mba May 2008

mba@thebarn.com

19 participants
32 discussions

by Michael Behrendt

You know you want to camp with us, so mark your calendar and send me a note. We need to make sure we have enough sites reserved and have enough food for Saturday's dinner, so please send me an email. If you have friends who are interested, forward the invite to them as well. New Info about the campout: We're extending the campout to start on Thursday, June 5th. Let me know if you're coming early. Tours of Surly are available Friday evening, June 6th from 6pm to 8pm. Register directly on Surly's web site: http://www.surlybrewing.com/tours.php We'll have several jockey boxes, so bring your kegs. We have the use of a building until 7pm Friday and Saturday. We can also use the patio outside the pool, yes, they have an indoor pool! So, bring your bathing suit. Rick is planning a gourmet meal! Be sure to sign up with an email to me so we plan for enough food. Reduced cost for kids is $1. If you have workshop cutoffs of small pieces of wood, please bring some for FireJenga. Small pieces only, please. If you have an award plaque from last year's competition, please bring it unless you know you will win again. Current schedule: Thursday start Friday Rahr tour 2pm Surly tour 6pm-8pm Saturday Winery tour 1pm-3pm Dinner 6pm FireJenga 9pm Inter-club competition TBD Sunday cleanup and depart Previous information: The weather's finally making camping look interesting, so here's the plan for this summer's All-Club Campout. Dates: Friday, June 6 through Sunday, June 8 Location: Minneapolis Southwest KOA, 3315 West 166th Street, Jordan, MN (yeah, it's pretty far southwest of downtown) take 169 18 miles South from 494.....it's between milepost 102 and 103 http://www.koa.com/where/mn/23112/ They have an indoor pool, miniature golf, a playground for any juveniles in the group (you know who you are) and a small store for supplies. We're working on plans for a tour of Rahr Malting on Friday and Crofut Winery and Vineyard on Saturday. Also a gourmet dinner Saturday and of course, FireJenga. If you've got some scrap wood to contribute, please bring it along. Cost is $15 per tent per night. We'll put 2 tents on each official 'site' in the campground. RV's/pop-ups will take a full site at $30/night. We have sites 84 to 93 and 112, 113 reserved. There's a grass area to the left of 112 that we'll use after we fill up the reserved sites. Saturday dinner is $5. Our Executive Chef - Rick Oftel - promises a gourmet meal! So, mark your calendars and air out your tents and sleeping bags. If you know people in other clubs who may want to attend, please let them know, as well. Also, please let me know if you're planning to attend. We need to know the number of people and the number of tents/RVs and pop-ups. We also need to know the number of people attending the Saturday dinner so we can plan supplies. thanks! see ya at the campout! //Mike Behrendt MGBrew(a)comcast.net

17 years, 7 months

jockey boxes for campout

by Michael Behrendt

Does anyone have a jockey box available for the campout from Thursday, June 5 to Sunday, June 8? If so, please let me know. thanks //Mike Behrendt MGBrew(a)comcast.net

17 years, 7 months

Thanks MHBA

by Rick Oftel

Hey guys, Thanks for all of your participation, encouragement, and fortitude during BB'08. Dawn and myself were amazed how many people came forward, asked what they could do and did it. It was really a true group activity. The site was very clean and it just took a little cleaning to bring everything back to normal. Now for the bad news (not horrible). As most of you know, Dawn and myself are grandparents and Olivia was born on May 1st. We missed her first birthday party but there were about 60 other people attending so no big deal. If there is any interest in having BB'09 at the same location, we would like to move it forward one week to May 11, 2009. I know this is not the national date but it is a family thing. Let me know if this works. So for now, thanks again for bringing in the good weather. We only wish you could have brought it a day earlier while we were trying to set up the event. Send me ideas during the year. I promise to have a little more structure next year and it is highly likely that the hot water system will ratchet up a couple of additional steps. Cheers for now! 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.

17 years, 7 months

Minnesota State Fair Homebrew Competition Committee

by Sean and Michelle Hewitt

Hello Fellowbrewers,It’s that time to start thinking about Minnesota State Fair Homebrew Competition and Committee. State Fair competition has grown dramatically in couple years and the deadline starts in mid-July which only 2 short months away so we need lead time for committee work, preparation, setting up, getting volunteers and judges, publicity etc. I’m looking for Committee head volunteers specifically. Publicity? Contest? Hospitality? Office? The choice is yours. If you have a preference on what you like to do, please let me know. Please reply to this email if you have any talents you’d be willing to offer for this event. Please email (morelia1 at q dot com) or call me (651 604 0314) with your choice. If you have ANY questions about the positions, tasks, etc. please, again call or email me. I'd be more than happy to help. Regards, Sean P. Hewitt 2008 Minnesota State Fair Homebrew Competition Organizer

17 years, 7 months

big brew

by Gregory Walsh

In my kitchen Softly bubbles Future pleasure Many thanks to all who participated. Greg Walsh

17 years, 7 months

Big Brew Day - THANKS

by Mike Behrendt

Thanks to Rick and Dawn and the Friday-In-The-Rain setup crew for allowing us to have a great Big Brew Day!!! -- //Mike Behrendt MGBrew(a)comcast.net Those are my principles, and if you don't like them... well, I have others. Groucho Marx

17 years, 7 months

bIG bREW uPDATE

by Rick Oftel

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.

17 years, 7 months

FW: bIG bREW uPDATE

by alboyce＠comcast.net

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

17 years, 7 months

Reminder: FREE COFFEE, DONUTS, BEER AND FOOD on MAY 17th.]

by Mike Behrendt

17 years, 7 months

Campout extended to Thursday, June 5 / RV info

by Mike Behrendt

Great News! We're extending the All-Club Campout to start on Thursday, June 5. There will not be any extra activities and nothing extra added on Friday, but folks will be there so COME ON DOWN! Let me know, as we do have to assign sites so we can control cost. Also, for anyone planning on bringing an RV/Camper. Please reserve your site directly with the KOA. And let me know so we can plan for dinner. thanks! -- //Mike Behrendt MGBrew(a)comcast.net Those are my principles, and if you don't like them... well, I have others. Groucho Marx

17 years, 7 months

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mba May 2008