Anybody want to judge on March 9 in North Carolina?
- Al
From: George & Michelle Forte [mailto:TheFortes@nc.rr.com]
Sent: Tuesday, January 15, 2013 4:23 AM
To: Undisclosed-Recipient:;
Cc: David Buning; Kevin Thorngren
Subject: CARBOY's 18th Annual Shamrock Homebrew Competition
CARBOY's 18th annual BJCP/AHA certified Shamrock homebrew competition will
be held on Saturday, March 9th at the North Hills Club, 4824 Yadkin Drive,
in Raleigh, NC (http://northhillscc.clubhouseonline-e3.com/Directions.aspx)
and we would love to have you join us to help us judge some great beers!
The only way that we can continue to have a quality competition is to have
quality judges who offer their time and brewing knowledge and talents. We
will also be needing stewards and, of course, entries.
Registration begins on January 28th and closes on February 23rd. All
entries must be dropped off or delivered by February 23rd. We will not be
accepting any entries on the day of the event. Please see our competition
web site for more information: http://carboyclub.com/shamrock-competition.
We'll be providing a light breakfast in the morning and sandwiches for
lunch.
Please reserve March 9th to join us for a great day.
George Forte -- Organizer
Dave Buning / Kevin Thorngren -- Judge Coordinators
From: judgenet(a)yahoogroups.com [mailto:judgenet@yahoogroups.com] On Behalf
Of Bruce B
Sent: Saturday, January 12, 2013 1:17 AM
To: judgenet(a)yahoogroups.com
Subject: [JudgeNet] 2013 Midwinter Home Brew Competition
February 15th & 16th will be an exciting weekend of judging in Milwaukee for
the Midwinter Homebrew Competition. Registration is now open and closes on
February 2nd. We are expecting 700-800 entries so will need plenty of
judges. A few notes about the competition:
- Part of Masters Championship of Amateur Brewers and Midwest Homebrewer of
the Year circuits
- 2 BJCP judges for every entry
- prizes and medals for top 3 places in each category
- A Brown Ale will be chosen to be ramped up by Milwaukee Brewing Company
- See more at www.midwinterhbc.beerbarons.org.
See details of volunteering at
http://midwinterhbc.beerbarons.org/index.php?section=volunteers.
A few highlights:
- Friday lunch speaker: John Blichmann from Blichmann Engineering, Saturday
lunch speaker: Michael Fairbrother from Moonlight Meadery
- Friday night volunteer reception with guest speakers from Jacob
Leinenkugel Co.: sample IPA's with measured IBU's and enjoy discussion of
sour beers from conception to production.
- A Saturday night beer pairing dinner being planned, seats available for
volunteers at cost
- A cool Midwinter HBC glass
- plus more...
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Technical Brewer
How would you like to work for one of the premier craft breweries in the United States? Third Street Brewhouse, makers of Bitter Neighbor, Lost Trout and the award winning Rise to the Top Cream Ale is located in Cold Spring and within easy access to Saint Cloud and the western suburbs of Minneapolis. We are currently seeking an experienced technical brewer to assist in making the highest quality beers on a regional and national level for us and our contract packaging partners. This brand new, state-of-the art facility will have the capacity to brew over 60 thousand barrels per year and the growth potential could be unlimited.
JOB SUMMARY: This position will need to have experience in technical brewing, have exposure to brewing software and recipe development. Some of the brewing positions will need to work shift brewing for this 24-hour facility.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
1. Use BrewMaxx software, and assist in the development of methodology, while following recipes concisely and working diligently with our contract packaging partners.
2. Collect samples and conduct test for quality standard compliance.
3. Manage yeast handling activities and procedures immaculately.
4. Clean, sanitizes, and verify compliance of tanks, lines, heat exchangers, and other equipment, following all appropriate safety and quality procedures.
5. Precisely monitor and control critical temperature and time requirements of the processes.
6. Conduct beer clarification with centrifuge and/or filtration.
7. Efficiently operate, use, and monitor DAW plant.
8. Monitors brews appropriately throughout process until released to packaging.
9. Ensure accuracy of data control.
10. Monitor brew efficiencies and manage yield delivery.
11. Verify and advise on raw material usage and inventories.
12. Maintain cleanliness of all areas and follow all GMP, quality conformance, and HAACP procedures.
13. Actively communicate and advise effluent treatment plant personnel re loadings.
14. Provide useful trouble-shooting information and perform basic preventative maintenance operations
15. Liaise and communicate directly with utilities and maintenance/engineering personnel.
16. Multi-task, learn, and display applicable knowledge-base and experience in all areas of brewing.
17. Train and be involved with laboratory flavor testing.
18. Conduct semi-automatic keg cleaning and racking, including; washing, filling, hauling, and recording.
19. Provide technical input and active discussion to ensure that operation achieves, or exceeds quality expectations.
20. Available to cross-train and be actively trained.
21. Perform tours of facility whenever available.
22. Be a knowledgeable ambassador of beer.
23. Performs all other duties as assigned or required by your supervisor/customer.
________________________________________________________________________
TYPICAL WORKING ENVIRONMENT: This position works entirely in a production environment. Noise, dust, and variable temperature and use of production chemicals are also typical in this work environment. May be required to work and direct in confined spaces, and work with high pressure steam.
QUALIFICATIONS:
Education: Degreed candidates with post secondary training in brewing degrees/ certificates from MBAA, UC Davis, Siebel, IBD, or similar programs are preferred.
Experience: Five (5) plus years of brewing experience is preferred.
Knowledge,
Skills and Abilities: This position requires above average verbal and written communication skills. Thorough knowledge of production operations, including all safety requirements. Position requires a thorough knowledge of brewing including above average math, engineering, and science skills. Must have a strong mechanical and computer background, be goal oriented, and be able to work independently and as a team. Must also have good organization skills and be detailed oriented. Must be able to work effectively with all levels of personnel.
Salary is commensurate to experience. Third Street Brewhouse also offers a benefit package that includes health, dental, life, vision and disability insurances along with paid vacation and holidays, and a 401(k) retirement plan.
Qualified candidates should submit a cover letter, resume and salary requirements to Third Street Brewhouse, Attn: HR, 219 North Red River Avenue, Cold Spring, MN 56320, or email resume to tlarson(a)coldspringbrewingco.com. Third Street Brewhouse is a division of the Cold Spring Brewing Company, Cold Spring, MN.
Queue the trumpets! Release the dancing monkeys!
Saturday, January 12th is the opening day for entries into the 2013 Great
Northern Brew-Ha-Ha!, hosted by the Northern Ale Stars of Duluth & Superior.
The 2013 Great Northern Brew Ha-Ha will be held February 8th & 9th in the
charming port-side city of Duluth MN. All BJCP categories of Beer, Mead, and
Cider are eligible for entry.
You can register entries and to volunteer to judge or steward at
http://www.northernalestars.org/greatnorthernbrewhaha.html
Now the bad news.the site of last year's extravaganza has forced us out. Now
the good news.this year's Brew-Ha-Ha has moved (again) to the heart of
Duluth's craft brewing scene, Fitgers Brewery Complex, where the Midi
Restaurant finds itself the naive and uninformed host. Those people coming
from out of town can find discounted hotel information at
http://greatnorthernbrewhaha.brewcomp.com/volunteers . Both of these hotels
have been featured on "Lifestyles of the Rich and Famous" and (more
importantly) are just one staggering block from the Fitgers Brewery Complex.
As with past years, anyone volunteering for the Upper Mississippi Mash-out
(www.mashout.org <http://www.mashout.org/> January 25th & 26th) can
drop-off their entries at the Mash-out and have their entries safely
transported to Duluth for FREE!! Other FREE drop-off locations are all
Northern Brewer retail locations (including Milwaukee), Midwest Homebrewing
in St. Louis Park MN, and the Thirsty Pagan Brewing in Superior WI.
For full details and contest rules, ramble on over to
http://www.northernalestars.org/greatnorthernbrewhaha.html
Cheers!
I wish there was a way to "like" this conversation on Facebook. Love the different thoughts on ingredients and temperature. CW
> From: mba-request(a)thebarn.com
> Subject: mba Digest, Vol 51, Issue 12
> To: mba(a)thebarn.com
> Date: Sat, 12 Jan 2013 12:00:00 -0600
>
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> 1. Re: [mnbrewers] Surly Abrasive recipe (Justin Drish)
>
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> ----------------------------------------------------------------------
>
> Message: 1
> Date: Fri, 11 Jan 2013 18:06:49 -0800
> From: Justin Drish <justindrish(a)hotmail.com>
> To: <mnbrewers(a)yahoogroups.com>, <mba(a)thebarn.com>
> Subject: Re: [mba] [mnbrewers] Surly Abrasive recipe
> Message-ID: <BAY174-W464C3B3A8008257B998636B4280(a)phx.gbl>
> Content-Type: text/plain; charset="iso-8859-1"
>
>
> Attached is my version of the Surly Abrasive Clone. I would say is was an exact clone of the 2012 Abrasive. It is set up for 10 gallons if you want me to scale it to 5 gallons or something else let me know. For this style of beer I usually add 4 gallons of distilled water to my mash based off my tap water profile so adjust your water profile accordingly, it really does make a difference. FYI, next time I make it I will mash around 150-152 instead of 156 to see what happens, was a little too sweet for me. Enjoy Justin
> To: mba(a)thebarn.com; mnbrewers(a)yahoogroups.com
> From: mgbrew(a)comcast.net
> Date: Fri, 11 Jan 2013 13:25:03 -0600
> Subject: [mnbrewers] Surly Abrasive recipe
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> Anyone have a recipe for a clone of Abrasive? //Mike Behrendt
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As a matter of fact, I received this one from a fellow YouTube user. I have not tried it.
I will let any interested parties sort out the column spacing, etc.
Don
Type: All Grain
Batch Size (fermenter): 5.00 gal
Boil Size: 7.25 gal
Boil Time: 100 min (first hop addition at 60 min)
Equipment: 10 gallon Coleman Cooler with 1/2" cpvc manifold
End of Boil Volume 5.75 gal
Final Bottling Volume: 5.00
Fermentation: Ale, Two Stage
Taste Notes: Mashed at 149 for 70 minutes, temp was down to 146 at end of mash
Ingredients
Amt Name Type # %/IBU
5 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 39.9 %
5 lbs 12.0 oz Simpsons Golden Promise (3.0 SRM) Grain 2 39.9 %
1 lb Simpsons Golden Naked Oats (10.0 SRM) Grain 3 6.9 %
14.4 oz Crystal 20L (20.0 SRM) Grain 4 6.3 %
1 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 6 6.9 %
1.00 oz Citra [12.00 %] - First Wort 60.0 min Hop 5 41.0 IBU
1.75 oz Warrior [15.00 %] - Boil 60.0 min Hop 7 81.6 IBU
1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 9 -
2.00 oz Citra [12.00 %] - Boil 0.0 min Hop 8 0.0 IBU
4.00 oz Citra [12.00 %] - Dry Hop with 3 ounces for first 7 days (roused hops every couple days), add 1 oz and dry hop additional 3 days,
Due to efficiency issues, I ended up adding 1/2 lb of extra light DME to kick up my OG a bit, ended up at 1.074 (should have been 1.080). Built a 2 liter starter, decanted and pitched. Attenuated all the way to 1.011 after 5 days in primary.
Please note: message attached
From: "Michael Behrendt" <MGBrew(a)comcast.net>
To: "MHBA Mail " <mba(a)thebarn.com>, "mnbrewers " <mnbrewers(a)yahoogroups.com>
Subject: [mba] Surly Abrasive recipe
Date: Fri, 11 Jan 2013 13:25:03 -0600
____________________________________________________________
Fast, Secure, NetZero 4G Mobile Broadband. Try it.
http://www.netzero.net/?refcd=NZINTISP0512T4GOUT2
Anyone have a recipe for a clone of Abrasive?
//Mike Behrendt
Hey everyone,
For those of you who have tickets to the Winter Beer Dabbler, I wanted to remind you that there is a home brew contest tied to this event!
Each ticket holder is allowed one (1) entry.
There is no additional cost for entering this contest.
Two (2) brown 10-16oz bottles/entry are required.
Beer must be home brewed and not brewed at a commercial facility.
Drop off is ONLY at the Winter Beer Dabbler on January 26th from 3:30 until 5:30 pm. Look for the home brew contest table to turn in your entry.
Late (or early) entries will not be accepted.
Please register before the event at: http://www.thebeerdabbler.com/festivals/winter-carnival/homebrew
This event is registered with the AHA/BJCP and we will be using the BJCP Style Guidelines for judging.
Medals will be given for first, second, and third place in each category.
Prizes will be awarded for Best of Show.
The judging will be held on Saturday, February 2nd at the Nomad. There will be a morning and afternoon judging session. Stewards and judges of all skill levels are welcome. Please register at: http://www.thebeerdabbler.com/festivals/winter-carnival/homebrew. (If you have already registered, but have not signed up for a specific time slot, please do so.)
Thank you to our Homebrew Contest sponsor, Northern Brewer http://www.northernbrewer.com.
If you have any questions, please email me at gera(a)thebeerdabbler.com or gera_latour(a)hotmail.com
Thanks and good luck!
Gera Exire LaTour
P.S. I do know that the Beer Dabbler is the same day as the Upper Mississippi Mash Out judging.
I have a few open seats for the next BJCP Exam Prep class that starts on Thursday, January 24th at 6:30 pm.
The classes will be every Thursday from 6:30 pm and going until 10:30 pm (or later) for 12 weeks. We will be covering the material that is in the BJCP exams, including: the various styles of beer, how to fill out judging sheets, brewing ingredients, brewing techniques, brewing history, etc. A large portion of this class involves sampling various beers, so a designated driver to pick you up after class is recommended. This class requires a lot of participation and each person in the class will be required to give a presentation on a selected topic. You will also be required to bring selected beers to certain classes. For most people this runs about $150+ during the class.
The focus of this class is to prepare people for the Beer Judging Certification Program online & tasting exams (scheduled for April 14th) and to teach them how to become beer judges. Although other topics are covered, this is really the purpose for the class. If you feel that you are going to miss more than 3 classes or you are not interested in taking the BJCP exam (or in judging beers), this is not the class for you. There are only 12 seats available for any BJCP exam. First priority is given to people who are taking this class, so it is very important that you are not taking a seat if you do not want to take the exam.
You need to be a current member of the Minnesota Home Brewers Association to take this class. If more people are interested in the class than seats available, priority will be given to those who signed up first and who have helped out at previous contests.Please include answers to the following questions when you mail your check:· Name, email, and phone number· How long have you been a member of the Minnesota Homebrewers Association?· How long have you been a homebrewer? Approximately how many batches?· Are you familiar with all-grain brewing?· Have you sent your beers to any homebrew contests? If so, which ones?· Have you participated in any homebrew contests? If so, which ones and how?If you are still interested and would like a spot in the class, you will need to send a non-refundable check made out Gera Exire LaTour for $100 to my address below. (This includes your $40 exam fee and the fee for the class.) I need to receive your check by January 16th to reserve your spot. This is first come, first served.Please email me with any questions. Gera Exire LaTour3757 Dupont Avenue N.Minneapolis, MN 55412gera_latour(a)hotmail.com
