Hi,
We are having another West Side Meeting. The plan is
to meet at WindRiver Brewing and then head over to
Rick Oftel's brewery. Maps will be distributed at
WindRiver, so try to arrive before 7:30 pm.
Cheers
WH
__________________________________________________
Do you Yahoo!?
Yahoo! Tax Center - forms, calculators, tips, more
http://taxes.yahoo.com/
porter tapping at the Rock
porter is one of the few beers I dont feel guilty smoking a Cigar with
Ron W
----- Original Message -----
From: <mugclub(a)rockbottom.com>
To: "RON" <RWOLFFY(a)ATTBI.COM>
Sent: Monday, February 24, 2003 11:26 AM
Subject: Rock Bottom Restaurant & Brewery
> RON,
> Please join us this Thursday the 27th at the Rock Bottom Restaurant &
Brewery for the COLE PORTER TAPPING!
>
> Cole Porter is a dark brown ale brewed with Golden Promise, Crystal Black
and Wheat malt for a medium-full bodied rich malt flavor.
> First Gold hops from England are used for a spicy bitterness and a earthy
aroma.
> o.g. 16.0°P
> f.g. 5.2°P
> 45 IBU
>
> Brew Head Todd will tap at 5:30...join him for a free pint from 5:30-6:00.
>
> Feel free to contact the restaurant for more details.
>
> Cheers!
>
>
> Rock Bottom Restaurant & Brewery
> 800 La Salle Plaza
> 612-332-2739
>
> You are receiving this message because you are a member of the Mug Club at
the Rock Bottom Restaurant and Brewery. This is a private list and will not
be sold, or used by anyone outside Rock Bottom Restaurants, Inc. If you
would like to have your email removed from your Mug Club account, please
reply back to mugclub(a)rockbottom.com with "Unsubscribe" in the subject line.
>
>
>
>
>
>
>
>
>
>
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com)
Version: 6.0.449 / Virus Database: 251 - Release Date: 1/27/2003
Dear Sir,
I am Mr. John Coleman and my sister is Miss Rose Coleman, we are the
children
of late Chief Paul Coleman from Sierra Leone. I am writing you in
absolute confidence primarily to seek your assistance to transfer our cash
of
twenty one Million Dollars ($21,000.000.00) now in the custody of a private
Security trust firm in Europe the money is in trunk
boxes deposited and declared as family valuables by my late father as a
matter of fact the company does not know the content as money, although my
father made
them to under stand that the boxes belongs to his foreign partner.
Source of the money:
My late father Chief Paul Coleman , a native of Mende District in the
Northerh province of Sierra Leone, was the General Manager of Sierra Leone
Mining
co-operation (S.L.M.C.) Freetown . According to my father, this money was
the
income accrued from Mining Co-operation's over draft and minor sales.
Before the peak of the civil war between the rebels forces of Major Paul
Koroma and the combined forces of ECOMOG peace keeping operation that almost
destroyed my country, following the forceful removal from power of the
civilian elected President Ahmed Tejan Kabbah by the rebels. My father had
already made arrangement for his family thats talking about my mother, my
little sister and myself to be evacuated to Abidjan Cote d' Ivoire with the CERTIFICATE OFDEPOSIT he made with a security firm in Europe through the aid
of U.N
evacuation team.
During the war in my country, and following the indiscriminate looting of
Public and Government properties by the rebel forces, the Sierra Leone
mining
coop. Was one of the target looted and it was destroyed. My father including
other top Government functionaries were attaked and killed by the rebels in
November 2000 because of his relationship with the civilian Government of
Ahmed Tejan Kabbah.
As a result of my father's death , and with the news of my uncle's
involvement in the air crash in Januaryit dashed our hope of survival. The
untimely deaths caused my mother's heart failure and other related
complications of which she later died in the hospital after we must have
spent
a lot of money
on her early this year . Now my 18 years old sister and myself are alone in
this strange country suffering without any care or help. Without any
relation,
we are nowlike refugees and orphans.
Our only hope now is in you and the boxes deposited in the Security Firm To
this effect, I humbly solicit your assistance in the followings ways.
1. to assist me claim this boxes from the security
Firm as our beneficiary
2. to transfer this money (USD$21M) in your name to your country
3. to make a good arrangement for a joint business investment on our
behalf in your country and you, our Adviser/ Manager
For your assistance, I have agreed with my younger sister that 15% of the
total amount will be for your effort and another 5 % to cover all the
expenses that may incur during the business transaction, Last, I urge you to
keep this transaction strictly confidential as no one knows our where about.
Please as you show your willingness, Forward to us your full name, address
and Tel/ Fax numbers, to me via my private email address as indicated
bellow,
this is for security reasons as i will only be accessing my private email
earnestly awaiting your response.
Thanks.
May God bless you as you assist us.
Mr. JOHN COLEMAN.
_______________________________________________________________________________________________________
Obt�n gratis tu cuenta de correo en StarMedia Email. �Reg�strate hoy mismo!. http://www.starmedia.com/email
Would anyone from the MNHBA be willing to share a room with me at the AHA
convention in Chicago? I don't smoke, snore, or publicly clean between my
toes. Please let me know. Thanks.
Also--there is a person (supposedly named Jim) that I have heard told is
getting together a MN State Fair homebrew competition. If this person is
listening, would you please contact me? I would like to offer my
assistance. Thanks.
John Longballa
>From: Leo Vitt <leo_vitt(a)yahoo.com>
>To: mba(a)thebarn.com
>Subject: HOw do I get my new e-mail address enroled Date: Mon, 24 Feb 2003
>12:33:11 -0800 (PST)
>
>
>I have changed e-mail addresses. I need to get my old one dropped
>(lvitt4(a)yahoo.com) from the list and this new one added. What do I need to
>do?
>
>
>Leo Vitt
>Sidney, NE
>
>
>---------------------------------
>Do you Yahoo!?
>Yahoo! Tax Center - forms, calculators, tips, and more
>
>
_________________________________________________________________
Help STOP SPAM with the new MSN 8 and get 2 months FREE*
http://join.msn.com/?page=features/junkmail
I have changed e-mail addresses. I need to get my old one dropped (lvitt4(a)yahoo.com) from the list and this new one added. What do I need to do?
Leo Vitt
Sidney, NE
---------------------------------
Do you Yahoo!?
Yahoo! Tax Center - forms, calculators, tips, and more
I just wanted to congratulate those brewers winning from the cities area -
you did an outstanding job at the Kansas City Bier Meisters Homebrew
competition this last weekend. There were over 450 entries!!
Great Job!
Susan
American Lager
3rd Place - Curt & Kathy Stock St Paul Homebrewers Club
Classic American Pilsner
1st Place - Steve Fletty - St Paul Homebrewers Club
Classic American Pilsner MCAB Qualifier
Bitter & English Pale
1st Place - Curt & Kathy Stock - St Paul Homebrewers Club
Ordinary Bitter
Brown Ale
3rd Place - Steve Piatz - Minnesota Home Brewers
Northern English Brown Ale
2nd Place - Curt & Kathy Stock -St Paul Homebrewers Club
Northern English Brown Ale
Barleywine & Imperial Stout
1st Place - Steve Piatz - Minnesota Home Brewers
English-style Barleywine
1st Place - Curt & Kathy Stock - St Paul Homebrewers Club
Russian Imperial Stout MCAB Qualifier
Porter
2nd Place - Curt & Kathy Stock - St Paul Homebrewers Club
Robust Porter
1st Place - Curt & Kathy Stock - St Paul Homebrewers Club
Robust Porter MCAB Qualifier
Stout
3rd Place - Curt & Kathy Stock - St Paul Homebrewers Club
Oatmeal Stout
2nd Place - Alfred Krug - Minnesota Home Brewers
Sweet Stout
Belgian Strong Ale
1st place - Steve Piatz - Minnesota Home Brewers
Tripel
Belgian & French Ale
1st Place - Steve Fletty - St Paul Homebrewers Club
Biere de Garde
Spice Herb & Vegetable
1st Place - Jeff Cotton - St Paul Homebrewers Club
Spice/Herb & Vegetable Beer MCAB Qualifier ?
Smoke Flavored
1st Place - Steve Fletty - St Paul Homebrewers Club
Other Smoked Beer MCAB Qualifier ?
MCAB only included categories 1-20 last year but may be including all this
year - it is unclear from Kansas City Bier Meisters page.
HELP
I think I got one of the tough weeks to find some of the beers, so I started
looking early.
I can't find several of the styles:
Light 60p Scottish
Heavy 70p Scottish
Southern English Brown
Mild
I did find 3 Floyds Mild but nothing from the other 3 categories. I have 1
Mild and 1 60p homebrew from the ABR.
Does anyone know where I could find any of these styles? I found the rest of
the styles at Blue Max. Wine Streets (sorry Mike) had nothing.
Does anyone have other names for the beer in the styles? Oregon is gone, so
the only Southern Brown might be Mann's.
I am going to try and get my local liquor store to search for and order a
few of the beers, but a few more names for Mild or Southern Brown would
help.
THANKS!
Jonathan
I'm a man, I can change, if I have to, I guess. Some of you may
remember this phrase from the Red Green® show on PBS. Red is one of the
guys that I always chuckle about and lately, some of his contraptions
and antics remind me of making beer in my small brewery.
Greetings fellow homebrewers. Rick here with a few club announcements.
You remember the Brew-a-Rama right? We have another participant
planning on opening his brewery up for inspection. Mike Valentiner
decided to join the B-A-R although he isn't exactly sure of the date.
Last evening when he announced this, we were finishing the BJCP
"training" and I am not exactly sure what he is planning on brewing but
I would believe it may possibly be a Siason, Belgian, Wit, or Lager.
Mike will announce date, time, location etc so stay tuned. Mike has a
GIANT brewery sporting a working FLOOR DRAIN, GIANT FERMENTER, HUGE
KETTLE, and a bunch of other cool and groovy stuff. Make sure you stop
by for a bit and say hi.
Ever stop and think how fast time flies? I just realized we need to
get together for a few meetings before the campout and initially tried
to reserve the NorthStar room at Rock bottom and am still trying. With
all of the BJCP meetings and beer events that have been occurring
lately, it seems like we have an over abundance of club gatherings and
then March arrived "like a lion."
My suggestion is simple - Unless anyone has a better idea and turns it
into text, I will continue to try to reserve Northstar room for
Saturday, March 1 at 1:00. If we can't get the room, we still meet in
the bar towards the back end (East). Let's call it a social meeting
without pressure or any major agenda. One of the main points of this
meeting will be to discuss and decide on future events and locations.
Unless this meets with a major conflict, let's meet in the early
afternoon (around 1:00) on March 1.
Major conflicts and flame wars are always encouraged but the board has
been fairly quiet lately. Hope to see many of you next Thursday at
Midwest and more of you on Saturday at Rock Bottom.
Take care.
Now go have a beer!
Rick O
I have a work trip to Germany in the planning stages and was thinking of a
stopover in London for a few days and a few pints
anyone been there? I'm looking for recommendations for an area to stay in.
specific hotels and any and all pubs
============
Ron Wolfgram
St Paul MN
P.S. anyone have Mike Jackson's home phone number, its not in the book
;--)
---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com)
Version: 6.0.445 / Virus Database: 250 - Release Date: 1/21/2003
Jonathan,
Good questions. Not boiling your wort for the full 60 minutes does have
some negatives. If we look at our BJCP Study Guide we can see that boiling
the wort for 1 hour has the following advantages:
1) Extracts, isomerizes and dissolves the hop alpha-acids
This will still happen and in fact happen at greater efficiency, depending
on the gravity of the wort. If you add the one ounce of Hallertau (4.5%
AA) and 6# Wheat extract at 60 minutes (for a 5 gallons batch), you'll get
about 18.5 IBU (the style is 10-20 IBU). If you drop the amount of extract
to 3# your IBU's climb to 19.4. When I entered the information into
Beertools.com it came out linear (yes, I graphed it in Excel). Therefore,
it is something that can be predicted, thus planned for.
2) Stops enzymatic activity
This does not take long to happen (about 10 minutes). For all grain
brewers, this happens during the mashout. Since extract is wort that
evaporated to a syrup, this "may" already have happened before the extract
has left the jug, pail or can. Thus, don't worry about it.
3) Kills bacteria, fungi, and wild yeast
Even though most extract may be fairly sanitized, since it comes in a
sealed container when you get it, I would still say this one is still a
very good idea. Sanitation, the second you don't respect it, it kills your
beer. To sanitize most liquids (wort included) you only need to boil it
for 15 minutes. This could be a cool experiment to try (here I go again).
You could make up a gallon of wort and boil one quart of it for the
following times: 15 minutes, 30 minutes 45 minutes and 60 minutes. This
will visually let you see the affect that boiling has on color. Of course
you'll need to adjust the liquid level, so that you're comparing apples to
apples. Or you could assume that less boil makes a lighter beer and go
with that.
4) Coagulates undesired proteins and polyphenols in the hot break
This is that foamy stuff that forms at the top of the kettle in the first
couple minutes of the boil. This will be covered by boiling for 15
minutes, but since you'll have your hops in there, skimming the hot break
is now a bad idea. Although, I doubt that you skim the hot break now in
your commercial system. Removing the hot break will help to clarify your
finished beer. Since it's a wheat beer, this really isn't an issue either.
Thus, don't worry about it.
5) Stabilizes salts for correct boil pH
Sweet. I'm not a chemist, so I really shouldn't comment on this. But
since I often talk about many topics I know nothing about, let me pose the
questions; do you measure the pH of your wort now??? Exactly. Thus,
don't worry about it.
6) Evaporates undesirable harsh hop oils, sulfur compounds, ketones, and
esters.
Since you're still boiling the hops or the 60 minutes, you should be fine
from there. The only thing I'm not sure about is the removal of DMS. I
don't know how long that takes given a open boil, but think of it this way,
it may add a complexity to your "house flavor."
7) Promotes the formation of melanoidins and caramelizes some of the wort
sugars
This is what you want to avoid anyway, so you should be fine. Thus don't
worry about it.
8) Evaporates water vapor, condensing the wort to the proper volume and
gravity.
Since the evaporation rate of water is also predictable, it can be planned
for.
So why should extract brewers ever boil for a hour instead of 15 minutes??
First of all, boiling for a hour is needed for hop bitterness and to remove
hop flavor and aroma (something not desired in some beers). The next is
that adding your extract to a vessel that has been boiling for 45 minutes
increases your chances for scorching your wort. So the main thing that you
will need to be careful about is when you add the extract in the kettle.
Since you'll have the boil going for 45 minutes before you add the extract,
you could get scorching on the bottom due to your kettle temperature. So be
careful. If you want to only boil the entire batch for 15 minutes (wort
and hops), you'll need 4 times the amount of hops and expect a huge hop
flavor and aroma.
Your other question about Irish moss, should be covered by the 15 minute
boil. If you add the Irish moss when the extract is dissolved, you should
be golden. Thus, don't worry about it.
In short, relax and have a homebrew. If you want to pilot the idea. Do it
at home on a five gallon batch. If you want to do some reading about the
issue, "Brew Your Own" magazine had an article on "no boil" batches. Can't
tell you which one it is though (beer is one of the words that the work
system filters for).
I hope this helps,
Jeff
"Crist, Jonathan"
<cristj(a)bsci.com> To: "'mba(a)thebarn.com'" <mba(a)thebarn.com>
Sent by: cc:
mba-bounce@thebarn Subject: boil times with late extract additions
.com
02/19/2003 03:31
PM
I've noticed more extract or partial mash recipes that specify adding the
malt extract (liquid or dry) either in the last 10 minutes of the boil or
after flameout. Many of the recipes also have less than 1 hr boils. These
include recipes posted by White Labs.
The obvious benefit is reduced caramelization and lighter color.
Has anyone tried a few brews with late extract additions (compared to early
additions)?
If so, here are my questions:
1) did hop utilization change noticeably with the lighter boil gravity?
2) Is that possibly why many of the recipes are 30 to 45 min boils rather
than 1hr boils?
3) did you still see a benefit from irish moss?
4) any hidden benefits or problems with the late malt addition?
I'm thinking about trying it on a wheat beer tonight. I would like to
lighten up my brews and get rid of the "house flavor" where I can, but I
don't want to trade for an unexpected shift in bitterness at the same time.
THANKS!
Jonathan
