Hello Folks
The March 9 deadline is fast approaching to get your beers in for the
March Mashness homebrew competition. We have lots of great prizes to
hand out so you won't want to be late!
Also to date we have only 2 registered judges signed up for judgment day
on the 12th and 13th. BJCP points will be awarded to all judges.
Register at www.cloudytownbrewers.org/competition/
<http://www.cloudytownbrewers.org/competition/>
Best of the show will be the 19th at Granite City Food & Brewery.
Cheers
Bruce LeBlanc
President
Cloudy Town Brewers
If you're making chili for the cook off on Saturday, please let me know so I
can get a rough idea of how many labels I need to print up in advance.
--
Steve Fletty
fletty(a)umn.edu
Many years ago I had an experienced microbiologist (name? Hanson?) do a
quick example of culturing yeast at a club brew session. That was cool, but
yeast washing/handling/storage/reviving would be more applicable. I suppose
the "yeast expert" mentioned below is probably too busy doing yeasty things,
and isn't available to do much other than shoot down idea's. Oh well, at
least Rick tried to be positive. (:-p
Mike Moranz
-----Original Message-----
From: Cotter the Collector [mailto:krcotter@cox.net]
Sent: Wednesday, March 02, 2005 3:15 PM
To: mnbrewers(a)yahoogroups.com
Subject: RE: [mnbrewers] FW: Yeast Of The Week Club
Importance: High
Is there an efficient way to culture-up certain styles of yeast?
In the never-ending quest to take-out QUAFF at the national level, could
the clubs start making yeasts to correspond to when you would optimally
start making certain beers? For example, an estery German wheat yeast ready
right before the regionals to get as many advanced to the second round as
possible. After the nationals are over, work could start on the large beers
such as Scottish Wee Heavy's, Imperial Russian Stouts, and Barleywines for
next year.
Optimally all yeast would be washed (acid washing?) for the best results.
Sounds like work, so maybe a yeast of the month rather than week. Perhaps a
certain yeast expert could even do a solid class on yeast washing?
Kevin
----------------------------------------------------------------------------
--
From: Kristen England [mailto:engla008@umn.edu]
Sent: Wednesday, March 02, 2005 1:30 PM
To: mnbrewers(a)yahoogroups.com
Subject: RE: [mnbrewers] FW: Yeast Of The Week Club
This is all well and great but the strains Town Hall uses are not fancy.
They are just basic White Labs strains. So a person thats not versed in
the art of yeast handling is going to skim off the yeast and add it to a
carboy for you. How is one going to sanitarily handle getting the yeast to,
from and out of the keg without contamination? Being the person in the club
with the most yeast experience by far this is not a good way to do things.
It more sounds like a way to save $$$.
Then to talk of the quality of the yeast. This yeast is under much more
stain that the stuff that we would use. A few reasons but the simplest one
is the batch size. Are you going to wash the yeast before you use it
again I dont think so. In addition, this will open the door for over
pitching the yeast, which is very hard to do either using a tube, smackpack
or starter.
Sorry to poo poo on the idea but when handling yeast leave it to the pro
s. There are many more things to work on in brewing that getting yeast. If
you want to save some money and throw quality to the wind, good luck.
Cheers
kris
-----Original Message-----
From: aboyce(a)mn.rr.com [mailto:alboyce@bigfoot.com]
Sent: Wednesday, March 02, 2005 2:12 PM
To: mnbrewers(a)yahoogroups.com
Subject: [mnbrewers] FW: Yeast Of The Week Club
Original Message:
-----------------
From: Rick Oftel Rick.Oftel(a)toro.com
Date: Wed, 02 Mar 2005 13:26:21 -0600
To: mba(a)thebarn.com, mnbrewers(a)yahoogroups.com
Subject: Yeast Of The Week Club
Attention MHBA Club Members:
As our club continues to grow and change, we continue to look for ways
to add value to our members. We recently (ok last night) had a
discussion about yeast and the general consensus is that yeast ranching
is time consuming, costs a few dollars, and growing an adequate quantity
of healthy yeast is always a challenge especially for the brewers that
brew big beers (you know who you are). We also discovered that
commercial brewers share, swap, and toss more viable yeast than we could
ever utilize. Now if you put these two criteria together (one man's
junk is another man's treasure), you have the start of "THE MHBA YEAST
OF THE WEEK CLUB."
Details need to be worked out. A short side meeting is in order to
determine the when's where, who's etc., but the process in general may
work like this:
Each week, we deliver a clean cornie to Town Hall. Around Wednesday,
they skim yeast and fill our cornie and return it to the fridge. Later
that afternoon or the next day, a selected MHBA member picks up the
cornie and brings it to a pre-determined location where it can freely be
shared.
Active club members would be able to visit each week and take away as
much viable yeast as they could possibly use. Many of their week-end
brews would finish by Monday!!! The cultures will vary but there will
be some standard ales, belgian, lager, and some very interesting yeasts.
OK, some details need to be worked out but your suggestions, ideas, and
responses are appreciated.
Please send your responses to my home address (mnbrewing(a)earthlink.net)
or post them to mba(a)thebarn.com
Thanks in advance - home this sparks some interest.
Rick Oftel
MHBA Member at Large
--------------------------------------------------------------------
mail2web - Check your email from the web at
http://mail2web.com/ .
Yahoo! Groups Sponsor
ADVERTISEMENT
----------------------------------------------------------------------------
--
Yahoo! Groups Links
a.. To visit your group on the web, go to:
http://groups.yahoo.com/group/mnbrewers/
b.. To unsubscribe from this group, send an email to:
mnbrewers-unsubscribe(a)yahoogroups.com
c.. Your use of Yahoo! Groups is subject to the Yahoo! Terms of Service.
Here's a rough timeline for Saturday.
If you're making a chili, please get it there as early as you can, so we can
get the chili checked it and categorized for judging.
1-1:30 pm: set up and check in of competing chili
1:30-3:00: Judging, eating and drinking, voting for people's choice
3:00-4:00: Awards, more beer
Questions? Email me.
--
Steve Fletty
fletty(a)umn.edu
Attention MHBA Club Members:
As our club continues to grow and change, we continue to look for ways
to add value to our members. We recently (ok last night) had a
discussion about yeast and the general consensus is that yeast ranching
is time consuming, costs a few dollars, and growing an adequate quantity
of healthy yeast is always a challenge especially for the brewers that
brew big beers (you know who you are). We also discovered that
commercial brewers share, swap, and toss more viable yeast than we could
ever utilize. Now if you put these two criteria together (one man's
junk is another man's treasure), you have the start of "THE MHBA YEAST
OF THE WEEK CLUB."
Details need to be worked out. A short side meeting is in order to
determine the when's where, who's etc., but the process in general may
work like this:
Each week, we deliver a clean cornie to Town Hall. Around Wednesday,
they skim yeast and fill our cornie and return it to the fridge. Later
that afternoon or the next day, a selected MHBA member picks up the
cornie and brings it to a pre-determined location where it can freely be
shared.
Active club members would be able to visit each week and take away as
much viable yeast as they could possibly use. Many of their week-end
brews would finish by Monday!!! The cultures will vary but there will
be some standard ales, belgian, lager, and some very interesting yeasts.
OK, some details need to be worked out but your suggestions, ideas, and
responses are appreciated.
Please send your responses to my home address (mnbrewing(a)earthlink.net)
or post them to mba(a)thebarn.com
Thanks in advance - home this sparks some interest.
Rick Oftel
MHBA Member at Large
You drank all the Mild....BooHoo, I was fond of that beer.
We need to release another beer..TOMORROW..so that is what we will do. Czar Jack Bourbon Barrel Imperial Stout is the beer of choice. Many of you know and love the Czar, this time he is here to stay. We made the second batch of Czar Jack about a year ago and aged the entire batch in oak bourbon barrels for over 8 months. The result is something special that has not yet been released, unless you attended Winterfest a few weeks ago. Stop in and have a glass from 5-6pm tomorrow night (3/2) for just $2 per. We will also have Czar Jack in growlers for your enjoyment.
Also,
The Gitchee Gummee Brewfest is in the near future, April 9 4-8pm. Check it out at ggbrewfest.com. Some of you have asked if we are selling tickets. This year we will be doing "pre-order" sales. This means you can stop by and pay for your tickets here (Minneapolis Town Hall Brewery) by 3/15 and we will then order your tickets and have them ready for pick up by April 1st. No special deals but it saves you the trouble of sending for them yourself.
Cheers,
Mike
Sorry for the late info., we have been having trouble with our email........
