Higher quality is a fairly nebulous term. Lower protein, color,
moisture, Kolbach index??? Better flavor? Hey, I used Maris Otter for 4
years. I wouldn't have switched to Minnesota Malting if I didn't think
the beer was better.
That holds for base malts. Specialty malts, on the other hand, are a
different matter.
On Thu, 17 Oct 2002 13:11:33 -0700 (PDT) Will Holway <brew987(a)yahoo.com>
writes:
>
> Iy just so happens that malt from those places tends
> to be of a higher quality than that which is
> domestically produced (in my opinion) ...
>
> --- David H Berg <bergbrew(a)juno.com> wrote:
> >
> > Ok, I'll sock you! While I agree with the overall
> > statement about using
> > the best, cost and quality are not necessarily
> > related. Shipping
> > ingredients from England, Germany, etc is obviously
> > going to raise the
> > cost. So because you are paying for the extra
> > freight costs, the product
> > is better? Damn engineers! You don't work for the
> > US government, do
> > you? ;^)
> >
> > On Thu, 17 Oct 2002 11:34:39 -0500 "Rick Larson"
> > <rick(a)mnbrewers.com>
> > writes:
> > >
> > > Al asks:
> > > > What's your favorite "trick" ingredients?
> > > >
> > > > ie...
> > > > Carapils malt... for Body
> > > > Wheat malt... for Head
> > > >
> > > > - Al
> > >
> > > Some might say cardamon in Saisons but I wouldn't
> > have this
> > > spice in the same room as the brewery let alone
> > use it.
> > >
> > > Cumin in wits and Saisons might be found in some
> > homebrewed
> > > examples.
> > >
> > > I've heard vanilla in English pale ales.
> > >
> > > I could be just making this up...
> > >
> > > rick
> > > ps. There is no reason not to use the best base
> > malts,
> > > hops and yeasts in a homebrew. Spend the extra
> > $$. The
> > > cheap stuff is for the professional brewer (I'm
> > going to
> > > get socked for saying this ;-).
> > >
> > >
> > >
> > >
> >
> >
> > David Berg
> > President, Minnesota Craft Brewer's Guild
> > Head Brewer, Water Tower Brewing Company
> > http://www.mncraftbrew.org
> >
> >
> ________________________________________________________________
> > GET INTERNET ACCESS FROM JUNO!
> > Juno offers FREE or PREMIUM Internet access for
> > less!
> > Join Juno today! For your FREE software, visit:
> > http://dl.www.juno.com/get/web/.
> >
> >
>
>
> _______________
> Do you Yahoo!?
> Faith Hill - Exclusive Performances, Videos & More
> http://faith.yahoo.com
>
>
>
>
David Berg
President, Minnesota Craft Brewer's Guild
Head Brewer, Water Tower Brewing Company
http://www.mncraftbrew.org
________________________________________________________________
GET INTERNET ACCESS FROM JUNO!
Juno offers FREE or PREMIUM Internet access for less!
Join Juno today! For your FREE software, visit:
http://dl.www.juno.com/get/web/.
Ok, I'll sock you! While I agree with the overall statement about using
the best, cost and quality are not necessarily related. Shipping
ingredients from England, Germany, etc is obviously going to raise the
cost. So because you are paying for the extra freight costs, the product
is better? Damn engineers! You don't work for the US government, do
you? ;^)
On Thu, 17 Oct 2002 11:34:39 -0500 "Rick Larson" <rick(a)mnbrewers.com>
writes:
>
> Al asks:
> > What's your favorite "trick" ingredients?
> >
> > ie...
> > Carapils malt... for Body
> > Wheat malt... for Head
> >
> > - Al
>
> Some might say cardamon in Saisons but I wouldn't have this
> spice in the same room as the brewery let alone use it.
>
> Cumin in wits and Saisons might be found in some homebrewed
> examples.
>
> I've heard vanilla in English pale ales.
>
> I could be just making this up...
>
> rick
> ps. There is no reason not to use the best base malts,
> hops and yeasts in a homebrew. Spend the extra $$. The
> cheap stuff is for the professional brewer (I'm going to
> get socked for saying this ;-).
>
>
>
>
David Berg
President, Minnesota Craft Brewer's Guild
Head Brewer, Water Tower Brewing Company
http://www.mncraftbrew.org
________________________________________________________________
GET INTERNET ACCESS FROM JUNO!
Juno offers FREE or PREMIUM Internet access for less!
Join Juno today! For your FREE software, visit:
http://dl.www.juno.com/get/web/.
Rick-
OK, Rausch for smoke I understand. But what "character" does Special B
provide, and how much do you recommend, say, for 5 gallons?
Thanks!
- Al
----- Original Message -----
From: "Rick Oftel" <Rick.Oftel(a)toro.com>
To: <mba(a)thebarn.com>; <allan.boyce(a)usbank.com>
Sent: Thursday, October 17, 2002 8:12 AM
Subject: Re: "Trick" Ingredients
> Rausch and "B" The trick is to use the right amounts for flavor and
> character.
>
> >>> <allan.boyce(a)usbank.com> 10/16/02 05:36PM >>>
>
> What's your favorite "trick" ingredients?
>
> ie...
> Carapils malt... for Body
> Wheat malt... for Head
>
> - Al
>
>
>
Rick-
Great tips! Thanks - I'll give it a shot.
So far, the list is:
Carapils - Body
Wheat - Head retention
Rausch - "familiar", defining character
Special B - Body, Color, Lace, Malt accentuation
Anybody got any other "trick" ingredients?
- Al
----- Original Message -----
From: Rick Oftel
To: alboyce(a)bigfoot.com
Sent: Thursday, October 17, 2002 9:13 AM
Subject: Re: Fw: "Trick" Ingredients
Al, That's why they are called trick ingredients!!!
Don't have any good recommendations but I like to stretch the rausch very thin so you almost can't notice it maybe 0.5-2%. The "B" gets a little heavier dose maybe 2-3% unless you are making a red or dark. Then I boost the B to about 4% (never over 8%!).
The beech adds an interesting "familiar" flavor that seems to help define the malt, hops, yeast and water character. Possibly it acts like that Chinese MSG but I am not a food chemist. I like the term "help define" because you usually don't want to notice it but would like it to be present in the background. Try a small addition sometime.
The "B" is a body builder, color booster, malt accented, and lace creator but it only helps promote those characters. Used as the only specialty grain, it quickly becomes overpowering.
I would suggest a interesting experiment. Make a small batch and use 80% Pills, 10%B and 10% Rauch. You will quickly understand the character these grains add.
>>> aboyce(a)mn.rr.com 10/17/02 08:35AM >>>
Rick-
OK, Rausch for smoke I understand. But what "character" does Special B
provide, and how much do you recommend, say, for 5 gallons?
Thanks!
- Al
----- Original Message -----
From: "Rick Oftel" <Rick.Oftel(a)toro.com>
To: <mba(a)thebarn.com>; <allan.boyce(a)usbank.com>
Sent: Thursday, October 17, 2002 8:12 AM
Subject: Re: "Trick" Ingredients
> Rausch and "B" The trick is to use the right amounts for flavor and
> character.
>
> >>> <allan.boyce(a)usbank.com> 10/16/02 05:36PM >>>
>
> What's your favorite "trick" ingredients?
>
> ie...
> Carapils malt... for Body
> Wheat malt... for Head
>
> - Al
>
>
>
Al,
I've had this happen with B-brite as well when I inadvertently let my softener
"run dry". It's even harder to remove from plastic. I would try a soak in
something acidic like a Star San solution or regular dish detergent in water and
enough vinegar to get the pH down to around 3.
Steve Piatz <piatz(a)cray.com> on 10/17/2002 07:17:25 AM
To: ryan(a)wizardtechnologies.net (Ryan Sinn)
cc: alboyce(a)bigfoot.com (Al Boyce), mba(a)thebarn.com (bcc: Jason
Nelson/MN/Unitedmail)
Subject: Re: Ammonia Scum
I have seen the scum which appears to be the high chalk content of the
water when using bleach and/or TSP to soak bottle. I found it didn't
happen if I used water that had been through the water softner. In my
house several of the cold water taps bypass the softner, all the hot
water comes through the softner.
Ryan Sinn writes:
>
>
> I've experienced a white, chalky film or scum after bleaching bottles
> and letting them dry instead of pressure rinsing them after the bleach.
>
>
> Ryan
>
> That's all I have to add on the subject.
>
> On Wed, 2002-10-16 at 23:19, Al Boyce wrote:
> >
> > I have used ammonia to remove labels from bottles. I have noticed that the
> > some of the bottles that I have acquired this way have a white haze on them,
> > inside and out. Has anyone else encountered this, or what causes it? Has
> > anyone been successful at removing it?
> >
> > Thanks!
> >
> > - Al
> >
> >
> --
> ----------------------------------------------
> Ryan Sinn
> Wizard Technologies
> Web and Networking Solutions
> ----------------------------------------------
> office : 763.783.5721
> e-mail : ryan(a)wizardtechnologies.net
> url : http://wizardtechnologies.net/
> ----------------------------------------------
> "Ipsa scientia potestas est." - Francis Bacon
> ----------------------------------------------
>
>
>
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
This e-mail, including attachments, may include confidential and/or
proprietary information, and may be used only by the person or entity to
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that any dissemination, distribution or copying of this e-mail is
prohibited. If you have received this e-mail in error, please notify the
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I develop a scum or white film on clear glasses after washing them many
many times in the dishwasher. I believe something is reacting with the
glass or etching it in some manner and have never been able to find a
trick to remove it. Tried heavy phosphoric (no nitric or sulphuric
around) Are these two related?
Have also noticed a few bottles with this cloudy appearance. They
typically are the thinner shorter styles. I just complete the cycle and
recycle. Hot water soak removes labels too - it just takes longer but
you need to hot rinse well to remove all glue residue.
Rick
>>> Steve Piatz <piatz(a)cray.com> 10/17/02 07:17AM >>>
I have seen the scum which appears to be the high chalk content of the
water when using bleach and/or TSP to soak bottle. I found it didn't
happen if I used water that had been through the water softner. In my
house several of the cold water taps bypass the softner, all the hot
water comes through the softner.
Ryan Sinn writes:
>
>
> I've experienced a white, chalky film or scum after bleaching bottles
> and letting them dry instead of pressure rinsing them after the
bleach.
>
>
> Ryan
>
> That's all I have to add on the subject.
>
> On Wed, 2002-10-16 at 23:19, Al Boyce wrote:
> >
> > I have used ammonia to remove labels from bottles. I have noticed
that the
> > some of the bottles that I have acquired this way have a white haze
on them,
> > inside and out. Has anyone else encountered this, or what causes
it? Has
> > anyone been successful at removing it?
> >
> > Thanks!
> >
> > - Al
> >
> >
> --
> ----------------------------------------------
> Ryan Sinn
> Wizard Technologies
> Web and Networking Solutions
> ----------------------------------------------
> office : 763.783.5721
> e-mail : ryan(a)wizardtechnologies.net
> url : http://wizardtechnologies.net/
> ----------------------------------------------
> "Ipsa scientia potestas est." - Francis Bacon
> ----------------------------------------------
>
>
>
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
Rausch and "B" The trick is to use the right amounts for flavor and
character.
>>> <allan.boyce(a)usbank.com> 10/16/02 05:36PM >>>
What's your favorite "trick" ingredients?
ie...
Carapils malt... for Body
Wheat malt... for Head
- Al
I have seen the scum which appears to be the high chalk content of the
water when using bleach and/or TSP to soak bottle. I found it didn't
happen if I used water that had been through the water softner. In my
house several of the cold water taps bypass the softner, all the hot
water comes through the softner.
Ryan Sinn writes:
>
>
> I've experienced a white, chalky film or scum after bleaching bottles
> and letting them dry instead of pressure rinsing them after the bleach.
>
>
> Ryan
>
> That's all I have to add on the subject.
>
> On Wed, 2002-10-16 at 23:19, Al Boyce wrote:
> >
> > I have used ammonia to remove labels from bottles. I have noticed that the
> > some of the bottles that I have acquired this way have a white haze on them,
> > inside and out. Has anyone else encountered this, or what causes it? Has
> > anyone been successful at removing it?
> >
> > Thanks!
> >
> > - Al
> >
> >
> --
> ----------------------------------------------
> Ryan Sinn
> Wizard Technologies
> Web and Networking Solutions
> ----------------------------------------------
> office : 763.783.5721
> e-mail : ryan(a)wizardtechnologies.net
> url : http://wizardtechnologies.net/
> ----------------------------------------------
> "Ipsa scientia potestas est." - Francis Bacon
> ----------------------------------------------
>
>
>
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
I have used ammonia to remove labels from bottles. I have noticed that the
some of the bottles that I have acquired this way have a white haze on them,
inside and out. Has anyone else encountered this, or what causes it? Has
anyone been successful at removing it?
Thanks!
- Al
I plan to place the order on Saturday ... at $2.90/gal.
I currently have orders for
Mike Valentiner - 4 gal.
Al Boyce - 12 gal.
Bruce Butler - 6 gal. (to be delivered at some time yet to be set)
Jason Nelson - 6 gal.
Rick Larson - 5 gal.
Jonathan Crist - 4 gal.
Jeff Cotton - 1 gal.
If I missed anyone, please let me know by Saturday.
I will pick it up and deliver at Water Tower at the next MhBA meeting.
Engineer, Gentleman, & Brewer,
Mark D. Glewwe
http://www.glewwe-castle.com/mark/
