mba July 2003

mba@thebarn.com

25 participants
47 discussions

by Will Holway

Hi, We are having a West Side Meeting on Thursday 7/31 at 7:00 pm at WindRiver Brewing. If tehre is interest we can head over to Hops after a little while. You can find a map at http://www.windriverbrew.com/map.html Cheers WH __________________________________ Do you Yahoo!? SBC Yahoo! DSL - Now only $29.95 per month! http://sbc.yahoo.com

22 years, 4 months

Washington County Fair Homebrew Competition

by SAINTCROIX＠aol.com

I've been judging this competition for a few years now and we could always use a few more entries. That means I get to drink more too! Usually, there are only three or four brewers at most in the race for the ribbons. Go here for more information. Entry day is next Saturday, July 19: <A HREF="http://www.faircomplex.com/Open%20Class/beverages.html">http://www.faircomplex.com/Open%20Class/beverages.html</A> Karl Bremer

22 years, 4 months

Wed, July 16 - AHA Club Only Competition - European Pilsners

by Al Boyce

Remember: Next Wednesday, July 16 at 7pm we will pick the MhBA Entry for the AHA Club Only European Pilsner competition. Email me if you have an entry, or if you'd like to help judge. Al Boyce 3208 Edgewood Ave So St. Louis Park, MN 55426 952-927-8968

22 years, 4 months

Reminder: Upcoming High Plains Brewer of the Year qualifying comp etitions

by Crist, Jonathan

Just another reminder about the next competitions. I will be shipping club entries for anyone that would like to participate. I will make the club shipment on Monday July 21st (to arrive Thursday the 24th). Let me know at least a week before if you have entries. Jonathan Crist Check out the web site for the FOAM cup> Award for best all-grain recipe Award for best extract recipe Award for best novice brewer 4. FOAM Cup http://www.alemakers.com/modules.php?name=Sections&op=viewarticle&artid=1 ENTRY FEES & DEADLINE 1. AHA REGISTERED CLUB MEMBERS: $ 6.00 PER ENTRY; NON - MEMBERS: $ 8.00 PER ENTRY. 2. FOAM MEMBERS: $ 5.00 PER ENTRY. * Make checks payable to the FELLOWSHIP OF OKLAHOMA ALE MAKERS (FOAM). Ship to: MECCA COFFEE COMPANY 1143 E. 33RD PLACE TULSA, OK. 74105 3. THE ENTRY DEADLINE IS 5:30p.m ON 7/25/2003. 5. River City Roundup: http://www.douglascountyfair.com/ochandbook/lots.php?id=13 For those who choose to ship via UPS or another carrier, entries will be accepted Monday, August 25, 2003 through, Saturday, September 6, 2003. Entries should be addressed to: Upstream Brewing Co., ATTN: Zac Triemert/DCF, 514 S 11th St., Omaha, NE 68102.

22 years, 4 months

Re: [SPHBC Public] keg testing?

by Rick Oftel

A couple of other ideas. Install one way check valves between C02 tank regulators and white inlet valves. If you slightly overfill a tank and accidentally continue with your fermentation, your tank pressure will exceed regulator pressure. If you connect the inlet fitting before venting excess gas, the beer, beer sludge, and contamination will work back through the regulator and is a bear to clean. I found some real nice plastic check valves in a Cornelius dispenser but have not been able to locate more in the market. Currently, my best find is the imported red handle valve (with internal check ball). Best buy is at Superior Homebrewing. I constructed a 6 valve manifold inside a chest freezer and manually turn on the valves for the separate tanks as needed. Once you get the general hang of carbonating, it gets easy to let just a bit of gas into the beer and maintain the carbonation levels appropriate for the style. Jim said it well - all beer is different. Some beer seems to absorb C02 very quickly and other beer (or pop) is quite stubborn. It is easy to add and easy to remove the gas. Make sure the supply line is long enough and small enough (internal diameter). Fitting sanitizing. Picnic valves grow really nasty goobers that turn white, green, orange, brown, and gray. It is really gross to have to spit one of these critters out and even worse if you provide a beer, with a treat, to a friend you wish to keep. Keep a small spray bottle of your favorite sanitizer mixed up and use it whenever you disconnect or connect a tank fitting. Also spray the sanitizer into the picnic tap between servings. Keep a few spare lines (valves, hoses, and tank fittings) filled with sanitizer so if you need a spare or if one goes sour, you can attach a clean assembly to your tank. A little beer will wash out the sanitizer and you will be back in business with fresh tasting beer. Last tip (honest). If you use a chest freezer and convert it to a refrigerator by installing a separate control, you will generate and trap moisture. The freezer is not designed to vent or drain out moisture. Left unchecked, it will rust out the freezer and also create a nice dark area for bacteria growth. To prevent this problem, make some sort of collection channel and glue it to the side of the freezer. This way, when the compressor is off and the ice melts, the moisture will run down into the channel. The best channel I found was a brass door air seal. It is basically a brass "V." I took a small copper tube and soldered it into the base of the "V" and routed the tube into the freezer drain. From there, I added a small tube to the outside of the freezer and divert the escaping condensate to a small evaporator pan located under the freezer. This is almost identical to what is used in current day freezers and refrigerators and it keeps the internal area quite dry. Best of luck with testing, carbonating, sampling, etc. Please let us know when we should show up for the sample party. Rick Oftel MHBA

22 years, 5 months

recipe programs and carbohydrates

by Crist, Jonathan

Do any of the brewing programs calculate carbohydrates? Most of the programs I have seen only calculate calories. I have a few diabetic friends who are would like to know the carbo level in a few of my brews.

22 years, 5 months

Re: [SPHBC Public] keg testing?

by allan.boyce＠usbank.com

Wow! Fabulous detailed answer Jim! A great primer for anyone getting started on kegging! - Al "Jim L. Ellingson" To: Sphbc(a)sphbc.org <jellings(a)me.umn cc: .edu> Subject: Re: [SPHBC Public] keg testing? Sent by: Sphbc-admin@sphb c.org 07/08/2003 11:50 AM Please respond to Sphbc Quoting Steve Fletty <fletty(a)umn.edu>: > How do you go about leak testing a keg? Do I pressurize it empty? Hi Steve, Kegs are great. Pressure testing is done w/ water. Water is incompressible therefore much safer if a "pressure vessel" should fail under pressure. Way too much "potential energy" w/ compressed gas. Leak testing is different. You might "fill" the keg w/ water, and then apply the pressure. That will save on gas. I use a squirt bottle of water to test for leaks. Soap sln would also work, as would iodophor sln. Spray around all the fittings, seals, and the pressure release valve. Most common leak will be at the gas inlet valve, especially if it's been dinged or damaged. I "leak test" my gas fitting each time I apply/remove CO2. I leak test the fittings after each fill. Soda kegs will not seal at low pressure, and may not hold a seal at low (less than 5 psi) pressure. "Priming" a keg w/ sugar can be tricky. I did it for a while, but quickly switched to force carbonation. Here's an example of how force carbonating might work. I don't like to leave my CO2 on, connected. So when I fill my kegs I leave some headspace. E.g. If I have 2 qrts of head space, and I pressurize to 60 psi (14.7 psig = 2 volumes = 1 gallon, 30 psi = 2 gal, 60 psi = 4 gallons of CO2 in the head space), I have about 4 gallons of CO2 in the head space. I need 9-13.5 gallons if I have no CO2 in the beer (unlikely) to achieve 2.0 - 3.0 volumes of CO2. In time, that CO2 will dissolve into the liquid until "equilibriam" is reached. (per the chart of Temp vs Pressure vs volumes of CO2.) How long does it take? Good question. It can take a while. How do I know/measure the pressure in my keg <Pkeg> (and therefore the volumes of CO2 in the liquid)? Assuming the volume of the headspace is much greater than the volume of your CO2 system, and the keg is at equilibriam, you can do the following. Pressurize CO2 system so some value greater than Pkeg. Close the CO2 bottle. Attach CO2 system to keg. CO2 will enter the keg until Pco2 = Pkeg. E.g. I think my keg's at 8 psi. So I charge my co2 system to 15 psi, and then close the CO2 bottle. When I attach the CO2 to the keg, my regulator will drop down to the keg pressure (8 psi.) If you heat sanitize the lid in a pan of boiling water, you will also soften the big-dawg o-ring. I "seat" my kegs at max pressure. Ball and pin lock cornelius kegs are rated at 110 psi. Sankey (aka Bud) kegs are rated at 60 psi. Your beer regulator may only go to 35 psi, which is both adequate and safe. Cold liquids carbonate faster, easier, at lower pressures. If you're in a real hurry, you can agitate th keg. Take care to not get any beer in th CO2 line. Other first time problems. Foamy beer. Generally too much pressure. Possibly too warm or over-carbonated. 32^F liquid holds it's gas very well (e.g. for bottle filling). 60 degree F liquid is very eager to out-gas. You want about 2 psi across the tap at a flow rate of about 1 oz per second. 4 to 6 ft of 3/16 ID plastic tubing should get you 10 or so psi drop. If your carbonation chart says you want/need 12 psig to get 2.5 volumes of CO2 at your fridge temp of 42 degrees F (from memory, no idea if these are close), then you're in great shape. I hope this helps, YMMV. I've got some other info on line, but I can't get to it from here. Cheers, Jim > > Anyt kegging tips for a kegging newbie? > > _______________________________________________ > Sphbc mailing list > Sphbc(a)sphbc.org > http://truthbrew.com/mailman/listinfo/sphbc_sphbc.org > Jim Ellingson, Ph. D. jellings(a)me.umn.edu 1569 Laurel Ave., St. Paul, MN 55104 651-645-0753 Great Lakes Brewing News _______________________________________________ Sphbc mailing list Sphbc(a)sphbc.org http://truthbrew.com/mailman/listinfo/sphbc_sphbc.org

22 years, 5 months

INTER-CLUB CAMPOUT! July 18-19, Collinwood Park, Cokato

by allan.boyce＠usbank.com

Here is a reprint of the invitation from the Cloudy-Town Brewers for the Inter-Club campout this year. For two days, this campgrounds has the best beer selection in the Midwest - don't miss it! > Hello fellow homebrewers, > > The dates been set and reservations have been made for the 2003 Inter- > club campout. Keep your weekend free on July 18-19th. at Collinwood > County Park. We decided to go to Collinwood this year because of its > centralized location for the brew clubs and because they welcome us > with all our homebrew and homebrewing activities every time. Again > we have the same spot in the back as last year but hopefully without > all the rain. So once again .... > > What: Inter Club Campout > When: Friday and Saturday July 18 + 19th > Where: Collinwood County Park, Three miles southwest of Cokato > off State Hwy 12 > Who: Home brew Clubs of the area or anyone who appreciates good beer > Why: because if you brew it, they will come > > Hope to see you-all there! > Any questions contact > > Bruce LeBlanc > Cloudy Town Brewers > brewski(a)cloudnet.com And here's a reprint of my invitation for the MASTER OF MALT Competition: As bearer of the travelling Master Of Malt trophy, it is my responsibility and pleasure to announce the 2003 Inter-Club Campout Homebrew Competition! It will be held Saturday afternoon, July 19, at the Inter-Club Campout at Collinwood County Park, near Cokato, MN. The campout is hosted this year by the Cloudy Town Brewers. The four categories for this year's competition are: 6.A. California Common 7. India Pale Ale 12. C. Russian Imperial Stout 25.B. Varietal Honey Traditional Mead Each club participating is invited to present TWO BOTTLES of each style to represent your club. Each of the four styles will be judged separately, and ribbons will be awarded for first, second and third place. Then the first place entries of each style will be evaluated in a Best-Of-Show competition to determine the 2003 MASTER OF MALT. Who will be judging you say? YOU will! We'll split into tables of volunteers who don't have an entry in that category.

22 years, 5 months

2004 Upper Mississippi Mash-Out: 5/20-22/2004

by allan.boyce＠usbank.com

MARK YOUR CALENDARS NOW - May 20-22, 2003 !! The Upper Mississippi Mash-Out homebrewed beer, mead and cider competition is changing it's date. The new date is May 20-22, 2004. Now you can attend BOTH the First-Round Nationals for our region as well as the Upper Mississippi Mash-Out, and make your club's Big Brew date too! Features of the 2004 Upper Mississippi Mash-Out: * AHA and BJCP Certified Competition * Beds for Judges * Pub Crawl Friday night of several Twin Cities brewpubs * Customized souvenir glass for the Pub Crawl * Lunch provided for judges on Saturday afternoon * Awards Ceremony Saturday night at Summit Brewery in St. Paul * Special Guest Speaker (To be announced soon!) * Fabulous door prizes * SPECIAL BEER CATEGORY FOR 2004: THE EIS-BEER COMETH! (Eis-Anything!) The Upper Mississippi Mash-Out will be held in the Twin Cities of Minneapolis and St. Paul, Minnesota, sponsored by the Minnesota Home Brewers Association and the St. Paul Homebrewers Club. Set aside the weekend of May 20-22, 2004 now to help us judge the Upper Mississippi Mash-Out! Visit our website at: http://www.mnbrewers.com/mashout Thanks! Al Boyce, Organizer 2004 Upper Mississippi Mash-Out alboyce(a)bigfoot.com

22 years, 5 months

ELearnChina Conference 2003 - Only 3 Weeks To Go!

by Edwin Jones

Hey its me again! Ok, there are still a few places left at the best Elearning Event of the year. Please contact me directly for final discounted prices [yes, even lower now] Yours, Edwin Jones www.conferenceupdate.net Sales China Conferences Tel +44 131 440 9881 Fax +44 131 440 9882 edwin(a)conferenceupdate.net

22 years, 5 months

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mba July 2003