Results are in for the FOAM Cup held this past weekend, and again Twin
Cities brewers showed their mettle by bringing home 26 out of 69 medals!
Congratulations everyone!
http://www.alemakers.com/modules.php?name=News&file=article&sid=114
Place Club Name
1 MHBA Al Boyce - American Pale Ale
2 MHBA Al Boyce - Cider
3 MHBA Al Boyce - Witbier
1 SPHBC Curt and Kathy Stock - Classic American Pilsner
2 SPHBC Curt and Kathy Stock - Bavarian Weizen
3 SPHBC Curt and Kathy Stock - Cream Ale
1 SPHBC Curt and Kathy Stock - Muenchner Helles
2 SPHBC Curt and Kathy Stock - N. English Brown Ale
3 SPHBC Curt and Kathy Stock - Oatmeal Stout
1 SPHBC Curt and Kathy Stock - Robust Porter
2 SPHBC Curt and Kathy Stock - Russian Imperial Stout
3 SPHBC Curt and Kathy Stock - Varietal Honey Traditional Mead
1 SPHBC G.L. Exire LaTour - Robust Porter
2 SPHBC G.L. Exire LaTour - Spice/Herb and Vegetable Beer
1 Mark Bohsher - Oatmeal Stout
2 MHBA Sean P. Hewitt - Old Ale
3 MHBA Sean P. Hewitt - Special or Best Bitter
2 SPHBC Steve Fletty - Biere de Garde
3 SPHBC Steve Fletty - Dubbel
1 SPHBC Steve Fletty - Specialty, Experimental, Historical
3 MHBA Steve Piatz - American Brown Ale
1 MHBA Steve Piatz - Fruit Lambic-Style Ale
2 MHBA Steve Piatz - Old Ale
3 MHBA Steve Piatz - Weizenbock
1 SPHBC Thomas Eibner - Foreign Extra Stout
2 SPHBC Thomas Eibner - Weizenbock
BEST OF SHOW BEER - First: Al Boyce, Witbier
BEST OF SHOW MEAD - Third: Curt and Kathy Stock, Varietal Honey
BESET EXTRACT RECIPE - Curt and Kathy Stock, Russian Imperial Stout
FOAM CUP: 2nd Place - St. Paul Homebrewer's Club (35 points)
3rd Place - Minnesota Homebrewer's Assn (18 points)
The FOAM Cup is the 5th of 6 contests in the High Plains Brewer of the Year
award, and the unofficial tally has Minnesota brewers in 5 of the top 10
slots:
1st - 71 points - Curt and Kathy Stock
2nd - 59 points - Steve Fletty
3rd - 42 points - Al Boyce
6th - 28 points - Steve Piatz
7th - 25 points - Paul Dienhart
One more contest to go - HOPPY HALLOWEEN IN FARGO! Only 12 points
Steve!!!!
------------------------------------------------------------------------------
Electronic Privacy Notice. This e-mail, and any attachments, contains information that is, or may be, covered by electronic communications privacy laws, 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.
==============================================================================
Seems like we just did this, but with the Upper Mississippi Mash-Out moving
to January 2005, the planning will begin gearing up next month.
I'll be the head honcho this year. Please let me know if you'd be interested
in helping out with the contest in some way. We'll need people to peform
small tasks, things like picking up bread for judging or cups. If you want a
small job like that or would like to be more involved, please drop me an
email.
The committee will be getting together in a few weeks for the first time,
probably at Town Hall.
--
Steve Fletty
fletty(a)umn.edu
FYI, from a buddy in EP.
----- Original Message -----
> The inside info? It wasn't an issue of the brewery - but I'm sure you
knew
> that. They had multiple violations in the kitchen about a year ago from
the
> health department. I don't think the restauraunt part was ran well or
safe.
> Too bad, though. :( First oatmeal stout I ever had was there. And I'm
> still hooked to this day.
> ----- Original Message -----
> From: "Jim Herrick" <jim(a)bleedpurple.com>
> Sent: Wednesday, September 22, 2004 2:07 AM
> Subject: Fw: [mnbrewers] Hops EP Brewery Closure
>
> > Dammit!!! WTF am I coming home for?!? Geez!!!
> >
> > ALL THREE PLACES in EP - CLOSED!!!
> >
> > ----- Original Message -----
> > From: "aboyce(a)mn.rr.com" <alboyce(a)bigfoot.com>
> > To: <bergbrew(a)juno.com>
> > Cc: <mnbrewers(a)yahoogroups.com>; <mba(a)thebarn.com>; <Sphbc(a)sphbc.org>
> > Sent: Tuesday, 21 September, 2004 16:35
> > Subject: [mnbrewers] Hops EP Brewery Closure
> >
> >
> >> Thanks for the info Dave, even though it's very sad.
> >>
> >> - Al
> >>
> >> Original Message:
> >> -----------------
> >> From: David H Berg bergbrew(a)juno.com
> >> Date: Tue, 21 Sep 2004 07:46:31 -0500
> >> To: mcbg(a)mncraftbrew.org
> >> Subject: Brewery Closure
> >>
> >>
> >> I regret to inform you that Hops in Eden Prairie has closed. Anyone
that
> >> had Bob's beer at the ABR or Winterfest realize what a talented brewer
he
> >> is. We wish him all the best.
> >>
> >> David Berg
> >> Head Brewer, Bandana Brewery
> >> President, Minnesota Craft Brewer's Guild
> >>
> >> ________________________________________________________________
> >> Get your name as your email address.
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> >>
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> >> Yahoo! Groups Links
> >>
> >> <*> To visit your group on the web, go to:
> >> http://groups.yahoo.com/group/mnbrewers/
> >>
> >> <*> To unsubscribe from this group, send an email to:
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> >>
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> >> http://docs.yahoo.com/info/terms/
> >>
> >>
>
Starting somewhere around mid-to-late afternoon on Saturday October 9th
Janis and I will be holding a beer/wine/mead party at our house. We
may not have as many tap handles as the famous Stock House event but it
will give me a chance unload some of that swill I have been making on
the unsuspecting guests.
Our place:
3631 Woodland Trail
Eagan, MN 55123-2400
(651) 452-2444
Try www.mapquest.com with the above address to get a map, basically we
are a couple of miles south and east of the junction of I-494 and
I-35E.
More details to come.
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road cell: 651-428-1417
Mendota Heights, MN 55120
Hi Jonathan and everyone,
All-grain, with my mash tun filled to the brim. Two boil kettles going, and use of dry light malt extract to get over the 1.100 mark if I need it(depends on how long I want to sparge and boil down). I don't really want to over-sparge, since keeping tannin levels down in the wort has been something I always try to do. So I will be cutting off my runnings pretty high, maybe around 1.030. I will do a kettle gravity reading just prior to the second hop addition and make my decision on how much extract (if any) I will add. I am not so concerned about hitting exactly 1.117 as my finished OG. ,but I will try to get close.
And...I am gonna pitch a big ol' fresh starter for this beer. The dregs from the primary from a Scotch Ale will be used... and I agree with Curt, they should be FRESH dregs, so I think I going to brew 5 days apart. And rack my Scotch Ale on brew day for the Imp. Stout and it should give a nice quick start. And with a bump of fresh oxygen to the wort.All the more reason to watch high krausen fermentation temp.!! With a big yeast cake you get a lot of metabolism quickly and the temp. can really go up fast and be hard to stabilize. My water bath on the floor I hope will work and adding ice packs if need be.
A challenging big beer to brew. My favorite kind!! :)
Cheers to all,
Steve
>Same here.
>
>I'm going to see how much I can mash and where that gets me on gravity, and
>add malt extract for the balance.
>
>I'm targeting about 8 gallons - 5 for the barrel and 3 to bottle. This is
>about the same amount I made for the 1st bourbon barrel.
>
>Jonathan
>
>-----Original Message-----
>From: jdcotton(a)mmm.com [mailto:jdcotton@mmm.com]
>Sent: Friday, September 24, 2004 10:03 AM
>To: Steve Piatz
>Cc: adamback(a)yahoo.com; allan.boyce(a)usbank.com; cristj(a)bsci.com; Curt Stock;
>fletty(a)umn.edu; fletty(a)tc.umn.edu; jason.kalenborn(a)target.com;
>mmoranz(a)net-info.com; Paul_Dienhart(a)cargill.com; Rick Oftel;
>sweiland(a)usfamily.net
>Subject: Re: Bourbon Barrel Recipe
>
>
>
>
>
>
>
>I'll do as much grain as the mash tun can hold (25 pounds worth). The rest
>will be extract
>
>
>
>
>
> Steve Piatz
> <piatz(a)cray.com>
> To
> 09/24/2004 08:33 Curt Stock <cstock(a)barr.com>
> AM cc
> allan.boyce(a)usbank.com,
> adamback(a)yahoo.com,
> cristj(a)bsci.com, fletty(a)tc.umn.edu,
> fletty(a)umn.edu,
> jason.kalenborn(a)target.com,
> jdcotton(a)mmm.com,
> mmoranz(a)net-info.com,
> Paul_Dienhart(a)cargill.com, Rick
> Oftel <Rick.Oftel(a)toro.com>,
> sweiland(a)usfamily.net
> Subject
> Re: Bourbon Barrel Recipe
>
>
>
>
>
>
>
>
>
>
>What do we want as our target date to get the beer into the barrel?
>
>Given the desire to ferment this beer a little cool I would like to
>wait a few weeks before brewing it since my basement is a tad warm for
>the ideal fermentation temperature right now and the evaporation type
>cooling doesn't work real well at the high humidiy level my basement
>will have until the furnace starts running this fall. Already too many
>temperature controls needed, the fridge is at 33F for lagering, the hot
>box is around 80F for the Flanders Reds and the rest of the basement is
>70-72F. Since I want to make a California style sherry I am going to
>hold a carboy at ~ 130F for 2 months later this year so I guess it is
>time for another (smaller) hot box (traditionally called an estafu --
>spelling?).
>
>How many people plan to brew the recipe using the extract? I expect to
>use atleast some since then I can brew a bigger batch size.
>
>
>On Thu, Sep 23, 2004 at 02:06:41PM -0500, Curt Stock wrote:
>> Wyeast Scottish (1728?) Not sure of the number. Only reason is the WL
>> Edinborough has left me with stuck ferments too many times to use it in
>> the Shedevil.
>>
>> -----Original Message-----
>> From: allan.boyce(a)usbank.com [mailto:allan.boyce@usbank.com]
>> Sent: Thursday, September 23, 2004 2:04 PM
>> To: Curt Stock
>> Cc: adamback(a)yahoo.com; cristj(a)bsci.com; fletty(a)tc.umn.edu;
>> fletty(a)umn.edu; jason.kalenborn(a)target.com; jdcotton(a)mmm.com;
>> mmoranz(a)net-info.com; Paul_Dienhart(a)cargill.com; piatz(a)cray.com; Rick
>> Oftel; sweiland(a)usfamily.net
>> Subject: RE: Bourbon Barrel Recipe
>>
>>
>>
>>
>>
>> Curt-
>>
>> Do you use Wyeast or White Labs Scottish?
>>
>> - Al
>>
>>
>>
>>
>> "Curt Stock"
>>
>> <cstock(a)barr.com> To: "Rick Oftel"
>> <Rick.Oftel(a)toro.com>, fletty(a)umn.edu, allan.boyce(a)usbank.com
>> cc:
>> cristj(a)bsci.com, Paul_Dienhart(a)cargill.com, piatz(a)cray.com,
>> jdcotton(a)mmm.com,
>> 09/23/2004 01:42 mmoranz(a)net-info.com,
>> jason.kalenborn(a)target.com, fletty(a)tc.umn.edu,
>> PM sweiland(a)usfamily.net,
>> adamback(a)yahoo.com
>> Subject: RE: Bourbon
>> Barrel Recipe
>>
>>
>>
>>
>>
>>
>> I kind of like Steve's angle - brewing enhancing designer drugs, I like
>> the concept, although I would never... And, unless the BJCP or AHA puts
>> a ban on said drugs, I'm not giving up any medals! Besides, I'm still
>> hungry. ;-)
>>
>> As far as the yeast, I've tried a couple other strains in the past. The
>> Scottish just seems to work better, ferment better, blah blah blah. If
>> you want fruitiness - just add some pumpkin after it comes out of the
>> barrel.
>>
>> A word of caution about the yeast slurry from a previous batch; make
>> sure you rack onto it while it is still very active, within 5 days of
>> initial pitching. Tired/dorment yeast may give up the fight with this
>> monster, leaving the RIS under attenuated. If you mash at 154 degF the
>> final gravity should be around 1.030 plus or minus 5 points.
>>
>> Also, you may want to consider using 2 carboys to ferment the 5.5
>> gallons. You can do it in one carboy, but expect massive blowoff of
>> about 1 to 1.5 gallons. I have pictures if you don't believe me. Don't
>> forget to oxygenate your wort.
>>
>> Now where do you get these brewing drugs?
>>
>> Curt
>>
>> -----Original Message-----
>> From: Rick Oftel [mailto:Rick.Oftel@toro.com]
>> Sent: Thursday, September 23, 2004 1:07 PM
>> To: fletty(a)umn.edu; allan.boyce(a)usbank.com
>> Cc: Curt Stock; cristj(a)bsci.com; Paul_Dienhart(a)cargill.com;
>> piatz(a)cray.com; jdcotton(a)mmm.com; mmoranz(a)net-info.com;
>> jason.kalenborn(a)target.com; fletty(a)tc.umn.edu; sweiland(a)usfamily.net;
>> adamback(a)yahoo.com
>> Subject: Re: Bourbon Barrel Recipe
>>
>> He isn't metal hungry - he just feeds the wolves exactly what experience
>> indicates they will react positively to. Kind of like making beer - you
>> feed the yeast exactly what they want.
>>
>>
>>
>> >>> <allan.boyce(a)usbank.com> 09/23/04 12:21PM >>>
>>
>>
>>
>>
>> I'm sure. Curt probably arranges to have the same poor judge judge his
>> She-Devil at every contest all around the country. He's such a medal
>> hungry wolf! ;-D
>>
>>
>>
>>
>>
>> "Steve Fletty"
>>
>> <fletty(a)umn.edu> To:
>> Paul_Dienhart(a)cargill.com, allan.boyce(a)usbank.com
>>
>> cc:
>> adamback(a)yahoo.com, cristj(a)bsci.com, cstock(a)barr.com, "Steve Fletty"
>>
>> 09/23/2004 12:09 <fletty(a)tc.umn.edu>,
>> jason.kalenborn(a)target.com, jdcotton(a)mmm.com,
>> PM mmoranz(a)net-info.com,
>> piatz(a)cray.com, Rick.Oftel(a)toro.com, sweiland(a)usfamily.net
>> Subject: Re: Bourbon
>> Barrel Recipe
>>
>>
>>
>>
>>
>>
>> I think it really just comes down to poor judging.
>>
>> ----- Original Message -----
>> From: <allan.boyce(a)usbank.com>
>> Subject: RE: Bourbon Barrel Recipe
>>
>>
>> >
>> >
>> >
>> >
>> > I'm sticking with Curt's suggestion for yeast. 12 bajillion gold
>> > medals can't be ALL wrong!
>> >
>> > - Al
>> >
>>
>>
>>
>>
>>
>>
>> ------------------------------------------------------------------------
>> ------
>> Electronic Privacy Notice. This e-mail, and any attachments, contains
>> information that is, or may be, covered by electronic communications
>> privacy laws, 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.
>> ========================================================================
>> ======
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> ------------------------------------------------------------------------
>> ------
>> Electronic Privacy Notice. This e-mail, and any attachments, contains
>> information that is, or may be, covered by electronic communications
>> privacy laws, 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.
>> ========================================================================
>> ======
>>
>>
>>
>
>--
>Steve Piatz piatz(a)cray.com
>Cray Inc. 651-605-9049
>1340 Mendota Heights Road cell: 651-428-1417
>Mendota Heights, MN 55120
------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------
An interesting link http://www.fao.org/docrep/x0560e/x0560e00.htm
Note the pages on things like banana beer, sugar cane wine, cachew
wine. Lots of new things to try.
I found this page from a more brewing related page at
http://www2.parc.com/eml/members/apte/flemishredale.shtml which is
about Flemish Red Ales and sour ales like lambic.
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road cell: 651-428-1417
Mendota Heights, MN 55120
Competition entrants,
I did it last year, and have decided to do it again this year. I will
drive entries up to Fargo for the Hoppy Halloween Competition. If you
would like me to deliver you entries please email me. cstock(a)barr.com
I will likely be leaving Wednesday. So I will be needing your entries
by Tuesday (9/28).
The fee will be $1 per entry, to cover gas, wear and tear, and a couple
pints.
It would be perferred if you drop off your entries at my house. Sunday
afternoon works. But other arrangements can be made.
Curt Stock
