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6288 discussions

by Brett Glenna

Many of you have seen the new website and with it the weekly e-newsletter that is sent out. This newsletter is being sent out to the Barn, but you can register directly on the website. Unfortunately, many of you who are using Gmail with the "Promotions" tab enabled will see the newsletter being filtered into that category. You can change this through your Gmail filtering options to have this delivered into your inbox.

12 years

Some hard cider tips via Brewing TV

by Chip Walton

If you have never seen this episode before not only is it full of great hard cider tips from Chris Smith, but includes cameos by the MHBA on cider pick-up day from a few years ago. http://brewingtv.com/episodes/2012/9/7/brewing-tv-episode-67-how-to-make-ha…

12 years

George Washington's Whiskey

by Erik Nelson

http://news.yahoo.com/blogs/power-players-abc-news/founding-spirit--the-mak…

12 years

Re: [mba] [mnbrewers] hard cider recipes?

by beckel

I concur with Al on it not mattering what yeast you use as far as sweetness is concerned. It will contribute some flavor but that is of course a personal preference. A cool reference from many years ago is this thread from homebrewtalk<http://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/> . Yeast nutrients are also very important. This Brewing TV page<http://brewingtv.com/recipe/2012/9/7/hard-cider-recipe.html>has the basics. On Thu, Nov 14, 2013 at 12:54 PM, Al Boyce <alboyce(a)comcast.net> wrote: > > > I use White Labs English Cider yeast. But my experience has been that it > doesn’t matter what yeast you use – they will all take your cider down to > 1.000 or below unless you stop fermentation somehow. > > > > My preferred method is to let the cider ferment 4-5 days then start > tasting it. When it reaches the desired sweetness – rack it off the yeast > into a keg and add potassium sorbate. This will SLOW yeast propagation, > but not STOP it. If you then chill the keg, your cider should stay close > to that sweetness level. > > > > If you want to bottle-condition, you should refrigerate them all to keep > sweetness at the desired level. Otherwise you might consider heating the > bottles in a hot water bath to around 170 F to pasteurize your cider. > > > > - Al > > > > *From:* mnbrewers(a)yahoogroups.com [mailto:mnbrewers@yahoogroups.com] *On > Behalf Of *Nick Caliva > *Sent:* Thursday, November 14, 2013 7:56 AM > *To:* mnbrewers(a)yahoogroups.com > *Cc:* mba(a)thebarn.com > *Subject:* Re: [mnbrewers] hard cider recipes? > > > > > > What yeast/method would be good to make the cider as sweet as possible? > > On Nov 14, 2013 7:53 AM, <mark(a)glewwe-castle.com> wrote: > > > > I usually heat pasturize - 170 for half hour is plenty. > Then cool and pitch yeast. Cote d Blanc is a cheap yeast and fairly good. > The yeast you choose has a big difference on the style - New England, > English, German, French, etc. > > Mark > > > The cider buy is the Saturday. > > Does anyone have some good cider recipes or techniques they want to > share? > > Is it a good idea to use Campden tablets to kill the wild yeast? > > What are some good yeasts to use? > > I've added the frozen apple juice concentrate to boost up the gravity a > > little > > and to sweeten it before force carbonation. > > > > > > Mike Swalinkavich > > Records > > Northland Insurance > > Travelers > > (651) 310-4780 > > Right Fax # (877) 867-8713 > > > > > > ________________________________ > > This communication, including attachments, is confidential, may be > subject > > to legal privileges, and is intended for the sole use of the addressee. > > Any use, duplication, disclosure or dissemination of this communication, > > other than by the addressee, is prohibited. If you have received this > > communication in error, please notify the sender immediately and delete > or > > destroy this communication and all copies. > > > > TRVDiscDefault::1201 > > > > __._,_.___ > Reply via web post<http://groups.yahoo.com/group/mnbrewers/post;_ylc=X3oDMTJwYTAxNzk4BF9TAzk3M…> Reply > to sender > <alboyce@comcast.net?subject=RE%3A%20%5Bmnbrewers%5D%20hard%20cider%20recipes%3F> Reply > to group > <mnbrewers@yahoogroups.com?subject=RE%3A%20%5Bmnbrewers%5D%20hard%20cider%20recipes%3F> Start > a New Topic<http://groups.yahoo.com/group/mnbrewers/post;_ylc=X3oDMTJldDlobzVtBF9TAzk3M…> Messages > in this topic<http://groups.yahoo.com/group/mnbrewers/message/5828;_ylc=X3oDMTM0aTFoMG5iB…>(5) > Recent Activity: > > > Visit Your Group<http://groups.yahoo.com/group/mnbrewers;_ylc=X3oDMTJlcDRmajBpBF9TAzk3MzU5Nz…> > [image: Yahoo! Groups]<http://groups.yahoo.com/;_ylc=X3oDMTJkaDNtdW4xBF9TAzk3NDc2NTkwBGdycElkAzI3N…> > Switch to: Text-Only<mnbrewers-traditional@yahoogroups.com?subject=Change+Delivery+Format:+Traditional>, > Daily Digest<mnbrewers-digest@yahoogroups.com?subject=Email+Delivery:+Digest>• > Unsubscribe <mnbrewers-unsubscribe(a)yahoogroups.com?subject=Unsubscribe> • Terms > of Use <http://info.yahoo.com/legal/us/yahoo/utos/terms/> • Send us > Feedback > <ygroupsnotifications@yahoogroups.com?subject=Feedback+on+the+redesigned+individual+mail+v1> > . > > __,_._,___ >

12 years

hard cider recipes?

by Swalinkavich,Michael K

The cider buy is the Saturday. Does anyone have some good cider recipes or techniques they want to share? Is it a good idea to use Campden tablets to kill the wild yeast? What are some good yeasts to use? I've added the frozen apple juice concentrate to boost up the gravity a little and to sweeten it before force carbonation. Mike Swalinkavich Records Northland Insurance Travelers (651) 310-4780 Right Fax # (877) 867-8713 ________________________________ This communication, including attachments, is confidential, may be subject to legal privileges, and is intended for the sole use of the addressee. Any use, duplication, disclosure or dissemination of this communication, other than by the addressee, is prohibited. If you have received this communication in error, please notify the sender immediately and delete or destroy this communication and all copies. TRVDiscDefault::1201

12 years

Summit releases second Beer in Union Series: Rebellion Stout

by Summit Brewing Company

FOR IMMEDIATE RELEASE Summit releases second Beer in Union Series: Rebellion Stout Stout loosely based on 1896 recipe from Cork brewery ST. PAUL, Minn. – (November 13, 2013) – Summit Brewing Company (http://www.summitbrewing.com/) today announces the release of the second beer from the limited-release Union Series: Rebellion Stout (http://www.summitbrewing.com/brews/rebellion-stout) The Union Series explores the latest malts and hops in the industry by focusing on brewing with new raw materials and ingredients. Rebellion Stout will be available the week of November 18. “Many famous Irish breweries originated in the coastal city of Cork,” said Damian McConn, Head Brewer at Summit. “Due to its fiercely independent nature, Cork is known as ‘The Rebel County’ and played a prominent role in the Irish War of Independence and Irish Civil War. Our Rebellion Stout is loosely based on a recipe from 1896 taken from the archives of an old Cork brewery.” Rebellion Stout is single-hopped with Broadicea, a new UK dwarf hop named after a Celtic queen who led the fight against the Romans. Coal black in color, the beer is brewed with the quintessential Stout malt from County Cork, Ireland, making it a feisty stout with spicy, floral hop notes and a hearty, roasted malt character. A huge body leads to a dry, intensely bitter finish with flavors of mocha coffee, liquorice and black molasses. Rebellion Stout marks the second entry in Summit’s Union series, where new and more obscure ingredients are combined with traditional techniques to produce limited-availability beers. While most brewers focus on the ingredients required to produce a certain style or idea of a beer, the Union concept is based upon first acquiring new ingredients then combining them in creative ways. Rebellion Stout Malts: Stout, Black Patent and Perla Negra Hops: Single-hopped (and dry-hopped) with Boadicea Hops ABV: 8.5% IBUs: 70 Yeast: UK ale strain Digital images of the Union Series are available upon request. For more information about the brewery and Unchained kick-off events, please visit http://www.summitbrewing.com. Summit Brewing Company Founded in St. Paul, Minn. in 1986, Summit Brewing Company has stayed close to its roots, serving the Upper Midwest and Great Lakes region. Summit’s beers are currently available in 17 states including Minnesota, Florida, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Missouri, Nebraska, New Jersey, North Dakota, Ohio, Pennsylvania, South Dakota, Texas and Wisconsin. Summit now produces 13 varieties of premium craft beer, including seven year-round, four seasonal beers, and the limited release Unchained Series and Union Series. Since its inception, the brewery has been a consistent pioneer in the craft beer movement. ### CONTACT: Carey Matthews Summit Brewing Company (651) 265-7821 cmatthews(a)summitbrewing.com (mailto:cmatthews@summitbrewing.com) Ryan Benson Gabriel deGrood Bendt (GdB) (612) 547-5030 rbenson(a)always-thinking.com (mailto:rbenson@always-thinking.com) Unsubscribe (http://gdbagency.dmanalytics2.com/delivery-unsubscribe?d=29980607-ZZ7X-49YV…) [Image: Direct Mail for Mac] (http://directmailmac.com/?utm_source=pd-ftr&utm_medium=email&utm_content=lo…) This email is powered by Direct Mail for Mac. Learn More (http://directmailmac.com/?utm_source=pd-ftr&utm_medium=email&utm_content=te…) Report Spam (http://gdbagency.dmanalytics2.com/report-spam?d=29980607-ZZ7X-49YV-Y7U3-7W9…)

12 years

Seats for November 17 BJCP tasting exam

by Gera Exire La Tour

I have a few seats left for the BJCP Tasting Exam that is being held on Sunday, November 17th starting at 9 am. The test site is in Minneapolis. Please email me privately if you are interested. Gera Exire LaTour crankycat(a)gmail.com

12 years, 1 month

FW: Vita.mn media alert: Ultimate Minnesota six-pack named

by Gera Exire La Tour

From: timi(a)vita.mn To: timi(a)vita.mn Subject: Vita.mn media alert: Ultimate Minnesota six-pack named Date: Wed, 6 Nov 2013 22:42:57 +0000 Vita.mn cracks open its annual beer issue on Thursday, Nov. 7, unveiling the first-ever “Vita.mn Six-Pack.” The Six-Pack is Vita.mn’s Minnesota beer Hall of Fame, honoring the most iconic beers currently being brewed in the state. Here’s how the Vita.mn Six-Pack was selected: · More than 1,200 readers voted in Vita.mn’s six-day, bracket-style contest to determine which of 32 Minnesota beers is the greatest in the state. The reader’s pick is included in the Vita.mn Six-Pack. · A panel of Minnesota beer experts gathered at a secure, undisclosed brewpub to decide the other five beers. Participants included The Growler editor Joe Alton, Minnesota’s first certified cicerone (Google it) Michael Agnew, beer judge Gera Exire La Tour, beer historian and author of Land of Amber Waters: The History of Brewing in Minnesota Doug Hoverson, beer blogger Andrew Schmitt and Vita.mn beer writer Michael Rietmulder. Criteria for the final selection included taste (Is this beer a clear standout for its style, either a unique genre-bender or an exemplary purebred?), significance (Is it a trailblazer? Did it bring something new to our scene? Can we sense its influence?), and retail availability. What beers made the Vita.mn Six-Pack? Pick up the Vita.mn beer issue on racks throughout the metro on Thursday, or find out outline at www.vita.mn. Here’s a hint: All of the beers in the Vita.mn Six-Pack can be found throughout the Twin Cities—with one highly desirable exception. Want to get your hands on a Vita.mn Six-Pack? Vita.mn has partnered with Zipp’s Liquors at 2618 E. Franklin Avenue in Minneapolis to make the complete Vita.mn Six-Pack available for sale for a limited time starting Thursday, November 7 at noon. The Vita.mn Six-Pack will be specially priced at $12.99 (10% off retail). Media contact: Tim Ikeman, Vita.mn 612-673-4073 timi(a)vita.mn

12 years, 1 month

Seats for BJCP Tasting Exam

by Gera Exire La Tour

I have a very limited number of seats available for the Sunday, November 17th and the Sunday, December 15th BJCP Tasting Exam. I would prefer that these go to people who are interested in retaking the exam, since I know it is often difficult to get a seat. Retakes are $15. The exams will both be held at the Black Forest Inn in Minneapolis starting at 9 am. If you are interested, please send me a private email at: crankycat(a)gmail.com Thanks. -Gera Exire LaTour

12 years, 1 month

2013 Club Cider Buy

by beckel

It's that time of year again, We will be doing a Club Cider buy from the same orchard as last year. I would like to do the drop off at Learn to Homebrew day again (Nov 2 - Barley John's), but unfortunately I won't know the pick-up date until late October...If they can't make the November 2nd date it will be another weekend in early November. The price should be $4 a gallon again (if the price fluctuates it won't be by much) and you will need to supply your own vessel(s), ideally 5 gallon buckets. Please let me know how much you would like, in 5 gallon quantities. I wish I had more information but this is not a commercial venture and there are always logistical issues. If you are not interested in "relaxing and having a homebrew" and are on a tight schedule please do not participate as this is a time consuming affair. I will update you all when I have confirmed the date & location. Club members will get first preference (please have your dues up to date). Please let me know if you have any questions. Thanks! Jonathan Beckel

12 years, 1 month

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