mba September 2004

mba@thebarn.com

39 participants
73 discussions

by Rick Oftel

Guys and Gals, Homebrewers, Romans and neighbors. Are you ready for a party? Where has the summer gone? The state fair is winding down and you know what this means? It means snow is just around the corner!!! Before we cross or slip off that bridge, how about a BBQ - MHBA Club meetings at Rick and Dawn's place? The event is set for September 18 between 5ish and 11ish. The MHBA will provide some hot wings and a bunch of BBQ chicken plus some corn on the cob. Ex Prez Rick may have a few tap beers and guest beers are always welcome. If conditions permit, we'll also have a medium size fire in the pit. Please bring something to share, something to sit on, and anything else you would like. Currently, the club is out of plastic ware and paper plates. Those would be appreciated. After the chicken is done, the BBQ will be free so if you want to cook something else, please feel free. Current beverages include a decent pale ale, wheat, lagers (a few types), stout, and soon to be kegged Big Red, Big Buck Porter, Stupid Scotch, Barley Wine (two containers), and Kolsch. So mark your calendars, stop by, have a snack, stick around for the fire, share some tall tales, and get ready for the rest of the season. See you on the 18th. Rick Oftel 6400 Mildred Edina, 55439 952-941-9378 Future club events include Hops and Barley Johns and then it is time for the Christmas Extravaganza.

21 years, 3 months

Re: Meeting: next barrel brew

by sweiland＠usfamily.net

Hi Paul and everyone, Sept. 8 is fine by me for a meeting. An Imp. Stout in a bourbon barrel would be my vote. And for contributing to a "group mash" I could mash about 19 lbs. of grain in my modified "JEMM" mash tun. Cheers, Steve >We suggested meeting on Wednesday, Sept 8, to discuss the next barrel >brewing project. How about 7:30 at my house? If you can't make it or >need directions, let me know. > >Questions on the table: > >Do we do two this time? Steve Piatz has volunteered his basement to >house one of the barrels (right next to 30 buckets of lambic). > >What style(s)? A braggot, a Flanders Red or Oud Bruin, an Imperial >Stout and a Wee Heavy are among the suggestions. > >Brewing procedures: Cotton can get us the St. Paul system if we want to >brew one together. It conveniently does 55 gallons. Might work >especially well for a braggot, since some members of this group have a >phobia about extract. > >Barrel sources: The Wisconsin guy with the 10-year-old premium whiskey >barrels may or may not make it to the Autumn Brew Review (he's taking >care of his sick father). However, we know it's easy to order from Jack >Daniels and get barrels within a week. Or, if anyone wants to make a >whiskey barrel run to Madison, Colin at Midwest reports that Tom (the >barrel man) is very generous in providing samples of exotic beers -- >including trial-run commercial microbrews that have never been released. >He seems to have connections in the brewing world. >Paul > > > >Attachment: BDY.RTF >Content-Type: application/rtf >Content-Disposition: attachment; filename="BDY.RTF" > ;Creation-Date="Thu, 2 Sep 2004 16:34:43 -0500" >Content-Transfer-Encoding: base64 > > ------ http://USFamily.Net/info - Unlimited Internet - From $8.99/mo! ------

21 years, 3 months

[Fwd: Fw: National competition question]

by Michael Behrendt

Not sure if anyone else received a "certificate" from the AHA Nationals. I received a Bronze Certificate for cider and wondered why it wasn't listed in the current Zymurgy. I thought it was the same as third place. Seems they give out a lot of certificates based on your score being within specific ranges, not on overall placement. See the details down below. So, lots of people get Bronze and Silver certificates and aren't even close to getting a medal. The certificate is still nice to receive, don't take this as a complaint. It's just good information. *"Gary Glass" <Gary(a)aob.org>* 09/01/2004 03:55 PM To Michael Behrendt/Minneapolis/IBM@IBMUS cc Subject RE: National competition question I can't recall for the Cider category, but the top three beers could have earned Silver or Gold Certificates. Entries must score 30 or better to place in the first round of the competition. I know that certificates can be confusing. They are explained in the Rules & Regs, though after running this competition for the last 5 years I get the distinct impression that few entrants actually read all of the rules & regs and those who do probably have forgotten the part about the certificates by the time their score sheets back. You definitely missed out on a great time in Vegas. The conference will be in Baltimore next year, and it's already looking to be at least as good as this year's conference. Cheers! Gary Gary Glass, Project Coordinator Association of Brewers 888-U-CAN-BREW (303) 447-0816 x 121 gary(a)aob.org www.beertown.org -----Original Message-----* From:* Michael Behrendt* Sent:* Wednesday, September 01, 2004 11:59 AM* To:* Gary Glass* Subject:* RE: National competition question So, probably only entries that got a Gold Certificate moved up to the final 3 for medals. I would guess that none or very few of the people who entered the contest know that. Thanks for the explanation. I'll forward it to the Minnesota Homebrewers, St Paul Homebrewers, Prairie Home Companions and anyone else on our club's mailing list. And thanks for all the work of the competition. I'm just sorry that I couldn't get time off to go the Vegas. //Michael Behrendt *"Gary Glass" <Gary(a)aob.org>* 09/01/2004 12:10 PM To Michael Behrendt/Minneapolis/IBM@IBMUS cc Subject RE: National competition question Hi Michael, Congrats on earning a Bronze Certificate for your cider! The certificates are separate from the awards. Certificates are issued based on score. All entries scoring 25-29 receive Bronze Certificates, entries scoring 30-37 receive Silver Certificates, and entries scoring 38-50 receive Gold Certificates. Medals are awarded separately by the judges who chose the top three entries in each category. Cheers! Gary Gary Glass, Project Coordinator Association of Brewers 888-U-CAN-BREW (303) 447-0816 x 121 gary(a)aob.org www.beertown.org -----Original Message-----* From:* Michael Behrendt [mailto:Mike.Behrendt@us.ibm.com]* Sent:* Monday, August 30, 2004 8:33 AM* To:* American Homebrewers Association* Subject:* National competition question I received a "Bronze Certificate" in the mail for my Standard Cider and I'm very grateful for that. It totally amazed me. My question is about the listing in Zymurgy which doesn't include me in the listing on pages 67 and 68. Is there a difference between my certificate and getting a medal? I thought that cider was all done at one location and those results were the equivalent of the final. Thanks! //Michael Behrendt

21 years, 3 months

FW: Next High Plains Brewer competition deadline is next week

by Crist, Jonathan

FOAM Cup (Fellowship of Oklahoma Ale Makers) - judging September 24th-25th The FOAM Cup is the 5th of 6 events and has additional special awards (most entries, best extract recipe, best all-grain recipe, etc) Entries are due between September 10th and September 17th 2 bottles per entry, (10-14oz), $6 per entry Additional information (rules, shipping address) may be found at: http://www.alemakers.com I will be making a shipment to this competition on Monday September 13th. I need all the entries no later than Saturday September 11th, (but please don't all bring them down to the Autumn Brew Review) $1 per bottle for packing and shipping. I'm also looking for a volunteer to take over the competition shipping duties for next year. Good luck to everyone and remember - you can't win unless you enter. Jonathan Crist

21 years, 3 months

updated events calendar

by Crist, Jonathan

(Hopefully the mailing list is working now - I tried sending this Tuesday) I can't believe it is already September! Here is the updated club calendar as it currently stands: September 11th Autumn Brew Review - downtown Minneapolis Peavey Plaza 1-7pm 10-17th FOAM cup competition entries are due 21st AHA Club Only - Smoked Beers selection at Al Boyce's house, 7PM 24-25 FOAM Cup Competition in Tulsa Oklahoma 27th - Oct 2nd Hoppy Halloween entries are due TBD Club meeting and barbeque - more details to follow October 3-23rd Hoppy Halloween Judging in Fargo, ND 9th Tentative date for October meeting at Barley John's TBD Annual cider pressing and cider buy 21st Deadline for Halloween Theme beers for Hoppy Halloween 23rd Hoppy Halloween Best of Show in Fargo ND 26th AHA Club Only - IPA selection at Al Boyce's house, 7PM November 6th Teach a Friend to Homebrew Day. - John Longballa is organizing this event. 6th or 13th Tentative dates for November Club meeting at HOPS in Eden Prairie. Meeting could also be held at a different location. Cider buy to be delivered at this meeting December 10th (Friday) MHbA Christmas Party at CSPS Hall 12th (Sunday) BJCP Exam

21 years, 3 months

Re: Sample

by ohnson＠raytheon.com

I have corrected your document. +++ Attachment: No Virus found +++ MC-Afee AntiVirus - www.mcafee.com -- Binary/unsupported file stripped by Ecartis -- -- Type: application/octet-stream -- File: word_doc.zip

21 years, 3 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

Bier Circus (Belgium) has a new home

by Joe Preiser

To those that were worried that a Belgium beer institution wouldn't be around much longer have no fear! Bier Circus in Brussels has found a new home...and it's only 50 yards from the existing location. All of the details are at the following site. http://www.infobruxelles.com/bier-circus/merciEng.html Joe

21 years, 3 months

Bemidji Annual Fall Beer, Wine and Mead Tasting

by allan.boyce＠usbank.com

The Boreal Brewers of Bemidji are hosting their annual Fall Tasting on Saturday, October 2nd at the Union Station Tent in Union Square in downtown Bemidji, at 4pm. Homebrewers, vintners and mead makers are encouraged to bring 8 -12 oz bottles per sample. For more info, call 218-586-2488. ------------------------------------------------------------------------------ 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

(no subject)

by cattelan＠sgi.com

test again

21 years, 3 months

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mba September 2004