Goose Island's Cask-conditioned Uber Kolsch debuted at Mac's American this
weekend and was an unqualified success. Check it out!
(This message was brought to you by your friends, Brewin' Beagle, naturally.)
Cheers!
Di
T Griffin asks:
> So does the "Uber" mean some kind of higher gravity version,
> a dry hopped version, or both?
Higher Gravity and Dry-Hopped both.
Di
Jim says. "I thought "Uber" meant it was fermented with Ringwood."
C,
J
Brewin' Beagle, Inc.
Everything Real Ale
www.brewinbeagle.com
mailto:brewinbeagle@aol.com
----- End of forwarded message from Brewin' Beagle -----
On Wed, 22 May 2002 08:23:04 -0700 (PDT) Will Holway <brew987(a)yahoo.com>
writes:
> I agree that it is probably "unnecessary". But I was
> under the impression that it produces certain flavor
> components difficult to achieve with step infusion
> mashing (such as a more malty flavor). In my
> experience, it also improved my extraction.
I would expect the improved extraction. You're bursting the starch in
the grain. But I always hear the argument about more "malty" flavors. I
was just pointing out that apparently German breweries aren't even
performing decoctions any longer, and I find that interesting. I'm sure
someone will say that they are just trying to save money, but Germans
treat beer a little more seriously than saving a buck. I'm sure everyone
thought I was crazy when I mashed for 15 minutes, but lo and behold, I
did, and continue to do so. It's the science part of the term "brewing
science."
Someone with a lot of time on their hands (other than me, that is) should
brew identical batches, and have them blindly judged--perhaps a triangle
test. See if the difference really exists without the prior knowledge of
the beer being decocted. Maybe it will make a difference, maybe it
won't. I don't know. And as Doc Lewis always said "At the end of the
day, you have to be with yourself; thus, you need to do what you think is
right."
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On tap today-
Centennial IPA- Brewed every 100 batches, this one commemorating batch
400. I guess I may have to think up something special for batch 500.
Springfest Kolsch Style Ale brewed with Ringwood, and not really lagered,
and using American Hops instead of traditional German ones, and just for
fun, using Minnesota Malting 2-Row- I think the name says it all. Not
much left, and I'm really going to miss it when it's gone.
David Berg
President, Minnesota Craft Brewer's Guild
Head Brewer, Water Tower Brewing Company
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>From Bob Paolino and the Mad-brewer's List:
City Brewery has released its seasonal City Pale Ale an American pale ale
with
enough Cascade hops to make hopheads take notice, but not enough to scare
away less appreciative beer drinkers. As Mark Knoebl, former brewer at New
Glarus and now City Brewing sales manager, put it, "who would have thought
that the brewery that once produced Old Style would now be producing a
hoppy pale ale" with IBUs in the upper 30s? Who indeed! And check out the
label art for the beer-related images hidden in the wall.
------------------------------ http://www.menet.umn.edu/~jellings/ *
* Dr. James Lee (Jim) Ellingson, Ph.D. jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651/778-4398 *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Our Great Taste ticket tsar reports that in the first two weeks of ticket
sales (i.e., as of 15 May) almost twice as many tickets have sold as were
sold at the same time last year. They could be very easily be gone late in
June this year if not sooner. If you think you are going to go to the
Great Taste or have friends who are sitting on the fence, don't hesitate in
getting your order in lest you end up empty-handed. As the ads for the
_Vagina Monologues_ say, spread the word. Don't say you weren't warned!
Now go have a beer,
Bob Paolino
"He wrote Romeo and Juliet
But his greatest story yet
Is coming back as someone's pet
Gettin' neutered by the vet
Got his paws caught in a net
Then he said, "To be or not to me-owwww!"
"William Shakespeare's in my Cat"
Rick,
It is easy to see the posts, they are in the HDB which is available via
email. However, being a computer type that runs UNIX on a number of
machines I have a crontab entry that does the following in the wee
hours of the morning on my desktop machine, that leaves the day's HBD
there in HTML form in Netscape waiting for me when I arrive at work.
The URL below is always the latest issue.
netscape -remote "openURL(http://kt.zork.net/kernel-traffic/latest.html)"
Note, there is a search capability for the HBD as well.
Rick Oftel writes:
>
> Talk about stirring up the pot! FWH is an ancient technique that is hard to measure objectively but is advantageous especially to the small scale brewer. Since it is not practical to make double batches and compare results, I use the analytical techniques available for my small brewery e.g., the lack of boil-overs.
Since I started FWHing a few years ago and the removed those whole hops and foam at first boil, my boil overs have virtually stopped. I am not sure if the removal of the foam, the usage of first wort hopping, or the combination of the two is responsible for the reduction in boil overs but my floor stays much cleaner as do the sides of the kettle.
--
Steve Piatz piatz(a)cray.com
Cray Inc. 651-605-9049
1340 Mendota Heights Road
Mendota Heights, MN 55120
Talk about stirring up the pot! FWH is an ancient technique that is hard to measure objectively but is advantageous especially to the small scale brewer. Since it is not practical to make double batches and compare results, I use the analytical techniques available for my small brewery e.g., the lack of boil-overs.
Since I started FWHing a few years ago and the removed those whole hops and foam at first boil, my boil overs have virtually stopped. I am not sure if the removal of the foam, the usage of first wort hopping, or the combination of the two is responsible for the reduction in boil overs but my floor stays much cleaner as do the sides of the kettle.
Now if I could see some of those other posts, I would be a happy camper.
Rick Oftel
>>> David H Berg <bergbrew(a)juno.com> 05/22/02 03:12PM >>>
Two more tidbits from the HBD..
Just trying to stir up the pot a little lately--summer is upon us and
business is slow...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Seibel tells us:
> The FWH schedule that you mention looks like a variation of this
'classic'
> hop addition schedule. I see no harm or advantage from it.
And the illusion is shattered.
These Gods of Brewing don't have the slightest clue what First Wort
Hopping
is. What a disappointment. You have to hold everything else they say
suspect after an answer like that.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I find it very interesting that when our homebrew community is given
the "honor" of asking questions to Seibel, that we are suddenly
innundated
with posts from pro-brewers, asking questions which have little or
nothing to do about homebrewing issues. I find this backs-up my previous
post where I stated that I don't see what these people have in common
with us. I'm certainly not brewing 120bbl at a time, as one of these
posts refered to. I would even wonder if this Seibel "opportunity"
isn't a veiled attempt by the pro-brewing community use homebrewers as
a front for free advice. Where are these pro-brewers when Seibel week
isn't happening?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
db
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Two more tidbits from the HBD..
Just trying to stir up the pot a little lately--summer is upon us and
business is slow...
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Seibel tells us:
> The FWH schedule that you mention looks like a variation of this
'classic'
> hop addition schedule. I see no harm or advantage from it.
And the illusion is shattered.
These Gods of Brewing don't have the slightest clue what First Wort
Hopping
is. What a disappointment. You have to hold everything else they say
suspect after an answer like that.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I find it very interesting that when our homebrew community is given
the "honor" of asking questions to Seibel, that we are suddenly
innundated
with posts from pro-brewers, asking questions which have little or
nothing to do about homebrewing issues. I find this backs-up my previous
post where I stated that I don't see what these people have in common
with us. I'm certainly not brewing 120bbl at a time, as one of these
posts refered to. I would even wonder if this Seibel "opportunity"
isn't a veiled attempt by the pro-brewing community use homebrewers as
a front for free advice. Where are these pro-brewers when Seibel week
isn't happening?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
db
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Juno offers FREE or PREMIUM Internet access for less!
Join Juno today! For your FREE software, visit:
http://dl.www.juno.com/get/web/.
Will writes:
> I agree that it is probably "unnecessary". But I was
> under the impression that it produces certain flavor
> components difficult to achieve with step infusion
> mashing (such as a more malty flavor). In my
> experience, it also improved my extraction.
>
> However, some have mentioned that the addition of a
> little extra caramel malt or perhaps some other
> specialty grains will give a similar flavor profile
> as a beer brewed using a decoction mash ...
>
> I only did it a couple of times and found that it
> seemed to be more trouble than it was worth ...
At the Barton brewery, we would pull a decoction for most brew days.
Depending on your brewery and beer style, it is nice to be able to
bump the mash temp using a decoction.
The Two Wheel brewery doesn't have the decoction burner connected
and there are times when it would be really nice to use.
If you have the right equipment, a decoction is pretty easy.
Nothing like using a MagStir for hands free decoction brewing.
rick
> Cheers!
> WH
> --- David H Berg <bergbrew(a)juno.com> wrote:
> > From the Homebrew Digest, an interesting point by
> > one of the Seibel
> > instructors..
> > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> >
> >
> > In your George Fix quote he mentions decoction. As
> > an aside it may be of
> > interest to know that decoction mashing is almost a
> > thing of the past in
> > Germany. One of our colleagues at Doemens Academy
> > told me that he
> > believes
> > there are only 3 or 4 breweries in Germany (out of
> > about 1000) who are
> > still
> > doing it. Modern brewing materials and the control
> > of stepped infusion
> > mash
> > mixers has led to its virtual demise in the land
> > where it was once very
> > common.
> >
> > Kirk Annand, S.I.T.
