Hey crew,
Just wanted to let you know the barley is measured and the hops are in
the freezer.
Everything is coming together as it has in the past. The focus this
year for Big Brew is "ORGANIZATION."
Each brew has a Master Brewer. That person is the boss and is
responsible for keeping the brews on schedule. Some of the
responsibilities include grist milling, filling the mashtun, mashing,
lautering, boiling, hop additions, cooling and cleanup. The idea is to
clean the mash tun early so the next crew can mash in while you are mid
way through your boil. Spent grain goes over into the composter by the
wood pile. See me with questions.
This year, Jim and I are putting together a contraption designed to
recycle brew heat for the next batch. It includes a couple of pumps, an
oxygen tank, hoses, fittings, etc. We'll have it staged between the two
brew stations. Anyhow, the main purpose is to have fun so make sure
you remember the purpose.
In spite of the cost increases facing many raw ingredients, we really
worked hard, cleaned out many freezers and basements, accepted numerous
donations and discounts and were able to keep our cost per gallon at
$2.00. If you signed up for wort or as a masterbrewer, sign in at the
leader board when you arrive. I'll accept payment for wort. If you
bring a fermenter with yeast cake, put your name on it and keep it in
the basement out of the sun. Thanks to Mike Valentiner, we have a good
supply of Northern Brewer pellet hops. In the past, we used many
various hops but the current price of this commodity forced us to modify
recipes.
Paper recipes are available on brew day. All recipes use about 1.3
quarts of water per pound of grist. Use a straight infusion mash for
about 45 minutes. The specialty malt is already measured so all you
need to do to mash in is measure the base malt and mill the grist.
Folks bringing breweries and other stuff are very welcome. Please dump
sanitizer in the basement sink and bring something to set your burner
on. Cooling water is available over by the garden. Bring a hose if you
are using a cooler. .
The last item is food. You never have a good meeting without some food.
We're setting up the main course including Chicken, Brats, Pork, Kraut,
and Beans. Add to this as you like. The BBQ will be available
although during the chicken step, it will be full for about 20 minutes.
That's all that's fit to print. See you May 3rd.
Sincerely,
Rick Oftel
This electronic message including any attachments ("Message") may contain information that is privileged, confidential and/or exempt from disclosure under trade secret and other applicable law. If you are not the intended recipient, notify the sender immediately, permanently delete all copies of this Message, and be aware that examination, use, dissemination, duplication or disclosure of this Message is strictly prohibited.
OOPS! My bad! Thanks Chris!
- Al
Original Message:
-----------------
From: Chris Smith chriss(a)blcflooring.com
Date: Thu, 24 Apr 2008 10:50:00 -0500
To: mnbrewers(a)yahoogroups.com
Subject: RE: [mnbrewers] FW: bIG bREW uPDATE
Actually, May 3rd is a Saturday. It is an all day event so you can stop by
throughout the day starting at 8:00 am.
Mash-in times are scheduled for 8:00am, 11:00am, & 2:00.
_____
From: mnbrewers(a)yahoogroups.com [mailto:mnbrewers@yahoogroups.com] On Behalf
Of alboyce(a)comcast.net
Sent: Thursday, April 24, 2008 10:49 AM
To: mnbrewers(a)yahoogroups.com; mba(a)thebarn.com
Subject: [mnbrewers] FW: bIG bREW uPDATE
This is a fun, family-friendly event, so everyone come on over to Rick and
Dawn's house NEXT SATURDAY, May 3rd!
Rick and Dawn Oftel
6400 Mildred Ave
Edina, MN 55439
952-941-9378
http://maps.
<http://maps.google.com/maps?f=q&hl=en&geocode=&q=6400+Mildred+Ave,+55439&sl
l> google.com/maps?f=q&hl=en&geocode=&q=6400+Mildred+Ave,+55439&sll
=37.0625,-95.677068&sspn=43.294656,96.328125&safe=images&ie=UTF8&ll=44.89245
5,-93.352761&spn=0.009486,0.023518&z=15&layer=c&cbll=44.887163,-93.353832
- Al
Original Message:
-----------------
From: Rick Oftel Rick.Oftel@toro. <mailto:Rick.Oftel%40toro.com> com
Date: Thu, 24 Apr 2008 10:05:07 -0500
To: mba@thebarn. <mailto:mba%40thebarn.com> com, mnbrewing@earthlink
<mailto:mnbrewing%40earthlink.net> .net, jrimbertson@
<mailto:jrimbertson%40mmm.com> mmm.com
Subject: bIG bREW uPDATE
Hey crew,
Just wanted to let you know the barley is measured and the hops are in
the freezer.
Everything is coming together as it has in the past. The focus this
year for Big Brew is "ORGANIZATION."
Each brew has a Master Brewer. That person is the boss and is
responsible for keeping the brews on schedule. Some of the
responsibilities include grist milling, filling the mashtun, mashing,
lautering, boiling, hop additions, cooling and cleanup. The idea is to
clean the mash tun early so the next crew can mash in while you are mid
way through your boil. Spent grain goes over into the composter by the
wood pile. See me with questions.
This year, Jim and I are putting together a contraption designed to
recycle brew heat for the next batch. It includes a couple of pumps, an
oxygen tank, hoses, fittings, etc. We'll have it staged between the two
brew stations. Anyhow, the main purpose is to have fun so make sure
you remember the purpose.
In spite of the cost increases facing many raw ingredients, we really
worked hard, cleaned out many freezers and basements, accepted numerous
donations and discounts and were able to keep our cost per gallon at
$2.00. If you signed up for wort or as a masterbrewer, sign in at the
leader board when you arrive. I'll accept payment for wort. If you
bring a fermenter with yeast cake, put your name on it and keep it in
the basement out of the sun. Thanks to Mike Valentiner, we have a good
supply of Northern Brewer pellet hops. In the past, we used many
various hops but the current price of this commodity forced us to modify
recipes.
Paper recipes are available on brew day. All recipes use about 1.3
quarts of water per pound of grist. Use a straight infusion mash for
about 45 minutes. The specialty malt is already measured so all you
need to do to mash in is measure the base malt and mill the grist.
Folks bringing breweries and other stuff are very welcome. Please dump
sanitizer in the basement sink and bring something to set your burner
on. Cooling water is available over by the garden. Bring a hose if you
are using a cooler. .
The last item is food. You never have a good meeting without some food.
We're setting up the main course including Chicken, Brats, Pork, Kraut,
and Beans. Add to this as you like. The BBQ will be available
although during the chicken step, it will be full for about 20 minutes.
That's all that's fit to print. See you May 3rd.
Sincerely,
Rick Oftel
This electronic message including any attachments ("Message") may contain
information that is privileged, confidential and/or exempt from disclosure
under trade secret and other applicable law. If you are not the intended
recipient, notify the sender immediately, permanently delete all copies of
this Message, and be aware that examination, use, dissemination,
duplication or disclosure of this Message is strictly prohibited.
----------------------------------------------------------
mail2web - Check your email from the web at
http://link. <http://link.mail2web.com/mail2web> mail2web.com/mail2web
--------------------------------------------------------------------
mail2web.com What can On Demand Business Solutions do for you?
http://link.mail2web.com/Business/SharePoint
FYI - Jason Alvey ran the "WhatAlesThee.com" website. His new store will
carry PREMIERE beers, wines and MEADS!!! And... it's only about two miles
from my house!
Yahoo!
- Al
Original Message:
-----------------
From: Jason Alvey alvsalvey(a)gmail.com
Date: Tue, 29 Apr 2008 10:04:27 -0500
To: alvsalvey(a)msn.com, alvey(a)thefourfirkins.com
Subject: Liquor License is confirmed!
The Four Firkins - Lagers, Ales and Wines LLC is officially in business!
The liquor License was approved unanimously last night at the St Louis Park
city hall. Now the hard work begins, May 24th is still the projected opening
date.
I look forward to serving you soon!
Jason Alvey
www.thefourfirkins.com
--------------------------------------------------------------------
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Delivery of the email was stopped!
This is a fun, family-friendly event, so everyone come on over to Rick and
Dawn's house NEXT Sunday, May 3rd!
Rick and Dawn Oftel
6400 Mildred Ave
Edina, MN 55439
952-941-9378
http://maps.google.com/maps?f=q&hl=en&geocode=&q=6400+Mildred+Ave,+55439&sll
=37.0625,-95.677068&sspn=43.294656,96.328125&safe=images&ie=UTF8&ll=44.89245
5,-93.352761&spn=0.009486,0.023518&z=15&layer=c&cbll=44.887163,-93.353832
- Al
Original Message:
-----------------
From: Rick Oftel Rick.Oftel(a)toro.com
Date: Thu, 24 Apr 2008 10:05:07 -0500
To: mba(a)thebarn.com, mnbrewing(a)earthlink.net, jrimbertson(a)mmm.com
Subject: bIG bREW uPDATE
Hey crew,
Just wanted to let you know the barley is measured and the hops are in
the freezer.
Everything is coming together as it has in the past. The focus this
year for Big Brew is "ORGANIZATION."
Each brew has a Master Brewer. That person is the boss and is
responsible for keeping the brews on schedule. Some of the
responsibilities include grist milling, filling the mashtun, mashing,
lautering, boiling, hop additions, cooling and cleanup. The idea is to
clean the mash tun early so the next crew can mash in while you are mid
way through your boil. Spent grain goes over into the composter by the
wood pile. See me with questions.
This year, Jim and I are putting together a contraption designed to
recycle brew heat for the next batch. It includes a couple of pumps, an
oxygen tank, hoses, fittings, etc. We'll have it staged between the two
brew stations. Anyhow, the main purpose is to have fun so make sure
you remember the purpose.
In spite of the cost increases facing many raw ingredients, we really
worked hard, cleaned out many freezers and basements, accepted numerous
donations and discounts and were able to keep our cost per gallon at
$2.00. If you signed up for wort or as a masterbrewer, sign in at the
leader board when you arrive. I'll accept payment for wort. If you
bring a fermenter with yeast cake, put your name on it and keep it in
the basement out of the sun. Thanks to Mike Valentiner, we have a good
supply of Northern Brewer pellet hops. In the past, we used many
various hops but the current price of this commodity forced us to modify
recipes.
Paper recipes are available on brew day. All recipes use about 1.3
quarts of water per pound of grist. Use a straight infusion mash for
about 45 minutes. The specialty malt is already measured so all you
need to do to mash in is measure the base malt and mill the grist.
Folks bringing breweries and other stuff are very welcome. Please dump
sanitizer in the basement sink and bring something to set your burner
on. Cooling water is available over by the garden. Bring a hose if you
are using a cooler. .
The last item is food. You never have a good meeting without some food.
We're setting up the main course including Chicken, Brats, Pork, Kraut,
and Beans. Add to this as you like. The BBQ will be available
although during the chicken step, it will be full for about 20 minutes.
That's all that's fit to print. See you May 3rd.
Sincerely,
Rick Oftel
This electronic message including any attachments ("Message") may contain
information that is privileged, confidential and/or exempt from disclosure
under trade secret and other applicable law. If you are not the intended
recipient, notify the sender immediately, permanently delete all copies of
this Message, and be aware that examination, use, dissemination,
duplication or disclosure of this Message is strictly prohibited.
--------------------------------------------------------------------
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http://link.mail2web.com/mail2web
FYI
Original Message:
-----------------
From: CR Stephens cr(a)still-h2o.com
Date: Wed, 23 Apr 2008 14:23:57 -0500
Subject: Another Brew Day April 27
Hello Everyone!
Still-H2o wants to invite you over to C.R. & Lisa Stephen's home on
Sunday, April 27th for all-grain home-brewing! Stop and see the all-grain
brewing process, talk with local home-brewers, and make new aquaintences!
We would like to appoligize for such a short notice but that your presence
is welcomed. Brewers will be begin brewing at 10:00 a.m. and will be
brewing and hanging out for the day.
C.R. & Lisa's Stephens home address is:
514 Churchill St. W
Stillwater, MN, 55082
If You have any questions please feel free to reply to this E-mail or
call C.R. @ 651-238-3739.
Cheers!
Still-H2o
--------------------------------------------------------------------
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I scanned the information and attached it as a .PDF. I hope this will help.
Chris
> ______________________________________________
> From: mba-bounce(a)thebarn.com [mailto:mba-bounce@thebarn.com] On
> Behalf Of RickOftel
> Sent: Tuesday, April 22, 2008 7:12 AM
> To: mba(a)thebarn.com
> Cc: Jim_Hoeft@cargill. com
> Subject: Big Brew
>
> OK, I know. You were all thinking I forgot about big brew, right?
>
> Here's the scoup of stuff. Unfortunately, I can't attach the spreadsheet
> but I will include the info.
>
> There are going to be three shifts. Each is headed by a master brewer and
> as many assistants as they desire. I am copying the info in the hopes you
> can accept HTML. Sorry if you hate that format but I have little choice.
>
>
> Thanks to all of the donations and comps, we are able to hold the price
> per gallon about $2.00. Remember, bring your sanitized container, yeast
> culture, and good weather. See you all on May 3rd.
>
> I am sure there are many people that do not receive this message so if you
> notice someone on the list below, please forward a copy.
>
> Let me know if we need to juggle the schedule. A few master brewers have
> afternoon committments. As always, times and schedules are relative and
> tentative. Recipes will be printed at the specific stations.
>
> Thanks
>
> Rick Oftel
>
> Note two openings for Mild ownership:
>
>
>
>
>
>
>
>
I feel like a luddite trying to open this thing so that I can actually read it. Can someone tell me how that can be done running Win XP and the basic MS Office suite? Opening with Word or Notepad gives me a lot of content but also a lot of mess.
thanks much.
looking forward to it,
Don
p.s. or I would take a spreadsheet if one is available.
-- "RickOftel" <rickoftel(a)earthlink.net> wrote:
OK, I know. You were all thinking I forgot about big brew, right?
Here's the scoup of stuff. Unfortunately, I can't attach the spreadsheet but
I will include the info.
There are going to be three shifts. Each is headed by a master brewer and as
many assistants as they desire. I am copying the info in the hopes you can
accept HTML. Sorry if you hate that format but I have little choice.
Thanks to all of the donations and comps, we are able to hold the price per
gallon about $2.00. Remember, bring your sanitized container, yeast culture,
and good weather. See you all on May 3rd.
I am sure there are many people that do not receive this message so if you
notice someone on the list below, please forward a copy.
Let me know if we need to juggle the schedule. A few master brewers have
afternoon committments. As always, times and schedules are relative and
tentative. Recipes will be printed at the specific stations.
Thanks
Rick Oftel
Note two openings for Mild ownership:
_____________________________________________________________
Click to find local singles for dating, romance and fun
http://thirdpartyoffers.juno.com/TGL2121/fc/Ioyw6i3ngyFvQubk5taR0SQBh4rzHJc…
_____
From: Jeff Williamson [mailto:brewer@FLATEARTHBREWING.COM]
Sent: Tuesday, April 22, 2008 4:32 PM
To: Flat(a)mpls-qmqp-01.inet.qwest.net; Earth(a)mpls-qmqp-01.inet.qwest.net;
Believers(a)mpls-qmqp-01.inet.qwest.net
Subject: Black Helicopter Sighting in Minneapolis
The rumors are true! We will be releasing Black Helicopter on May 1st at The
Ugly Mug (formerly Harvey's) 106 N. 3rd St. in Minneapolis. Come down from 5
to 8 p.m. and enjoy 1/2 priced pints on Black Helicopter and Element 115.
Black Helicopter is a coffee oatmeal stout made with locally
roasted Columbia coffee beans from Paradise roasters in Ramsey, MN. What
makes this coffee beer different you ask? This is the first beer of its kind
made with coffee brewed on a Clover machine, which uses a unique mechanism
for extracting the subtle and complex flavors of a coffee bean. Don't miss
this chance to taste this one of a kind brew.
Cheers!
Jeff & Cathie Williamson
Flat Earth Brewing Co.
St. Paul, MN