mba March 2005

mba@thebarn.com

39 participants
71 discussions

by Greg Wanzek

Hey everyone. Did anyone see the Stainless Steel 30qt. turkey fryer at Dick's Sporting Goods? It was in their Sunday ad on the last page. Pot even comes with a spigot for draining. Normally around $100 on sale for $70. Does anyone think this would be a good boiling set-up? Thanks in advance. Greg Wanzek (a lurker :)

20 years, 8 months

Re: Hop Infusion Wednesdays at Barley John's

by allan.boyce＠usbank.com

Barley John's Brewpub 781 Old Hwy 8 New Brighton, MN 55112 651-636-4670 http://www.barleyjohns.com/ Fresh Hop Infusion Introducing our hop filter that we connect to the Stockyard IPA every Wednesday night (8-ish on) What is the benefit of drinking eer filtered through hops? Flavor! The freshest dry-hopping (or wet-hopping) in town, the hop filter delivers a whollop of hop aroma and flavor without any added bitterness [No bitterness is added to the glass since we are not boiling the hops]. Come out and experience a new way to drink beer, and while you are at it stick around and enjoy some of the best guitar/ mandolin/banjo/jazz singing around from What's Next. They start pluckin at around 9p every Wednesday. -------------------------------------------------------------- As always feel free to pass word of this list on. We are in the process of developing the Pub List and if you know anyone that may be interested feel free to send this email along. Just Email Colin at: colin(a)barleyjohns.com ------------------------------------------------------------------------------ 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. ==============================================================================

20 years, 8 months

Activity at Sherlocks

by Jim L. Ellingson

Greetings, Forwarding this on from our friends in Fargo. Cheers, Jim ----- Forwarded message from phc-club(a)yahoogroups.com ----- Date: 28 Mar 2005 16:18:54 -0000 From: phc-club(a)yahoogroups.com To: phc-club(a)yahoogroups.com Subject: [phc-club] Digest Number 850 Reply-To: phc-club(a)yahoogroups.com There is 1 message in this issue. Topics in this digest: 1. Sherlock's Home From: "off_peak_brewing" <ceidbo(a)i29.net> ________________________________________________________________________ ________________________________________________________________________ Message: 1 Date: Mon, 28 Mar 2005 01:59:00 -0000 From: "off_peak_brewing" <ceidbo(a)i29.net> Subject: Sherlock's Home Most every time we visit Marilyn's mom in Eden Prairie, I manage to drive by Sherlock's to see if anything has changed. This last Saturday, I drove through the parking lot, and saw some lights on inside. I drove around a couple of times, looking through the windows, and it appeared that the inside was being stripped out. There was a car parked at the back. I left, but later thought I should investigate further, so I returned. The car was gone, but I went up to the building, and peered through the dirty windows. Indeed, most of the interior had been removed, and stacked in piles. The bar, and most of the back bar were still in place, although part of the wall between the bar and restaurant had been removed. I wouldn't mind buying one of the beer engines. I was wondering if anyone else would be interested; maybe I can negotiate for more than one. If you're interested, please email me with how much you would be willing to pay at ceidbo at cableone.net. (I'm sure you can figure that address out.) I'm sure they will need some repairs, but I think parts are available. I stuck an index card in the door with my name and phone number, but don't know if it will be found. If any of the Twin Cities homebrewers reading this have the time, I would appreciate if you could do a little more investigation. Carl Eidbo ________________________________________________________________________ ________________________________________________________________________ ------------------------------------------------------------------------ Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/phc-club/ <*> To unsubscribe from this group, send an email to: phc-club-unsubscribe(a)yahoogroups.com <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/ ------------------------------------------------------------------------ ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

20 years, 8 months

Re: MedssByMail 61-SQG

by Iolanthe Murry

Hello, the fact that I shall send them word of that intention. And so not have disclosed so much. had never known the need for restraint in all these years, he was I... I had not dreamed.... he said shortly, and resumed his work. As he handed her to her feet again, he assured himself that he ha but that Cahusac, at the instances of the men who had elected him What's this? the Captain demanded sharply. Your station is on the collar of his doublet, and lugged him out into the open. Oh! Master Pitt will testify - he that is himself a traitor him or not at all. That was the message he received from them th this Captain Blood? took it. Have a nice day.

20 years, 8 months

PharamcyByyMail: 53-60

by Ludwig Horn

Hello, Mr. Blood strode in followed by his distraught companion, who, That is my own opinion, said his lordship gently. to be won by treating as an enemy this French commander who, hims with you to Speightstown, or even farther north, where you will b the Arabella came with credit and profit if not entirely unscathe what I intended for you in the end. But since ye prefer it this firmly held where they had deeply bitten into the timbers of the and I have been one again since January last, established in Have a nice day.

20 years, 8 months

Re: [SPHBC] Water Help!

by Andrew Ruggles

Rick, Excellent write-up. Brewers who are thinking of taking the BJCP classes should print this out and keep it in their notes folder. In general, I'm not a fan of RO unless there are some real nasties in your water supply (like lead). If it was me, I'd buy 5 gals of distilled H2O and put the activated carbon charcoal (ACC) filter on the remaining water. Add Phosphoric Acid (H3PO4) at the rate Rick prescribed below. *Be cautious* with acids! Both in handling and in their use in the brewery. I live in Mpls and just changed my water filters. I took a picture of the rust/sediment (RS) filter for the club archives. We have (had?) galvanized cold water pipes in the 95yo house. Regular tap water tastes like sh*t -- not so much fecally, but like metal and chlorine. My in-line RS-ACC-ACC filter system cleans it up very nicely. There's almost no rust color in the 3rd filter housing. FYI, I put 2 ACC filters in-line (not parallel) to effectively increase my flow rate, which I set at 1 Gal/min with a ball valve, then unscrew the handle so nobody else can f' it up without malicious intent. Andrew --- Rick Oftel <mnbrewing(a)earthlink.net> wrote: > Joe, Blane water is high in temporary hardness which is great for > making > stouts and poor for making light lagers. I have similar water and > use one > of two techniques to modify the hardness when necessary. > > Everything goes through a carbon BLOCK filter. Don't use cheap > activated > charcoal filters because they pass some of the chlorine you want to > remove. > Carbon filters do nothing for mineral content which is also something > you > need to consider when making lighter beers. > > The easiest way to modify hardness is with an acid treatment. You > add acid > to change the pH and break down the ionic bond of the dissolved > limestone > (calcium carbonate) into calcium and carbon dioxide. I prefer > phosphoric > acid because it has a very neutral taste. Lactic has a > characteristic > flavor. Usage (don't remember the molar concentration) with my water > (135 > grains hardness) is approximately 1 cc per gallon or 1 TBLS per 15 > gallon > tank. After adding acid, check pH with a good quality litmus (the > German > plastic style works great). Be careful the first time you add acid > because > for the longest time, pH seems to stay the same. All of a sudden, > when the > buffering capacity is gone, the pH plummets with only a few cc's > being > added. > > The slower way to remove acid is with an RO (reverse osmosis) system. > You > pull out all minerals but the expense is the wasted water > (concentrate) that > is usually dumped. For light light pilsners, try using 60-70 % RO > water and > the remainder just filtered. It's a starting point. RO also filters > out > many other contaminates. > > If you will be pumping your hot liquor with a centrifugal pump, be > careful - > pH modification create gaseous CO2 that separates in the pump and > causes > cavitation. The best way is to recirculate back into the HLT for a > few > minutes until the cloudy bubbles stop boiling off the water. At this > point, > you can connect the pump up to any restriction because there isn't > any > carbonate left to eliminate. You will see a bunch of white slime at > the > bottom of your HLT or other kettles used for boiling. > Hope this helps. > > Rick Oftel > MHBA > > > ----- Original Message ----- > From: "Joe R. Brockman" <jbrockman(a)brockmanbrew.com> > To: <sphbc(a)sphbc.org> > Sent: Friday, March 18, 2005 04:02 PM > Subject: [SPHBC] Water Help! > > > Hey I have been having troubles with my all grain and I am guessing a > big > part of it is the water as I have had good all grain batches from > every > other place I have brewed. Here is the info I got from the city: > > pH - 7.18 > pH Saturation - 7.93 > Langlier Index - 0.75 > Specific Conductance - 330 > Alkalinity (mg/L) - 173 > Total Dissolved Solids (mg/L) - 179 > > (Rest are as mg/L) > Flouride - 1.42 > Chloride - 1.11 > Sulfate - 1.20 > Ammonia - .279 > Nitrate-Nitrite <.1 > Aluminum <.3 > Calcium - 43.1 > Iron - .338 > Magnesium - 12.3 > Manganese - .0897 > Potassium - <2.5 > Sodium - 4.57 > Zinc - <.02 > Total Hardness - 158 > > I live in Blaine. Any help is greatly appreciated!! > > Thanks, > > Joe Brockman > www.brockmanbrew.com > > > > > ---------------------------------------------------------------------------- > ---- > > > > _______________________________________________ > > Sphbc mailing list > > Sphbc(a)sphbc.org > > http://sphbc.org/mailman/listinfo/sphbc_sphbc.org > > > > >

20 years, 8 months

Re: [SPHBC] Water Help!

by Rick Oftel

Joe, Blane water is high in temporary hardness which is great for making stouts and poor for making light lagers. I have similar water and use one of two techniques to modify the hardness when necessary. Everything goes through a carbon BLOCK filter. Don't use cheap activated charcoal filters because they pass some of the chlorine you want to remove. Carbon filters do nothing for mineral content which is also something you need to consider when making lighter beers. The easiest way to modify hardness is with an acid treatment. You add acid to change the pH and break down the ionic bond of the dissolved limestone (calcium carbonate) into calcium and carbon dioxide. I prefer phosphoric acid because it has a very neutral taste. Lactic has a characteristic flavor. Usage (don't remember the molar concentration) with my water (135 grains hardness) is approximately 1 cc per gallon or 1 TBLS per 15 gallon tank. After adding acid, check pH with a good quality litmus (the German plastic style works great). Be careful the first time you add acid because for the longest time, pH seems to stay the same. All of a sudden, when the buffering capacity is gone, the pH plummets with only a few cc's being added. The slower way to remove acid is with an RO (reverse osmosis) system. You pull out all minerals but the expense is the wasted water (concentrate) that is usually dumped. For light light pilsners, try using 60-70 % RO water and the remainder just filtered. It's a starting point. RO also filters out many other contaminates. If you will be pumping your hot liquor with a centrifugal pump, be careful - pH modification create gaseous CO2 that separates in the pump and causes cavitation. The best way is to recirculate back into the HLT for a few minutes until the cloudy bubbles stop boiling off the water. At this point, you can connect the pump up to any restriction because there isn't any carbonate left to eliminate. You will see a bunch of white slime at the bottom of your HLT or other kettles used for boiling. Hope this helps. Rick Oftel MHBA ----- Original Message ----- From: "Joe R. Brockman" <jbrockman(a)brockmanbrew.com> To: <sphbc(a)sphbc.org> Sent: Friday, March 18, 2005 04:02 PM Subject: [SPHBC] Water Help! Hey I have been having troubles with my all grain and I am guessing a big part of it is the water as I have had good all grain batches from every other place I have brewed. Here is the info I got from the city: pH - 7.18 pH Saturation - 7.93 Langlier Index - 0.75 Specific Conductance - 330 Alkalinity (mg/L) - 173 Total Dissolved Solids (mg/L) - 179 (Rest are as mg/L) Flouride - 1.42 Chloride - 1.11 Sulfate - 1.20 Ammonia - .279 Nitrate-Nitrite <.1 Aluminum <.3 Calcium - 43.1 Iron - .338 Magnesium - 12.3 Manganese - .0897 Potassium - <2.5 Sodium - 4.57 Zinc - <.02 Total Hardness - 158 I live in Blaine. Any help is greatly appreciated!! Thanks, Joe Brockman www.brockmanbrew.com ---------------------------------------------------------------------------- ---- > _______________________________________________ > Sphbc mailing list > Sphbc(a)sphbc.org > http://sphbc.org/mailman/listinfo/sphbc_sphbc.org >

20 years, 8 months

MhBA: SIGN UP NOW! Nat'l Homebrew Comp. Judging Apr 29-30

by aboyce＠mn.rr.com

To the Minnesota Home Brewers Association- SIGN UP NOW! Nat'l Homebrew Comp. Judging Apr 29-30 The first round judging of the AHA National Homebrew Competition for the Midwest region will be held in St.Paul April 29-30, 2005. We expect between 500-700 entries. We will need about 50 judges, 18 stewards and numerous other volunteers at each of four judging sessions to complete the judging in two days. This is the FIRST TIME that the Twin Cities has had the honor of hosting the First Round of the National competition. We will be receiving entries from Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, Oklahoma, South Dakota and Wiscosin. Dinner on Friday night and breakfast and lunch on Saturday will be provided for judges, stewards and volunteers. The awards banquet on Saturday night will cost around $10. (We will collect at the event for anyone interested.) We need to confirm that we have sufficient judges as soon as possible to facilitate planning. SIGN UP NOW AT: http://www.mnbrewers.com/events/nhc/ - or - EMAIL Judge Director Steve Piatz at: piatz(a)cray.com Thanks! - Al For general information about the AHA National Homebrew Competition: http://www.beertown.org/events/nhc/ For specific information about first round judging in St.Paul April 29-30, go to: http://www.mnbrewers.com/events/nhc/ -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ .

20 years, 8 months

MhBA: SIGN UP NOW! Nat'l Homebrew Comp. Judging Apr 29-30

by aboyce＠mn.rr.com

20 years, 8 months

did Acr0bat, Ms 0ffice 2OO3; Adobe Photosh0p. XP PR0(sp2), Macr0media, N0rton somewhere wife few

by Megan Brittney

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20 years, 8 months

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mba March 2005