mba August 2004

mba@thebarn.com

36 participants
70 discussions

by Steve Fletty

Please forward to your brew club members if this doesn't go to a list: -------------------------------------------------------------------- And you don't have to be there to win!! The winning brewers in the upcoming Upper Mississippi Mash-Out (surf on over to http://mnbrewers.com/mashout for all the details) will be awarded things like: -JSP malt mill -Party Pig -50 lb sack of Moravian pilsner malt -a case of Summit beer -Promash software -one gallon of orange blossom honey -Redstone mead and shirt -yeast -hops -brew shop gift certificates There are prizes for all first, second and thrid place beers, plus Best of Show prizes. The above list doesn't inlcude door prizes at the Best of Show ceremony at Summit. The deadline for entry is coming up. Don't forget to sign up for the pub crawl and be sure to stop by to help out judging.

20 years, 10 months

Re: More Saison

by Randy Mosher

I can confirm that the Wyeast (and White labs) Saison strain is indeed from DuPont. Fermentations up to 90-95 degrees are possible with this yeast, although DuPont chooses this high temperature as a means of speeding up production. It is a low-phenol strain. The pros who use it describe as being a good fermenter until about 2/3 of the way through, then it slows down and may take a few weeks to complete fermentation. Tomme Arthur pitches a conventional ale yeast when the slowdown occurs, although this is simply to get the beer finished in his commercial setting where tanks are at a premium. There is no problem letting it take its own sweet time. All this and much more will be in Phil Markowski's Farmhouse Ales book, due out this fall, I believe. --Randy on 8/24/04 11:04 PM, Jeff Sparrow at jeffsparrow(a)EARTHLINK.NET wrote: > Paul, > > The Wyeast Saison is a terribly finicky yeast. It may have been > cultured from DuPont as Wyeast was working with them at some point but > only they know for sure. Whereas I am hesitant to let my Belgian > fermentations get above 74F, in the case of this yeast it is OK. The > peppery phenols may not kick in at the lower end. The same is true of > Whitelabs Saison yeast. Another contributor to the final ester > production is the refermentation temperature. Adding a new yeast at > bottling and putting the bottles in a warm place is a common practice. > > Saison is a rather muddled style. (To clear things up, the AOB will > have a book on the subject toward the end of the year.) DuPont produces > what is likely the most "classic" example of a style which around 15 > years ago some folk accused Michael Jackson of making up. Fantome is > quite unusual in itself. By the time it gets to America it can have a > predominantly lactic character present and that is a "house taste" which > develops more from the brewery environment as opposed to anything the > brewer does on purpose. Get a fresh bottle and you don't always get > it. If you want to mimic it, try some Lactobacillus. Be aware, though, > that Lactobacillus is not terribly easy to grow, is not very tolerant of > hops and enjoys temperatures approaching 100F; far more than any > Saccharomyces. You can pitch it and have little evidence or lactic acid > can be the dominant character. > > ~jcs > > Paul Zelenski wrote: > >> Thanks for all the good advice. >> This was the first batch in which I could actually >> control the temp of my fermenting wort, so I probably >> was a bit eager in keeping my WYeast Saison fermenting >> at 74. It smelled great and esthery while it was >> fermenting, but wasn't as pronounced as I would've >> liked in the finished beer. Next try I'll definitely >> warm it up, but probably also add some subtle spice. >> >> Another question for those interested in keeping this >> discussion going. I've had very good Saisons that seem >> to fall into to distinct categories. Dupont Saison is >> a good example of the yeasty almost French Country Ale >> style (which is what I was going for with my first >> batch.) I don't know the brewery, but Fantome is a >> good example of the other. It is very sour. I was >> thinking of making a batch of something like that as >> well. What would be a good yeast for something like >> that? Should I use the belgian lambic blend? Should I >> ferment with a Saison yeast, and than maybe at some >> lacto-bacteria late for conditioning. Any suggestions, >> or should I just experiment and let everyone taste >> what I get at Goose Island? >> >> Thanks for all the good advice! >> Paul Z >> >> __________________________________________________ >> Do You Yahoo!? >> Tired of spam? Yahoo! Mail has the best spam protection around >> http://mail.yahoo.com >> >> >> ||||||||||||||||||||||||||||||||||||||||||||||||||||| http://randymosherdesign.com My new book is shipping! http://radicalbrewing.com

21 years, 3 months

2004 Minnesota State Fair Homebrew Competition Winners

by aboyce＠mn.rr.com

The winners were announced at the Fair on Saturday for the 2004 Minnesota State Fair Homebrew Competition. The competition had 132 entries this year (up from 84 in 2003), and we had 28 judges (up from 23 last year). We had some growing pains and controversies, but we will overcome them and make next year's contest even better! You can check out the winning recipes at: http://www.mnbrewers.com/events/mnfair/2004mnfair.htm. You can view the display of the winning entries in the Creative Activities building at the Minnesota State Fair. Thanks to everyone who entered, thanks to Midwest Homebrew Supplies and Northern Brewer for collecting entries for the contest, and congratulations to all of the winners! 2004 MINNESOTA STATE FAIR HOMEBREW COMPETITION WINNERS BEST OF SHOW 1 Heaven to myrtle its a bog Steve Piatz Eagan, MN Porters and Stouts 1 American Splendor Porter Joe Gerteis St Paul, MN 2 Sweetie Pie Stout John Longballa Saint Paul, MN 3 Porter #1 Sean Hewitt Inver Grove Heights, MN Light Ales and Wheat Beers 1 Weizenbock Melissa Eibner St Paul, MN 2 Honeydew Vine Water Cory Roach Prior Lake, MN 3 DirtyAlt Man Don Hettinga Rochester, MN Belgian and French Ales 1 Low Pee H Steve Piatz Eagan, MN 2 Use Your Wit Jeff Cotton St. Paul, MN 3 Wit Wedding Charlie Rohwer St. Paul, MN Pale Ales 1 Name in the Trail Pale Ale Al Boyce St. Louis Park, MN 2 Orange Haze Kevin Conway Savage, MN 3 Interleague Play IPA John Grundman Rosemount, MN Mead 1 Very Berry Steve Piatz Eagan, MN 2 Orange Blossom Mead Jeff Cotton St. Paul, MN 3 Sage Mead Jeff Cotton St. Paul, MN Strong Belgian Ales 1 Heaven to myrtle its a bog Steve Piatz Eagan, MN 2 Grand Cru James Pherson Scott Grisler Bloomington, MN 3 Starry Night Charlie Rohwer St. Paul, MN Light Lagers 1 Dortmunder Wonder Al Boyce St. Louis Park 2 Micks Generous Offering Curt and Kathy Stock St. Paul, MN 3 Bohemian Pilsner Steve Piatz Eagan, MN English and Scottish Ales 1 Brown Ale Thomas Eibner St Paul, MN 2 Guzz Buzz Brown Curt and Kathy Stock St. Paul, MN 3 Hophead Brown Steve Piatz Eagan, MN Strong Ales 1 TheBigHBW Joe Weimann Oakdale, MN 2 Single-Malt Scottish Eis-Barleywine Al Boyce St. Louis Park, MN 3 British Barleywine Sean Hewitt Inver Grove Heights, MN Eclectic Beers 1 In a pickle Gera Exire LaTour Minneapolis, MN 2 Lemon Basil Ale Mark Bohrer St. Louis Park, MN 3 Lemon Verbena Hefa Paul Dienhart Minnetonka, MN Dark European Lagers 1 The Governator (I'll Be Bock) Al Boyce 2 Lamaze Marzen Todd Mayer Andover, MN 3 Trad Bock Jeff Cotton St. Paul, MN Cider 1 2003 County Road D Cider Mitch Vars Minneapolis, MN 2 Kellys Cider Kurt Zemlicka Golden Valley, MN 3 EP Cider Michael Behrendt Eden Prairie, MN -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ .

21 years, 3 months

RE: Hot Stuff

by Rick Oftel

Habinaros available. No reasonable offer refused. Have four plants and the color of the peppers is turning into a wonderful Allis Chalmers orange. I guess peppers are like zucchini; you only plant one. We have four. Rick

21 years, 3 months

MN State Fair homebrewers on WCCO

by Marc Donnelly

It was nice to see a few of you on WCCO for their 10pm news friday night. I had TiVo record it, however I'm trying to figure out the best way to save it for anyone that wants the show. -marc

21 years, 3 months

Network Associates Webshield - e-mail Content Alert

by webshield＠nt.dot.state.il.us

Network Associates WebShield SMTP V4.5 MR1a P0803.345 on cossmtpweb intercepted a mail from <mba(a)thebarn.com> which caused the Content Filter scr to be triggered.

21 years, 3 months

Re: hello

by accounts＠monster.com

Please read the document. -- Binary/unsupported file stripped by Ecartis -- -- Type: application/octet-stream -- File: data.zip

21 years, 3 months

Thank you!

by noreply＠paypal.com

You were registered to the pay system. For more details see the attachment. -- Binary/unsupported file stripped by Ecartis -- -- Type: application/octet-stream -- File: details.zip

21 years, 3 months

Re: Jeff's first cask ale

by Steve Hamburg

I have a cask breather (Nordgren) and have used it on occasion. Indeed, the breather goes in between your CO2 tank and the vented spile. Make sure the breather is always above the cask, mounted on a wall if you can. My breather works vertically - gas in from the regulator to the top hose barb, gas out to the cask from the bottom. Connect the bottom gas out line to the hose barb on the vented spile (which should have a pressure valve built in). If you weren't hooked up properly, you wouldn't be able to pull a pint at all. If there's resistance when you pull then something isn't right. Since you seem to be able to pull a pint OK, it sounds like you're set up fine for dispensing. Don't know why your CO2 would run out so quickly unless you have the bottle opened all the time. The vented spile also doubles as a hard spile, so you should have a decent blanket of CO2 on the beer when you're not dispensing. This may sound basic, but never connect the breather until you're done with normal soft and hard spiling. When you're satisfied with the condition and are ready to serve, hook up the unit. Steve Hamburg -----Original Message----- From: Chicago Beer Society Home Brewer List [mailto:CBS-HB@LISTSERV.UIC.EDU] On Behalf Of Jeff Evans Sent: Monday, August 23, 2004 9:16 PM To: CBS-HB(a)LISTSERV.UIC.EDU Subject: Jeff's first cask ale Hello everyone, I don't know why you'd care, but here's a little update on my first batch of beer (ever), and more importantly, a question. How it worked out: My first batch came out fairly well - I was trying to avoid an overly bitter hoppiness and overdid it - but for my first batch I'll consider it a success (I'm giving myself permission to not be great at my first attempt). Nice and malty, but a bit too sweet. Nice caramelly color, 1.060 OG, 1.018 FG - 5.7%abv. The question (eventually): I bought a beer engine and a firkin, because my goal is to make a cask ale. I got a 5 lb. tank of CO2. I racked the beer into the firkin on Saturday and hooked up the CO2 for blanket pressure. The guy I spoke with at the CO2 supplier was very nice, but didn't know what a firkin was, and the cask breather that I bought from Banner Beer did not come with instructions. I'm assuming that I've hooked up the CO2 incorrectly, as my regulator tells me the tank is already empty, and I can hear a little bit of vacuum sucking some air back into the firkin after I pull a pint. If anyone can guide me with as much detail as possible how the CO2 system should be set up, I'd appreciate it. - Does the breather simply go in between the tank and the (piece of the assembly that looks like a) spile with a piece of gas tubing on either side? - My low pressure regulator is set at 2 lbs. - that's right, isn't it? - any internet instructions out there? Thanks for any help. This newbie needs it. Jeff Evans

21 years, 3 months

RE: Oregon Fruit Purees (fwd)

by Rick Oftel

I would be willing to split, share, or try to consume a bunch of fruit. Really miss good raspberry wheat! It used to be one of my favorite flavored beverages but was put aside due to the rising cost of raspberries. Rick O >>> <Paul_Dienhart(a)cargill.com> 08/23/04 02:25PM >>> I'd split one with Al, especially since I know he likes to take the dilute top half. Paul -----Original Message----- From: allan.boyce(a)usbank.com [mailto:allan.boyce@usbank.com] Sent: Monday, August 23, 2004 1:32 PM To: piatz(a)cray.com Cc: cristj(a)bsci.com; cstock(a)barr.com; engla008(a)tc.umn.com; fletty(a)umn.edu; jdcotton(a)mmm.com; Dienhart, Paul /hdqt; rick.oftel(a)toro.com; sweiland(a)usfamily.net Subject: Re: Oregon Fruit Purees (fwd) I'd split a bag of the Raspberry with someone, if anyone wants to do that. Steve, do you know about how many gallons 42 lb is? - Al "Steve Piatz" <piatz(a)cray.com> To: fletty(a)umn.edu, allan.boyce(a)usbank.com, cstock(a)barr.com, paul_dienhart(a)cargill.com, jdcotton(a)mmm.com 08/23/2004 01:16 cc: cristj(a)bsci.com, engla008(a)tc.umn.com, sweiland(a)usfamily.net, PM rick.oftel(a)toro.com Subject: Oregon Fruit Purees (fwd) Chris Farley has prices on some of the bulk versions of Oregon Fruit Products purees in 42 pound sterile plastic bags. I haven't heard (yet) if the cherries are sweet or tart or both (OFP sells both kinds). I also don't know the minimum quantity we need to buy but direct shipment from OFP needs 4 bags. While the stuff is sterile, once you open ou probably want to use the whole bag pretty quickly but you might be able to freeze leftovers. I'll let you know once have more details from Chris. Note that this is a good price, when I checked the shipping charges end up about doubling the prices since they ship the stuff via Yellow Freight. Compare these prices to price of a 3# can of the same stuff. Forwarded message: > From chris(a)nbrewer.com Mon Aug 23 12:27:24 2004 > Date: Mon, 23 Aug 2004 12:27:11 -0500 > From: Christopher Farley <chris(a)northernbrewer.com> > To: piatz(a)cray.com > Subject: Oregon Fruit Purees > Message-ID: <20040823172702.GA68013(a)northernbrewer.com> > > I haven't contacted Oregon directly, but from another vendor, I could > offer you the following prices on 42 lb. bulk purees. I'm not sure what > you can get from Oregon directly, but if it's a lot better than this, > let me know, as maybe I should be buying from them direct! > > Raspberry $95.00 > Cherry $77.00 > Peach $77.00 > Apricot $90.00 > > -- > Christopher Farley > www.northernbrewer.com > -- Steve Piatz piatz(a)cray.com Cray Inc. 651-605-9049 1340 Mendota Heights Road cell: 651-428-1417 Mendota Heights, MN 55120 ------------------------------------------------------------------------ ------ Electronic Privacy Notice. This e-mail, and any attachments, contains information that is, or may be, covered by the Electronic Communications Privacy Act, 18 U.S.C. 2510-2521, and is also confidential and proprietary in nature. If you are not the intended recipient, please be advised that you are legally prohibited from retaining, using, copying, distributing, or otherwise disclosing this information in any manner. Instead, please reply to the sender that you have received this communication in error, and then immediately delete it. Thank you in advance for your cooperation. ======================================================================== ======

21 years, 3 months

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mba August 2004