increasingly common in Germany. AirBrau at the Munich
airport serves damn fine hefeweizen, and is so busy that they brew 7 days a
week just to meet their in-house needs. Their Doppelporkweizen is also
lovely, but it was a little porky for my tastes. Brewpubs here have
amazingly ornate design, with brilliantly polished copper everywhere. You
have to love a country that takes such pride in presentation to build &
maintain such systems.
d.. The visit to Brauerei Fritz Gutmann in Titting (dont laugh at the
town name) has so far been the high point of the tour. Hundreds of years
old, this traditional-looking brewery hides a huge state-of-the-art
commercial brewing system in a series of subterranean caves. The quality
of their beer (especially their weizenbock) is exceptional, much of it owing
to the fact that they have their own in-house maltings. Hospitality was
tremendous, with a breakfast of white sausages & big-ass pretzels coated in
pork chips presented to starving students along with a continuous stream of
Bavarian beer.
e.. The students are having a great time, with much off-key singing &
drunken multinationalism being practiced. There has been much
adventure-seeking at night, making the morning role call of critical
importance in order to assure that all students have been accounted for
before traveling to the next town. We have lost only three so far, which is
a fairly good average.
f.. Our overnighter in the Czech Republic was far too abbreviated to get
much of a feel for the country. Roads are fast & dangerously narrow, and are
populated by Soviet-era cars seemingly powered by lawn mower engines.
Something in the water seems to be hostile to hair, with my morning shower
resulting in a hairstyle that gives me a decidedly cubic appearance.
g.. Did both the Budvar Brewery and Pilsner Urquell in one day.
Experiencing both beers at the peak of freshness was beautiful. The Budvar
brewery is in a transitory phase, with uncompleted facility improvements
showing a shocking level of dilapidation. State ownership appears to have
let the place run down, but the head brewer informed us that the facility
will be stunning by the time the upgrades are complete. We didnt tour
Urquell, but had dinner in their huge restaurant facility. Damn fine beer,
and it was a kick watching the throngs of local blue-haired regulars
waltzing to the live band playing marginal hits from the 1970s.
h.. Hamburg was a cool city, comprised of luxury shopping malls,
historic buildings, and porn stores. It is strange that a nation with so
many churches has so much porn. I guess you need something to confess every
now and then.
i.. Duesseldorf & Belgium today. Will have a beer for all of you. Maybe
two.
Keith More Pork, Please Lemcke
Siebel Institute of Technology
- No Pills Or Capsules
- No Lotions Or Cremes
- No Pumps, Weights, Or Eercises
- No Prescription Necssary
- Doctor Designed &Endorsed
- 100% Safe &Natural
- More Stamina &Energy
- Increase Penis Size By 2’’ To 4’’
Click Here For More Information[1]
No More Emails[2]
--- Links ---
1 http://wwW.PilLCentrAl.BiZ/%70%61tch/
2 http://plusherbal.biz/out.html
Jim,
I recently had trouble with my last batch carbonating.
My solution: Move all my bottles upstairs where it is warmer.
After a couple of weeks it was perfectly carbonated. It took me a few
days to realize that bottle conditioning is really just another
fermentation stage. If the yeast is too cold it won't do its job. By
the way, before moving them upstairs, I kept them in my living-room
which stays around 70. Just a few degrees can make a big difference.
Hope this helps. I would hate to uncap and recap all those bottles if I
didn't need to.
-Shawn
On Nov 25, 2003, at 7:19 PM, jvoosen(a)usfamily.net wrote:
> I brewed up an American Amber Ale extract kit. When it came bottling
> time I boiled the proper corn sugar and added it to the beer. After a
> month it is still flat as a pancake. No carbination.
>
> I was reading "Ben's Beer Book" and he recommended adding a few grains
> of yeast, recapping and waiting two weeks. If this does not work he
> said to add a few grains of corn sugar, recap and wait.
>
> Has anyone else tried the above with any success???
>
> Thanks!
>
> Jim Voosen
> Stillwater, Mn
>
>
> ------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo!
> ------
>
>
I brewed up an American Amber Ale extract kit. When it came bottling time I boiled the proper corn sugar and added it to the beer. After a month it is still flat as a pancake. No carbination.
I was reading "Ben's Beer Book" and he recommended adding a few grains of yeast, recapping and waiting two weeks. If this does not work he said to add a few grains of corn sugar, recap and wait.
Has anyone else tried the above with any success???
Thanks!
Jim Voosen
Stillwater, Mn
------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------
Great discussion recently about kettles and sparging. If I understand
correctly, an aluminum kettle will transfer heat quicker thus getting to a
boil faster. I'm not sure of the exact time savings (pending some
experiments with wall thickness, volume, burner, and pot shape) but it
appears to balance out with the quicker clean up of stainless steel noted by
some. Cost savings are pretty good on al.
I too have been shopping for a new "system". Currently, I'm favoring the
Lincoln Wear-Ever 40 qt aluminum for $65 (Hockenbergs on Kasota Ave) with
the lid for another $15. A variety of bulkhead fittings are available ($30)
for my drain and hooking up whatever screens and or devices I choose. If
you want top notch aluminum, check out the Vollrath Beauty. $144
On the fastmashquicksparge process, sounds good for domestic malt. Is there
consensus on a basic process with temps and times and water/malt ratio?
Lastly, did anyone catch the sidebar on page 41 of the latest Zymurgy? In
an old book review by Fred Eckhardt, he notes that Charlie P won the first
International Homebrew Competition in Minneapolis in April. ?1980? Anyone
have more info on this historical event?
Mike Moranz
MHBA
Short version: Huber quit filling returnables a
month ago. Needed 4 turns of the cases and bottles
to break even. Weren't getting that.
http://www.madison.com/captimes/business/stories/61743.php
Get your Winterfest tix now!
Cheers,
Jim
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Content-Type: text/plain;
charset="iso-8859-1"
Content-Transfer-Encoding: quoted-printable
*
WHAT`S NEW
TOAST TO JIMMY: "On October 14, 1978, President Carter signed House
Resolution 1337. Senate Amendment 3534 to that resolution called for
equal treatment of home beer brewers and home winemakers. This law
allowed that brewing up to 100 gallons per adult or up to 200 gallons
per household per year was permitted for home use. The amendment was
proposed by Senator Cranston of California, Senator Schmitt of New
Mexico, Senator Bumpers of Arkansas and Senator Gravel of Alaska."
Read more at: www.beertown.org/homebrewing/
-------------------------
NEWSLETTER: Posted the latest Boiler (the MHBA newsletter) (PDF
format)
-------------------------
National Mead Day: National Mead Day was celebrated with vim and
vigor in St. Paul, MN this past Saturday as some 23 people gathered
to sample 37 meads. Commercial meads included the likes of Xtabentum
(Licor de Anis y Miel de Abejas), Brother Adam\'s Bragget Ale,
Lindisfarne and Moniack (Dark) - to name just a few. The most
striking aspect was the quality of the home made meads. Thanks to
everyone who participated and a special thanks to those who brought
libations and food. Equally aMAZEing is that five mead makers made
six batches of mead: two batches of the official mead day recipe,
cherry melomel, and batches of cranberry blossom, raspberry ginger,
wildflower, and mint blossom. In all, 32 gallons of mead were made.
Mead making technique ran the gamut from pasteurization to the use of
sulfites to no sanitation of ingredients. Some 1.6 trillion yeasts
"pitched in" to make it happen. Check out the pictures[1]!!!
UPCOMING EVENTS
BJCP Class #13 -
Beer: Barleywines and Old Ales
Tech.Topic: BJCP Knowledge
Contact Kris England at engla008(a)tc.umn.edu for more information
AHA CLUB ONLY JUDGING
Barleywines
Tue, Nov 25[2] @ 18:00
-------------------------
BJCP Class #14 -
STUDY SESSION: Q & A
Contact Kris England at engla008(a)tc.umn.edu for more information
Tue, Dec 02[3] @ 18:00
-------------------------
BJCP TEST
Contact Kris England at engla008(a)tc.umn.edu for more information
Sat, Dec 06 @ 09:00
-------------------------
MHBA HOLIDAY POT LUCK / CHRISTMAS PARTY AT CSPS HALL. ANOTHER FUN
FEATURE OF THIS EVENT THAT WILL RE-APPEAR IS THE BEER SWAP. BRING UP
TO 1 CASE (24 BOTTLES) OF YOUR HOMEBREW, AND GO HOME WITH AN EQUAL
NUMBER OF BOTTLES FROM SOMEONE ELSE!
Fri, Dec 12 @ 17:00
-------------------------
MHBA MEETING AT SUMMIT BREWING, 910 MONTREAL CIRCLE, ST. PAUL
Sat, Jan 10[4] @ 15:30
-------------------------
Links:
------
[1]
/events/mead-day-2003/
[2]
http://mnbrewers.com/day.view.php?currYear=2003&currMonth=11&currDay=25
[3]
http://mnbrewers.com/day.view.php?currYear=2003&currMonth=12&currDay=02
[4]
http://mnbrewers.com/day.view.php?currYear=2003&currMonth=12&currDay=06
Thanks to everyone for a great conversation on Sparging. I think the plans for this weekend are:
First - Grab a Homebrew! (It's only Thursday - Do I really have to wait for the weekend??)
Second - Read and study all of the information everyone provided.
Three - Jump back into the brewhouse and try another All Grain Boil.
I ran across a book last night called "Fearless Brewing" which validates many of the comments mentioned in this discussion.
Thanks again!
Jim Voosen
Stillwater, Mn
------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------
