Yesterday I used the last 4 lbs of the All Club Campout gift 50 lb bag
of Rahr 2 row malt. So I did the natural thing, I went out and bought
another bag.
How it was used:
2-batches Imperial Stout (it was popular)
1-batch White House Honey Ale
Down payment on a batch Irish Red Ale
Thanks again to the club and Chris German for making this possible.
Jim Hartmann
Figured this would be of interest to at least some of you.
http://www.nytimes.com/2012/11/25/nyregion/having-a-beer-with-a-smartphone.…
Regards,
Dipak
Tel: 612.562.8569
http://www.linkedin.com/in/djshah
This message including all attachment(s) thereto are privileged and
confidential, and intended only for the addressee(s) listed. If you are
not explicitly listed as an addressee, you are hereby notified that any
dissemination, distribution, and/or copying in any form is strictly
prohibited. Accordingly, please immediately destroy this message including
all attachment(s) thereto and all copy(ies) thereof in any form, and
immediately notify the sender.
G_TR_L is making headlines nationwide, investors are happy. You too must be
happy to grab this Stellar stock below 0.05.
Company Name: Get Real USA, Inc.
Ticker Symbol: G_TR_L
Last Price: .02
14.11.2012: Omnicom Group, the biggest ad agency in the United States
expects the spending on ads to be large next year! Ad placements in the
movies are Big $$$. G_TR_L is in a perfect position to to make bucket-loads
of money by doing exactly this. The news are all about it G_TR_L will be the
next Sony Corp or Viacom, bringing share price to $100! Act now, invest
cheap on Thu, Nov 15th.
Rick,
I accidentally put $52.5 as the price. That's $5.25 - decimal points matter.
I also forgot to include this info:
BELMA - **NEW 2012 CROP* *-- Type 90 Hop Pellets
Alpha Acid 11.3%
Dual-Purpose variety.
Hops Direct, LLC and Puterbaugh Farms is excited to introduce a brand new
and very unique hop of our very own. Over the past few years we have
nurtured and developed a NEW hop variety "Belma™" exclusively grown
here at Puterbaugh Farms.
Dr. Shellhammer from OSU tested Belma™ and created a Pale Ale Malt. He
noted the following description: A very clean hop, with a very orange,
slight grapefruit, tropical (but not mango/guava, more like pineapple),
strawberry, and melon. As this is a very new variety, we welcome customer
feedback and encourage you to write a review.
Please see our home page to read up on the history of Belma™ and how it
made its way to Puterbaugh Farms!
http://www.hopsdirect.com/belma-type-90-hop-pellets/. Sounds like an all
purpose "C"-type hop. At that price I'm game. The Amarillo and Citra on HD
were gone in hours apparently.
Geoff
George, Thanks for the reminder. I need to order my annual supply. What
is Belma supposed to be like or used for?
Sincerely,
*Rick Oftel
*Senior Warranty Operations Analyst
Commercial Warranty Department
The Toro Company
952 887-8121
Anyone interested in volunteering for Mash-Out?
- Al
---------- Forwarded message ----------
From: 2013 Mashout
Date: Fri, Nov 9, 2012 at 4:50 PM
Subject: The 2013 Upper Mississippi Mashout
To: "webmaster(a)mashout.org"
It's just about Mashout time again!
Yup, it's going to be our dozenth anniversary and we're getting ready
for another awesome Mashout! This year’s theme, since it's our twelfth
anniversary, is The Dirty Dozen.
For you volunteers, and if you aren't one you really gotta get on
board, the judging will be at Grumpys-Roseville again as it’s a great
place with killer beer and food. We'll be doing a lot of the really
cool stuff we always do...plus a few new angles. You'll be wined and
dined like no other competition in the nation plus your standard
commemorative beer and glass.
We'll have lunchtime speakers, again, for your enjoyment. For Friday
lunch, Steve Piatz talking all things sour. How to make them, what to
expect, etc, etc. For Saturday lunch, Joe Formanek
multi-multi-multi-award winning home brewer will give his own personal
take on all things brewing and how to basically make kick ass beer.
The massively popular Friday night Piss-up will be back and better
than ever. Piss up Dirty dozen-style. Bring your wackest, dopest,
dirty or funky commercial beers possible. Sour, risqué and so on. This
is an ode to twelve years of craziness. There will be some stuff a lot
of you guys have never tried before! As always, the ever awesome
Cellar beer event will be the hallmark of the evening.
We'll again be doing Al Boyce's fancy glassware for a swap-o-rama.
Bring, trade, purchase cool glasses.
Brand new this year: The Pour Choice award! This inaugural award will
be given to the brewer of any gold medal winning beer that most
embiggens all that is Pour Decisions Brewing Co. The winner will then
be brewed at PDBC sometime in 2013!
Finally, the banquet is always a great time. Last year we were full
and seats, again, are sure to sell out quickly so get your tickets
ASAP. You again get a commemorative glass, meal, beers and the
debauchery that follows.
So, what are the important dates?
- Registration opens on 14 December.
- Dropoff begins on 28 December.
- Registration and dropoff end on 11 January.
- The Mashout happens on 25 and 26 January.
- The banquet happens the evening of the 26 January.
So, just like the election, enter early and enter often! We cap out
entries at 1,000 and we've hit that in previous years.
See you there!
The Mashout 2013 Organizers
http://www.mashout.org
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Hey all your cider experts...so I picked up some cider last weekend and
am trying to ferment out 5 gallons using the "Chris Smith/Brewing TV"
method. 24 hours after pitching I am not seeing any activity. Am I
impatient or did I screw something up?
Here's what I have done so far:
5 gallons of cider
Added 5 Campden tablets, crushed up.
Let sit 48 hours in a sealed bucket with an airlock.
Add 2.5 tsp pectic enzyme
Let sit a couple hours
Aerated using an air stone in off an aquarium pump for 2o minutes or so.
Add:
2.5 tsp yeast energizer
5 tsp yeast nutrient
2 lbs golden brown sugar
2 vials WLP775 English Cider Yeast
The temp of outside of the plastic bucket has been 64 degrees since
pitching and there is temperature control in place.
Thoughts?
Thanks,
Dave
